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These cinnamon rolls are in partnership with Rhodes Bake N Serv, a favorite product of our family.
These are the easiest, homemade cinnamon rolls (do you eat cinnamon rolls with your venison chili like we do?–some think it’s strange) you can make! No-yeast, made with frozen Rhodes bread dough…they are a quick and simple breakfast recipe perfect for special days (we have them for Christmas morning!) and easy enough for your every day’s.
I’m sure your family is similar to mine in their love for pastries on lazy weekend mornings. Mine adore all of those gluten-filled, high-calorie, time-intensive treats like scones, filled donuts, tarts, and of course…cinnamon rolls. Most weekend mornings I am not fond of being the one to get off the lazy train and be productive while everyone sits around cuddling and watching morning cartoons. So, I just don’t. Cereal it is!
But these cinnamon rolls are so easy, so fast, and so tasty that Levi or Katie will ask on a Friday night if they can make them the next morning. They have made them enough times to know that the dough needs to be taken out the night before they want them or they are flat out of luck. As long as they’re prepared properly the next morning the two of them can be found side by side baking up a batch of quick cinnamon rolls.
Do you want world peace? Have kids? Love your weekend lazy mornings? Want to be a better mom?
Even for this quick cinnamon rolls recipe, you will need to be like my kids and one day ahead of the actual cinnamon roll making day. —be sure to get that frozen bread dough out the night before. If you forget, there is a quick thaw option (check the package) that takes a few hours.
That’s because you need time for your dough to rise. We recommend taking a frozen roll of Rhodes out of the freezer the night before and just leaving it in the fridge overnight to defrost and start the process. Then you’ll be set to roll it out the next day.
If you find yourself having difficulty with your dough rolling out, let it rest a couple of minutes and come back to it. You’ll find it much easier to roll.
I’m a big fan of brown sugar in this recipe but white sugar is a great option, too. You’ll find using the brown sugar gives the rolls a more caramel taste and texture while white sugar will keep your rolls more like a traditional cinnamon roll.
How do you roll your cinnamon rolls nicely?
I find it easier to use an icing smoother or a long scraper to help my dough come off the surface cleanly.
How can I cut my cinnamon rolls without squishing them?
Fishing line or a serrated knife is your best choice if you want perfectly round little rolls straight away. I just slice them and give them a bit of their shape back before putting them on the pan.
What pan should I use for my cinnamon rolls?
I prefer to use a round pan to get the traditional bundle of rolls but, as you can see here, I also like using cookie sheets when making a large number of rolls. This recipe makes about a dozen and works well for a cookie sheet or 9×13 pan.
These are not completely homemade. But using Rhodes Bake N Serv keeps them quick and easy! To be a better mom, sometimes I need quick and easy. These fit the bill. And are delicious, too.
My grandma made the best homemade cinnamon rolls. The from scratch version. And these come really close to as good as here is a fraction of the time!
And how do you argue with that?
You don’t. You just sit on the couch, with your hot coffee, under the blanket, watching cartoons, and smiling at your genius children enjoying “homemade” cinnamon rolls. Knowing full well that your “good mom” ranking crept up while they weren’t paying attention!
Rhodes Cinnamon RollsPrint Pin Rate
- 1 loaf Rhodes white bread
- 1 cup brown sugar if you like, you can skip the sugar but it's highly recommended!
- 3 tablespoons cinnamon skip the cinnamon if you would like a bit more of a caramel roll
- 4-6 tablespoons soft butter
- Roll out your dough in a rectangle to 1/4 inch thickness.
- Spread your soft butter across the entire surface of the dough.
- Then spread brown sugar over the butter.
- Sprinkle cinnamon on everything.
- Add nuts (optional).
- Roll your dough up into a log, sealing the edges with a bit of butter.
- Slice your rolls about 1 inch thick and place in a greased pan.
- Cover the pan and let rise until double in size.
- Bake for about 20 minutes or until golden brown
- Let cool for a couple minutes, take off the pan and flip over on to a platter. Scrape any caramel from the pan and top the roll.