CINNAMON ROLLS

1. Thaw Rolls 45-50 minutes until rolls are soft in the center and slightly risen

2. Preheat Oven to 350F

3. Bake for 30 minutes or until knife comes out clean in center

4. Top with Icing
Enjoy!
STORAGE: Keep Frozen Until Ready to Bake.
WARNING: Do not consume raw dough.


BISCUITS

1. Preheat Oven to 350F

2. Bake Frozen Biscuits for 30mins or until knife comes out clean from center

3. Brush with Butter for Extra Beautiful Color
Enjoy!
STORAGE: KEEP FROZEN UNTIL READY TO BAKE.
WARNING: DO NOT CONSUME RAW DOUGH.


PEANUT BUTTER COOKIES

1. Preheat Oven to 350F

2. Scoop Cookie Dough into Rounded Tablespoon and flatten rounds to 1/2inch thickness on parchment lined cookie tray

3. Bake for 15 minutes or until edges are slightly brown and center looks fully baked
Enjoy!
STORAGE: KEEP FROZEN UNTIL READY TO BAKE.
WARNING: DO NOT CONSUME RAW DOUGH.


CHOCOLATE CHIP COOKIES

1. Preheat Oven to 350F

2. Scoop Cookie Dough into Rounded Tablespoon and flatten rounds to 1/2inch thickness on parchment lined cookie tray

3. Bake for 12-13 minutes or until edges are slightly brown and center looks fully baked
Enjoy!
STORAGE: KEEP DOUGH IN REFRIGERATOR UNTIL READY TO BAKE.
WARNING: THIS PRODUCT CONTAINS UNCOOKED EGGS. DO NOT CONSUME RAW DOUGH.


SNICKERDOODLE COOKIES

1. Preheat Oven to 400F

2. Scoop Cookie Dough into Rounded Tablespoon and Roll into Cinnamon Sugar. Flatten rounds to 1/2inch Thickness on parchment lined cookie tray. 2 inches apart.

3. Bake until edges of cookies are beginning to set and the middle is still soft and puffy. 9-11 minutes.
Enjoy! 
STORAGE: KEEP DOUGH IN REFRIGERATOR UNTIL READY TO BAKE.
WARNING: THIS PRODUCT CONTAINS UNCOOKED EGGS. DO NOT CONSUME RAW DOUGH.


DINNER ROLLS

1. Preheat Oven to 350f

2. Bake for 5-10 minutes or until golden brown

3. ENJOY! (Be Careful, they’re Hot!)
STORAGE: Keep Cold in Refrigerator Until Ready to Bake


SCONES

1. Preheat Oven to 375F

2. Separate dough onto parchment lined baking sheet. 2 inches apart. Brush with egg wash and sprinkle with sugar for perfect golden brown look. 
Egg Wash: 1 egg mixed with 1 teaspoon milk or cream

3. Bake for 10-12 minutes or until edges are slightly brown and knife comes out clean when pierced.
Enjoy! 
STORAGE: KEEP DOUGH IN FREEZER UNTIL READY TO BAKE.
WARNING: THIS PRODUCT CONTAINS UNCOOKED EGGS. DO NOT CONSUME RAW DOUGH.