Rhodes Cinnamon Rolls

Rhodes cinnamon rolls are a quintessential American breakfast treat. We’ll walk you through the steps for a homemade batch of the sweet, gooey rolls.

Course Breakfast

Prep Time 15

Cook Time 20

rising time 1 30

Total Time 2 5

Servings rolls

Calories 242kcal

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

Get Recipe Ingredients

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.

Don't forget to give your bread time to thaw. Put the frozen bread in the fridge the night before and it will be ready to go in the morning.

This recipe makes about a dozen and works well for a cookie sheet or 9x13 pan. For a speedy cleanup use a disposable aluminum pan.