Since my mom is here for breakfast this morning, I decided to break the pancake tradition and make these rolls. I have always wondered why one cannot have a caramel roll for any other meal of the day, but it is acceptable for breakfast. Oh, well. I'm not complaining!
I assembled these last night and left them covered on the counter until this morning. They smell soooo good!
Ice Cream Caramel Rolls
1 cup vanilla ice cream, melted
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1 (1 pound) loaf frozen bread dough, thawed (OR frozen dinner rolls, thawed, and cut into fourths)
DIRECTIONS
In a bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375 degrees F for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.
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