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
Ingredients
Scale
- 1 1/3 cup brown sugar
- 3 Tbs. butter or margarine
- 2 – 3 Tbs. water
- 6 – 8 frozen Rhodes Cinnamon Rolls
Instructions
- 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.
Notes
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.