Zakarian Sisters’ Creme Brulée Cinnamon Rolls

The Hive’s viral cinnamon rolls but with extra indulgence of creme brûlée custard and melty puddles of brown sugar.

Madeline and Anna Zakarian (aka The Zakarian Sisters), learned a lot from their Iron Chef father, Geoffrey Zakarian. They teamed up with The Hive, whose “Cinny Buns” rocketed to superstardom with lines around the block, to create a collection of super delicious Cinnamon Rolls replicating their favorite treats from around the world.
Enjoy!

MORE DETAILS

This package includes Creme Brulée Cinnamon Rolls, your choice

• Each cinnamon roll weighs approx. 7 oz.

Options Include

• 6 Creme Brulée Cinnamon Rolls
  • Creme Brulée Custard (10 oz.)
  • Light Brown Sugar (2.5 oz.)
• 12 Creme Brulée Cinnamon Rolls
  • Creme Brulée Custard (20 oz.)
  • Light Brown Sugar (5 oz.)

INSTRUCTIONS / STORAGE

• Chef Geoffrey Zakarian ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cinnamon rolls ship frozen with ice packs, may thaw in transit.
• Upon arrival, store cinnamon rolls in the freezer for up to 14 days.
• Store frosting 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.
• It is recommended to bake 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.
• 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 350ºF 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.
• Pour the custard over the tops of the cinnamon rolls and sprinkle with the brown sugar.
• Return the cinnamon rolls to the oven until the sugar on top has melted, another 3-5 minutes.
• Allow to cool slightly, and enjoy!

Ingredients

• Creme Brulée Cinnamon Rolls – Dough (Flour, Salt, Yeast, Sugar, Eggs, Butter, Milk), Filling (Brown Sugar, Cinnamon, Butter), Frosting (Egg Yolks, Sugar, Salt, Vanilla Extract, Heavy Cream, Milk, Cornstarch, Flour), Topping (Brown Sugar)

Contains: Dairy, Wheat, Nuts. Processed In A Facility That Also Processes Nuts