Once upon a time . . . you could buy a box mix by Better Crocker called Date Bars. one day, one very sad day . . . it vanished from store shelves! What will we do – the children cried? What will we do – my Dad cried? What ever will we do – I cried? […]


  • WizzyTheStick - February 5, 2010 - 1:19 am

    Really? There was such a product? I never heard of it? Why did they stop making it I wonder. Your re-creation looks fabulous.ReplyCancel

  • Angela - March 24, 2010 - 6:53 pm

    When I first found your website, I discovered that you were close to my age, even though you look much younger. :) When I saw this post, I knew that you were my age. This was such a treat when my mom would buy this date bar mix. I can’t wait to try this recipe. Thanks so much.ReplyCancel

  • Joon - April 14, 2010 - 1:11 pm

    I have been looking for a date bar recipe, just like the old mix that my mom used to make at least once a week, it was so small though, for all of us,we had to wait until she made them again!!ReplyCancel

  • Tina Mitchell - June 19, 2010 - 7:58 pm

    YOU ARE MY HERO!! No one has any clue what I’m talking about when I say there used to be a betty crocker mix! I MISS IT! I’m making this recipe as soon as I can! THANK YOU TONS!ReplyCancel


. . . I’m still working on using all of that frozen Rhodes Roll dough.  Last week I made Cinnamon Sugar Glazed Orange Knots, that were very yummy. and today to go along with our Hawaiian Crunch Halibut . . . Buttery  Parmesan Knots  simply . . . thaw some texas size Rhodes rolls roll […]


  • Anonymous - February 4, 2010 - 11:00 pm

    What is Rhodes dough? Is this something you made and froze or bought?ReplyCancel

  • Jonna - February 5, 2010 - 2:18 am

    Hi all,

    Rhodes roll or bread dough is found in our frozen section in our grocery stores here in Idaho.

    Texas rolls like I used, are simply balls of frozen bread dough, that you can thaw, and bake as they are, or shape as you like.

    If you cannot find Rhodes dough, maybe you are used to a different brand. Look in your frozen section. Good luck!

  • Stephanie - April 28, 2010 - 12:16 pm

    I know what I’m making for Sunday dinner! These and the roast dinner with carrots and potatoes. You are simply amazing. I love that you use Rhodes Rolls! I hate making dough of my own. That’s what I use my bread machine for. But I love the idea of stocking my freezer with them and going to town! Thanks again.ReplyCancel

  • Heidi - April 22, 2012 - 11:14 am

    Did you mean to say, “thaw”? Because to, “un-thaw” something would be to freeze it right? Thanks for the recipe. You’re pictures are awesome and so helpful too.ReplyCancel

    • Jonna - April 22, 2012 - 4:17 pm

      Sorry Heidi….you’re right!

  • Stephanie David - July 8, 2013 - 11:15 am

    I am currently making as I type this the rump roast with carrots and potatoes! I went to my local walmart to pick up Rhodes dough but they didn’t have the texas toast so I opted for the bag that had three loafs of frozen bread, once its thawed how much should I cut from each loaf to make into a rope? Hope you know! I didn’t not want to make these they look so good!ReplyCancel

    • Get Off Your Butt and BAKE - July 8, 2013 - 7:07 pm

      Hi Stephanie,

      The texas size Rhodes roll dough is about the size of a golf ball. I would just use pieces of dough that size, and begin rolling your ropes. The loaf dough will work perfectly!


Do you remember that I told you. . . I have several bags of Rhodes roll dough lurking in my freezer? What to do?  What to do? Lookie here . . .see how easy CINNAMON and SUGAR GLAZED ORANGE KNOTS 12 Rhodes Texas Rolls thawed but still cold 1 medium orange rind, grated 1/2 cup sugar 1 teaspoon […]


  • Jessica - February 5, 2010 - 3:53 pm

    They were wonderful!! Thanks for sharing them with us. I am so glad I live next door to you.ReplyCancel

  • Bo - February 11, 2010 - 5:28 am

    I need to come eat at your house! I love all your bread knots!ReplyCancel

  • Amberly - January 19, 2012 - 1:44 pm

    I am going to have to try these! Yum!ReplyCancel

  • Hanna - February 7, 2012 - 2:40 pm

    these are fabulous. My mom is actual inventor of these…Jenna’s orange rolls. grew up with them and LOVE them.ReplyCancel

  • Jaqie - June 16, 2012 - 3:18 pm

    I made these today and they are heavenly!! I will definitely be making these again! Thank you :) ReplyCancel

  • Amy - November 12, 2012 - 9:02 am

    Have pinned many of your posts…would love to be able to get your new posts by email through feedburner….!!!ReplyCancel

    • Get Off Your Butt and BAKE! - November 12, 2012 - 1:35 pm

      Hi Amy,

      In my menu bar that spans across the top of the blog, it says subscribe.
      A box will open and then you can choose subscribe by email.
      Hope this helps, and thanks for visiting!



Well . . . I almost forgot that I still needed to post the recipe to this yummy crumble! I’ve been busily re-organizing posts that don’t seem to line up since I changed templates.  You’d think I would learn from the past, but part of my blogging enjoyment, is change. I’ve been able to fix […]


  • jstager - February 8, 2010 - 3:17 am

    OMG I made the Cinnabon Popcorn and the Pretzel bites for Superbowl. My whole family just raved about both. Thanks for sharing. Love the new format.ReplyCancel


Lately, I’ve been trying to use up products that have been sitting in my freezer, before buying new.  This isn’t an easy task, because I don’t seem to be very good at rotating!  I had two bags of Rhodes Roll dough, that stare at me every time I open the freezer.  What to do?  Yesterday, […]


  • Sarah - October 13, 2012 - 10:36 pm

    How long do you suppose step 4 would take?ReplyCancel

    • Get Off Your Butt and BAKE! - October 14, 2012 - 1:55 pm

      Hi Sarah,

      It really depends on the warmth of your home, and the temperature of the bread dough.
      You can always speed the process up, by preheating your oven to the lowest temp possible 150 degrees – 170 degrees, depending on your oven.
      Once it’s preheated to the lowest temp, TURN THE OVEN OFF! Lay a clean kitchen towel across the rack, and place your little balls of dough in the turned off oven. Leave a slight crack at the oven door. They will rise in a jiffy! Don’t let them get too big, or once your fry them they will lose their shape. Just double in size.



Orange Rolls to die for! My favorite “sweet recipe” of all time.


  • Sandi Goodfellow - May 7, 2010 - 9:26 am

    how do I get a copy of your orange rolls? It is pulling up an invite only site when I try to get the recipe.ReplyCancel

  • Suzette - December 8, 2010 - 6:03 am

    When you freeze these rolls how do you do it. Is it before or after the 2nd rise of the rolls. And they how do you thaw them out? I wanted to give these to my neighbors for Christmas. They are amazing.ReplyCancel

  • Mary - February 20, 2011 - 5:24 pm

    Just reading all the work that goes into them exhausted me, but I’m definitely going to make them within the month. They look tantalyzingly delicious. My mother will love them, I know it.ReplyCancel

  • Niki - July 10, 2011 - 12:47 pm

    I’ve read this over 4 times and I can’t see where you tell us the baking temp and time! Help!ReplyCancel

    • Jonna - July 10, 2011 - 2:00 pm

      Hi niki,
      I’m sorry. This post is just the picture tutorial. All the complete directions are on the origional post. I bake my rolls at 375 degrees for 15 to 20 minutes. Once the tops are brown, l lower the pan to a lower oven rack, to make sure that the bottoms are done as well. I also frost them when they are warm. Yum!ReplyCancel

  • Mary - November 27, 2011 - 6:40 pm

    I am going to try using the rhodes rolls and make the cupcakes, but use the orange zest and glaze etc.ReplyCancel

  • Susan Tedrow - April 30, 2012 - 3:43 pm

    What is a “square” of butter in this recipe, please?ReplyCancel

    • Jonna - April 30, 2012 - 4:40 pm

      Hi Susan,

      One square is the same as one stick of butter. One stick is equivalent to 1/2 cup.
      I’m sorry for the confusion. I forget that we all use different “slang terms for cooking.”
      I shouldn’t do that anymore! Hope this helps.

  • Ellie - October 12, 2012 - 1:19 am

    Jonna, all your energy makes me sooo tired! lol!! Must try these, they look yummy.ReplyCancel

  • Annabelle - January 12, 2013 - 10:15 am

    Is your “one bag of confectioners sugar” a one pound bag or a 2 pound bag? Amazing recipe.ReplyCancel

    • Get Off Your Butt and BAKE! - January 12, 2013 - 10:27 am

      Hi Annabelle,

      Sorry….it’s a 2 lb bag. Soften the butter and whip it. Add a bit of powdered sugar to the butter and blend. I also add about 2 tsp. of vanilla as well. Add the juice of your large orange, more powdered sugar and enough milk to make it the consistency you like.


  • Ingrid - January 21, 2013 - 8:15 pm

    This is one of the first recipes on your blog I drooled over! Still looks amazing Jonna!

  • Roberta Breuer - April 4, 2014 - 8:13 am

    Really want to make these for Easter! In your instructions under all the pictures, you mention blending the yeast with 1 cup water. Further down, where you have the recipe in a box, there is no mention of water. I must be missing something – can you please let me know what I’m missing?


    • Get Off Your Butt and BAKE - April 4, 2014 - 11:04 am

      Hi Roberta,

      In the tutorial … I explain how I do my yeast the “typical” way in warm water.
      It will read as follows:
      One of the things I do differently from the original recipe, is rise the yeast in it’s own bowl.
      The recipe calls for 1 TBSP Active yeast.
      I tripled this recipe, so I used 3 TBSP Active Rapid Rise or Active yeast.
      I added this yeast to 1 cup of very warm water + 1 tsp. sugar.
      *I still use the same amount of milk that the recipe requires, I just add a bit more flour to compensate for the extra liquid that I used, by putting the yeast in water first.

      If you are making a single recipe,
      you will use 1 TBSP yeast to 1/3 cup warm water + 1/2 tsp. sugar
      Mix this together and let sit until is rises and bubbles on the warm water.

      If your yeast doesn’t do this…..start over, because you killed the yeast.

      *** You can do it this way, or follow the original recipe. I guess I’m just old school, and I think that the dough rises much quicker this way!



As I stepped out of bed this morning, my mind suddenly drifted to this soup!  This cheesy smooth soup is my all time favorite.  You can add a wide variety of vegetables as well, or toss in rotisserie chicken as well.  You name it, you can add it to this wonderful creamy cheesy base.  It […]


  • ashley - December 20, 2012 - 12:36 pm

    Just finished making this! soo easy and it smells heavenly.ReplyCancel