What does ice cream have to do with caramel rolls? Everything—because the caramel sauce for these rolls uses ice cream as one of its ingredients.
I know. Yum.
The best thing about these rolls? From start to finish, these puppies only take two hours. Did you hear that? Two hours until people will be falling at your feet, begging you for some of that carmely goodness. You could control the world. You should probably get started right now.
Ingredients for Ice Cream Caramel Rolls —
2 cups warm water (100 degrees)
4 tsp yeast
1/2 cup white sugar
1 tsp salt
1/3 cup oil or shortening
6-7 cups of flour
1 stick of butter, softened
2 sticks butter
1 1/2 cups vanilla ice cream
1 cup brown sugar
1 cup white sugar
How To Make Ice Cream Caramel Rolls Happen —
Dissolve yeast in the water and let it sit for a minute. Then add the sugar and salt and mix.
Add the oil, the eggs, and 2 cups of the flour. Mix with a mixer until smooth.
By hand, stir in 3 more cups of the flour. Turn out onto a floured surface and knead, gradually adding the rest of the flour until the dough is no longer sticky. Work into a ball, and let it rest on your counter for 20 minutes.
While your dough is resting, it’s a good time to start making your caramel. Melt the butter and ice cream in a saucepan, and then stir in the sugars.
Bring this mixture to a boil for about a minute, then take it off heat and set aside.
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Now back to your dough ball. After it is done resting, use a rolling pin to flatten the ball of dough into a large rectangle. Or whatever you call the shape I’ve shown below. 😉
Spread with soft butter, then toss a couple handfuls of brown sugar and a healthy dusting of cinnamon on top of the dough.
Now it’s time to roll the dough up into a log shape. I usually roll the long side, because I’m looking to make 24 rolls.
Finish rolling the log up until you have a nice big tube…
…then cut the log into 24 pieces. I usually start but cutting the log in half, then half again, and so and and so forth. Use a super sharp knife, or use a piece of string.
After you have 24 rolls, it’s time to use your caramel. It doesn’t matter if the caramel is still hot, it won’t hurt the dough. Grease the bottom of two 9×13 pans. Some people pour the caramel in the bottom of the pan and put the rolls in second…
… and others put the rolls in first and pour the caramel over the top.
We tried both ways this time to see which we liked better.
Let the rolls rise in their carmelish goodness for 45 minutes. Then bake for 25-30 minutes at 350.
Our family decided that starting with the caramel on the bottom worked better. Note: When the rolls come out of the oven, turn the pan over onto a cookie sheet. The caramel rolls will come out and now the caramel is on the top of the roll, like this:
Baking the rolls with the caramel on the bottom kept things softer. The pan where the rolls went in first and the caramel was poured on top were crispier, but some folks like them that way. We also found them to be a bit harder to get out of the pan.
All in all, the caramel rolls disappeared pretty quickly. One pan stayed at home and was inhaled, the other pan went to work with my husband. It is always good to pass the love around. It helps with calorie distribution. 😉