Delight your senses and transform your meals with our roundup of 23 Delicious Rhodes Rolls Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, these versatile rolls are your ticket to deliciousness. Dive in to discover how easy it is to turn simple ingredients into extraordinary dishes that’ll have everyone asking for seconds.
Garlic Butter Rhodes Rolls
Just when you thought Rhodes Rolls couldn’t get any better, we’re slathering them in garlic butter and baking them to golden perfection. These rolls are your next obsession—soft, buttery, and packed with flavor.
Ingredients
- For the rolls:
- 1 package (12 count) frozen Rhodes Rolls
- For the garlic butter:
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the frozen Rhodes Rolls on the prepared baking sheet, spacing them about 2 inches apart. Cover with a clean towel and let them rise at room temperature for 3-5 hours, or until doubled in size. Tip: For faster rising, place the rolls in a slightly warmed oven.
- In a small bowl, combine the melted butter, minced garlic, chopped parsley, and salt. Stir well to mix.
- Once the rolls have risen, brush the garlic butter mixture generously over the top of each roll. Tip: Use a pastry brush for even coverage.
- Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
- Remove from the oven and let cool slightly before serving.
Unbelievably soft and fragrant, these Garlic Butter Rhodes Rolls are a game-changer. Serve them warm with a side of marinara for dipping or slice them open for mini garlic bread sandwiches.
Cheesy Stuffed Rhodes Rolls
Overload your senses with these Cheesy Stuffed Rhodes Rolls—soft, fluffy bread meets gooey, melted cheese in every bite. Perfect for pulling apart and sharing, or not.
Ingredients
- For the dough:
- 1 package Rhodes Rolls, thawed but still cold
- 2 tbsp melted butter
- For the filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll out each Rhodes Roll into a flat circle, about 4 inches in diameter.
- In a bowl, mix mozzarella, cheddar, Parmesan, and garlic powder for the filling.
- Place a tablespoon of the cheese mixture in the center of each rolled-out dough circle.
- Fold the edges of the dough over the cheese, pinching to seal tightly. Tip: Ensure no cheese is exposed to prevent leakage.
- Brush each stuffed roll with melted butter and place seam side down on the baking sheet.
- Bake for 15-20 minutes, or until the rolls are golden brown and the cheese is bubbly. Tip: Watch closely after 15 minutes to avoid over-browning.
- Let cool for 5 minutes before serving. Tip: They’re hottest (and cheesiest) right out of the oven!
Expect a crispy golden exterior giving way to a soft, cheesy center—ideal for dunking in marinara or enjoying as is. Elevate your next game night or brunch with these irresistible pulls of joy.
Cinnamon Sugar Rhodes Rolls
Let’s turn your kitchen into a bakery with these irresistible Cinnamon Sugar Rhodes Rolls. They’re fluffy, buttery, and coated in a sweet cinnamon sugar mix—perfect for breakfast or dessert.
Ingredients
- For the rolls:
- 12 Rhodes frozen dinner rolls
- 1/2 cup unsalted butter, melted
- For the coating:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- Place the frozen dinner rolls in the prepared dish, spacing them evenly apart.
- Cover the dish with a clean towel and let the rolls thaw and rise in a warm place for 4-5 hours, or until doubled in size. Tip: For a quicker rise, place the dish in a slightly warmed oven (turned off) with a bowl of hot water underneath.
- Once risen, brush the rolls generously with melted butter.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle this mixture evenly over the buttered rolls.
- Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped. Tip: Rotate the dish halfway through baking for even browning.
- Remove from the oven and let cool for 5 minutes before serving. Tip: For an extra indulgent treat, drizzle with a simple glaze made from powdered sugar and milk.
Kickstart your morning with these warm, gooey rolls that boast a perfect balance of sweetness and spice. Serve them alongside a cold glass of milk or as a decadent base for French toast casserole.
Honey Glazed Rhodes Rolls
Just when you thought Rhodes Rolls couldn’t get any better, we’re drizzling them with a sticky-sweet honey glaze that’s downright addictive. Perfect for brunch or as a sweet snack, these rolls are about to steal the show.
Ingredients
- For the rolls:
- 1 package (12 count) frozen Rhodes Rolls
- 1 tbsp butter, melted
- For the glaze:
- 1/4 cup honey
- 2 tbsp butter
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Arrange the frozen Rhodes Rolls on a baking sheet, spacing them about 2 inches apart. Cover with a clean towel and let them rise in a warm place for 4-5 hours, or until doubled in size.
- Once risen, brush the rolls lightly with 1 tbsp melted butter. Bake for 15-20 minutes, or until golden brown. Tip: For extra soft rolls, place a pan of hot water on the lower rack during baking.
- While the rolls bake, prepare the glaze. In a small saucepan over medium heat, combine 1/4 cup honey, 2 tbsp butter, and 1/2 tsp vanilla extract. Stir constantly until the butter is melted and the mixture is smooth, about 2-3 minutes.
- Remove the rolls from the oven and immediately drizzle with the warm honey glaze. Tip: Use a spoon or a piping bag for even distribution of the glaze.
- Let the rolls cool for 5 minutes before serving. Tip: Serve warm for the best texture and flavor.
Kick your morning into high gear with these honey-glazed beauties. The glaze adds a glossy finish and a rich, buttery sweetness that pairs perfectly with the soft, fluffy rolls. Try serving them with a side of fresh fruit or a dollop of whipped cream for an extra indulgent treat.
Parmesan Herb Rhodes Rolls
Just when you thought dinner rolls couldn’t get any better, these Parmesan Herb Rhodes Rolls walk in. Transform your table with these buttery, herby, cheesy delights that pull apart like a dream.
Ingredients
- For the dough:
- 1 package (12 oz) Rhodes Dinner Rolls, thawed but still cold
- 2 tbsp unsalted butter, melted
- For the topping:
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the thawed Rhodes Dinner Rolls on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the rolls with the melted butter, ensuring full coverage for a golden finish.
- In a small bowl, mix together the Parmesan cheese, dried parsley, garlic powder, and dried basil.
- Sprinkle the herb and cheese mixture evenly over the buttered rolls.
- Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped.
- Let the rolls cool on the baking sheet for 5 minutes before serving to allow the flavors to meld.
Light, fluffy, and packed with flavor, these rolls are a game-changer. Serve them warm with a side of marinara for dipping, or slice them open for mini sandwich sliders.
Bacon Wrapped Rhodes Rolls
Just when you thought bacon couldn’t get any better, we’re wrapping it around fluffy Rhodes Rolls for the ultimate savory-sweet bite. This no-fuss recipe turns breakfast into a crave-worthy snack any time of day.
Ingredients
- For the rolls:
- 12 Rhodes Dinner Rolls, thawed but still cold
- 12 slices bacon
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll each thawed Rhodes Dinner Roll into a ball, then flatten slightly with your palm.
- Wrap a slice of bacon around each roll, ensuring the ends meet underneath.
- Mix brown sugar and cinnamon in a small bowl. Roll each bacon-wrapped roll in the mixture until fully coated.
- Place the rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes, or until the bacon is crispy and the rolls are golden brown.
- Let cool for 5 minutes before serving to allow the sugar to set slightly.
Rich with caramelized bacon and spiced sugar, these rolls offer a perfect contrast of textures—crispy outside, soft inside. Serve them with a drizzle of maple syrup for an extra indulgent twist.
Jalapeno Cheese Rhodes Rolls
Let’s turn up the heat with these Jalapeno Cheese Rhodes Rolls—spicy, cheesy, and irresistibly fluffy.
Ingredients
- For the dough:
- 1 package (12 oz) Rhodes Dinner Rolls, thawed but still cold
- 1 tbsp olive oil
- For the filling:
- 1/2 cup shredded cheddar cheese
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1/4 tsp garlic powder
- For topping:
- 1 tbsp melted butter
- 1/4 tsp dried parsley
Instructions
- Preheat your oven to 350°F and lightly grease a baking sheet.
- Roll out each thawed Rhodes roll into a 4-inch circle on a lightly floured surface.
- Brush the center of each circle with olive oil, leaving a 1/2-inch border.
- Sprinkle shredded cheddar cheese, diced jalapenos, and garlic powder evenly over the oiled area.
- Fold the dough over the filling, pinching the edges to seal tightly. Tip: Wet your fingers to help seal if the dough is dry.
- Place the rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops with melted butter and sprinkle with dried parsley.
- Bake for 15-18 minutes, or until golden brown. Tip: For extra crispiness, broil for the last 2 minutes.
- Let cool for 5 minutes before serving. Tip: Serve with a side of sour cream to balance the heat.
Perfectly golden with a kick, these rolls offer a gooey cheese pull with every bite. Try them as a game-day snack or a spicy side to your favorite soup.
Sweet Potato Rhodes Rolls
Whip up these Sweet Potato Rhodes Rolls for a twist on the classic that’s as easy as it is delicious. Perfect for any table, they bring a sweet, fluffy vibe that’s hard to resist.
Ingredients
- For the dough:
- 1 cup mashed sweet potato, cooled
- 1/4 cup warm water (110°F)
- 2 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 1/4 cup melted butter
- 1 large egg
- For brushing:
- 2 tbsp melted butter
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix mashed sweet potato, flour, salt, melted butter, and egg. Add the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape each into a roll and place on a greased baking sheet.
- Cover and let rise for another 30 minutes. Preheat oven to 375°F during the last 10 minutes.
- Bake for 15-20 minutes until golden brown. Tip: For extra softness, brush with melted butter right after baking.
- Let cool slightly before serving. Tip: These rolls are best served warm to highlight their fluffy texture and sweet flavor.
Light, fluffy, and with just the right amount of sweetness, these rolls are a game-changer. Try them with a cinnamon honey butter for an extra indulgent treat.
Pumpkin Spice Rhodes Rolls
Absolutely no one does cozy like these Pumpkin Spice Rhodes Rolls. Whip up this autumnal twist on a classic with minimal effort and maximum flavor.
Ingredients
- For the rolls:
- 1 package Rhodes Rolls, thawed but still cold
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 2 tbsp pumpkin pie spice
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll each thawed Rhodes Roll in melted butter, then in a mixture of granulated sugar and pumpkin pie spice.
- Place the coated rolls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 15-18 minutes, or until golden brown and puffed up.
- Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth for the glaze.
- Drizzle the glaze over the warm rolls right after baking.
Serve these Pumpkin Spice Rhodes Rolls warm for a gooey, spice-packed bite that’s perfect with your morning coffee or as a sweet end to dinner. Sprinkle extra pumpkin pie spice on top for an Instagram-worthy finish.
Chocolate Chip Rhodes Rolls
Craving something sweet, gooey, and utterly irresistible? These Chocolate Chip Rhodes Rolls are your next baking obsession—ready in minutes and packed with melty chocolate in every bite.
Ingredients
- For the dough:
- 1 package Rhodes Dinner Rolls, thawed but still cold
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- For the filling:
- 1/2 cup mini chocolate chips
- For the topping:
- 1 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- Roll out each thawed Rhodes roll into a flat circle, about 4 inches in diameter.
- Brush each circle with melted butter, then sprinkle with sugar.
- Place a small handful of mini chocolate chips in the center of each circle.
- Fold the edges of the dough over the chocolate chips, pinching to seal tightly.
- Place each sealed roll seam-side down in the prepared baking dish.
- Brush the tops of the rolls with melted butter and sprinkle with sugar.
- Bake for 15-20 minutes, or until the rolls are golden brown and the chocolate is bubbly.
- Let cool for 5 minutes before serving—trust us, the chocolate will be molten hot!
Rich, buttery rolls with pockets of melted chocolate make these irresistible. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Caramel Apple Rhodes Rolls
Elevate your dessert game with these gooey, golden Caramel Apple Rhodes Rolls—perfect for that sweet tooth craving any time of day.
Ingredients
- For the rolls:
- 12 Rhodes dinner rolls, thawed but still cold
- 1 cup finely chopped apples
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- For the caramel sauce:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- Roll each thawed Rhodes dinner roll into a flat circle, about 4 inches in diameter.
- In a small bowl, mix chopped apples, granulated sugar, and cinnamon.
- Place a spoonful of the apple mixture in the center of each rolled-out dough circle.
- Fold the edges of the dough over the filling, pinching to seal, and place seam-side down in the prepared dish.
- For the caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and vanilla extract. Cook for 2 minutes until smooth.
- Pour the caramel sauce evenly over the assembled rolls in the baking dish.
- Bake for 20-25 minutes, or until the rolls are golden brown and the caramel is bubbly.
- Let cool for 5 minutes before serving to allow the caramel to thicken slightly.
Rich in flavor with a soft, pillowy texture, these rolls are a dream when served warm with a scoop of vanilla ice cream on top for an extra indulgent treat.
Blueberry Lemon Rhodes Rolls
Zesty meets sweet in these Blueberry Lemon Rhodes Rolls—fluffy, tangy, and bursting with flavor. Perfect for breakfast or a snack, they’re a twist on classic rolls that’ll have everyone asking for seconds.
Ingredients
- For the dough:
- 12 Rhodes dinner rolls, thawed but still cold
- 1/4 cup granulated sugar
- Zest of 1 lemon
- For the filling:
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp milk
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine 1/4 cup sugar and lemon zest. Roll each thawed Rhodes roll in the mixture until coated.
- Flatten each roll into a 4-inch circle. Tip: Use a rolling pin for even thickness.
- In another bowl, mix blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Spoon 1 tbsp of the mixture onto each dough circle.
- Pinch the edges of the dough to seal the filling inside. Place seam-side down on the baking sheet. Tip: Space rolls 2 inches apart for even baking.
- Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to avoid over-baking.
- While rolls cool, whisk together powdered sugar, 1 tbsp lemon juice, and milk for the glaze. Drizzle over warm rolls.
These rolls are soft with a slight chew, the lemon zest cutting through the sweet blueberry filling. Serve warm with a dollop of whipped cream for an extra indulgent treat.
Savory Onion Rhodes Rolls
Craving something cozy yet bold? These Savory Onion Rhodes Rolls are your golden ticket to flavor town—soft, buttery, and packed with a punch of caramelized onions.
Ingredients
- For the dough:
- 1 package (12 oz) Rhodes Yeast Dinner Rolls, thawed but still cold
- 2 tbsp unsalted butter, melted
- For the filling:
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- For the topping:
- 1 tbsp unsalted butter, melted
- 1 tsp dried thyme
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch round baking pan.
- In a skillet over medium heat, warm the olive oil. Add the sliced onions, sugar, and salt. Cook for 15-20 minutes, stirring occasionally, until the onions are golden and caramelized. Tip: Lower the heat if the onions start to burn.
- Roll out each thawed dinner roll into a 4-inch circle on a lightly floured surface. Brush the center with melted butter.
- Spoon a teaspoon of caramelized onions onto the center of each circle. Fold the edges over the filling, pinching to seal. Place seam-side down in the prepared pan. Tip: Space them evenly for uniform baking.
- Brush the tops of the rolls with the remaining melted butter and sprinkle with dried thyme.
- Bake for 20-25 minutes, or until the rolls are golden brown. Tip: Check at 20 minutes to avoid over-baking.
Absolutely irresistible when served warm, these rolls boast a fluffy interior with a crispy, buttery crust. Try pairing them with a creamy soup or enjoy as a standalone snack for a satisfying bite.
Rosemary Olive Oil Rhodes Rolls
Elevate your bread game with these Rosemary Olive Oil Rhodes Rolls—soft, fragrant, and ridiculously easy to make.
Ingredients
- For the dough:
- 1 package Rhodes Rolls dough (12 count), thawed but still cold
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- For finishing:
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup olive oil, rosemary, and 1 tsp salt until well combined.
- Roll each thawed Rhodes Roll in the olive oil mixture until fully coated. Place on the prepared baking sheet, spacing them 2 inches apart.
- Cover the rolls with a damp towel and let them rise in a warm place for 30 minutes, or until doubled in size.
- Brush the tops of the rolls with the remaining 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt.
- Bake for 15-18 minutes, or until golden brown. For an extra crispy top, broil for the last 1-2 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
These rolls boast a crispy exterior with a fluffy, herb-infused interior. Try tearing them apart and dipping in balsamic glaze for an extra flavor punch.
Sun-Dried Tomato Rhodes Rolls
Yield to the irresistible allure of these Sun-Dried Tomato Rhodes Rolls, where tangy meets fluffy in every bite. Perfect for elevating your brunch game or as a standout side.
Ingredients
- For the dough:
- 1 package Rhodes Yeast Dinner Rolls, thawed but still cold
- 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- For the glaze:
- 1 tbsp melted butter
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll out each thawed Rhodes roll into a 4-inch circle on a lightly floured surface.
- Evenly distribute the sun-dried tomatoes and Parmesan cheese over each circle.
- Roll each circle into a log, pinching the seams to seal. Tip: Use a bit of water on your fingers to help seal the seams if needed.
- Place the rolls seam side down on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops of the rolls with olive oil for a golden finish. Tip: Cover with a damp towel and let rise in a warm place for 15 minutes for extra fluffiness.
- Bake for 12-15 minutes, or until the rolls are golden brown.
- While the rolls are baking, mix the melted butter and garlic powder for the glaze.
- Remove the rolls from the oven and immediately brush with the garlic butter glaze. Tip: For an extra kick, sprinkle with red pepper flakes before serving.
Wrapped in a golden, buttery glaze, these rolls boast a chewy interior studded with bursts of sun-dried tomato. Serve them warm alongside a creamy soup or as the star of your next charcuterie board.
Mozzarella Stuffed Rhodes Rolls
Dive into the ultimate comfort food hack with these gooey, golden Mozzarella Stuffed Rhodes Rolls. Perfect for pulling apart and sharing—if you can resist keeping them all to yourself.
Ingredients
- For the rolls:
- 12 Rhodes Dinner Rolls, thawed but still cold
- 12 pieces mozzarella string cheese, cut in half
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Flatten each thawed Rhodes roll into a 4-inch circle on a lightly floured surface.
- Place a half piece of mozzarella string cheese in the center of each circle.
- Fold the edges of the dough over the cheese, pinching to seal tightly. Roll into a ball to ensure no cheese leaks out during baking.
- Arrange the stuffed rolls on the prepared baking sheet, seam side down, spacing them 2 inches apart.
- Brush the tops of the rolls with melted butter, then sprinkle evenly with garlic powder and Italian seasoning.
- Bake for 15-18 minutes, or until the rolls are golden brown and the cheese is bubbly.
- Let cool for 5 minutes before serving to avoid burns from the hot cheese.
Melted mozzarella oozes with every bite, while the buttery, herbed crust adds a crispy contrast. Serve with marinara for dipping or slice open to reveal the cheesy center for an Instagram-worthy moment.
BBQ Pulled Pork Rhodes Rolls
Just when you thought BBQ couldn’t get any better, we’re slamming pulled pork into fluffy Rhodes Rolls. Get ready for a game-changing bite that’s all about bold flavors and zero fuss.
Ingredients
- For the pulled pork:
- 2 lbs pork shoulder
- 1 cup BBQ sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- For the rolls:
- 12 Rhodes Rolls, thawed but still cold
- 1 tbsp melted butter
Instructions
- Preheat your oven to 275°F. Season the pork shoulder with smoked paprika, garlic powder, onion powder, and salt.
- Place the seasoned pork in a baking dish, cover tightly with foil, and bake for 6 hours until it shreds easily with a fork. Tip: For extra tenderness, let the pork rest for 30 minutes before shredding.
- Shred the pork using two forks, then mix in the BBQ sauce until fully coated.
- Increase the oven temperature to 350°F. Roll out each Rhodes Roll into a flat circle, about 4 inches in diameter.
- Spoon a generous amount of BBQ pulled pork onto each rolled-out dough circle, then fold the edges over the filling and pinch to seal. Tip: Wet your fingers slightly to help seal the edges if they’re not sticking.
- Brush the tops of the rolls with melted butter and bake for 15-20 minutes until golden brown. Tip: For a shiny finish, brush with more butter right after baking.
Velvety pulled pork meets pillowy Rhodes Rolls in this mashup that’s all about texture and taste. Serve these bad boys with a side of coleslaw for crunch or dunk them in extra BBQ sauce for that saucy finish.
Buffalo Chicken Rhodes Rolls
Absolutely no one can resist the spicy, tangy kick of Buffalo chicken, especially when it’s wrapped up in soft, buttery Rhodes Rolls. Transform your snack game with this easy, crowd-pleasing recipe that’s perfect for game day or any day.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1/2 cup Buffalo sauce
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- For the rolls:
- 12 Rhodes Rolls, thawed but still cold
- 2 tbsp melted butter
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the shredded chicken, Buffalo sauce, ranch dressing, and cheddar cheese until well combined.
- Roll out each Rhodes Roll into a 5-inch circle on a lightly floured surface. Tip: Keep the rolls cold for easier handling.
- Place 2 tablespoons of the chicken mixture in the center of each rolled-out dough circle.
- Fold the edges of the dough over the filling, pinching to seal tightly. Tip: Wet your fingers slightly to help seal the edges if needed.
- Place the sealed rolls seam side down on the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops of the rolls with melted butter and sprinkle lightly with garlic powder.
- Bake for 20-25 minutes, or until the rolls are golden brown and the filling is bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
Every bite of these Buffalo Chicken Rhodes Rolls delivers a perfect balance of spicy, creamy, and cheesy flavors, all wrapped in a golden, buttery crust. Serve them with extra ranch or blue cheese dressing for dipping, or slice them open to reveal the molten center for an Instagram-worthy moment.
Spinach Artichoke Rhodes Rolls
Transform your snack game with these Spinach Artichoke Rhodes Rolls—cheesy, flaky, and irresistibly easy to make.
Ingredients
- For the filling:
- 1 cup frozen spinach, thawed and drained
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- For the rolls:
- 12 Rhodes dinner rolls, thawed but still cold
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, and salt until well combined. Tip: Squeeze all excess water from the spinach to prevent soggy rolls.
- Roll out each Rhodes dinner roll into a 4-inch circle on a lightly floured surface.
- Spoon 1 tablespoon of the filling onto the center of each rolled-out dough circle.
- Fold the edges of the dough over the filling, pinching to seal. Place seam-side down on the prepared baking sheet. Tip: Ensure the rolls are sealed tightly to prevent filling from leaking during baking.
- Brush the tops of the rolls with melted butter. Tip: For extra flavor, sprinkle a little extra Parmesan on top before baking.
- Bake for 20-25 minutes, or until the rolls are golden brown and the filling is bubbly.
Delight in the gooey, savory filling wrapped in a soft, buttery roll. Serve these warm with a side of marinara for dipping, or enjoy them straight off the baking sheet—no judgment here.
Pepperoni Pizza Rhodes Rolls
Oven-ready in minutes, these Pepperoni Pizza Rhodes Rolls twist your favorite comfort foods into one irresistible bite. Perfect for game day or a lazy dinner, they’re cheesy, meaty, and oh-so-easy.
Ingredients
- For the rolls:
- 1 package (12 count) Rhodes Rolls, thawed but still cold
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices, chopped
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup marinara sauce
- 1 tsp garlic powder
Instructions
- Preheat your oven to 350°F and grease a baking sheet with olive oil.
- Roll out each Rhodes Roll into a flat circle, about 4 inches in diameter.
- Spread 1 tsp of marinara sauce on each rolled-out dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella and chopped pepperoni evenly over the sauce.
- Fold the edges of the dough over the filling, pinching to seal and form a stuffed roll.
- Place the rolls seam-side down on the prepared baking sheet, brush the tops with olive oil, and sprinkle with garlic powder.
- Bake for 15-20 minutes, or until the rolls are golden brown and the cheese is bubbly.
- Let cool for 5 minutes before serving to avoid burns from hot cheese.
Ultimate in flavor and fun, these rolls boast a crispy exterior with a gooey, pepperoni-packed center. Serve with extra marinara for dipping or slice them open to reveal the cheesy surprise inside.
S’mores Stuffed Rhodes Rolls
Get ready to transform your breakfast game with these insanely delicious S’mores Stuffed Rhodes Rolls. Perfectly gooey, chocolatey, and ready in minutes, they’re the ultimate treat for any time of day.
Ingredients
- For the rolls:
- 12 Rhodes Dinner Rolls, thawed but still cold
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
- 1 tbsp butter, melted
- For the topping:
- 1/4 cup graham cracker crumbs
- 1 tbsp sugar
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Flatten each thawed Rhodes roll into a 4-inch circle on a lightly floured surface.
- Place 1 tsp of mini marshmallows and 1 tsp of chocolate chips in the center of each circle.
- Fold the edges of the dough over the filling, pinching to seal tightly. Roll into a ball.
- Brush each stuffed roll with melted butter and dip the top into the graham cracker crumbs and sugar mixture.
- Place the rolls on the prepared baking sheet, crumb side up, and let them rise for 15 minutes.
- Bake for 15-18 minutes, or until golden brown and the marshmallows are bubbly.
- Let cool for 5 minutes before serving to avoid burns from the hot filling.
Velvety melted chocolate and gooey marshmallow ooze out with every bite, while the graham cracker topping adds a delightful crunch. Serve warm with a side of vanilla ice cream for an extra indulgent treat.
Almond Joy Rhodes Rolls
Snag this dreamy twist on a classic—Almond Joy Rhodes Rolls are your next obsession. Sweet, nutty, and oh-so-easy, they’re a game-changer for breakfast or dessert.
Ingredients
- For the dough:
- 1 package (12 oz) Rhodes Dinner Rolls, thawed but still cold
- 2 tbsp melted butter
- For the filling:
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped almonds
- 1/4 cup mini chocolate chips
- 2 tbsp sugar
- For the topping:
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Roll each thawed Rhodes Dinner Roll into a flat circle, about 4 inches in diameter.
- Brush each circle with melted butter, leaving a 1/2-inch border around the edges.
- In a bowl, mix shredded coconut, chopped almonds, mini chocolate chips, and sugar. Spoon 1 tbsp of the mixture onto the center of each dough circle.
- Fold the edges of the dough over the filling, pinching to seal. Place seam-side down on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes.
- Whisk powdered sugar and milk to create a glaze. Drizzle over the warm rolls.
- Tip: For extra flavor, toast the coconut and almonds before adding them to the filling.
- Tip: If the dough sticks, lightly flour your work surface.
- Tip: Serve warm for the best texture and flavor.
Outrageously delicious, these rolls boast a gooey center with a crispy exterior. Try serving them with a scoop of vanilla ice cream for an indulgent treat.
Maple Bacon Rhodes Rolls
You won’t believe how these Maple Bacon Rhodes Rolls transform breakfast. Bake them golden, drizzle with maple, and top with crispy bacon for a bite that’s irresistibly sweet, smoky, and soft.
Ingredients
- For the rolls: 1 package Rhodes Rolls (12 count), thawed but still cold
- For the topping: 6 slices bacon, cooked crispy and crumbled, 1/4 cup pure maple syrup
- For the glaze: 1/2 cup powdered sugar, 1 tbsp milk, 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Arrange the thawed Rhodes Rolls on the prepared baking sheet, spacing them 2 inches apart.
- Cover the rolls with a damp towel and let them rise in a warm place until doubled in size, about 30 minutes. Tip: For faster rising, place the rolls in a slightly warmed oven.
- Bake the rolls for 15-18 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze.
- Once baked, immediately drizzle the warm rolls with maple syrup and sprinkle with crumbled bacon.
- Finish by drizzling the glaze over the top. Tip: For a thinner glaze, add a teaspoon more milk at a time until desired consistency is reached.
Perfectly fluffy inside with a crispy bacon crunch, these rolls are a dream. Serve them warm with a side of scrambled eggs for the ultimate sweet and savory breakfast combo.
Conclusion
Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 23 Delicious Rhodes Rolls Recipes offers something for every occasion. From sweet to savory, these recipes are sure to impress. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy baking!
