Wake up to the aroma of warm, gooey Rhodes Bake-N-Serv® Cinnamon Rolls with cream cheese frosting. These Cinnamon Rolls are baked straight from your dreams. Rhodes makes Cinnamon Rolls as good as homemade so you don’t have to.

INGREDIENTS: Unbleached enriched white flour (wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamin mononitrate, riboflavin, folic acid), water, brown sugar, sucrose, cream yeast, soybean oil and/or canola oil, vegetable shortening, nonfat dry milk, cinnamon, wheat starch, salt, malt, natural flavor, rice flour, sunflower oil, sunflower lecithin, guar gum, polysorbate 60, sodium stearoyl lactylate, ascorbic acid, yeast nutrients (calcium sulfate, ammonium chloride), enzyme (for improved baking). Frosting: Powdered sugar, vegetable shortening, water, cream cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), natural and artificial flavor, salt.

CONTAINS: WHEAT, MILK.

1 Prep: Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. 2 rise: let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Do not over proof. Rolls will continue to rise while baking. 3 bake: preheat oven to 350°f. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown. 4 frost: knead thawed frosting packets gently before opening. Spread frosting over rolls while they are still warm. Refrigerator thaw 8-16 hours (great for morning cinnamon rolls) prepare rolls as directed in step 1, then thaw in refrigerator for at least 8 hours. Rolls may need to continue to rise at room temperature for 1 to 2 hours if not double in size. Continue to step 3 for baking. Convection Oven: Lower baking temperature to 325(degree)f. Bake rolls 10-15 minutes. Storage after baking: baked rolls may be in refrigerator up to 4 days. Reheat: Microwave for 15 seconds or wrap in foil and bake for 5-7 minutes at 350 degrees F. Directions: Keep frozen until ready to prepare. Do not eat raw dough. Recommended pans: 9 inch x 13 inch baking pan (12 pull-apart rolls) 11 inch x 17 inch baking sheet (12 individual rolls).

Dough should be frozen and separate. Keep dough frozen.