*Place frozen Rhodes rolls on a sheet tray lined with a silicone baking mat. Alternately grease pan with cooking spray. Cover the frozen rolls with sprayed plastic wrap. THAW at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.

Preheat oven to 350 degrees Fahrenheit.

Roll each ball of dough into a 14-inch rope. Then roll each end in opposite directions 3 or 4 times. Pick up the ends and pinch them together. The dough will twist automatically.

Melt butter in a deep plate/dish. Combine cinnamon and sugars in another deep plate/dish.

Dip twists in butter, then in the cinnamon and sugar mixture. Place coated twists a couple inches apart on the prepared baking sheet.

Cover the twists with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.

Bake cinnamon twists at 350˚F for 15-20 minutes until baked through. (Internal temperature of 190-200˚F.) May brown only on bottom.

CREAM CHEESE DIP: With an electric hand mixer, beat cream cheese in a large bowl until smooth. Add the powdered sugar, vanilla, and milk. Mix together. Serve as a dip or drizzle over the top of twists.