Cinnamon Rolls Made With Rhodes Frozen Bread Dough

So you’re craving something warm, gooey, and utterly delicious, but the thought of wrestling with yeast from scratch makes you wanna crawl under a rock? Girl, same. My oven and I have a complicated relationship – mostly because I prefer things to be *easy*. And that, my friends, is where our secret weapon comes in: Rhodes Frozen Bread Dough.

Why This Recipe is Awesome

Let’s be real, life’s too short for complicated baking. Especially when you just want to shove something warm and sweet in your face. This recipe is your new best friend because it’s practically a cheat code for homemade cinnamon rolls. Seriously, it’s so easy, your dog could probably make it (if they had opposable thumbs, of course).

• It cuts out like, 90% of the usual work. No messing with yeast, no wondering if your water is the right temperature. **Rhodes dough does all the hard work for you.**
• It’s almost impossible to mess up. Even I, Queen of Kitchen Catastrophes, nail these every single time.
• The payoff? Warm, soft, utterly delectable cinnamon rolls that taste like you spent hours slaving away, when in reality, you were probably binging Netflix.

Ingredients You’ll Need

Gather ’round, buttercup, these are your weapons of mass deliciousness:

• **1 loaf of Rhodes Frozen Bread Dough** (the star of our show, the real MVP here)
• **1/2 cup (1 stick) unsalted butter**, melted (don’t skimp, this is where the magic happens)
• **1/2 cup packed light brown sugar** (for that rich, caramelly goodness)
• **2 tablespoons ground cinnamon** (the spice that brings it all home)

For the optional, but highly recommended, Cream Cheese Glaze:

• **4 oz cream cheese**, softened (let it chill on the counter for a bit)
• **1/4 cup (1/2 stick) unsalted butter**, softened
• **2 cups powdered sugar** (the sweeter, the better, right?)
• **1/2 teaspoon vanilla extract** (for that extra oomph)
• **1-2 tablespoons milk or cream** (just enough to get the right drizzly consistency)

Step-by-Step Instructions

Alright, let’s get this party started. Follow these simple steps and prepare for gooey bliss:

1. **Thaw the Dough:** Take your Rhodes loaf out of the freezer and let it thaw in a greased bowl, covered loosely with plastic wrap, at room temperature for 3-5 hours, or overnight in the fridge. It should be soft and pliable. Think of it like waking up a sleepy carb cloud.
2. **Roll it Out:** On a lightly floured surface, roll your thawed dough into a large rectangle, roughly 12×18 inches. Don’t worry if it’s not perfectly geometric; we’re going for delicious, not a geometry award.
3. **Butter it Up:** Brush the entire surface of the dough rectangle generously with your melted butter. Get right to the edges!
4. **Sprinkle the Sweetness:** In a small bowl, mix the brown sugar and cinnamon together. Then, sprinkle this glorious mixture evenly over the buttered dough.
5. **Roll it Tight:** Starting from one of the long sides, carefully roll the dough into a tight log. **Don’t be shy, make it snug!** A tight roll means beautiful, swirly cinnamon rolls.
6. **Slice ‘Em Up:** Using a sharp knife or a piece of unflavored dental floss (seriously, try it, it makes for cleaner cuts!), slice the log into 1-inch thick pieces. You should get about 12-15 rolls.
7. **Arrange in Pan:** Place the sliced rolls into a lightly greased 9×13 inch baking pan, leaving a little space between each one. They’re going to expand!
8. **Let ‘Em Rise (Again):** Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-60 minutes, or until they look puffy and have nearly doubled in size. This is crucial for that light, fluffy texture.
9. **Bake to Perfection:** Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and smell absolutely heavenly. Keep an eye on them!
10. **Whip Up the Glaze:** While the rolls are baking (or cooling slightly), beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. Then, add milk or cream, one tablespoon at a time, until your glaze is smooth and drizzle-able.
11. **Frost & Devour:** As soon as the rolls come out of the oven, drizzle that amazing cream cheese glaze all over them. The warmth helps it melt and seep into every nook and cranny. Serve warm and watch them disappear!

Common Mistakes to Avoid

Listen, we all make mistakes. But with these tips, you’ll avoid the most common cinnamon roll blunders like a pro!

• **Not Thawing Dough Completely:** Trying to roll frozen dough is like trying to convince a toddler to eat their vegetables – a monumental, frustrating task. Let it thaw fully!
• **Too Much Filling (or too little!):** Finding that sweet spot with the cinnamon sugar is key. Too much and it’s a crumbly mess; too little and it’s just sad bread. Stick to the recipe amounts, they’re tried and true.
• **Not Rolling Tight Enough:** Loose rolls equal sad, floppy cinnamon rolls. **Really press and roll that dough firmly** to keep all that deliciousness contained.
• **Overbaking:** Dry cinnamon rolls are a travesty. Pull them out when they’re golden brown, not dark brown and crispy. A minute or two can make all the difference.
• **Forgetting the Frosting:** Is it even a cinnamon roll without frosting? I think not. This is non-negotiable, people.

Alternatives & Substitutions

Feeling a little adventurous? Here are some ways to jazz up your cinnamon rolls:

• **Nutty Goodness:** Add some finely chopped pecans or walnuts to your cinnamon sugar mixture before sprinkling. Extra crunch, extra yum!
• **Fruity Twist:** Mix in some raisins or dried cranberries with the cinnamon sugar. They get plump and juicy during baking.
• **Orange Zest:** For a brighter flavor, add a teaspoon of orange zest to your cream cheese glaze. It gives a lovely citrusy zing!
• **Spice it Up:** Feeling fancy? A pinch of nutmeg or cardamom in the filling can add another layer of warm spice.
• **Different Glaze:** Not a cream cheese fan? Just a simple powdered sugar glaze (powdered sugar + milk + vanilla) works too!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and probably some cheeky commentary).

Can I thaw the dough overnight?

Absolutely! Pop it in the fridge the night before, covered. Then pull it out an hour or so before you want to roll it to let it come to room temp. Easy peasy!

What if my dough isn’t rising?

Your kitchen might be too cold! Try putting it in a slightly warm (but *not* hot!) oven that’s turned off, with the door cracked, or near a sunny window. Warmth is your friend here.

Can I make them ahead of time?

You betcha! Assemble the rolls, place them in the baking pan, cover tightly, and refrigerate overnight. In the morning, pull them out 1-2 hours before baking to let them warm up and finish their final rise.

My frosting is too thin/thick! Help!

You’re a pastry chef in the making, you can adjust! Too thin? Add more powdered sugar, a tablespoon at a time. Too thick? A tiny splash more milk or cream. Easy!

Can I use regular white sugar instead of brown sugar?

Well, technically yes, but why hurt your soul like that? Brown sugar gives that amazing caramel note and moisture that white sugar just can’t replicate. It works, but it won’t be quite the same level of yum. FYI.

How do I store leftovers?

If there *are* leftovers (highly doubtful, IMO), store them in an airtight container at room temperature for a day or two, or in the fridge for up to 4 days. Pop ’em in the microwave for a few seconds to revive that gooey magic!

Final Thoughts

See? I told you it was easy! You just whipped up a batch of glorious, homemade-tasting cinnamon rolls without the usual stress and mess. Now go forth and conquer your cinnamon roll cravings. You deserve this. And hey, don’t forget to send me a pic (or better yet, a whole roll)! You’ve earned those bragging rights.