Make the trending, easy cinnamon rolls everyone is talking about using pre-made Rhodes frozen dough. This recipe delivers fluffy, sweet rolls with minimal effort.
Arrange the frozen Rhodes rolls in a greased 9×13 inch baking dish, leaving space between them for rising. Cover the dish with plastic wrap and let the rolls thaw and rise in a warm place until doubled in size, about 2 to 4 hours, depending on room temperature.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a small bowl, mix together the granulated sugar and ground cinnamon for the filling.
Brush the tops of the risen rolls lightly with about half of the melted butter.
Sprinkle the cinnamon-sugar mixture evenly over the tops of the rolls.
In a separate small bowl, mix the brown sugar and the remaining melted butter until combined. Spoon this mixture over the cinnamon-sugar layer.
Pour the heavy cream evenly over the entire dish. Do not stir.
Bake for 20 to 25 minutes, or until the rolls are golden brown and cooked through.
While the rolls bake, prepare the glaze. Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
Remove the rolls from the oven and let them cool for 5 minutes. Drizzle the cream cheese glaze generously over the warm rolls before serving.
Notes
For faster rising, place the covered dish in an oven that is turned off but has the light on.
If you prefer a thinner glaze, add more milk to the mixture.
You can use Rhodes Texas Rolls for larger, bakery-style cinnamon buns.