A version of this recipe can be found at Rhodes Rolls and another at Real Mom Kitchen, and you can certainly take your pick. I'm sure any way you do it is wonderful since it is a cinnamon roll, after all. We had these for breakfast Sunday morning and mine were different than both recipes because I bought regular cinnamon rolls instead of the orange ones. I also took a suggestion from one version and added orange zest to the raspberry pie filling. Very easy and delicious!
8 Rhodes™ Orange Rolls, frozen (I used the Regular rather than the Anytime, as well as the non-orange!)
1 cup raspberry pie filling
1 cream cheese frosting packet (included with rolls)
1-2 teaspoons of orange zest (use a plane or regular grater and don't grate into the white pith)
Place 8 rolls in a greased 9×13-inch baking pan. Spoon raspberry pie filling evenly over top.
Cover with sprayed plastic wrap and let rise until double in size according to package directions. I did the overnight method. They were not completely risen in the morning but did after about 30 minutes at room temperature. Remove wrap and bake at 350°F 15-20 minutes. Cool for 5-10 minutes. Drizzle with cream cheese frosting. Yummy!