Sometimes you need a good Cinnamon Roll or even an Orange roll,


you just don’t have the time it takes to make homemade rolls!

My favorite rolls are . . .


but that is a long project for another day and another time.

What to do  . . . What to do.

You  can use Rhodes frozen roll dough . . . of course you can!

You should be able to find this frozen roll dough, in the freezer section of your grocery store.

Fast.  Easy.  Convenient. Good.

You can even frost them fancy schmancy if you like.

Or . . . for those who think that a teaspoon of frosting is too much . . . Do the traditional thing!

We all know who I’m talking about.

Don’t we?

I’ll show you just how easy Cinnamon Roll Cupcakes are created.

Run into that kitchen . . . I’ll wait.

You will need: Frozen Rhodes Rolls (thawed), Brown Sugar, Granulated Sugar, Cinnamon, one stick of melted butter and cupcake liners.

Follow the directions below or on the back of the Rhodes Roll Package for thawing directions.

Take all those rolls and roll them into one big ball.

Place the ball on a floured surface, and grab your rolling pin.

Roll the dough out into about a 10×14 rectangle.

*Hint:  If the dough keeps springing back, cover it with saran wrap and let it sit for 5 to 10 minutes.  It will make it much easier to roll out.

Brush the dough with melted butter. Be generous, but save 1/3 of the melted butter for later.

Sprinkle the sugar and cinnamon mixture on top of that melted butter.

Add the brown Sugar and a few raisins . . . if you like.  You could even add a few chopped pecans!

It’s time to roll!  Roll the dough over itself from back to front along the long side of the rectangle to form a log.

When you are rolling and the dough ends suddenly, you must do something very important!

Look at that bad picture of the dough log.  See how I have pinched the seam together. Do that!

Grab some thread from your awesome sewing room, and cut off about 12″ in length.

*Hint: Cut the dough with the thread, by placing the thread underneath the dough and about 1″ in from the edge.  Bring the ends up, over, and cross through the dough.  It works really well!

Place each 1″ roll inside the cupcake liner.

(Note:  I used grease free cupcake liners.)

This is where you will use that extra melted butter.  You might need to melt it again, if it has thickened up.  Drizzle that butter over the tops of each roll.  Just try to divide it as equally as possible.  No big deal. Cover the rolls with sprayed saran wrap and let them sit until double in size. While the rolls are rising . . . make the Cream Cheese Frosting.

This is optional, but I took about 1 cup of that frosting, and thinned it down a bit with some milk.  I wanted this little bowl of frosting to be more like a glaze. Leave the other portion like a frosting. (When the rolls come out of the oven, you will glaze the tops of the warm rolls with that little bowl of frosting.  That way, it can ooze down inside the rolls.)

Oh . . . almost ready.

Remember that they will rise up even more in the oven.

. . . and they did!

Remember that little bowl of glaze that you set aside.  While the rolls are still warm, drizzle some of that glaze over the tops of the rolls.  It will seep down into the hot roll.  Be careful, so that you don’t cover your liners with too much glaze! Let the rolls cool before you frost the tops with the remaining cream cheese frosting.

Eat one . . . while it’s warm & gooey!

oh yes, one more thing.

Remember that giveaway from Blitz of Glitz

This one is called


You still have time to enter. Who knows . . . you just might win some beautiful bling. You get to choose your favorite bracelet if you win, but you must follow the directions from this post: My favorite Marinade.

If you leave a comment under this post as well . . . I’ll give you an extra entry!




serving size:  12 rolls


  • 12 Texas size Rhodes Rolls, thawed but still cold

Filling Ingredients

  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoons cinnamon
  • 1/2 cup raisins (opt)


Place frozen rolls on a sprayed baking sheet or plate.  Cover with sprayed plastic wrap and let thaw. The rolls should still be slightly cold.  Once the rolls have thawed, combine all the rolls together to form one large ball of dough.  On a lightly floured surface, roll the ball into a 10×14 inch rectangle.

*Hint:  If the dough keeps springing back, cover it with saran wrap and let it sit for 5 to 10 minutes.  It will make it much easier to roll out.

To make the filling, in a medium-sized bowl, mix sugar, brown sugar and cinnamon together until blended.

Melt the butter.  Spread a generous amount of butter over the dough.  (Reserve about 1/3 of the melted butter for later)

Sprinkle the sugar cinnamon mixture over the top of the butter.

Sprinkle raisins or even nuts on top of the sugar if desired.

Roll the dough over itself from back to front along the long side of the rectangle to form a log. When you get to the end of the roll . . . make sure you pinch the seams together. Slice the log into 12 even pieces.

*Hint:  I like to cut a piece of thread about 12″ long.  Cut the dough with the thread, by placing the thread underneath the dough and about 1″ in from the edge.  Bring the ends up, over and cross through the dough.  It works really well!

Line cupcake tins with cupcake liners and place each piece in a cupcake liner.  Don’t make your pieces larger than one inch, because they need room to rise.

Cover the cupcake tins and set in a warm place to rise for another 40 minutes or until double in size. Preheat the oven to 350 F. Evenly distribute the remaining 1/3 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden.

  • 1  8-ounce package of Cream Cheese
  • 1 stick butter (8 tablespoons) at room temperature
  • 4 cups confectioners sugar
  • 2 teaspoons of pure vanilla.
Using a kitchen Aid or good hand mixer, whip the butter until it’s light in color.  Add the Cream cheese and whip again until very light.  Add the confectioners Sugar one cup at a time, beating continuously.  Add Vanilla and whip again.  (If you fill that it’s not quite the right consistency for you, add a bit of heavy Cream to thin it, or more sugar to thicken it.
You can also make this ahead of time, and keep in the fridge.  When you are ready use it, let it come to room temperature, and whip again.





  • Diana B - 06/02/2011 - 8:12 pm

    OK, I am totally trying this!! I made a comment under the last post and tried to leave a comment on the Bitz of Glitz blog but it wouldn’t go through…I kept signing in and it would just kick back out!!! I love those bracelets…my favorite was the Simplicity one…I will try again but it’s not letting me post =(ReplyCancel

  • Ali - 06/02/2011 - 8:27 pm

    I am so on board with the shortcut of using the frozen dough. I just don’t have the space or energy to make dough from scratch anymore.

    Yours turned out so beautiful! And that icing, ooo boy. Tasty stuff 🙂ReplyCancel

  • Jenn - 06/02/2011 - 9:13 pm

    Extra entry!! Plus those cupcakes/rolls look sinfully good (and easy to make)ReplyCancel

  • Myrnie - 06/03/2011 - 4:40 am

    You are so funny- you must love comments as much as I do! These seem like the edges would stay nice and moist, yum! Sometimes, as a treat, I will make one loaf out if a batch into cinnamon swirl bread….it’s this, without the slicing! Now why didn’t I ever think if slicing it into servings like this and slathering frosting on top?? Yum 🙂ReplyCancel

  • brooke Vanausdal - 06/03/2011 - 5:39 am

    I saw the title for this and thought “WHAT!!!!!” Ciniman roll as a cupcake? Why didn’t I think of this (not that I bake or anything) I can’t wait to do this. Thanks for your blog its fabulousReplyCancel

  • Shelly - 06/03/2011 - 7:07 am

    The icing is always my favorite part of cinnamon rolls!ReplyCancel

  • kelley {mountain mama cooks} - 06/03/2011 - 7:36 am

    OMG- these look divine. I love the ease of them and can’t wait to make them for my family. And I LOVE those little dishes you photographed them in!ReplyCancel

  • Sandi - 06/03/2011 - 7:42 am

    good idea! I will have to try this for sure.ReplyCancel

  • Hailey - 06/03/2011 - 8:23 am

    WOW! Those are adorable! Just the right size, too. Thank you SO much for sharing your talents with us! You’re amazing!ReplyCancel

  • Debby Pucci - 06/03/2011 - 8:42 am

    These sound awesome and I love Rhodes rolls.ReplyCancel

  • Erin - 06/03/2011 - 9:02 am

    Great idea using thread to cut the dough, they look perfect!ReplyCancel

  • Mindy - 06/03/2011 - 9:29 am

    Do you have to use Rhoades Rolls or could you use the Rhoades bread loaf?ReplyCancel

    • Jonna - 06/03/2011 - 9:56 am

      The loaf would also work perfectly!

  • Ashley R. - 06/03/2011 - 1:49 pm

    Can someone please come wipe the drool off my keyboard please?! this will make an easy summer project for my girls and I.

    I would thrill for another entry! I love the cotton candy bracelet. They are so pretty and feminine. I am not huge into jewelry but these bracelets seem to be just my cup of tea.ReplyCancel

  • jean - 06/03/2011 - 9:12 pm

    OH, I’m gonna look so cute wearin’ my pinkalicious bracelet when I’m making these DIVINE rolls! Can’t wait to try ’em 🙂ReplyCancel

  • Michelle - 06/03/2011 - 9:34 pm

    These look wonderful! I do a similar trick, I use the bisquick receipe for biscuits. Probably not as good as the Rhodes but really fast. I then roll it in a log like you did, but I have always used unlavored dental floss instead of thread to cut the rolls. What I really like about this idea is the making them as cupcakes, I have always cut mine and baked them like biscuits. Can’t wait to try these! Thank you for sharing!ReplyCancel

  • Lynn - 06/04/2011 - 12:06 am

    We don’t have that frozen dough up here in these parts. *sigh* Looks like I need to move there!!!! ; D

    Such a great idea, though. Will have to make some dough in a big batch and just keep my own freezer dough around.ReplyCancel

  • Staci - 06/04/2011 - 3:16 pm

    These look wonderful! I think it would be easier to just get the whole loaf of bread dough….and then roll it out…..instead of putting the individuals together. I’m going to give these a try. mmmm!ReplyCancel

  • Charity - 06/05/2011 - 12:58 am

    I NEVER thought about using Rhodes Rolls as a start for cinn. rolls! It’s pretty much ingenious.:) But since I finally talked the hubby into getting me my beautiful kitchenaid, I won’t need it. lol The kids will LOVE the cupcakes – I can’t wait to try them. mmmmmmmReplyCancel

  • Heidi - 06/05/2011 - 11:08 pm

    I had to make these because they are so stinking CUTE! The kids loved them, and they are the perfect size for little fingers. Keep it up A. Jonna!ReplyCancel

  • Aimee - 06/06/2011 - 2:29 pm

    Wow, those look scrumptious! I want one. Now. I’m so impatient!ReplyCancel

  • Cheri - 06/06/2011 - 3:19 pm

    I have a coupon for Rhodes, more reason to try these.ReplyCancel

  • Ma What's For Dinner - 06/06/2011 - 3:55 pm

    See, now you’re a woman after my own heart. Sometimes if you’ve got yourself a craving you can use the storebought stuff to help you along…And if you’re like me and just a novice baker, it’s even better!

    LOVE LOVE LOVE the name of your blog. That’s me…I need to learn to bake. I’m getting there slowly but I can tell I’m going to like it here…It’s my first time here…thanks so much for the inspiration! I’ll be back soon for sure.

    Lots of yummy love,
    Alex aka Ma, What’s For Dinner

  • Haley Jolley - 06/06/2011 - 4:54 pm

    Oooh, an extra entry! And now you’re making me crave cinnamon rolls along with 40 other desserts from your site. That’s such a good idea, thank you for sharing your secrets with us!ReplyCancel

  • Gypsy Girl - 06/07/2011 - 12:51 pm

    I’m in Los Angeles and the only Rhodes Rolls products available here are the rolls =/ Any suggestions for other brands? I have to make these!!ReplyCancel

    • Jonna - 06/07/2011 - 1:30 pm

      Hi Gypsy Girl,
      I used the frozen Rhodes Rolls, but the frozen loaves of bread dough would also work just as well,
      or even easier. If you can’t find Rhodes brand, possibly you have another brand available in your freezer

  • Gypsy Girl - 06/10/2011 - 9:51 am

    O-M-G! Okay, so it was my good luck that I found a pack of 36 frozen rolls at Ralph’s Market in my neighborhood. I used 15 of these small rolls to make the dough. Wow! These rolls are amazing! I made them for dessert last night and I just had one this morning for breakfast. Try them, they’re great! Thanks for the wonderful recipe, I’ll be making these often!ReplyCancel

  • gloria - 06/10/2011 - 1:58 pm

    these cinnamon rolls are amazing, to die for!! gloriaReplyCancel

  • debbie - 06/19/2011 - 9:21 pm

    Those look so amazing, am going to definately make these, thanks for sharing 🙂ReplyCancel

  • Amanda - 09/10/2011 - 1:51 pm

    O M G!!! I just made these puppies and am in LOVE! This is my new ” GO TO” special birthday breakfast in our house. I actually just made them for my miamaid class tomorrow. HEavenly! Thanks for all your great ideas and for not helping me lose the last 10lbs. hee heeReplyCancel

  • Susie Holladay - 11/25/2011 - 4:34 pm

    I love the sound of these recipes and the pink bracelet is delightful.ReplyCancel

  • Katherine Avery - 12/18/2011 - 8:14 am

    Can you put these together the night before, store them in the fridge and bake them in the morning? These look perfect for my MOPS group but I don’t think I could get everyone ready to go and put this together before 9am. I know that sounds ridiculous but you have no idea how hard it is to get my three year old son to stand still long enough to put on pants! 🙂ReplyCancel

  • mickey - 12/19/2011 - 6:00 pm

    I love these. You make them looks so easy, I have to try them out. Thanks.

  • kimberly hurd - 02/13/2012 - 11:18 am

    I make cinnamon rolls quite often. (may favorite treat) I have never thought to make these into cupcakes. I LOVE this idea. thank you. I am glad I found your site through pinterest.ReplyCancel

  • Stacy Johnson - 05/25/2012 - 8:44 am

    My husband is not a cinnamon roll fan, but loves the orange rolls. May I have the recipe for them please?ReplyCancel

  • minnieverma - 08/28/2012 - 12:01 am

    your recipe is very impressive and tempting but we do not get the frozen dough in India so could you please help me with the recipe from scratchReplyCancel

    • Jonna - 08/29/2012 - 1:16 pm

      Hi mimmie,

      Just use any bread dough made from scratch.

  • Mandy - 09/07/2012 - 11:23 pm

    These were AMAZING! Loved them. Next time, I don’t think I’ll put them in cupcake liners because they stuck to the paper. But other than that, they were fantastic. Everyone loved them.ReplyCancel

  • Angela Hutchins - 12/26/2012 - 11:54 am

    I just found your website and i’m in love!! thanks for all the yummy ideas!!!ReplyCancel