I experimented yesterday with some Rhodes Rolls. I was craving cinnamon rolls, but didn't have 6 hours to devote to my regular recipe. My experiment turned out Delicious! Now, I will say they weren't as amazing as my regular recipe, but when you don't have all day, these are a great alternative!
Ingredients
12 Rhodes Rolls
Brown Sugar
1 Cube Butter, melted
Sugar
Cinnamon Flour
Directions
Let your rolls thaw until they are pliable. Squish 2 together and pat them in flour. Melt your butter in a bowl.
On a floured surface, roll 2 of the rolls into a disk. I make mine about 6in in diameter.
With a pastry brush, brush on the melted butter to the disk. Pat on brown sugar to cover the butter. Get every inch of the disk on one side. Then sprinkle a tiny bit of sugar on top of the brown sugar, and top with a tiny pinch of cinnamon sprinkled over the whole thing. Roll up the disk and squish together a bit so it stands about 2 inches in height. Brush some melted butter on top and then sprinkle brown sugar on top of that.
Place the rolls in a greased 9x13 baking dish, and cover with a paper towel. You will have 6 rolls in total. Let stand until they double, or triple in size. I like my rolls to completely cover the bottom of the baking dish.
When they have risen, heat oven to 350 degrees and bake for 20-25 minutes or until they are golden brown. Remove and let cool before frosting, or frost immediately. Enjoy!
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