45 responses

  1. Meghan Bryant
    December 24, 2022

    Has anyone prepared these the night before and then cooked them the next morning? How did you do it? Thanks!

    Reply

    • Kara Cook
      December 26, 2022

      Because you have to thaw the rolls to cut them, it doesn’t work well to prepare them the night before. They over-rise, which changes the texture and the flavor.

      Reply

  2. Kellie H
    April 23, 2021

    These are seriously so addicting…..and so easy to make. We love them!

    Reply

    • Kara Cook
      June 7, 2021

      You’re right, they are so addicting!

      Reply

  3. Natalie
    April 23, 2021

    My family wants these for breakfast, dessert, you name it..all the time!! They just melt in your mouth & are so light & fluffy!!

    Reply

  4. Patti
    February 20, 2020

    Which way do you cut the rolls in half?

    Reply

    • Kara Cook
      February 21, 2020

      The rolls are round, so when you cut them in half, you should have two half circles. I like to place them in the pan cut side down, but it doesn’t matter to much.

      Reply

  5. Lauren Bowie
    March 19, 2018

    I want to make this for Easter brunch, do you think I can somehow incorporate blueberries into this recipe? How would you do it?

    Reply

  6. Becky
    January 5, 2018

    I just discovered Rhodes Rolls and can’t wait to these!

    Reply

  7. Samantha
    April 29, 2013

    HELP! They are not rising!!! They have been sitting for an hour in the mixture and haven’t risen yet! What can I do to make this move along? Do they have to rise in the fridge?? That seemed counter productive to the melted butter….

    Reply

    • Kara
      April 29, 2013

      To make them rise a little faster, turn your oven on to the lowest setting. (Usually 175-200°) After it has heated, turn the oven OFF. Cover the rolls with plastic wrap and place them in the oven. The warm air will speed up the process. For even better results, place a saucepan with about a cup of boiling water on the bottom rack of the oven when you place your pan in. Helps prevent them from drying out. Hope that helps! 🙂

      Reply

    • Samantha
      April 29, 2013

      Thank you! That really did help! Now they are rising nicely already!!!

      Reply

  8. Renae
    October 13, 2012

    These are unbelievable!! You cannot stop eating them!

    Reply

    • Kara
      October 18, 2012

      Yes, they are totally addicting and a diet buster! Thankfully I have four boys to help me out. 🙂

      Reply

  9. Sue
    July 7, 2012

    Why do you cut them in half? So am I actually making 24 rolls?

    Reply

    • Kara
      July 7, 2012

      You cut them in half so that there is more surface area for the yummy lemon topping to stick to. And they are easier to eat all cute and bite sized. 🙂

      Reply

  10. Yvette
    June 22, 2012

    I made these a few days ago.. DELISH…!! Thank you so much for sharing!!

    Reply

  11. Jean
    April 29, 2012

    Hi Kara, The Lemon Pull Aparts look so good but I am not fond of lemon and I’m not very good at redoing a recipe. Could you tell me how to make them into just plain old cinnamon, brownsugar pull aparts. Thanks so much. Jean

    Reply

    • J
      November 3, 2016

      I would nix the zest over the rolls and instead add 1t of cinnamon or apple pie spice. For the glaze sub water (with a touch of cinnamon…)

      Reply

  12. Shannon A
    April 4, 2012

    Can’t wait to make these! For those who have made them, would they be just as good if at room temp or should they be served hot/warm? Thanks! 🙂

    Reply

    • Kara
      April 5, 2012

      Shannon,
      We devoured ours before they had a chance to reach room temp, but I bet they would still be delicious!

      Reply

  13. Jane @ Cottage at the Crossroads
    March 27, 2012

    Hi Kara,
    Saw these on Pinterest and clicked over to see the recipe. I am so glad I did because I always have Rhodes dinner rolls in my freezer. I use them to make Pioneer Woman’s Rosemary Rolls. I will try these soon. Thanks for the recipe.

    Reply

  14. Melissa
    March 8, 2012

    These look so yummy! We’re going to try them this weekend. Can someone give me an idea of about how long they take to rise?

    Reply

    • Anonymous
      March 12, 2012

      Made these yesterday…takes about 30-45 minutes to rise…but well worth the wait! They are deliciously lemony!

      Reply

      • Kara
        March 12, 2012

        So glad you tried and liked them! I totally agree that they are worth waiting for. 🙂

        Reply

    • Peggy
      December 21, 2019

      Never has “delicious” been this easy to bake. This is absolutely the best recipe I have tried in a very long time and hands down the easiest to make. I had to give them away to neighbors just so my husband I would not devour all 24 rolls before they had a chance to cool. Love, love, love lemon and the lemon in these is fabulous. I am already thinking about when to bake them again. Thank you so much for this recipe. Already a family favorite.

      Reply

  15. Gloria
    February 4, 2012

    Greetings, it took me a year and a day to find this blog! I saw this recipe on Pinterest, and re-pinned, but with the way they have revamped it now, I couldn’t find where to locate your recipe. But I’m glad I found you, and thank you for sharing! This looks delicious and I am looking forward to trying it one day.
    Best,
    Gloria

    Reply

  16. Ashley
    January 27, 2012

    These look so yummy. However the directions to prepare them are kinda fuzzy. I wasn’t sure which way to cut the roll and how long it usually takes for them to rise. So I just winged it and they are in the oven now. Can’t wait to taste them.

    Reply

    • Ashley
      January 27, 2012

      Update. They were great! My husband loved them.! Thanks!

      Reply

  17. Tracey
    January 23, 2012

    Wow the look mouth watering. Pity we can’t get those frozen rolls here in Australia. I am sure these would have been a favorite of mime.

    Reply

  18. LaurieBee
    January 23, 2012

    Look wonderful! I’ll be trying them substituting the sugar for Splenda for Diabetic Dad.

    Reply

  19. Danielle
    January 20, 2012

    I found my way here from Pinterest and so glad I did:) I can’t wait to try these even in the winter. Thank you for sharing! And lovely blog!

    Reply

  20. Melanie@Reasons to Skip the Housework
    August 14, 2011

    Found this recipe on Pinterest….can’t wait to make them. I’m featuring them on my blog tomorrow…You should stop by!

    Smiles,
    Melanie

    Reasons To Skip The Housework {The Blog}
    Tinker B Boutique {The Shop}

    {skipthehousework@hotmail.com}

    Reply

  21. Sweet Peas and Bumblebees
    July 12, 2011

    We are featuring these yummy treats at the start of our new What I Made Wednesday Party tomorrow! Thanks for linking up! Come and grab a button and link up your latest & greatest!

    Alisa @ Sweet Peas and Bumblebees
    sweetpeasandbb.blogspot.com

    Reply

  22. Sissi
    July 7, 2011

    These look amazing and I’m thinking I’ll have to try them soon! Thanks for sharing!

    Reply

  23. Kirsten
    July 7, 2011

    Hmm…these look fantastic! My husband loves lemon anything so this will be a hit for sure. I don’t know if I can get Rhodes dinner rolls here in Canada? I’ve never heard of that brand…I guess any brand would do??
    Thanks for sharing!

    Reply

    • Laree
      January 23, 2012

      Just make sure they’re a yeast roll! Rhodes are delicious, but I’m sure any yeast roll would do.

      Reply

  24. Briana
    July 7, 2011

    Oh my goodness these look amazing!! I’m so making these tonight!! I would also love if you would share these at our {What I Made Wednesday} Linky Party!

    Briana

    Reply

  25. Alison
    July 6, 2011

    This looks DIVINE! My mouth is watering! I just featured your tutorial on my blog today. Here is the link:

    http://www.oopseydaisyblog.com/2011/07/wednesdays-wowzers-woot-woot.html

    YUM!
    ~Alison

    Reply

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