*THAW Rhodes rolls on a lightly greased baking sheet covered with sprayed plastic wrap for 1-2 hours at room temperature, or overnight in the refrigerator. Just long enough for the rolls to thaw and be pliable, but not completely risen.

Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin/cupcake pan with cooking spray. Set aside.

Melt butter in a bowl in the microwave. Mix the cinnamon and sugar in a separate bowl.

Use a rolling pin to flatten a thawed roll into a circle.

Roll a large marshmallow in melted butter, then cinnamon sugar, and place it in the center of the flattened dough.

Lift the edges of the dough around the marshmallow and pinch the seams together well. Dip the top of the roll in the melted butter and then the cinnamon sugar. Place the roll seam-side down into the prepared muffin/cupcake pan.

Repeat with each dinner roll. Let rolls rest for 15 minutes.

Bake rolls at 350˚F for 15 minutes or until golden. Immediately invert rolls onto a platter. Eat while warm. (TIP: Soak pan ASAP for easy cleaning, especially if marshmallow oozed out.)