ENGLISH HANDLING INSTRUCTIONS: FREEZER TO OVEN CINNAMON ROLL

DOUGH HANDLING INSTRUCTIONS: KEEP DOUGH FROZEN AT 0 F (-18 C) OR

BELOW UNTIL READY TO USE. 1. REMOVE FROZEN DOUGH PIECES AND

PLACE ON PARCHMENT LINED PANS OR GREASED BAKEABLE PACKAGING.

PANNING CHART: SIZE CLUSTERED FULL CLUSTERED HALF HOTEL SHEET

PAN PAN (12" X 10" X 2") ----------------------------------------------------------

------------------------------------- 4.5 OZ. 5 X 6 3 X 3 2. SPRAY WITH WATER

THOROUGHLY JUST PRIOR TO BAKING. 3. BAKE IN A PREHEATED OVEN

UNTIL SLIGHTLY BROWNED: 325 F - 350 F (160 C - 175 C) FOR CONVECTION

OR RACK OVEN FOR 15 - 20 MINUTES 350 F (175 C) FOR DECK OVEN. THE

INTERNAL TEMPERATURE OF THE CINNAMON ROLL DIRECTLY OUT OF THE

OVEN IS 175 F - 185 F (80 C - 85 C). 4. REMOVE FROM OVEN AND BRUSH

WITH RICH'S® GLAZE 'N SHINE RICH'S® #21784). 5. COOL FOR 5 - 10

MINUTES AND ICE WITH APPROXIMATELY 1.0 OZ OF PROVIDED BAGED

ICING. 6. SQUEEZE ICING BAG GENTLY TO SOFTEN ICING. CUT TIP OF BAG

ONLY AND STRING. FOR SOFTER ICING, HEAT BAG IN MICROWAVE 15 - 20

SECONDS. 7. HOLD BAKED ROLLS COVERED AT ROOM TEMPERATURE.

BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN.