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Rhodes Caramel Rolls

Make these caramel rolls before you go to bed and they’ll be ready to toss in the oven when you get up in the morning.


  • 1 1/3 cup brown sugar
  • 3 Tbs. butter or margarine
  • 23 Tbs. water
  • 68 frozen Rhodes Cinnamon Rolls


  1. Let rolls rise according to package instructions (overnight or quick method in the morning).
  2. Once rolls are ready, combine brown sugar and butter in a saucepan.
  3. Bring mixture to a boil and stir for one minute.
  4. Pour mixture over the rolls.
  5. Bake at 350 for 15 – 18 minutes (or until rolls are golden brown).
  6. Invert rolls and serve!


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.

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