Rhodes Cinnamon Rolls

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Bake soft, gooey Rhodes cinnamon rolls with this easy method and step-by-step directions. Perfect for holiday breakfasts or brunch.

Prep Time5

Cook Time15

Rising Time3

Course: Cinnamon Rolls

Cuisine: American

Keyword: Rhodes Cinnamon Rolls

Servings: servings

Calories: 0.4kcal

Author: Lois

Get Recipe Ingredients

Spray a baking pan with cooking spray. Place the frozen rolls evenly on the pan and cover with plastic wrap that has also been sprayed to prevent sticking.
Let the rolls rise for 3 to 5 hours, or until doubled in size. Rising time will vary depending on the temperature of your kitchen. Avoid over-proofing, as the rolls will continue to rise while baking.
Preheat the oven to 350°F.
Remove the casserole dish from the refrigerator and let it sit at room temperature while the oven preheats.
Remove the plastic wrap and pour the heavy cream over all the rolls.
Bake for 15 to 20 minutes, until golden brown.
Knead the thawed frosting packets gently before opening, then spread the frosting over the warm rolls.

Let the rolls rise fully before baking for the best soft and fluffy texture.
If your kitchen is on the cooler side, the rolls may need up to 6 hours to fully rise. In a warmer environment, they may be ready sooner, so keep an eye on their size rather than just the clock.
For added flavor, sprinkle cinnamon sugar or chocolate chips on top before baking.

Prep Ahead Tip

Assemble the rolls the night before, cover, and let them rise overnight in the refrigerator.
In the morning, pour on the heavy cream and bake for fresh, warm rolls with no extra prep.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked and cooled rolls for up to 2 months; thaw overnight before reheating.
Assemble the rolls the night before and let them rise in the refrigerator, then bake in the morning for fresh, warm rolls with no prep.