Cinnamon Rolls (24 x 71 g) icon_favorite_product enveloped in flaky puff pastry

enveloped in flaky puff pastry

hydrogenated vegetable oil (palm kernel

cooking until all water is absorbed

Unfilled Shells: Dock with fork

methylcellulose

Cinnamon Rolls (24 x 71 g) icon_favorite_product enveloped in flaky puff pastryComplete our famous cinnamon rolls, below, with our traditional brown sugar butter glaze. Our Traditional Recipe: Make a paste of brown sugar and butter (do not melt). Use a 2 to 1 ratio, brown sugar to butter. For a dozen cinnamon rolls, a good starting point is 2 cups of brown sugar and 1 cup of butter in a 13 pan. Adjust amount depending on preference, size of pan, and amount of cinnamon rolls desired. Line pan with mixture and place frozen rolls 1