These are the easiest (note that I did NOT say fastest! – that really doesn’t apply to homemade-ish cinnamon rolls), 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 simple breakfast recipe perfect for special days (we have them for Christmas morning!).
Important Note Before You Start
This recipe is simple and delicious, even if you’re new to baking—but don’t skip this step: your frozen bread loaf must be fully thawed before you roll it out. Cold dough won’t rise properly and can lead to tough, uneven rolls. Let it thaw and puff up a bit so your cinnamon rolls turn out soft and fluffy.
Story time
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 cooking shows. So, I just don’t. Cereal it is!
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.
These cinnamon rolls are so easy, so fast, and so tasty that Levi or Katie would ask, on a Friday night if they could 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 the dough was thawed properly, the next morning the two of them could be found side by side baking up a batch of quick cinnamon rolls.
Who makes the world’s best cinnamon rolls?
Anyone making Rhodes Cinnamon Rolls 🤣
Fun Variations
Once your dough is rolled, filled, and sliced, here’s how to shape and bake it for fun variations that feel fancy but aren’t in the least.
| Pan Style | Dough Needed | Bake Time | Serving Size |
|---|---|---|---|
| Classic Pan Rolls | 1 full rolled batch | 20–25 min at 350°F | 9–12 rolls |
| Muffin Tin Magic | 1 full rolled batch | 15–18 min at 350°F | 12 individual rolls |
| Swirl Loaf | 1 full rolled batch | 30–35 min at 350°F | 8–10 slices |
| Pull-Apart Bundt | 1½ to 2 rolled batches | 30–35 min at 350°F | 18–24 pull-apart pieces |
| Twist Knots | 1 rolled batch = 6–8 | 18–22 min at 350°F | 6–8 knots |
| Cinnamon Roll Donuts | 1 full rolled batch | 12–15 min at 350°F | 10–12 donut-style 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 only takes a few hours.
Key Ingredients:
- loaf of frozen Rhodes white bread
- Brown sugar
- Cinnamon, use a high quality cinnamon for best results.
- Butter: Very soft butter matters. If it’s too cold, it won’t spread well. If it’s melted, it can pool and make the filling slide around. Room temperature is ideal.
- Instant vanilla pudding, try butterscotch or cheesecake flavorings.
Instructions:
- Roll out your thawed 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 sprayed with baking spray and let the dough rise.
- Bake the dough until golden brown.
- Let cool, take off the pan and flip over on to a platter.
- Optional, top with cream cheese frosting.
How to Roll Out Your Dough
Once your bread dough is fully thawed and slightly puffed, place it on a lightly floured surface. Use a rolling pin (or a clean bottle if you don’t have one) to gently press and stretch the dough into a rectangle—about 10 by 14 inches and ¼ inch thick. If the dough springs back, let it rest for a few minutes and try again. You want it thin enough to roll easily, but not so thin that it tears. Think soft and stretchy, like a comfy blanket.
What does pouring heavy cream on cinnamon rolls do?
Pouring heavy cream over cinnamon rolls before baking makes them soft and rich. The cream soaks into the dough, keeping it moist and fluffy. As it bakes, the cream mixes with the sugar and butter, making a gooey, caramel-like bottom. It also helps the rolls puff up more. This trick makes them taste like they came from a bakery.
Why I use vanilla pudding instead of heavy cream
Vanilla pudding keeps the rolls soft, sweet, and stable. It adds moisture like cream but also brings gentle vanilla flavor and helps the dough hold its shape. The cornstarch gives structure, so the rolls stay fluffy—not soggy or flat. It has always worked well for me and encourage you to give it a try.
Choosing a pan
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. Use whatever you have and are feeling. Be sure to take into account that rolls with space around them while they cook will cook a bit faster than rolls squished next to each other.
Tips for Rise Time
- Warm spot = happy dough: Let your rolls rise in a warm, draft-free place. A turned-off oven with the light on, or near a sunny window, works great.
- Cover loosely: Use plastic wrap or a clean towel to cover the pan. This keeps moisture in and helps the dough puff up.
- Time varies: Rising can take 45 minutes to 1½ hours depending on your kitchen temp. If it’s chilly, give it more time.
- What to look for: The rolls should look noticeably bigger and feel pillowy when gently touched. If they still look tight or small, let them rest longer.
- Don’t rush: Under-risen dough can bake up dense. Give it time—it’s worth the wait for soft, fluffy rolls.
Tips for rolling up your rolls and not losing the filling:
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.
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.
Make-Ahead, Store, and Reheat Tips
- To prep ahead (before baking): After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight. Let them come to room temp and rise until puffy before baking the next day. This gives you fresh-baked rolls without the morning rush.
- To store baked rolls: Let them cool completely, then wrap tightly or store in an airtight container. They’ll stay soft for 2–3 days at room temp, or up to a week in the fridge.
- To freeze: Wrap individually or as a batch in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
- To reheat: Warm in the oven at 300°F for 10–15 minutes, covered loosely with foil to keep them soft. Or microwave one roll for 15–20 seconds. Add a pat of butter or drizzle of cream if they need a little extra love.
Now go 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 “favorite mom ever” ranking crept up while they weren’t paying attention!
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 Recipe
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 made these for our family reunion last summer for the first time to mimic my Aunt Barbs famous caramel breakfast rolls! I used butterscotch pudding (the cook kind) a small box. and added pecans! They were such a hit! Thank you for bringing us back to our childhood!
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.