Keep frozen until the day you’re ready to serve.
Preheat oven to 350 degrees. Remove the desired number of frozen dinner rolls from the plastic storage container and place on a parchment-lined baking sheet. Let the dinner rolls thaw for 30 minutes while the oven is preheating.
Bake for 37-45 minutes until golden brown and the internal temperature is 185 degrees. If the center dough is still gooey, bake for a few more minutes until they are cooked through.
The tray the dinner rolls came on can be used to serve your rolls or it can be recycled!
DO NOT THAW CINNAMON ROLLS. BAKE FROM FROZEN.
Preheat oven to 325 degrees. Remove the bag of cream cheese frosting and let thaw at room temperature. Remove the desired number of frozen cinnamon rolls from the storage container and nestle the cinnamon rolls in their liners on a baking sheet or in a muffin tin.
Bake cinnamon rolls for 25 minutes, rotate pan and continue to bake for 20-25 minutes, until golden brown on edges and the center is set. Insert a thermometer into the center of a baked cinnamon roll: they should reach 185 degrees. If the center dough is still gooey, bake for a few more minutes until they are cooked through.
Remove the pan from the oven. Cut off the tip from the cream cheese frosting bag and squeeze a dollop of frosting onto each baked cinnamon roll. Return the pan of frosted cinnamon rolls to the oven and bake for 1-2 more minutes to melt the cream cheese.
Remove the cinnamon rolls from the oven and let cool until the cinnamon roll and gooey sugary center is still warm, but they are no longer scalding.
Brie en Croute:
Preheat the oven to 325 degrees. Remove the brie en croute from the box and place on a baking sheet. Place foil over the brie en croute and bake at 325 degrees for approximately 45-50 minutes until cheese is completely melted inside. Serve warm.
Slices: Microwave for 45 seconds to 1 minute until warm.
Whole: Preheat oven to 350. Leave quiche in tin, place on baking sheet and bake for 15-20 minutes until warm throughout.