The night before you want to eat these, take out about a dozen frozen Rhodes Rolls and let them thaw about an hour. Once they are soft enough, cut each roll in half with a pair of scissors. Clean scissors, please. You are going to eat these after all.
Next you have one bowl with melted butter and cinnamon sugar in a second bowl. Coat those little babies with butter and cinnamon sugar, and then place into a glass baking dish sprayed with non-stick spray.
Cover the dish with plastic wrap and place it in the fridge.
When you get up in the morning, the rolls will look something like this:
Bake at 350 degrees (preheat your oven, of course!) for about 20-25 minutes. I can't be sure how long you'll need to exactly because my oven is doing crazy things at the moment. It's all a guessing game when I bake stuff these days. But when they are done they'll be a nice golden brown.
You can enjoy them just like this, or - if you have the inclination - you can drizzle with powdered sugar icing. (Which, if you don't know, is just a mixture of powdered sugar and milk that thinner than regular frosting and will melt nicely on top of hot rolls.)