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Rhodes sticky buns gooey and delicious

You don’t even have to remember to preheat the oven for Rhodes Anytime Sticky Bun Pull-Aparts.

Arrange the frozen rolls in the aluminum pan, squeeze the topping packet over the rolls, pop them in a cold oven and 30 minutes later (give or take) you’ll have piping hot sticky buns.

The Spokesman-Review Reader Food Panel members loved the cinnamon sticky buns, giving them four stars out of five for flavor. Although they weren’t as wild about the garlic butter pull-aparts, tasters still gave them a decent three-and-a-half-star rating.

“These sticky buns are perfect,” said Gabe Kohler, of the cinnamon-flavored rolls. “The texture is so wonderful, they are soft and sweet. What’s not to love?”

“Dense and chewy with a rich caramel topping. If the corner bakery is closed, this would certainly satisfy your sweet tooth,” said Skip Hubbard.

Tasters liked the garlic butter buns, but a few complained that they were a bit too salty.

“Hot bread heaven. (These are) savory melt in the mouth garlic rolls – possibly a little salty,” Marcia Oranen said.

Hubbard said he’ll stick with the sweet rolls. “Way too salty for my tastebuds,” he said.

The Rhodes pull-aparts are sold in the freezer section of most grocery stores.

Rhodes Sticky Bun Pull-Aparts

Price: $4.09 per 21-ounce package

Nutrition per roll: 100 calories, 2 grams fat (no saturated fat, 18 percent fat calories) 3 grams protein, 18 grams carbohydrate, 5 milligrams cholesterol, less then 1 gram dietary fiber, 190 milligrams sodium.

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Comments: “Rich flavor. Serve them with napkins. Easy to cook.” – Andy Hoye

“Great idea. They are very gooey and sweet. A nice treat.” – Nancy Robinson

Rhodes Garlic Butter Pull-Aparts

Price: $4.09 per 21-ounce package

Nutrition per roll: 100 calories, 4 grams fat (1.5 grams saturated, 36 percent fat calories), 2 grams protein, 13 grams carbohydrate, 13 milligrams cholesterol, no dietary fiber, 220 milligrams sodium.

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Comments: “A little heavy but very tasty. I like these.” – Larry Inman

“Heavy with grease, too salty but with a nice flavor.” – Skip Hubbard