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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.


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


  1. Spray a 9” x 13” baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Once rolls are ready, combine brown sugar and butter in a saucepan.
  5. Bring mixture to a boil and stir for one minute.
  6. Pour the mixture over the rolls.
  7. Bake at 350 for 15 – 18 minutes (or until rolls are golden brown).
  8. After removing the cinnamon rolls from the oven, allow them to cool for 10 minutes in the pan.
  9. 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.