As much as I love and enjoy making cinnamon rolls, sometimes I just want the results with less effort. I am sure that you have found yourself in a situation where you would rather give up the homemade flavor and eat a store-bought dessert than struggle in your kitchen to make it. I am here to bring you the excellent news of getting the homemade feel without actually doing the whole work, and the solution is called Rhodes Cinnamon Rolls!
These are among my favorite pre-made desserts, and making them is one of the rare occasions where I don’t have to compromise and give up the flavor for the sake of ease. From what I’ve seen, most people make one common mistake — baking them too soon —which compelled me to write this article. So, in the following paragraphs, I will tell you all about baking Rhodes cinnamon rolls and making them taste homemade!
Rhodes Cinnamon Rolls Cooking Instructions
Although Rhodes Cinnamon Rolls come with the job done for you, you still need to invest some time and effort, but don’t worry, it’s just the bare minimum. Believe it or not, the cooking process starts the moment you select them.
Please make sure the rolls are well-frozen when you buy them. Once, I bought rolls that were slightly thawed, and I actually felt good about it, thinking they would rise faster, and boy, was I wrong! Needless to say, my rolls didn’t rise, and they had a lousy texture.
I found out later that they had been defrosted and frozen again, which deactivated the yeast, which is why they didn’t rise properly. This issue seems to be common with grocery stores due to a lack of space. So, let this be a cautionary tale for you when selecting your Rhodes cinnamon rolls.
Now that you know what kind of rolls to get and which you should avoid, take a look at the steps below so that you can make a fresh and delicious dessert.
Step 1: Initial Preparations & Thawing
The first step is to take the Rhodes cinnamon rolls out of the pack and place them onto a baking tray. If you don’t want to use up the entire pack, take out as many rolls as you need and return the rest to the freezer. Once I break the pack seal, I transfer them into an airtight container or a zipper bag before I return them to the freezer.
Make sure you spray the baking tray with cooking oil before placing the rolls. I use parchment paper because I want to be sure that they won’t stick.
Leave enough space between the cinnamon rolls so that they won’t stick to each other when they rise. Cover the tray with oiled-up plastic wrap.
Let your rolls thaw in the fridge for about 8 to 12 hours before you take them out to rise. Once they have thawed, they will need additional time to rise.
Step 2: Rising
This is the crucial step of the Rhodes cinnamon rolls-making process. Here, you let the rolls rise. This is where most people make the mistake of popping the rolls in the oven too soon.
The rising time is between three and five hours, depending on the room temperature. If they are in a warmer room, they will rise sooner, but don’t expect this time to be under three hours.
If you want to speed up the process, you can place the tray on a warm surface, like the top of the fridge, near a heating appliance, or under direct sunlight. Don’t place the tray into a warm oven or stovetop, trying to reduce the rising time!
The cinnamon rolls should double in size if the rising is successful. If they don’t rise sufficiently after five hours, which is the maximum rising time, there might be something wrong with the rolls. Still, they won’t be unsafe, but they won’t be puffy and airy like they should be.
They will, however, continue rising while baking, so don’t worry too much.
Contact customer service if this happens; they are very helpful and efficient.
Don’t disturb the rolls while rising, don’t uncover them, and don’t change their position. Even the slightest change can disrupt the process. I have been cursed with a never-ending curiosity, so I can’t resist touching them over the wrap and seeing how soft they are.
Step 3: Baking
During the last half-an-hour of rising, preheat the oven to 350 °F, i.e., 175 °C. When the rising time is over, remove the plastic wrap from the tray and pop the cinnamon rolls into the oven. Bake at the same temperature for about 15 minutes.
Your Rhodes Cinnamon Rolls are done when they get golden brown. Add the frosting while they are still warm, but not hot, so about 10 minutes after you remove them from the oven.
Is Thawing Cinnamon Rolls Necessary?
The crucial thing for a successful cinnamon roll batch is to let them rise. They won’t rise frozen, so yes, thawing them is necessary.
How to Improve Rhodes Cinnamon Rolls?
Even though Rhodes cinnamon rolls are delicious as they are, there are still a few things you can do to further improve them. Take a look at the Rhodes cinnamon roll hacks below, and feel free to experiment with any of them.
Instead of using the Rhodes’ pre-packaged icing, create your own glaze using powdered sugar, milk, and a touch of vanilla extract. When I am in the mood, I make this glaze because I get to choose how sweet it is. This hack has proven especially useful when I have people coming over who like the glaze sweeter than the ready-made one.
Fresh Fruit Topping
After baking, add fresh fruits on top of the cinnamon rolls and then add the glaze. You ca check out my recipe for strawberry glaze. I usually go with berries, sliced peaches, or sliced bananas, but you can also add orange chunks or apple slices.
If you feel particularly lazy but still want to add something to your rolls, try topping them with a crunchy topping. I usually go with crushed nuts under or over the glaze, but you can also do the trick with some brown sugar on top of the glaze.
Ice Cream Sandwiches
If you are craving something ultra-sweet and don’t mind making a bit of a mess, slice the cinnamon rolls in half and fill them with ice cream. The sky is the limit, so choose your favorite flavors and get busy!
What to Serve with Rhodes Cinnamon Rolls?
With their gentle flavor and understated sweetness, Rhodes cinnamon rolls are a delight to serve and pair. You can have them for breakfast, as a snack, or as a full-blown dessert.
If you want to insert a fresh note in your dessert, serve your Rhodes cinnamon rolls with a fruit salad. I want to add texture and create some contrast, so I go with chopped apples, banana circles, and berries. You can top the fruit salad with whipped cream for an even richer appearance and flavor.
Scrambled eggs and Rhodes cinnamon rolls are a great breakfast idea. Don’t overseason the eggs, and add only a pinch of salt. I really enjoy this sweet-savory combo.
Crispy bacon or flavorful breakfast sausage links are also excellent ideas if you want to experiment. I usually go with bacon bits and a mild sausage to not overwhelm my palate.
If you are after a balanced and nutritious meal, whip up a nutritious fruit smoothie and serve it with your cinnamon rolls. I usually make a banana and orange smoothie with chia and flaxseed and have it with my Rhodes cinnamon rolls.
Tea, coffee, cocoa, hot chocolate, or fruit juice are great ways to enrich the flavor of your Rhodes cinnamon rolls and make a delicious dessert experience. I usually serve all four beverages and have my guests choose their drink, though my favorite is coffee.
How to Keep Them Fresh?
The best way to have fresh Rhodes Cinnamon Rolls is to have them within a few days. They tend to lose flavor the longer you store them. I advise making as many as you plan to serve and freezing the rest.
Still, if you have leftovers and can’t polish them off soon enough, place them in an airtight container and pop them in the fridge. Use the freezer for more extended storage. If you plan on having them the next day, place them in a container and keep them in a dark and cool place, the pantry, for instance.
You don’t have to reheat them, but if you want to, always use the oven. Preheat at 300 °F, i.e., 150 °C, and let them warm up for about ten minutes.
Did you like this recipe? Tell me what you think in the comments below!
Improved Rhodes Cinnamon Rolls
- baking pan
- Parchment paper
- Plastic Wrap
- 1 pack Rhodes Cinnamon Rolls
- 1 cup Peanuts
- First, take your cinnamon rolls out of the package, and prepare the baking tray. Make sure you spray the baking tray with cooking oil before placing the rolls. I use parchment paper because I want to be sure that they won't stick. Leave enough space between the cinnamon rolls so that they won't stick to each other when they rise. Cover the tray with oiled-up plastic wrap.
- Let your rolls thaw in the fridge for about 8 to 12 hours before you take them out to rise. Once they have thawed, they will need additional time to rise. The rising time is between three and five hours, depending on the temperature where your cinnamon rolls are. If they are in a warmer room, they will rise sooner but don’t expect this time to be under three hours.
- Don’t disturb the rolls while rising, don’t uncover them, and don’t change their position.
- During the last half-an-hour of rising, preheat the oven to 350 °F, i.e., 175 °C. When the rising time is over, remove the plastic wrap from the tray and pop the cinnamon rolls into the oven. Bake at the same temperature for about 15 minutes.
- Your Rhodes cinnamon rolls are done when they get golden brown.
- Add the frosting while they are still warm, but not hot, so about 10 minutes after you remove them from the oven. Take the frosting pack out of the fridge, and knead it gently.
- Distribute it evenly over all rolls.
- When it spreads nicely, sprinkle the rolls with the peanuts, and enjoy them with a cup of your favorite tea!
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.