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Freshly baked cinnamon rolls with cream cheese frosting

Rhodes Sweet Dough Cinnamon Rolls

These cinnamon rolls made with Rhodes Sweet Dough are soft, gooey, and perfect for a comforting breakfast or brunch. Prep ahead and enjoy fresh in the morning!
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Prep Time 20 minutes
Cook Time 25 minutes
Thawing Time 5 hours
Total Time 1 hour
Course American Breakfasts
Cuisine American
Servings 12 rolls

Ingredients
  

Rolls

  • 1 loaf Rhodes Sweet Dough thawed
  • 4 tbsp unsalted butter softened
  • 1/2 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 1/4 tsp nutmeg optional
  • 1/2 cup chopped pecans or walnuts optional

Frosting

  • 4 oz cream cheese softened
  • 2 tbsp butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Instructions
 

  • Thaw dough in a greased bowl, covered, for 4–5 hours or overnight in the fridge.
  • Roll dough into a 12x16 inch rectangle.
  • Spread butter over dough, then sprinkle cinnamon-sugar mixture and optional nuts.
  • Roll up dough into a log and cut into 12 equal rolls.
  • Place rolls in a greased pan and let rise 45–60 minutes.
  • Bake at 350°F (175°C) for 20–25 minutes.
  • Mix cream cheese, butter, powdered sugar, vanilla, and milk for frosting. Spread on warm rolls.

Notes

Make ahead tip: Slice rolls, refrigerate overnight, then bake fresh in the morning.
Freeze baked rolls and frost after reheating.