I'm proof you CAN teach an old dog new tricks. I've baked cinnamon rolls from scratch for over forty years, and I always thought frozen cinnamon rolls were cheating.
I'll probably keep baking my old cinnamon rolls because that's what the family is used to, but I'll admit these cinnamon rolls are absolutely amazing and a huge time and mess saver!
I'm actually embarrassed, and I feel a little foolish that I waited so long to try them. Please don't make the same mistake! When you make frozen cinnamon rolls this way, they are delightfully light, soft, buttery, and cinnamonly delicious.
It takes less than ten minutes to prepare them to nap overnight in the refrigerator, let them rise for an hour or so, and then bake for about twenty minutes in a 350-degree oven. The frozen rolls come with plenty of yummy cream cheese icing to frost the whole pan generously.
In my opinion, the number one thing to love is there's no mess. There are no bowls and beaters to wash and no sticky counter to clean.
Look at these perfect Rhodes cinnamon rolls. Someone had already made the dough, rolled it out, buttered it, and loaded it with cinnamon sugar. Then, the roll of dough was cut into exactly twelve identical perfect swirls, ready for me to use, and the hardest part was cutting open the bag! Zero work, zero cleanup!
You only need to add a stick of butter, melted, and the dry mix from one package of vanilla cook-and-serve pudding!
Line up the frozen cinnamon rolls in a greased nine-inch by thirteen-inch pan. Drizzle the melted butter over them, then sprinkle the dry pudding mix. Tough job, right?
Cover the pan with plastic film and put it in the refrigerator overnight or for eight hours so the rolls can defrost. Remove them from the fridge and let them rise for about an hour. They'll snugly fill the pan when they're ready.
Bake them in a 350-degree oven for about twenty minutes or until they're evenly golden brown. Set them on a rack and let them cool until they're about room temperature or a little warmer.
Squeeze the frosting on the baked rolls and spread it evenly over the tops. There will be plenty!
Let the frosting set and keep the rolls covered. It's okay for them to stay on the counter for two to three days if they last that long!!
By the way, I really love my David Burke non-stick pan, and I hope to add more pieces to my collection of bakeware! It's a game-changer!
These rolls would sell amazingly well at a bake sale, concession stand, or fundraiser without much fuss and muss! I calculated the cost of ingredients at about sixty-five cents per roll, and I think they could easily sell for $1.50 to $2.00 each or $15.00 to $18.00 for a whole pan.
I love to bake, but sometimes, I don't have the time or energy to do everything from scratch. I am now a convert to this amazing method of making top-notch cinnamon rolls, and I am excited to try more shortcuts using Rhodes Frozen Bread dough!
Amazingly light, soft, and buttery cinnamon rolls using frozen cinnamon roll dough.
You might love these easy-from-scratch bread recipes, too! Irish Soda Bread, Easy Beer Bread, and Rustic Bread Loaf. Lately, I've been making a lot of sourdough bread, so be watching for those recipes!
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I have made these for years, but I have never heard about adding the butter and pudding. I will try that the next time.
The Rhodes Orange Rolls are delicious as well.