1. Keep frozen until ready to use. _x000d_

2. Stir before each use as settling may occur. _x000d_

3. Pull rolls from freezer the night before to place in pan with caramel in cooler. _x000d_

4. Weigh the following caramel for a 2.5 or 3 oz cinnamon roll dough in pan placing rolls on top of caramel. For an 8x8x2 inch pan with 4 rolls use 7 oz of caramel. For a 9x13x2 inch pan with 6 rolls use 10 oz of caramel. If using larger pan use 1.5 oz caramel per roll._x000d_

5. The next day pull pan with rolls and caramel from cooler._x000d_

6. Raise rolls at room temperature or proof box. See roll dough directions._x000d_

7. Bake caramel rolls for at least 18-25 minutes in a preheated convection oven 300-325°F or conventional oven 325-350°F._x000d_

8. Let rolls rest and cool slightly in pan for 15-30 minutes after baking before flipping out._x000d_

Serving Safe Food_x000d_

• Place directly in freezer until ready to use._x000d_

• Only remove the amount of product needed from the pail. Keep any remaining product frozen until later use._x000d_

• Prepare bakery items according to manufacturer’s directions._x000d_

• Consuming unbaked bakery products is strongly discouraged. Heat the Caramel to an internal temperature of 165°F.