Rhodes Cinnamon Rolls

Frozen cinnamon rolls risen overnight under a brown sugar caramel with toasted pecans and finished with a loosened cream cheese icing.

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Prep Time 12

Cook Time 28

Rise Time 8

Total Time 8 40

Servings: 12 Rolls

Calories: 468

12 frozen Rhodes cinnamon rolls, kept frozen

1 tablespoon unsalted butter, softened, for the dish

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup packed dark brown sugar

3 tablespoons heavy cream

1 tablespoon pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

3/4 cup pecan halves, toasted and roughly chopped

Included icing packets, at room temperature

2 ounces cream cheese, softened

2 tablespoons whole milk

1/4 teaspoon vanilla extract

Toast the pecans in a dry skillet for 4 to 5 minutes, then cool and chop roughly.

Whisk melted butter, brown sugar, cream, maple syrup, cinnamon, vanilla, and salt until glossy.

Grease a 9 by 13 inch dish and arrange the still frozen rolls cut side up in three rows of four.

Pour the caramel over and between the rolls, then scatter the pecans across the top.

Cover with lightly greased plastic wrap and refrigerate 8 to 10 hours, or rise at room temperature for 3 to 4 hours.

Uncover and confirm the rolls have doubled and the gaps have closed, resting them on the counter if needed.

Bake at 350F for 26 to 30 minutes until golden and the caramel bubbles at the edges.

Rest exactly 5 minutes out of the oven.

Beat cream cheese smooth, whisk in the icing packets, vanilla, and milk to a thin ribbon, then drizzle across the warm rolls.