Take & Bake Baking Directions

Get ready to enjoy our housemade cinny rolls at home!

Whether you’ve ordered from Goldbelly or picked up a take & bake locally, these require some planning, but are well worthit, we promise! Check out our reel to give you a visual step by step of the process. Rolls must be thawed in the fridge overnight. We highly recommend baking rolls all together in a 9x13 pan (for 6 rolls). Rolls should be nestled tightly together, otherwise they'll unravel and bake unevenly (and look sad). Rolls are best baked within 1 week of receiving them. They will last longer in your freezer, they just won’t be as fluffy when baked.

THAW + LET RISE

The night before you're planning to bake them, remove rolls from their packaging and allow them to thaw in the fridge overnight in the pan they will be baked in. In the morning, plan ahead to allow them to proof for 1 hour before baking + 22ish minutes of baking time. Set your oven to 200ºF. Once it reaches 200ºF, turn the oven OFF. Place the rolls inside, uncovered, and close the door to let the the proofing magic happen for about 1 hour. When they've puffed up, they're ready to bake! Take the pan out of the oven, and preheat to 350ºF.

If you’ve got some milk, cream or half & half on hand, you can add about a tablespoon on top of each roll, once they’ve finished proofing! This will amp up that ooey, gooey goodness, but is entirely optional.

BAKE

Bake rolls @ 350ºF covered with foil for 10 minutes. Remove cover and continue baking for another 10-15 minutes. You'll know when they're done: the tops should be lightly golden brown and your home should smell next-level delicious.

FROST + ENJOY

We won't micromanage how you frost them, but do recommend allowing your rolls to cool slightly before generously frosting (and sampling a spoonful before you serve.) This is the point in time you can pat yourself on the back for making breakfast like a boss. Rolls are best enjoyed while still warm. Frosting will last up to two weeks in the fridge and also freezes nicely.

SPECIALTY ROLLS

November special - Glace Pumpkin Marshmallow rolls - same directions as above, although they may need a few extra minutes to bake. Top with a ring marshmallow fluff (if you have a torch you can lightly toast the edges) and then add a dollop of frosting.

December special - Big Daddy Gingerbread rolls - same directions as above, follow all of the same steps above and enjoy!