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+ servings

Braided Sugar Buns

Course Breakfast
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
0 minutes
Total Time 2 hours 15 minutes
Servings 12 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $3


  • 24 Rhodes Bake and Serve Rolls
  • 1 Large Eggs
  • 2 TBSP Coarse Sugar


  • Line a baking sheet with parchment and lay out 24 frozen rolls.
  • Lightly cover with plastic wrap and thaw on the counter for 2 hours at room temp.
  • When ready to braid, rolls should still be cold, but not frozen in the center.
  • Take two rolls and cut them each evenly in half.
  • Roll each half into a 5 inch length.
  • Place two side by side going vertical leaving about 1/2 inch in between.
  • Place the other two side by side going horizontal over the center of the others, leaving 1/2 inch in between (forming what looks like a hashtag).
  • Kind of like weaving a basket, tuck the top strand closest to you under the bottom right strand.
  • Then take the bottom left strand and place it over the top left strand.
  • Going around in a circle, take the two strands sticking out of the right side and cross them over each other. Work your way to the top, left and bottom and do the same.
  • Pinch all the ends together underneath your braid and place onto a parchment lined baking sheet. Cut and braid remaining dough balls.
  • Once you have 12 evenly spaced braided rolls on the baking sheet, cover lightly with plastic wrap that has been sprayed with cooking spray.
  • Let these rise on the counter for 30 minutes.
  • In a small bowl, whisk one egg together really well.
  • Lightly brush each braided roll with egg wash and sprinkle the tops with course sugar.
  • Bake at 350 degrees for 15-18 minutes.
  • Serve immediately.