Bubble Rolls were supposed to be the recipe to serve our company for breakfast the next morning. It is one of the easiest and most delicious breakfasts you can make.
While I don’t typically keep premade foods in my pantry and freezer, Rhodes Rolls is one item that I do keep for those unexpected times when I need something yummy and easy. They can be found in the freezer section near dinner rolls.
So the evening before the company came for breakfast, I went to the freezer to retrieve my rolls. Ended up shattering a 9×13 pyrex pan with frozen meatballs in it before finding the rolls. (It’s a prego thing with me. Four pregnancies and now four broken pyrex dishes. No lie…one each pregnancy!)
Sorry, I digress. After that mess was cleaned up, I ventured to the drawer to pull out the butterscotch pudding. None. At this point, I am a little frustrated and the brain is quickly shutting down to avoid trauma.
So, I did what all great women do…I called my mom. To no one’s surprise, my mom saved the day. What she suggested was another absolutely delicious, easy breakfast. So today I will share with you not one but two recipes!
Cinnamon Rhodes Rolls
Ingredients:
24 Rhodes Rolls
1/2 cup melted butter
1 cup sugar
4 Tablespoons cinnamon
Frosting or Glaze
Just to get your mouth watering, think cinnamon rolls here. Roll each roll in melted butter followed by a cinnamon/sugar mixture and layer in a well greased bundt pan. Sprinkle extra cinnamon and sugar on the rolls. Cover with aluminum foil and then a towel to sit on the counter overnight or until rolls have raised even with the top of the pan. Remove wraps. Bake for 30 minutes at 350. Immediately after baking, loosen the sides of the pan and invert onto serving plate. Ice with your favorite frosting or glaze.
Rhodes Nut Rolls
Ingredients:
24 Rhodes Rolls
1/2 box or 1/3 cup butterscotch pudding (not instant)
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup nuts
1/2 t. cinnamon
Place rolls in well greased bundt pan. Pour mixture over rolls. Cover with aluminum foil and then a towel to sit on the counter overnight or until rolls have raised even with the top of the pan. Remove wraps. Bake for 30 minutes at 350. Immediately after baking, loosen the sides of the pan and invert onto serving plate.
Note: Many similar recipes call you to cut the rolls and then roll them in the dry pudding mix. For me, this recipe is much simpler and tastes just as good.
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