My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but they rise nicely, and generally turn out really good.
You can also buy frozen Rhodes cinnamon rolls that come in a bag and that you cook in your own pan, which is much cheaper. These rolls seem the same when frozen (and say "from freezer to oven" on them), but never turn out as good. They don't rise well, the cinnamon/sugar filling bubbles out and gets crusty, and they are generally more like hockey pucks.
I've tried some different pan types -- glass, dark non-stick, and lighter non-stick. Any suggestions on what might make the difference?