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STORAGE

● Keep the cinnamon rolls in the freezer until the night before you wish to bake them.

● Thaw your cinnamon rolls directly on the counter overnight. Be sure to pull them out right before you head to bed—you want the cinnamon rolls to thaw and proof at room temperature for 8-10 hours before baking. Crack the lid open on the cinnamon rolls, but leave them loosely covered in a cool spot in your house (65 to 70 degrees).

● Our take-and-bake cinnamon rolls may be stored for up to 7 days in the freezer. The icings may be stored in the refrigerator for up to 1 week.

BAKING

● Pull your cinnamon rolls out of the freezer the night before you wish to bake them. Put them out on the counter, in a cool spot (65 to 70 degrees), right before heading to bed-- you want them at room temperature for 8 to 10 hours before baking. Crack the lid open on the cinnamon rolls, but leave the lid on top so that they are loosely covered.

● When you wake up the next morning, preheat your oven to 350 Degrees. Pull your brown butter goo and cream cheese frosting out of the refrigerator so they may warm up to room temperature.

● Remove the lid from the cinnamon rolls. They should be fairly puffy at this point and just about ready to go in the oven! Once the oven is pre-heated, bake uncovered for 23-27 minutes, until golden brown. If you want to double check done-ness, you may use a food thermometer. Cinnamon rolls will have an internal temperature of 195 to 200 °F when done.

● After you take the pan out of oven, immediately spread the brown butter goo on so that it melts in a bit. Let cool 5-10 minutes, then top with cream cheese icing.

● Boom. You’re ready to eat cinnamon rolls.

Gather your Tools: Large bowl, large spoon or rubber spatula, knife, biscuit cutter of your choice (optional), rolling pin, extra flour

Gather your Ingredients: One bag of biscuit mix, One Pint (2 Cups) of buttermilk, AND a little extra flour for rolling out the biscuits

Preheat your oven: 450 Degrees

1. Dump the entire contents of your bag of biscuit mix into a large bowl and set aside. Measure 2 cups of cold buttermilk into a measuring pitcher or large cup and set aside. If you’ve purchased buttermilk from us, then there is no need to measure anything—one pint is 2 cups!

2. Create a small well in the middle of the biscuit mix and pour in about 3/4 of your measured buttermilk (about 1.5 cups). Using your mixing spoon, gently start to fold the dry ingredients into the buttermilk until a shaggy dough starts to form (most of the flour should be moist at this point)-- the mixture shouldn’t form a cohesive mass yet. At this point, we usually switch to our hands! Set your spoon down and make sure your hands are clean. Using your hands, gently bring the loose pieces of the mixture together. We certainly don’t want to mutilate the dough, but by the time you dump it out onto your counter, the dough should come out in one cohesive (though still a bit shaggy) mass. If you’re having a hard time bringing the dough together, add a smidge more buttermilk. The dough shouldn’t be sticky, but it should be wet enough to hold itself together. One pint of buttermilk should be enough for one bag of biscuit mix!

3. Fold and Roll: Once mixed, go ahead and sprinkle a little bit of flour on your counter. Dump the contents of your bowl on top of the flour. Using your hands, gently pat the dough out to about 1-inch-thick rectangle. If you feel more comfortable using a rolling pin, go ahead and do that instead. Fold the dough like you would a letter—folding the right most third toward the center and then the left most third toward the center over the previous third. Then, re-flatten the rectangle to roughly the same size you started with. Turn your dough block by 90 degrees, and repeat this process 2 additional times (for a total of 3 sets of letter folds). With each fold, your dough should become smoother, more cohesive, and start to take the shape of rectangle. After the final fold, roll the dough to a 1-inch thick rectangle.

4. Cut the Biscuits: Grab your cutters. We use a 3.5 inch square cutter at the shop, but you can use any cutter you have. You can also just use a sharp chef’s knife to cut the biscuits into evenly sized squares or rectangles. Smaller biscuits will cook faster, but otherwise, your results should be the same regardless of shape or size--it’s really up to you. The important thing to know here is you don’t want to pinch the edges when you cut, so make sure to make clean, straight up and down cuts. Do not jiggle the cutter! It helps sometimes to dust the cutter in flour before you make the cut that way it doesn’t stick to the dough. Arrange the biscuits about 1 inch apart on your pan. If you have scraps, go ahead and bring the scraps back together, re-roll the scraps into a 1-inch thick rectangle, and cut more biscuits.

5. Bake the Biscuits: Once all your biscuits are on the pan, bake on the center rack for 7 minutes, then rotate the pan and bake for another 5-7 minutes longer. The biscuits should be golden brown when they come out. Here’s the deal, all of our ovens are little bit different, so use your senses after the first 7-minute check. If your oven runs hot, they might cook faster, if it’s colder, it might take longer! Just keep an eye on them and you should be okay! After the first 7 minutes, you may also find that lowering the temperature to 400 will ensure they cook through without getting too much color, especially on the bottom.

Pro Tips:

1. At Monuts, we use a 3.5-inch square for our biscuits! If you choose this size, you should end up with 8 large biscuits. When I’m at home though (or cooking for kids), I almost always make smaller biscuits. 2-inch circles bake up beautifully. When re-rolling scraps (which happen more so with round cutters), be gentle with the dough. Gather the scraps, smoosh together and re-roll as described in the instructions. It’s it craggly, add a roll, which will help bring the mass together more cohesively.

2. If you want to flavor your biscuits, try brushing them with a flavored melted butter or oil after the first 7 minutes. This will give them an extraordinary crunch and SOOO much flavor! Honey rosemary is a favorite in our house! Or a handful of cheddar! Or, brush the tops with heavy cream and sprinkle with turbinado sugar for the most perfect sugar biscuit imaginable.

3. Leftover biscuits can be saved for a day or so if wrapped tightly and stored at room temp. We recommend reheating or toasting the biscuit if they’re day-old, but they’re still pretty tasty. Leftover biscuits also make great bread crumbs or croutons! You can also slice them and freeze them—and then reheat in your toaster oven when you’re ready to eat!

● Chocolate Bourbon Pecan Pie: Store at room temperature, lightly covered for up to 5 days.

● Salty Chocolate Chess Pie: Store at room temperature, lightly covered for up 5 days.

● Chocolate Peppermint Chess Pie: Store at room temperature, lightly covered for up 5 days.

● Quiche: Store in the fridge for up to 5 days. We love quiche cold, but if you like it warm, we slice it while it’s cold, arrange the slices on a sheet pan and place in the oven at 375 until warm to the touch (about 5-10 minutes, depending on your desired temperature).

We think it’s easiest cut a put while it’s in the pan and in most cases, cold pies slice easier than warm ones. We use a serrated knife, and cut through the crimp first. Then, starting in the middle, we guide the knife through the bottom crust, up along the back, directly to the spot you pre-cut along the crimp. The first slice, like first pancakes is always a challenge, but cut with confidence and use a pie server to remove the slice—we think it actually helps!

Store your rolled-out pie crust wrapped in the freezer until your ready to bake. Most fruit pies will not require par-baking, but most custard pies (pecan, pumpkin, chess) will.

To par-bake, preheat your oven to 425 Degrees. Remove the plastic wrap and line the crust with aluminum foil, folding the excess over the crimp to shield the crust. Fill the crust with dried beans, uncooked rice, or any kind of commercially-available pie weight. Bake for 20-25 minutes. At this point, reduce your oven to 350F and pull the crust out. Let cool until you can handle the foil, empty the beans (we reuse ours on future pies) and remove the foil. Place the unlined crust back in the oven for about 5-7 minutes to finish the par-bake. You want it to look dry and cooked in the center with a nice golden color around the crimp. Typically, the color you see now will be the extent of the color you get, so adjust cook times to your preferences.

Once the pie crust is par baked, let it cool, then fill and bake following your recipe’s instructions. Since your crust is already mostly cooked, any remaining cook time should be low-and slow. Once your custard is in a par-baked crust, your goal is to evenly cook the custard and not burn the top crust—we recommend 325F for convection ovens and 350F for standard ovens.

All of our cakes have a great shelf-life, meaning they can hang out on your counter for a few days, without deterioration in quality. We think they eat best at room temperature, but they taste pretty great out of the fridge too if that’s your preference. Because the icing has butter in it, the icing may firm up a bit when eaten cold.

● Ginger Molasses Cake: Store at room temperature for up to 5 days.

● Dark Chocolate, Fresh Ginger & Olive Oil Tea Cake: Store at room temperature for up to 5 days, or tightly wrap and freeze for up to three months.

● Your cookies were baked fresh for your order, and they will taste best when enjoyed within seven days of pickup. For longer storage, freeze your cookies in an air-tight container

● Royal icing can stay at room temperature for up to a week.

● The piping bags have a sticky coating on the outside that makes them easier for hands to hold.

● To use your icing, first cut off a small opening at the bottom of your pastry bag. Start small- you can always make the opening a little bigger!

● Squeeze gently to start icing.

● As you squeeze, icing will want to squeeze out of the top of your bag. The easiest way to prevent this it to keep the bag twisted above the level of the icing.

● Want to decorate like a pro? There are a lot of great tutorials for how to use a piping bag on YouTube.

● If stored after opening, royal icing in the tip of your pastry bag will dry up a bit. Just squeeze the dry plug out and the rest of the royal icing will be good to go!