3 Sticks of Butter {hope you are not worried about your diet}
Cinnamon
2 loaves of frozen bread dough {YEP, I cheated}
Instructions
Caramel
When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool completely {ah, who am I kidding...allow them to cool until they won't burn your mouth}. ENJOY!!!
In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.
Add 1 cup each of brown sugar and white sugar.
Bring to a boil for 1 minute.
Pour mixture evenly over the 2 pans of cinnamon rolls.
Allow the rolls to rise at room temperature until they are almost double in size.
I set mine on top of my stove while my oven preheats which helps them rise.
Preheat oven to 350.
Bake for 25-30 minutes.
Bread
Transfer the rolls to a greased 9x13 pan {so 2 pans}.
Caramel
If you want to prepare these the evening before you can. Just don't let them rise at room temperature, but instead cover them with saran wrap sprayed with cooking spray and place in the refrigerator overnight. They will slowly rise overnight and will be ready to pop in the oven in the morning.
Bread
Thaw your bread according to the package directions. With a rolling pin, roll the dough out about 1/4 of an inch thick in an oval shape on a floured surface. I use 2 loaves so I do all of these steps twice or in twos...make sense.
Take one stick of softened butter and smear over the dough {using half on each loaf}.
Sprinkle cinnamon over the top of the butter {about 2 TBSP per loaf}.
Then lightly sprinkle some brown sugar over the cinnamon. You will probably use about 1/2 cup of brown sugar per loaf.
Roll the dough up so you have a long tube.
Cut the rolls so they are about 3/4 of an inch thick. You should get 12 rolls per loaf.
