These cinnamon rolls are in partnership with Rhodes Bake N Serv, a favorite product of our family.
Rhodes cinnamon rolls are a quintessential American breakfast treat. We’ll walk you through the steps for a homemade batch of sweet, gooey rolls.
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 busy schedule.
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!
My mom didn’t really make homemade anything. I’m guessing being a mom of 10 kids made time a bit of a challenge.
I was 16 when I slept over at a friend’s home (this was a VERY BIG DEAL in our home!) and I woke up and wandered upstairs to find my friend’s mom making homemade cinnamon rolls.
I was in awe. And thought she was obviously the best cook that ever existed.
When I started learning to cook, one of the first things I learned was how to make the very same cinnamon rolls she made.
From frozen bread, cinnamon, sugar, butter, and a secret ingredient I remembered that superhero mom telling my 16-year-old self…vanilla pudding.
I have few memories as a child, but I have a distinct memory of her sprinkling vanilla pudding all over those rolls and whispering to me…”don’t tell, this is my secret ingredient”.
There is a little guilt in telling the secret. But honestly, those few times I spent at her home went into the bank of amazing memories for my childhood. I don’t think she will mind.
And these frozen bread dough cinnamon rolls, although not truly homemade (try telling me that at 16…ANYTHING not from a can or jar was homemade, to me), they will always beat the regular method.
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? –> try these rolls!
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.
Key Ingredients:
- loaf of frozen Rhodes white bread
- Brown sugar
- Cinnamon, use a high quality cinnamon for best results.
- Butter, at room temperatures.
- Instant vanilla pudding, try butterscotch or cheesecake flavorings.
Instructions:
- Roll out your dough.
- Spread your soft butter across the dough.
- Spread brown sugar over the butter.
- Sprinkle the cinnamon and instant pudding all over your rolls.
- 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 aluminum pan sprayed with cooking spray.
- Cover the pan of rolls with plastic wrap and let rise.
- Bake until golden brown
- Let cool, take off the pan and flip over on to a platter.
- Optional, top with cream cheese frosting.
Tips:
- We recommend taking a frozen roll of Rhodes out of the freezer the night before and just leaving it in the refrigerator 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 brown sugar gives the rolls a more caramel taste and texture while white sugar will keep your rolls more like a traditional cinnamon roll.
- 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.
Tips for rolling up your rolls and not losing the filling:
Use Softened Butter: Make sure the butter is softened (not melted) before spreading it on the dough. Melted butter can cause the filling to become too runny, making it easier for it to leak out.
Spread the Filling Evenly: Ensure the cinnamon-sugar filling is spread in a thin, even layer across the dough, leaving a small border around the edges (about ½ inch) so the filling doesn’t spill out as you roll.
Press Gently but Firmly: When rolling the dough, roll it tightly but gently. A loose roll will cause the filling to shift or fall out.
Chill the Dough Slightly: After spreading the filling, pop the dough into the fridge for 10-15 minutes to help firm it up. This will make the dough easier to roll and cut without the filling spilling out.
Use Dental Floss or a Sharp Knife for Cutting: Use unflavored dental floss to slice the rolls cleanly without squashing the dough. If using a knife, make sure it’s very sharp so you don’t press down and push out the filling.
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 Rolls
Ingredients
- 1 loaf Rhodes white bread if you can't find Rhodes, you'll need a frozen white bread loaf
- 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
- 5-6 tablespoons very soft butter
- 1 pkg instant vanilla pudding
Instructions
- Preheat the oven to 350 degrees.
- Roll out your dough in a rectangle to 1/4 inch thickness (about 10 by 14 rectangle) on a lightly floured surface.
- Spread your soft butter across the entire surface of the dough.
- Then spread brown sugar over the butter.
- Sprinkle cinnamon on everything.
- Sprinkle the instant pudding all over your rolls.
- 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.
Video
Notes
Nutrition
More recipes using Rhodes Bake N Serv:
I have made rhodes cinnamon rolls and my mother before me. My grown daughters also make them the same way. Never heard of the vanilla pudding addition. My rolls are cut thinker and I turn them out of the pan upside down on aluminium foil and they are more of a sticky roll.
Can’t wait to try these😋
It helps keep the whole roll soft and not just the center. It also adds to the creamy gooey filling.
What does the vanilla pudding do to the recipe? Make these all the time, but have never used the pudding. Thx
I like to roll them out, put them in the pan, and then put them in the fridge overnight. They will rise in the fridge and go straight into the oven. OFten I have to add a bit of time because they are cold going in. But not much.
Is there a hint todo I could make these as “ overnight” so I can bake in the morning??
I use the little box and need to go update the recipe to say that. Let me know how they turn out!
I want to try these this weekend! Do you use the little box or the bigger box of instant Vanilla pudding?
Marisa, you’re so right about the “middle ground” for homemade! And especially for someone like your daughter who can possibly manage something like these (if she can remember to take the dough out!)…but probably can’t get the time to go completely from scratch.
P.S. It’s great to hear from you! Hope life is going well!
I’m all for making things homemade but I’ve been known to take a short cut or two ;-) And as far as I’m concerned frozen bread dough offers you a little bit of both worlds — homemade with a touch of quick. Brava!! I love your recipe and I’ve pinned it — got to give it to my daughter who is an overworked mom with two growing boys. BTW — I used to use Rhodes bread dough all the time.