Cinnamon Buns - 12 Pack
84%Read ReviewsShips to U.S. & Canada
Some restrictions applyThese restaurant-quality cinnamon buns arrive unbaked, so they emerge from your oven warm and ready to be smothered in cream cheese icing!
When Frenchette first opened in New York City’s Tribeca neighborhood in 2018, it struck like a bolt of lightning. The chefs behind it are the culinary dream team of Lee Hanson and Riad Nasr, who helped put Balthazar and Minetta Tavern on the map, and their menu of masterfully prepared modern and traditional French bistro fare is unlike any other in NYC. Frenchette remains one of the city’s hottest restaurants and toughest reservations, and it’s received heaps of praise from the New York Times, New York Magazine, and just about every other reviewer who’s dined there. Frenchette was crowned 2019’s Best New Restaurant in America by the James Beard Foundation.
This package serves 12 people and includes 12 Cinnamon Buns
- Glaze (6 oz.)
- Cinnamon Buns arrive in 2 Trays (6 Buns Each)
- Each tray measures 10″ × 6″ and weighs 2 lbs.
- Each Cinnamon Bun weighs 5.3 oz.
- Buns arrived unbaked
- Cinnamon Buns ships frozen with ice packs, may thaw in transit
- Keep in freezer until ready to bake then keep in refridgerator for 2 days before baking
- May be stored in the freezer for up to 1 month
To Serve
- Place container in a warm place till buns double in size. Lid should be kept on. The rolls should be soft to touch and spring back when ready. Depending on the temperature of your home, allow to rise for 1-2 hours.
- Preheat oven to 330 F
- Bake for 16-20 minutes in a convection oven till golden brown. If using a standard oven allow for 20-25 min or bake till internal temperature reads 190 F.
- Top with glaze while warm.
- Enjoy!
Eggs, Cinnamon, Brown Sugar, Flour, Cream Cheese
French Classics from James Beard’s “Best New Restaurant”
French Classics from James Beard’s “Best New Restaurant”
When Frenchette first opened in New York City’s Tribeca neighborhood in 2018, it struck like a bolt of lightning. Not only was it hotly anticipated — the chefs behind it are the culinary dream team of Lee Hanson and Riad Nasr, who helped put Balthazar and Minetta Tavern on the map — it lived up to the hype and exceeded all expectations. Hanson & Nasr’s menu of masterfully prepared modern and traditional French bistro fare is unlike any other in NYC, and it remains one of the city’s hottest restaurants and toughest reservations.
Frenchette has received heaps of praise from the New York Times, New York Magazine, and just about every other reviewer who’s dined there, and it was crowned 2019’s Best New Restaurant in America by the James Beard Foundation. Even though the carefully-sourced ingredients change with the seasons, menu items including spectacular, crisp-skinned duck frites with béarnaise and Lyon-inspired pâté de campagne have become instant classics. Now you can have Frenchette’s greatest hits delivered to the comfort of your own home, no reservation required!
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