Whole Sale Price
$10.00

Retail Price
$15.00

Group Profit $5.00

How it works

  1. Sign up
  2. Receive activation email 
  3. Launch Fundraiser, give about 2-3 weeks to sell
  4. Promote the fundraiser-Social Media, Emails, Texts
  5. Reminders and motivation talks are keys to success
  6. Submit Order from group leader link
  7. Allow 2 weeks to get your order ready for delivery
  8. Let everyone know the delivery day and time
  9. Delivery day, orders ready for the seller to pick them up they have 2 hours to get the product delivered or put back into a freezer for later delivery  
  10. Sales over 250 units receive free delivery
  11. Online sales only receive check at delivery, paper orders only need to have check ready at delivery

Products

Apple

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, DRIED APPLES (APPLES, SODIUM SULFITE PRESERVATIVE), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, ARTIFICIAL FLAVOR, ASCORBIC ACID, CALCIUM CHLORIDE, CITRIC ACID, GELLAN GUM, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, SPICE, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Bavarian Creme

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, AGAR, ARTIFICIAL FLAVOR, LACTIC ACID, SODIUM BENZOATE PRESERVATIVE, SORBIC ACID PRESERVATIVE, TITANIUM DIOXIDE COLOR, YELLOW 5, YELLOW 6, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, DEXTROSE, CORN SYRUP, CORNSTARCH, COCOA PROCESSED WITH ALKALI, CONTAINS 2% OR LESS OF: AGAR, ARTIFICIAL FLAVOR, FOOD STARCH-MODIFIED, GLUCONO DELTA-LACTONE, INVERT SUGAR, MONO- AND DIGLYCERIDES, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, SORBIC ACID PRESERVATIVE, PROPYLENE GLYCOL, SALT.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Blueberry Cream Cheese

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SUGAR, BUTTER (CREAM, SALT), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, BLUEBERRIES, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, CORN SYRUP, BLUE 1, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, RED 40, SODIUM CITRATE, CARAMEL COLOR, GELLAN GUM, GLUCONO DELTA-LACTONE, LACTIC ACID, POLYSORBATE 80, BENZOIC ACID PRESERVATIVE, SODIUM PROPIONATE PRESERVATIVE, TITANIUM DIOXIDE COLOR, YELLOW 5, YELLOW 6, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Cherry

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, CHERRIES (CHERRIES, SUGAR), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, CORN SYRUP, BLUE 1, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, RED 40, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Cinnamon

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SUGAR, BUTTER (CREAM, SALT), ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, SALT, MOLASSES, CINNAMON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, CORN STARCH, FOOD STARCH-MODIFIED, AGAR, CARAMEL COLOR, CAROB BEAN GUM, CITRIC ACID, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, PALM OIL, POLYSORBATE 60, SODIUM BENZOATE PRESERVATIVE, SORBIC ACID PRESERVATIVE, TITANIUM DIOXIDE COLOR, YELLOW 5, YELLOW 6, WHEAT STARCH MODIFIED, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Cream Cheese

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SORBITAN MONOSTEARATE, EGGS, NONFAT MILK, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, FOOD STARCH-MODIFIED, CORN SYRUP, CARAMEL COLOR, GELLAN GUM, GLUCONO DELTA-LACTONE, LACTIC ACID, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 80, BENZOIC ACID PRESERVATIVE, POTASSIUM SORBATE PRESERVATIVE, SODIUM PROPIONATE PRESERVATIVE, TITANIUM DIOXIDE COLOR, YELLOW 5, YELLOW 6.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Four Cheese and Herb

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), CREAM CHEESE (CULTURED PASTEURIZED MILK AND CREAM, SALT, GUAR GUM, CAROB BEAN GUM, XANTHAN GUM), EGGS, SUGAR, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED REDUCED FAT MILK, SALT, ENZYMES, POWDERED CELLULOSE), ASIAGO CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, POWDERED CELLULOSE), PARMESAN CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, POWDERED CELLULOSE), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, NONFAT MILK, SALT, GARLIC, ONION, SPICES, RED BELL PEPPER, OREGANO, SILICON DIOXIDE, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, SORBITAN MONOSTEARATE.

MARINARA SAUCE: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES, ONIONS, GARLIC, SUGAR, SALT, VEGETABLE PUREE (CARROT, CELERY, ONION), MODIFIED CORN STARCH, PEA POWDER, GRANULATED GARLIC, EXTRA VIRGIN OLIVE OIL, SOYBEAN OIL, CITRIC ACID, HYDROLYZED CORN PROTEIN, AUTOLYZED YEAST EXTRACT, SPICES, NATURAL FLAVOR, SODIUM BENZOATE PRESERVATIVE, POTASSIUM SORBATE PRESERVATIVE, DEHYDRATED PARSLEY.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Raspberry

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, RED RASPBERRIES, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, CORN SYRUP, BLUE 1, CITRIC ACID, GELLAN GUM, NATURAL AND ARTIFICIAL FLAVOR, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, RED 40, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Strawberry Cream Cheese

BRAIDED PASTRY: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), STRAWBERRIES (STRAWBERRIES, SUGAR), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, CORN SYRUP, CITRIC ACID, GELLAN GUM, POTASSIUM SORBATE PRESERVATIVE, SODIUM BENZOATE PRESERVATIVE, CARAMEL COLOR, GLUCONO DELTA-LACTONE, LACTIC ACID, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 80, BENZOIC ACID PRESERVATIVE, SODIUM PROPIONATE PRESERVATIVE, TITANIUM DIOXIDE COLOR, RED 40, YELLOW 5, YELLOW 6, SORBITAN MONOSTEARATE.

ICING: SUGAR, WATER, CORN SYRUP, STEARIC ACID, TITANIUM DIOXIDE COLOR, AGAR, SALT, POTASSIUM SORBATE PRESERVATIVE, PECTIN, GUAR GUM, DEXTROSE, CITRIC ACID PRESERVATIVE, SODIUM HEXAMETAPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to bake. Plan ahead! Your pastry requires time to thaw and rise before baking. Remove your frozen pastry from the package and set it out the night before so that it’s ready to be baked in the morning for a warm breakfast treat.

  1. Remove frozen pastry from package and place on lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges. Set icing packet and directions aside.
  2. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours, or until doubled in size (ideal room temperature is 72°F). Tip – Lightly spray plastic wrap with cooking spray and place sprayed side down to prevent dough from sticking.
  3. Preheat oven to 325°F. Remove plastic and bake thawed pastry for 22-27 minutes until golden brown. Ovens vary, so adjust time and temperature accordingly.
  4. Enjoy the way your kitchen smells while you allow the pastry to cool. Slice with electric, bread, or serrated knife.
  5. Drizzle contents of icing package over top of pastry. Enjoy with people you love!

For maximum shelf life, keep frozen until ready to use.

Once baked, store at room temperature in covered dish for 1-2 days.

Caramel Rolls

PASTRY ROLL: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, BUTTER (CREAM, SALT), SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, SALT, CINNAMON, BROWN SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, SORBITAN MONOSTEARATE.

GLAZE: BROWN SUGAR, CORN SYRUP, BUTTER (CREAM, SALT).

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to use. Plan ahead! Caramel Pastry Rolls require time to thaw and rise before baking. Follow directions below.

  1. Take roll log and glaze packet out of package. Put unopened packet in hot water until soft (do not microwave or boil).
  2. Take glaze packet out of water and knead for 15 seconds. Cut off one end and squeeze glaze into a lightly sprayed 8” square pan with 2” sides. Spread glaze evenly over bottom of pan.
  3. Slice apart the nine rolls following the pre-cut lines and place them in a single layer on top of glaze (for ease of cutting let roll log thaw for 15-30 min.).
  4. Loosely cover pan of frozen rolls with plastic wrap. Prior to covering, spray plastic wrap lightly with cooking spray, placing sprayed side down.
  5. Allow rolls to rise at room temperature (72˚F) for 8 to 12 hours or until double in size.
  6. Remove plastic wrap. Bake in preheated oven at 325°F for 21 to 25 min. until golden brown. (Ovens vary. Adjust time and temp accordingly. Don’t overbake.)
  7. Using hand protection, remove pan of rolls from oven and immediately flip pan upside down onto heat-safe serving platter or wax paper. Lift pan off rolls. Enjoy!

For maximum shelf life, keep frozen until ready to use.

Cinnamon Rolls

PASTRY ROLL: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SUGAR, BUTTER (CREAM, SALT), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, EGGS, NONFAT MILK, FOOD STARCH-MODIFIED, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), MOLASSES, CINNAMON, SALT, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, AGAR, CARAMEL COLOR, CAROB BEAN GUM, CITRIC ACID, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, PALM OIL, POLYSORBATE 60, SODIUM BENZOATE PRESERVATIVE, SORBIC ACID PRESERVATIVE, TITANIUM DIOXIDE COLOR, YELLOW 5, YELLOW 6, SORBITAN MONOSTEARATE.

ICING: CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM, XANTHAN GUM, GUAR GUM), PALM OIL, MARGARINE (PALM OIL, WATER, SALT, VEGETABLE MONO- AND DIGLYCERIDES, NATURAL FLAVOR, CITRIC ACID, BETA CAROTENE COLOR, VITAMIN A PALMITATE), WATER, SOYBEAN OIL, CORN SYRUP, SALT, POLYSORBATE 60, POTASSIUM SORBATE PRESERVATIVE, NATURAL FLAVOR.

CONTAINS: EGG, MILK, WHEAT.

This product does not contain nuts, but it is manufactured in a facility and on equipment which processes nut products.

Keep FROZEN until ready to use. Plan ahead! The Cinnamon Pastry Roll requires time to thaw and rise before baking. Follow directions below.

  1. Take roll log and icing packet out of package.
  2. Slice apart the nine rolls following the pre-cut lines and place them in a single layer in a lightly sprayed 9” square pan with 2” sides (for ease of cutting, let roll log thaw for 15-30 min).
  3. Loosely cover pan of frozen rolls with plastic wrap. Prior to covering, spray plastic wrap lightly with cooking spray, placing sprayed side down.
  4. Allow rolls to rise at room temperature (72°F) for 8 to 12 hours or until double in size.
  5. Remove plastic wrap. Bake in preheated oven at 325°F for 21 to 25 min. until golden brown. (Ovens vary. Adjust time and temp accordingly. Don’t overbake.)
  6. Using hand protection, remove pan of rolls from oven and let sit 2-3 minutes to cool to a safe temperature.
  7. You may ice rolls while slightly warm or wait until completely cool. Enjoy!

For maximum shelf life, store in chest freezer until ready to use.

This is the type of packaging the pastries come in.  Baking instructions are on the package.

How Does the Online store work?

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How do they make the pastries? Watch video below.

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