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Freshly baked Rhodes cinnamon rolls in a pan, topped with creamy frosting and a glossy cinnamon-sugar glaze.

Irresistible Rhodes Cinnamon Rolls: A Simple and Delicious Recipe

Enjoy the rich flavors of Rhodes cinnamon rolls with this easy recipe. Featuring buttery cinnamon topping and cream cheese frosting, these rolls are a must-try for any occasion.
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Prep Time15 minutes
Cook Time35 minutes
3–5 hours (or overnight in the fridge)4 hours
Total Time4 hours 50 minutes
Servings:12 rolls
Course:Dessert
Ingredients Method

Ingredients
  

  • Ingredients:
  • A bag of Rhodes Thaw Rise, and Bake Cinnamon Rolls
  • ⅔ cup heavy whipping cream
  • 6 tablespoons salted butter melted
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Cream cheese frosting included with the cinnamon rolls

Method
 

  1. Prepare the Pan: Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
  2. Arrange Rolls: Place the frozen cinnamon rolls in the prepared pan. Cover with plastic wrap sprayed with cooking spray to prevent sticking.
  3. Thaw and Rise: Choose your preferred method from the Rhodes package:
  4. Refrigerator Method: Let the rolls thaw in the refrigerator for 8-16 hours.
  5. Room Temperature Method: Allow them to thaw and rise at room temperature for 3-5 hours until doubled in size.
  6. Preheat Oven: Once the rolls have risen, preheat your oven to 350°F (175°C).
  7. Add Heavy Cream: Pour the heavy whipping cream evenly over the rolls, allowing it to soak in for about 5 minutes.
  8. Prepare Topping: In a bowl, combine the melted butter, brown sugar, ground cinnamon, and vanilla extract. Mix until smooth.
  9. Add Topping: Pour this mixture over the cinnamon rolls, spreading it evenly with a spatula.
  10. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the rolls are golden brown.
  11. Cool and Frost: Remove from the oven and let the rolls cool for about 10 minutes. Then, spread the provided cream cheese frosting over the warm rolls.