Caramel Cinnamon Rolls
Make these gooey, sticky cinnamon rolls for a crowd! You can assemble them a day ahead and pop their caramel goodness into the oven in the morning.
- 2 loaves frozen bread dough
- 1 1/2 cups butter, softened, divided
- 4 tablespoons cinnamon
- 2 cups brown sugar, divided
- 1 to 1 1/2 cups ice cream
- 1 cup white sugar
Adapted from thefarmersbetterhalf.blogspot.com
Thaw bread dough according to package directions.
With a rolling pin, roll each loaf of thawed dough out about 1/4 inch thick in an oval shape on a floured surface.
Spread 1/2 cup softened butter on the 2 loaves (1/4 cup on each).
Sprinkle cinnamon over the top of the butter. Lightly sprinkle 1 cup sugar over the cinnamon.
Roll dough into a long tube.
Cut into 3/4 inch thick slices, about 12 per loaf.
Transfer rolls to 2 greased 9 by 13 inch pans. Set aside.
Preheat oven to 350°F.
In a saucepan, melt remaining butter and ice cream.
Add remaining 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.
Bake 25 to 30 minutes.
When finished baking, allow rolls to cool a few minutes then flip them out on a cookie sheet and allow to cool completely (or until they won't burn your mouth). ENJOY!!!
If you want to prepare these the evening before you can, but don't let them rise at room temperature. Instead, cover them with plastic food 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.