The softest, fluffiest cinnamon rolls you have ever tasted, so no need to buy them anymore. These Rhodes cinnamon rolls are made using frozen Rhodes bread dough, and let me tell you—they’re my little kitchen secret. Fluffy, buttery, and swirled with cinnamon sugar goodness, these are the kind of treats that make you feel like the best baker, even if you’re a beginner.
I learned this recipe from my mom when I was 15. Mom was rolling out dough in the early morning light. She added something unexpected to her filling—vanilla pudding mix. She leaned over, smiled, and said, Don’t tell anyone my secret ingredient.”
Today, I will share that hack with you. These easy, simple, and delicious recipes have already been shared on this blog, and if you’re looking for easy breakfast ideas, check out my Pancake Mix Recipe Without Baking Powder. It’s fluffy, simple, and made with ingredients you probably already have!
Why You’ll Love These Frozen Rhodes Cinnamon Rolls for Easy Breakfast
That’s why I love this cinnamon roll recipe. It’s so simple that even kids can make them (and often do!), it’s beginner-friendly. The only prep you must remember? The frozen dough was put out the night before.
This recipe isn’t just about deliciousness, it’s about the comfort and joy of homemade treats that make any morning feel special. The best part? It’s made with simple ingredients.
These frozen Rhodes cinnamon rolls bread dough are our go-to for Christmas, weekends, or anytime we need a sweet treat that doesn’t require a ton of effort. They’re so simple that even the kids can make them—and do!
And best of all? You can make memories with your family while still sipping your coffee under a cozy blanket. No stress. Just smiles, cinnamon, and a little bit of magic.
Simple Ingredients for Rhodes Cinnamon Rolls with Frozen Bread Dough
Here’s everything you need to make a batch of these quick homemade cinnamon rolls:
- 1 loaf frozen Rhodes white bread (defrost overnight in the fridge)
- 5-6 tablespoons Butter
- 1 Cup Brown Sugar
- 3 Tablespoons Cinnamon (use high-quality for the best flavor!)
- 1 Package Instant Vanilla Pudding Mix (try butterscotch or cheesecake flavor for a twist)
- Chopped Nuts (optional, but pecans are amazing!)
Step-by-Step Guide to Bake Rhodes Cinnamon Rolls from Frozen Dough
- Roll the Dough: Roll out the thawed bread dough into a rectangle shape.
- Spread the Filling: Spread softened butter evenly over the surface. Then sprinkle brown sugar or cinnamon and dry instant pudding mix.
- Add Nuts (Optional): Want to add some extra flavor? Add scattered nuts over the filling for extra crunch.
- Roll and Slice: Roll up the dough tightly into a log. Pack the edge using a bit of butter. Slice into rolls.
- Let Rise: Place rolls in a greased 9×13 pan or round baking dish. Rest the dogh cover with plastic rape let rise size in double.
- Bake: Preheat oven to 350°F. Bake the cinnamon rolls for 20–25 minutes.
- Cool and Serve: Let them cool for a few minutes, then shift them onto a serving plate.
- Drizzle any caramel from the pan and drizzle over the top.
Pro Tips to Make Fluffy Rhodes Cinnamon Rolls at Home
- Don’t skip the overnight thaw: This is key to soft, fluffy dough. Forget? Use the quick-thaw method on the package.
- Having trouble rolling? Let the dough rest for 5 minutes to relax before rolling again.
- Use brown sugar for a more caramel ike flavor. White sugar works too, but the brown sugar really elevates the rolls.
- Cutting tip: Use unflavored dental floss to cleanly slice the dough without squishing it.
How to Store, Freeze & Reheat Rhodes Cinnamon Rolls Easily
- Room Temp: Keep leftovers in an airtight container for up to 2 days.
- Freeze for Later: Bake, cool, and freeze in individual portions. Just reheat in the microwave when ready to enjoy.
- Make-Ahead: Assemble and refrigerate the unbaked rolls overnight, then bake fresh in the morning.
More Easy Breakfast Ideas You’ll Love
- Guava and Cheese Pastries
- Pancake Mix Recipe Without Baking Powder
- 3 ingredient banana bread
- Copycat Perkins pumpkin pancakes
Rhodes Cinnamon Rolls Nutrition Facts (Per Serving)
Each Rhodes cinnamon roll (88g) has about 260 calories, 6g fat, 48g carbs, 16g sugar, 2g fiber, and 4g protein
Source: My Food Diary
FAQs About Baking Frozen Rhodes Cinnamon Rolls
Can I bake Rhodes cinnamon rolls without letting them rise?
Yes, you can bake the rolls without rising the dough, but if you want the rolls to be soft and fluffy, My suggestion is to rise them before baking
How do I make frozen Rhodes cinnamon rolls taste better?
After baking, top with cream cheese frosting or caramel to make them taste even better.
Final Thoughts on Making the Best Rhodes Cinnamon Rolls at Home
I hope you love these Rhodes cinnamon rolls and enjoy this delicious recipe. Don’t forget to share your feedback with us. Try these dessert, cookies, and breakfast recipes.
How to Make Rhodes Cinnamon Rolls (Quick & Easy Guide)
Ingredients
- 1 loaf frozen Rhodes white bread
- 6 tbsp butter
- 1 cup brown sugar
- 3 tbsp ground cinnamon
- 1 package instant vanilla pudding mix
Instructions
Roll the Dough
- Once your frozen Rhodes bread loaf is thawed, roll it out on a floured surface into a rectangle. It doesn’t have to be perfect!
Add the Filling
- Spread softened butter generously all over the dough. Sprinkle brown sugar, cinnamon, and dry vanilla pudding mix evenly across the surface.
Optional Nuts
- Want a little crunch? Sprinkle some chopped pecans or walnuts on top of the filling.
Roll & Slice
- Starting from the long side, roll the dough up tightly into a log. Seal the edge with a bit of butter, then use dental floss or a sharp knife to slice into even rolls.
Let Them Rise
- Place the rolls in a greased 9×13-inch baking dish. Cover them with plastic wrap and let them rise until doubled in size. This can take a few hours, so be patient—it’s worth it.
Bake
- Preheat your oven to 350°F (175°C). Once the rolls are puffed and ready, bake them for 20–25 minutes, or until golden brown and delicious-smelling.
Cool & Serve
- Let the rolls cool slightly before removing them from the pan. Don’t forget to scrape up any gooey caramel from the bottom and drizzle it over the top!
