This recipe for Rhodes Rolls Cinnamon Rolls will quickly become a favorite in your home. They are very easy to make and delicious to eat! With only 6 ingredients, you can't go wrong with this sweet breakfast treat that everyone will love.
Some people call this Rhodes Rolls Cinnamon Rolls recipe Monkey Bread, or Sticky Buns, or Cinnamon Pull-apart Bread...my Mom calls them Christmas Cinnamon Rolls...whatever you call them, they are amazing! My family makes these Rhodes Rolls Cinnamon Rolls every year for Christmas morning (hence, my mom's name for them).
I got this recipe from my Mom who got it from my Aunt, who got it from her Grandma. How cool is that? Needless to say, this recipe has been around for a long time just like my Chocolate Covered Cherry Mice. These rolls have quickly become a family tradition because they are so easy to make and so good!
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Why You'll Love This Recipe
Once you make these Rhodes Rolls Cinnamon Rolls you will have a quick and simple recipe on hand for any occasion just like my Bacon Egg and Cheese Biscuit Cups and my Sourdough French Toast Casserole. The best part is, you can have the frozen rolls in your freezer in advance so there is hardly any planning ahead.
It's also a fun activity for kids while getting ready for Santa the next day if you are making these for Christmas morning or an easy breakfast for last-minute guests. If you need more breakfast ideas, check out my Air Fryer Pumpkin Spice Donuts and my Cinnamon Rolls in a Waffle Maker.
Key Ingredients For This Recipe
You only need 6 ingredients for these rolls and no one will know how easy they were to make because they are so delicious. Of course, these don't only have to be for a holiday or special occasion, you can make them whenever you want!
- Frozen Bread Rolls- I've tried a few different brands and Rhodes is my favorite. They always rise perfectly and have the best texture, in my opinion. The best part is that you prepare this recipe while the rolls are frozen!
- Butter- You can use salted or unsalted butter for this recipe. Just remember, you are creating two different butter textures so read the instructions fully before starting.
- Chopped Nuts- This ingredient is optional, however, the added crunch and texture from the nuts is a great addition. I used pecans, walnuts, or even a nut mixture.
*See the recipe card for the complete list of ingredients and quantities.
How to Make This Recipe
Step 1: Prepare your pan with non-stick spray. Place the chopped nuts at the bottom of the pan all around.
Step 2: Soften ¼ cup of the butter in the microwave for 15-second intervals (don't melt it). Mix in the brown sugar with the softened butter and spread the mixture over the chopped nuts.
Step 3: Melt the remaining butter in a bowl. In one other medium-sized bowl, combine the sugar and cinnamon. Dip each frozen roll into the melted butter and then into the cinnamon sugar. Place the roll on top of the nut and butter layers.
Step 4: Cover the pan with foil or plastic wrap that has been sprayed with non-stick spray and place the pan in a cold oven overnight. The next morning, pre-heat the empty oven to 350°F (177°C). Remove the foil and bake for 30 minutes.
Step 5: Once baked, remove the pan from the oven. Allow the rolls to cool for a minute or two then flip the pan over onto a large plate or pie pan using potholders. Be careful of the hot pan and rolls!
Step 6: Allow the cinnamon rolls to cool for about 5-10 minutes before serving. Serve immediately and spoon the excess cinnamon sauce and nuts over the rolls. Enjoy!
Expert Tips For This Recipe
- These cinnamon rolls are best when served immediately fresh out of the oven. Enjoy them while they're warm and gooey!
- Remember, you prepare these the night before and bake them the next morning. You won't be able to make these in the morning because the rolls are frozen and need to rise so don't forget!
- Place the frozen cinnamon rolls in the greased pan and ensure to leave a little space between each roll to allow for expansion as they rise.
- When flipping the rolls over, make sure to use oven mitts and flip away from your body to avoid any hot sugar syrup from getting on you.
- I highly recommend using a dish or plate with a raised side to keep all of the gooey syrup in while flipping and serving.
- As the syrup cools it will start to harden so ensure you serve these rolls right away and store in a warm oven while enjoying until you want seconds.
What Pan To Use For This Recipe
The most important thing to know is you need a Bundt pan or a tube pan and you have to prepare these the night before. I love my silicon pan for these rolls because nothing ever sticks to it.
Recipe FAQs
To reheat these rolls, you can microwave them for 20-30 seconds or place them in a preheated oven at 350°F (177°C) for a few minutes until they are warmed through.
If you find that your cinnamon rolls are browning too quickly, you can lower the rack in your oven or you can cover them with aluminum foil with about 10 minutes left to bake.
Instead of chopped nuts, you can add raisins or even chocolate chips before baking for a melted chocolate topping. You could also make a cream cheese frosting like in my Banana Muffins with Cream Cheese Frosting recipe or a sugar icing like in my Air Fryer Apple Turnover recipe for the top.
Store any leftover rolls in an airtight container for 1-2 days. Reheat before serving for the best taste and texture.
More Easy Bread Recipes
If you get a chance to make these Rhodes Rolls Cinnamon Rolls, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Rhodes Rolls Cinnamon Rolls
Equipment
- bundt pan or tube pan (8.5"- 9.5")
- plastic wrap
- 9" pie pan or large plate for serving
Ingredients
- 10-12 frozen bread rolls (I use Rhodes brand)
- ½ cup butter, divided (1 stick)
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼-½ cup chopped nuts (optional, walnuts or pecans work great!)
Instructions
The Night Before
- Prepare the pan with non-stick spray. I use a silicone pan and it is amazing! The silicone makes it easy to remove the bread and it's easy to clean.
- Place the chopped nuts at the bottom of the pan all around. These will end up on top of rolls when you flip the pan after baking.
- Soften ¼ cup of the butter in the microwave at 10-second intervals. You probably only need one or two intervals, mixing in between. Be careful not to completely melt the butter. Add the brown sugar to the softened butter and mix completely. Spread the mixture over the chopped nuts.
- In a microwave-safe bowl, completely melt the remaining butter (about 30 seconds in the microwave). Use a medium-sized bowl because this will be one of the dipping steps. In another medium-sized bowl, combine the sugar and cinnamon. This will be the second dipping step.
- Take each frozen roll one at a time and dip it first into the melted butter, then into the cinnamon-sugar mixture and ensure it is fully coated. Place the coated roll on top of the nut and butter layers. Repeat until the bottom of your pan is completely full. Be careful not to overcrowd the pan, these are going to rise a lot!
- Take a piece of foil or plastic wrap and spray one side with non-stick spray. Place it over the top of the pan to cover the rolls (the cooking spray is so the rolls don't stick to the foil after they rise). Place the pan in a cold oven or on the counter overnight and they will be ready to bake in the morning when you wake up!
The Next Morning
- Remove the pan from the oven first (if you stored it in there overnight) and then pre-heat the oven to 350°F (177°C). Remove the foil and bake for 30 minutes.
- Remove the pan from the oven and allow the pan to cool for a minute or two. Now you are going to flip the pan over onto a large plate or cake pan using potholders. I discovered my 9" cake pan was perfect for these rolls and the lip keeps all that gooey cinnamon glaze on the rolls. Be careful because the pan and the rolls are really hot!!!
- Allow the rolls to cool for 1-2 minutes before serving and enjoy!
Notes
- These cinnamon rolls are best when served immediately fresh out of the oven. Enjoy them while they're warm and gooey!
- Remember, you prepare these the night before and bake them the next morning. You won't be able to make these in the morning because the rolls are frozen and need to rise so don't forget!
- Place the frozen cinnamon rolls in the greased pan and ensure to leave a little space between each roll to allow for expansion as they rise.
- When flipping the rolls over, make sure to use oven mitts and flip away from your body to avoid any hot sugar syrup from getting on you.
- I highly recommend using a dish or plate with a raised side to keep all of the gooey syrup in while flipping and serving.
- As the syrup cools it will start to harden so ensure you serve these rolls right away and store in a warm oven while enjoying until you want seconds.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Gina says
This looks so good. I like the fact that you can start this the night before. This will certainly cut down on prep time the next day.
Emily says
Yes! All you have to do is bake it in the morning and it's done, so easy!!
Sue says
We had this monkey bread for the first time last Christmas and everyone decided it had to become a tradition! So great!
Emily says
Yay! I'm so glad your family loved it as much as mine 😁.
Colette says
I love that this recipe uses ready-made rolls. Making rolls from scratch takes way too much time, so that is why I like this recipe. And it only has 6 ingredients; you can't beat that!
Great recipe!
Emily says
Thanks, Colette! It's amazing what a little frozen roll turns into 🤩!
Cindy Mom the Lunch Lady says
I haven't made monkey bread in years. It is such a yummy recipe!!
Emily says
It's a great recipe to have on hand for sure!
Patrice says
I love how easy this recipe is. Plus the aroma of cinnamon in the house is wonderful!
Emily says
There are few aromas better in life than baking bread and with cinnamon!
Nora says
This looks so delicious! I have to try your recipe out as soon as possible! Thank you for sharing!
Emily says
Thanks, Nora, I can't wait for you to try it!
Judy Heikkinen says
I love this recipe. Your pictures are perfect for following the recipe.
Emily says
Thanks, Judy! This is one of my all-time favorite recipes!