1. Choose Your Pan

You can bake the rolls in the pan they came in, or use your own well-greased pan.

2. Thaw & Rise

Quick Thaw (recommended for sweet, required for savory):
Remove the lid and place the rolls (without the lid) in a warm oven at 80-100°F until they’re soft and puffy.

• Frozen: about 60 minutes (a little longer if frozen over 2 weeks)

• Refrigerated: about 40 minutes

• Fruit Filled Rolls may need longer proofing times.

Slow Rise (from frozen):
Leave the covered rolls on the counter for 7–11 hours until they thaw and rise.
Tip: Set them out overnight to bake in the morning.

From Fridge:
Thaw in the fridge overnight. Then let sit at room temperature (covered) for 2–5 hours until risen and fluffy. Rise time depends on how warm your kitchen is.

3. Pour the Cream

Once rolls are risen (right before baking), pour the 4 oz container of cream evenly over the top — yes, use it all! This makes them gooey and rich for sweet rolls. This step is necessary even for savory rolls!

4. Bake

Bake uncovered at 325°F for 30–35 minutes, until golden brown.

• Rolls with lots of filling (fruit or savory) should be deep golden brown in the center.

• Check the middle where rolls touch — if it’s set and not doughy, they’re done.

Every oven is different, so start checking at 30 minutes.

5. Frost or Glaze

Stir frosting or glaze before spreading on warm rolls.

1. Prep the Rolls

Remove the rolls from their packaging and place them on a baking tray lined with parchment paper. Cover with plastic wrap.

2. Slow Rise (from frozen)
Leave the covered rolls on the counter for 2-3 hours until they’ve thawed and puffed up.

From Fridge
Thaw rolls in the fridge overnight. Then let them sit at room temperature (covered) for 2 hours until risen.
Time will vary depending on how warm your kitchen is.

3. Bake

Preheat your oven to 375°F. Remove plastic wrap and bake for 15-20 minutes until golden on top.

Optional: Brush the rolls with melted butter out of the oven and sprinkle with flaky sea salt.

Bake Your Cookies

Place your cookie dough on a parchment-lined baking sheet — about 8 cookies per tray (they’ll spread as they bake).

Preheat your oven to 350°F and let the dough sit at room temperature while the oven heats up.

Bake for 12–14 minutes, keeping in mind that every oven is a little different. The cookies are ready when the edges are golden and the tops are still slightly puffy.

They’ll keep baking a bit as they cool — that’s what gives you those soft centers and crispy edges.

Let the cookies cool on the tray for about 15 minutes so they can finish setting and firm up — this is what gives them that perfect chewy texture.

Top with flaky sea salt and enjoy!