Rhodes Focaccia Cinnamon Rolls are soft, fluffy, pull-apart cinnamon rolls featuring a slightly chewy focaccia-style texture, rich brown sugar cinnamon coating, and a sweet glaze on top!

Looking for more ways to use frozen Rhodes dinner rolls? Check out my Rhodes Pretzel Rolls and Rhodes Orange Rolls!

Why you’ll love this recipe:

If you’ve ever wanted a cinnamon roll that feels a little more special—but without all the extra work—these Rhodes Focaccia Cinnamon Rolls are exactly that. They take everything you love about a classic cinnamon roll and give it a subtle, bakery-style upgrade.

They’re soft and fluffy in the center, just like traditional cinnamon rolls, but the focaccia-style method adds a slightly chewier bite that makes them feel richer and more satisfying. It’s the kind of texture that keeps you going back for “just one more piece.”

These combine the warm, gooey sweetness of cinnamon rolls with the soft, dimpled texture of focaccia bread—creating something that’s incredibly easy, irresistibly delicious, and perfect for sharing.

It’s the kind of recipe that looks impressive on the table but is secretly simple to make. It’s also designed to be pulled apart piece by piece, making it perfect for brunch spreads, holiday mornings, or relaxed weekends at home!

Ingredients you’ll need:

Rhodes frozen dinner rolls
Butter- melted
Brown sugar
Cinnamon
Vanilla extract
Powdered sugar
Milk

What really makes this recipe shine is how simple it is. Instead of making dough from scratch, you start with frozen Rhodes dinner rolls. As they thaw and rise, they create a pillowy base that’s ready to be transformed into something incredible. No kneading, no stress—just reliable, delicious results every time.

Once the dough is ready, you gently press it into the pan and dimple it like focaccia bread. Those little dimples are the magic. They hold onto the melted butter and brown sugar cinnamon mixture, creating pockets of gooey, caramelized sweetness throughout the entire dish. Every bite is full of flavor, not just the center like a traditional roll.

As it bakes, the top turns golden while the edges get slightly crisp and caramelized, while the inside stays soft and tender. It smells like warm cinnamon, butter, and sugar in the best possible way—basically the scent of a perfect morning!

And then comes the glaze. A simple sweet vanilla glaze drizzled over the warm rolls melts right into the surface, adding that classic cinnamon roll finish. It’s sweet without being overwhelming, and it ties everything together.

How to make the best Rhodes Focaccia Cinnamon Rolls:

Coat the bottom of your 9 inch cake pan or pie dish with olive oil and add your Rhodes Rolls (I used 15). Roll them around to coat all of them with olive oil, then cover lightly with plastic wrap, put in a warm place and let rise for 4-5 hours.
Once the rolls have risen and doubled in size, preheat the oven to 350 degrees F and use your fingers to create dimples all over the dough, then set aside.
In a medium mixing bowl, combine the melted butter, brown sugar, cinnamon, and vanilla extract. Pour the cinnamon sugar butter mixture over the dough and spread to cover the surface of the dough evenly.
Bake for 25-30 minutes. While the rolls are baking, combine the powdered sugar and milk. Mix well to form a smooth icing. If it looks too thin, add more powdered sugar and if it looks too thick, add a little more milk.
Let the focaccia rolls cool for 10 minutes, then drizzle the icing over the warm rolls before serving!

What people really love about this recipe is how approachable it is. You don’t need to be an experienced baker to pull it off. The frozen dough does most of the work, and the focaccia-style technique is forgiving and easy. It’s one of those recipes that feels a little elevated, but is secretly very simple.

Another reason people love these Rhodes Focaccia Cinnamon Rolls is how they’re served. Instead of individual rolls, this recipe is enjoyed pull-apart style, straight from the pan. You can tear off soft, buttery pieces with your hands, each one coated in cinnamon sugar and glaze. It makes them feel extra cozy and perfect for sharing, whether you’re hosting brunch or just gathered around the kitchen with family.

If you’re searching for an easy cinnamon roll recipe with frozen dough that actually tastes homemade, this is it. These Rhodes Focaccia Cinnamon Rolls bring together soft, fluffy texture, a slightly chewy bite, rich cinnamon sugar flavor, and a sweet glaze—all in one pan.

Make them once, and they’ll quickly become your go-to for brunch, entertaining, or anytime you want something warm, sweet, and seriously comforting!

My top tips:

FROZEN ROLLS: The only thing you really have to plan for here is the time it takes for the frozen dough to rise. If you look on the back of the frozen roll package, there will be several options to thaw, I just find that setting them out at room temperature for a few hours works best for me.
DIMPLING THE DOUGH: Dimples help the buttery cinnamon-sugar mixture soak into the bread instead of sliding off—plus they give these pull-apart rolls that classic focaccia look!
CINNAMON BUTTER TOPPING: You’ll want to melt your butter for the cinnamon butter topping because it’s easier to drizzle and spread all over the surface of the dimpled dough to ensure each roll is coated.
ICING: If preferred, you can make the icing thinner by adding more milk, or a little thicker by adding more powdered sugar. The most important thing to remember is that you’ll want to let the rolls cool slightly before adding the icing so that it doesn’t just soak right into the rolls.
STORING: At my house, there’s never any leftovers but stored in an airtight container the rolls will last for 2-3 days. These are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as divine the next day.

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