I love making homemade bread! The smell, the taste…. it is well worth the time it takes to make it. However, with that being said, some days I do not have “time” on my side. That is when I reach for Rhodes Frozen Rolls! I LOVE this product! (and NO they did NOT pay me or bribe me to say that! They don’t even know my name. ha, ha!) This recipe is one I made up thinking I wanted to wake up to them in the morning, toss them in the oven and enjoy. Well, let’s just say they didn’t even make it over night. Once I made them and set them aside to rise… I HAD to bake them!

16 Rhodes White Rolls; thaw

1 C. Sugar

1(3.4oz.) Instant Lemon Pudding Mix

1 tsp. Vanilla Powder

dash of Cinnamon

3/4 C. Craisins;diced

In a bowl, mix together the sugar, pudding mix, vanilla powder, cinnamon. Lightly toss cranberries in this mixture.

Once the rolls have thawed, roll them in the sugar/pudding mixture coating lightly. You will then be cutting each roll into 6 pieces. Place the cut pieces into the sugar mixture. Toss lightly. Generously grease a 10-inch bundt pan.  Place a “layer” of roll pieces to cover the bottom of pan. Sprinkle some of the sugar mixture over with cranberries. Repeat this process until all rolls are in pan.  Sprinkle remaining sugar mixture over the top.  Cover with plastic wrap and place in a warm place until doubles in size. *Or if you can wait, you can place it on a cold oven over night, to bake in the morning.*

Bake on center rack of oven at 350 degree’s for 20 minutes.

Let cool in pan for 5 minutes before turning onto a plate.

I then added a Lemon cream cheese frosting glaze.


1 (8oz.) Cream Cheese; softened

2 1/2 C. Powdered Sugar

1 TBSP Lemon juice

Beat until smooth.

Baking Done Fast!



For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.