Spread/spray your 9×13 baking dish with Pam or oil just enough to cover lightly.
Melt 1 stick of butter in the microwave. I didn’t even know our microwave had a melt button LOL!
Arrange all 12 frozen rolls in your 9×13 baking dish
Pour the melted butter over all of the rolls.
Sprinkle the entire package of vanilla instant pudding over all the rolls.
Cover and place in the refrigerator for at least 8 hrs. The baking dish I used has a plastic lid. If yours does not, cover with plastic wrap and foil. Just make sure not to let the rolls stick to the cover!
Place the two packages of cream cheese frosting in the refrigerator.
The next morning
Remove the baking dish from the refrigerator.
Remove covering or lid from your baking dish.
Leave on your countertop uncovered for at least 1 hour to proof. You want the rolls to double in size, the longer you proof the larger the rolls!!
Time to bake!
Place your baking dish in a preheated 350-degree oven.
Bake for 10-12 minutes and check the cinnamon rolls. The baking time will depend on your oven and your personal preference of how golden brown you enjoy your rolls.
The Rhodes rolls baking instructions call for 15-20 minutes bake time.
Remove the cream cheese frosting from the refrigerator. These come with the package of cinnamon rolls!
Kneed the two packages of frosting until pliable enough to spread over the hot rolls.
Spread the frosting over the hot rolls, I tear the perforated top.
I put a little on each roll then reapply to cover completely and the heat will help coverage.
There are 2 packages of frosting so I cover 6 rolls with each package!