Freshly Frozen

Baking Directions:

• Take the tin of cinnamon rolls cut out of the box. Leave the package out on the counter at room temperature overnight or for approximately 8-10 hours.
• When rolls are soft, squishy,  and ready to bake, preheat the oven to 325°.
• Take the plastic cover off the tin. Leave cinnamon rolls in baking tin but take the cream cheese frosting package out of the baking tin and set aside.
• Place tin in the preheated oven on a baking sheet to prevent any messes.
• Bake for 30-45 minutes or until the cinnamon rolls are golden brown.
• Remove cinnamon rolls from the oven and let them sit for approximately 5-10 minutes.
• Carefully flip tin upside down onto the baking sheet so the buttery goodness is on top. You may see excess butter when you flip the tin – that’s more goodness the rolls will absorb while they’re hot.
• The cream cheese frosting is something special, but the cinnamon rolls are equally special on their own. Top or not, that’s the big question.
• Enjoy!

Baking Directions:

• Please keep The Buttered Tin French Apple Pie frozen until you’re ready to bake it.
• Remove the pie from the box but leave it in the aluminum baking tin.
• Preheat oven to 350°. Remove plastic cover from top of the baking tin.
• To give your pie an extra-golden top, we suggest egg-washing it. In a small dish, whisk one egg with a splash of milk or cream, then brush the top crust of the pie prior to baking.
• Place pie in the preheated oven on a baking sheet to prevent any mess.
• Bake the pie from 60-85 minutes or until the top is golden brown and the filling is bubbling. Check the apples’ firmness with a fork — they should be tender but not soggy.
• Let the pie cool for 10-20 minutes before serving.
• Use a clean, sharp knife to cut your pie.
• Enjoy!

Remember to refrigerate any leftovers.

Baking Directions:

• Take the box of The Buttered Tin Dinner Rolls out of the freezer.
• Remove the tin from the box.
• With the plastic cover on, make sure the rolls are evenly spaced.
• Leave the rolls covered in the tin for 5-8 hours or until they have doubled in size.
• Preheat the oven to 350° and bake the rolls for approximately 15-20 minutes or until the rolls are golden brown on top. To make sure they are fully baked check the bottom of the rolls.
• Pull or cut dinner rolls apart.
• Enjoy!

Wrap up any cooled leftovers to preserve quality.

Baking Directions:

• Please keep The Buttered Tin Blueberry Crumble Pie frozen until you’re ready to bake it.
• Preheat oven to 350°.
• Remove the pie from the box but leave it in the aluminum baking tin.
• Remove plastic cover from top of the baking tin.
• Place pie in the preheated oven on a baking sheet to prevent any mess.
• Bake the pie for 60-85 minutes or until the top crumble is golden brown and the filling is bubbling.

Pie Tip: Let the pie cool at room temperature and then fully cool in the refrigerator. This will make sure the filling is set

• Use a clean, sharp knife to cut your pie.
• Enjoy!

Remember to refrigerate any leftovers.

Baking Directions:

• Please keep The Buttered Tin Cherry Hand Pies frozen until you’re ready to bake them.
• Preheat oven to 350°.
• Remove plastic cover from top of the baking tin.
• Select desired amount of cherry hand pies from tin and place on a cookie sheet.
• To give your cherry hand pies an extra golden top, we suggest egg-washing each cherry hand pie before baking. In a small dish whisk one egg with a splash of milk or cream, brush it on the top crust of the hand pie prior to baking.
• Bake the cherry hand pies for 20-25 minutes or until the crust is golden brown, and the filling is bubbling.
• Let the cherry hand pies cool for about 10 minutes before serving.
• No utensils required — hand pies are for eating with your hands. Enjoy!

Remember to refrigerate any leftovers.

Baking Directions:

• Please keep The Buttered Tin Pumpkin Pie frozen until you’re ready to bake it.
• Preheat oven to 350°. Remove the pie from the box but leave it in the aluminum baking tin.
• Remove plastic cover from top of the baking tin.
• Place pie in the preheated oven on baking sheet to prevent any mess.
• Bake the pie for approximately 60-85 minutes or until the pumpkin is set.

Baking Tip: Gently jiggle the pie to make sure the center is no longer liquid. Browning or cracking could mean overbaking.

• Let the pie cool for 10 minutes before serving.
• Use a clean, sharp knife to cut your pie.
• Don’t forget that everything’s better with whipped cream.
• Enjoy!

Remember to refrigerate any leftovers.