Defrost the roll and frosting in the refrigerator overnight.

When ready to bake, take the roll and frosting out of the refrigerator and place on your countertop for 45 minutes to an hour (while your oven pre-heats).

Preheat your oven to 350°. Pro-tip: your oven is never fully pre-heated when it beeps! Let it pre-heat another 20 minutes after it says it’s ready (we KNOW it’s hard to wait!)

Remove the plastic lid from the baking mold – the base is oven safe so no need to remove that! Place the cinnamon roll on top of a cookie sheet.

Bake the roll for 20-24 minutes, until slightly browned. To test, gently press your finger down on the top of the roll. If it bounces back, you are good to go! If it leaves an indention or slowly rises back up, bake another couple of minutes.

Remove the roll from the oven and immediately scoop the frosting on top of the roll. Let it rest for a couple of minutes before spreading.

ENJOY!

Defrost rolls and icing in the refrigerator overnight.

Pre-heat your oven to 350°; let rolls and icing container sit on the counter for at least 30 minutes while your oven pre-heats. Pro-tip: your oven is never fully pre-heated when it beeps! Let it pre-heat another 20 minutes after it says it’s ready (we KNOW it’s hard to wait!)

Remove the plastic lid and bake rolls in the foil container for 30-35 minutes, until the tops are slightly browned and rolls bounce back when pressed.

Immediately after removing from the oven, add a spoonful of icing to the top of each roll and let melt before spreading.

ENJOY!