Operation Bake at home Cinnamon Bun Baking Instructions
15 hours before Go Time - take the Cinnamon Buns out of the freezer and place them in your fridge, still in the bag to thaw. If you want to dig in at 9am, take them out at 6pm the night before.
The morning of – roughly 3 hours before you’d like to enjoy
them, take the buns out of the fridge and remove the bag to let them sit in a warm place to
Proof. Graham’s Pro Tip - put 1L of boiling water in a baking dish on
the lower rack of your oven, place the buns on the upper rack (out of the bag) directly above
the pan of water and close the oven door. The steam will help them rise to the occasion
Once the buns have grown around 1.5 times their size (as pictured below) gently take them out of the oven along with the water dish.
Pre Heat oven to 350 degrees F
Place the Cinnamon buns on a heavy cookie sheet.
(Pro Tip – if you don’t have a heavy one, stack two thinner cookie sheets together and put the buns on top. The reason for this is to create some insulation and avoid burning the bottom).
When the oven is at 350 gently slide them in!
Here’s the first tricky part… baking time. Each oven is different so you need to use your judgment. We estimate these buns will take between 20 – 30 minutes in a home oven. You'll know they are done when the tops are golden brown (like this...)
Tricky part number two - Once the buns are out of the oven CAREFULLY
flip the foil pan upside down onto the baking sheet to let the buns out. Scrape out any extra caramel from the foil
pan onto the buns. Be careful as you are dealing with extremely hot caramelized
sugar… it is similar in temp to Lava.
Let cool for 15 minutes and enjoy!
Did you get some Cream Cheese Icing??? Set it out on the counter when you put the buns in the oven to bring it to room temperature. Cut the corner of the ziploc to create a Piping Bag and squeeze the goodness onto the sweet, sweet buns.
