Cinnamon Rolls Best Seller - 12 Pack
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This pack includes six of The Hive’s signature freshly baked, pillowy cinnamon rolls, rolled up with a brown sugar-cinnamon filling and topped with cream cheese frosting; and six Blueberry Pancake Cinnamon Rolls, rolled up with housemade blueberry compote and topped with maple-infused cream cheese frosting and oat crumble!
Catherine Willhoit and Kristin Karotkin met at a support group for new parents in 2017, and realized that they desperately needed a “third place”: a comfortable gathering spot where locals could come together as a community. So they took matters into their own hands, and in 2020 The Hive opened in the heart of charming Hoboken, New Jersey. The Hive is the ideal cafe-bakery, but there’s one menu item that rocketed it to superstardom: the cinnamon rolls. A viral sensation that attracts so many customers that lines usually snake around the block, these cinnamon rolls are big, super-comforting, and just about perfect.
This package serves 6-12 people and includes
- 6 Blueberry Pancake Cinnamon Rolls
- Maple Frosting (12 oz.)
- Oat Crumble (4 oz.)
- 6 Cinnamon Rolls
- Cream Cheese Frosting (12 oz.)
- Each Cinnamon Roll serves 1-2 people, weighs approx. 7 oz., and measures 3.5" prior to baking
- Choose to add extra frosting!
Add On Options Include
- Cream Cheese Frosting (12 oz.)
- Sistersnacking Maple Frosting (12 oz.)
- Pistachio Pudding Frosting (12 oz.)
- Butterfinger Peanut Butter Caramel Frosting (12 oz.)
- Cinnamon Rolls ship frozen with ice packs, may thaw in transit.
- If planning to bake your frozen Cinnamon Rolls the day after you receive them, place the rolls in the refrigerator to thaw overnight.
- Cinnamon Rolls may be stored in the freezer for up to 14 days.
- Frosting may be stored in the refrigerator for up to 14 days.
To Serve
- The night before you plan to bake, allow rolls to defrost in the refrigerator overnight. We highly recommend baking 6 rolls together in a 9×13 pan. If you choose to use your own bakeware, rolls should be nestled tightly together, otherwise they’ll unravel and bake unevenly (and look sad). Rolls are best baked within 2 weeks of receiving them. They will last longer in your freezer, they just won’t be as fluffy when baked.
- In the morning, plan to allow them to proof for 1-2 hours before baking + about 20-25 minutes of baking time. Set your oven to 200ºF. Once it reaches 200ºF, turn the oven OFF. Place the rolls inside, uncovered, and close the door to let the proofing magic happen for about 1-2 hours. When they’ve puffed up, they’re ready to bake! Take the pan out of the oven, and preheat to 350ºF.
- If you’ve got some milk or cream on hand, you can add about a tablespoon on top of each roll, once they’ve finished proofing. This will amp up that ooey, gooey goodness, but is entirely optional.
- Bake rolls at 350º F covered with foil for 10 minutes. Remove foil and continue baking for another 10-15 minutes. You’ll know when they’re done: the tops should be lightly golden brown and your home should smell next-level delicious.
- We won’t micromanage how you frost them, but do recommend allowing your rolls to cool slightly before generously frosting (and sampling a spoonful before you serve), then sprinkling the provided oat crumble on top of each Blueberry Pancake roll. This is the point in time you can pat yourself on the back for making breakfast like a boss. Rolls are best enjoyed while still warm. Frosting will last up to two weeks in the fridge and also freezes nicely.