*Thaw one loaf of Rhodes White Bread on a greased pan, covered with sprayed plastic wrap, in the refrigerator overnight or for 4-5 hours at room temperature.

Roll the thawed dough into roughly an 8×14-inch rectangle. Then use a pastry brush to spread melted butter all over the dough.

Combine the granulated sugar, brown sugar, and cinnamon together. Sprinkle the mixture over the buttered dough leaving a 1-inch border on each side. Then lightly spray the cinnamon sugar with water to moisten it. This makes it easier to roll up.

Roll the dough from one short end, to the other short end. Roll tightly into the shape of a log. Pinch the seams along the top and sides to prevent the filling from leaking out and bubbling over while baking.

Place the loaf seam-side down into a greased 8×4-inch (or similar size 1lb) loaf pan. Cover loosely with greased plastic wrap and let rise for 1 hour or until the dough doubles in size and is domed about 1-inch above the edge of the pan.

Preheat oven to 350 degrees Fahrenheit. Bake risen bread at 350˚F for 35-40 minutes or until the dough reaches an internal temperature of 195-200˚F. If the top starts to brown faster than the inside bakes, just tent the loaf loosely with foil. Check browning after 25 minutes of baking to add foil if needed.