Every Sunday morning, we have breakfast together as a family. It is a tradition we’ve done ever since our kids were small. But, we also like to keep it simple. We almost always have bacon and also pancakes, french toast, or caramel rolls.
We sometimes have Rhodes Cinnamon Rolls because they are so easy to make. As delicious as they are, I also enjoy caramel rolls. Homemade rolls are amazing, but I prefer a simpler recipe.
I created this super easy way to transform Rhodes frozen cinnamon rolls into caramel rolls! If you can melt ingredients in a pot on the stove, you can make these rolls. My recipe is super easy and takes three ingredients, which you probably already have on hand.
- Pro tip: These yummy rolls are an easy addition to a special occasion breakfast, like Christmas brunch! Get our other budget-friendly Christmas brunch options at How to Do Christmas on a Budget.
You will start by setting your rolls out to rise (according to package instructions). I usually set mine out at around 9:30 or 10:00 p.m. They will rise while you sleep.
While the oven is preheating, you will make your caramel by mixing the brown sugar, water, and butter. Allow to boil, and then pour over the top of the rolls. Then, bake according to the package (usually 17 – 18 minutes at 350).
As soon as they are done, pull them out and using a cookie sheet, invert the pan. You will need to do so in one quick motion. Allow them to cool for a little so the caramel can set up on the rolls. That’s all it takes to make caramel rolls out of frozen cinnamon rolls — so easy!
Serve and enjoy!
Rhodes Caramel Rolls
If you throw these in the fridge to rise the night before, they’ll be ready to toss in the oven when you get up in the morning.
- Prep Time: 3-5 hours
- Cook Time: 18 mins
- Total Time: 4 hours 18 minutes
- Yield: 6-8 1x
- Category: Breakfast
- 1 1/3 cup brown sugar
- 3 Tbs. butter or margarine
- 2 – 3 Tbs. water
- 6 – 8 frozen Rhodes Cinnamon Rolls
- Spray a 9” x 13” baking pan with cooking spray.
- Place frozen rolls evenly on the pan and cover them with plastic wrap sprayed with cooking spray to keep them from sticking to the rolls while rising.
- Let rise on the counter for 3 to 5 hours until rolls double in size (you can also let them rise in the fridge for 8-16 hours). The actual time depends on the temperature of your kitchen. Do not overproof. Rolls will continue to rise while baking.
- Once rolls are ready, combine brown sugar and butter in a saucepan.
- Bring mixture to a boil and stir for one minute.
- Pour the mixture over the rolls.
- Bake at 350 for 15 – 18 minutes (or until rolls are golden brown).
- After removing the cinnamon rolls from the oven, allow them to cool for 10 minutes in the pan.
- Place parchment paper over the cinnamon rolls, followed by a baking sheet. Quickly flip everything 180 degrees. This way, you can serve the cinnamon rolls directly on a serving plate, making transferring them much easier.
For best results, use a cookie sheet to invert the rolls. Place the sheet upside down over the top of the pan of rolls. Use a quick motion and turn the pan with the rolls upside down, thereby putting them on the cookie sheet.
*Store leftover rolls in an air-tight container in the pantry for up to five (5) days.
Keywords: caramel rolls recipe, rhodes caramel rolls, caramel rolls with frozen rolls