Rhodes Cinnamon Rolls Recipes

RHODES CINNAMON ROLLS RECIPE

Steps:

• Preheat smoker to 350 degrees.
• Take out 6 frozen Rhodes cinnamon rolls and allow to thaw out for 1 hour.
• Spray an 8x8 aluminum pan with non stick spray and spread pie filling on the bottom.
• Cut each cinn. roll into 4 equal pieces and place them on top spread out evenly.
• Cover loosely with foil that has been sprayed underneath with non stick spray.
• Put on preheated smoker grates and cook for 40 minutes.
• Then remove foil and continue cooking for 20 minutes to brown top and finish cooking rolls.
• Take off, allow to rest for 10-15 minutes, drizzle packet of icing (in Rhodes bag) on top and serve.
• * For oven follow same first 5 directions above. Bake in oven at 350 for 20 minutes then remove foil and bake 5-10 minutes or until rolls are browned on top and no longer sticky. Then drizzle on frosting and serve.

CINNAMON ROLLS - RHODES FROZEN ROLLS

Steps:

• Bring first 4 ingredients to a boil for 2-3 minutes.
• Let mixture cool.
• Grease 8x10 pan.
• Arrange frozen rolls in the pan.
• Pour cooled mixture over rolls.
• Lightly grease plastic wrap or aluminum foil and cover rolls.
• Leave out overnight.
• Preheat oven toe 350.
• Cook 20-30 minutes.
• When slightly cooled, frost with included icing.

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

RHODES CINNAMON ROLLS

Steps:

• Spray pan with nonstick pan spray.
• Arrange the frozen rolls in your chosen pan and cover with plastic wrap.
• Allow the cinnamon rolls to thaw and rise 3 to 5 hours, until double in size. The actual time depends on the temperature of your kitchen.
• Carefully remove plastic wrap.
• When rolls have risen fully, preheat the oven to 350˚F.
• Bake 15-20 minutes, until light brown. Do not overbake!
• Give the frosting packets a few squeezes before clipping the corner off the packet and spread frosting over rolls while they are still warm.
• Spray your pan with cooking spray.
• Place frozen dough on your pan. Cover with sprayed plastic wrap to keep from sticking to dough while rising.
• Place your pan in the refrigerator overnight or all day long. When you're ready to begin baking, take the pan out of the refrigerator.
• Allow the rolls to rest on the counter for 1-2 hours so the rolls will double in size.
• Preheat your oven to 350.
• Remove the plastic wrap and bake 15-20 minutes.
• Give the frosting packets a few squeezes before clipping the corner off the packet and spread frosting over rolls while they are still warm.
• Spray your chosen pan with cooking spray.
• Place frozen dough on your pan. Lightly spray the top of the cinnamon rolls with nonstick spray and cover with plastic wrap to keep from sticking to dough while rising.
• Preheat the oven to 200 F and turn off once heated.
• While the oven is preheating, bring 2 quarts to a boil and pour into a pan on the lowest rack in the oven.
• Place rolls in the oven and allow them to double in size.
• Remove the pan of water and carefully remove the plastic wrap.
• With the rolls still in the oven, reheat the oven to 350.
• Once heated, bake until golden brown. 15-20 minutes

RHODES CINNAMON ROLLS

Steps:

• Roll out your dough in a rectangle to 1/4 inch thickness.
• 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.

CARAMEL CINNAMON ROLLS

Steps:

• Combine butter and vanilla ice cream in a saucepan and melt stirring constantly.
• Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk.
• Bring to a rolling boil while whisking the entire time for two or three minutes.
• Remove saucepan from burner and let sit for 15 minutes or so to cool down.
• Once cooled put this mixture in to the refrigerator for an hour or so to thicken up.
• Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9x13" dish.
• Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off)
• Store the packet of icing that comes with the rolls in the fridge overnight. You'll use that on top of the rolls once they're cooked in the morning.
• In the morning do not take the rolls out of the oven.
• They will remain in the oven while preheating.
• Bake for 20-30 minutes at 350 degrees (Total - this amount of time includes the preheatinuntil browned on top.
• Pour the icing mixture over the cinnamon rolls and enjoy!