Begin your journey to create delicious cinnamon knots by placing frozen Rhodes rolls on a baking tray. Cover them loosely with plastic wrap and let them thaw at room temperature for about 1-2 hours.

While the rolls are thawing, preheat your oven to 350°F (175°C).

In a small microwave-safe bowl, melt 6 tablespoons of butter until completely liquid.

In a separate bowl, combine ¼ cup of light brown sugar, ¼ cup of granulated sugar, and 2 teaspoons of ground cinnamon. Stir these together until well mixed.

Now, take each thawed roll and roll it into a rope shape about 10 inches long. Carefully tie the dough into a knot.

Arrange the coated cinnamon knots on a baking tray lined with parchment paper. Cover them gently with a clean kitchen towel and allow them to rise for about 15-20 minutes.

Once the knots have risen, place them in the preheated oven and bake for 15-20 minutes.

While your cinnamon knots bake, prepare the icing. In a bowl, whisk together 1 tablespoon of melted butter, 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of milk.

Once the cinnamon knots are out of the oven and still warm, generously drizzle the prepared icing over them.