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Ice Cream Caramel Rolls (Sticky Buns) Recipe
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Ingredients
1 loaf Rhodes bread dough, thawed
1/4 cup brown sugar
1 teaspoon cinnamon
CARAMEL MIXTURE
1 cup brown sugar, firmly packed
1 cup vanilla ice cream (maple nut or butter pecan are good also)
1/2 stick butter or margarine
Directions
Stretch and roll thawed bread into 12" rectangle. Combine 1/4 C. brown sugar and 1 tsp. cinnamon. Sprinkle dough with mixture. Roll tightly starting with long edge. Seal edge by pinching dough. Cut into 12 slices. Place in well greased 9 X 13" cake pan. Combine 1 C. brown sugar, ice cream, and butter or margarine in medium saucepan. Heat until mixture bubbles, stirring occasionally. Pour caramel mixture over cinnamon rolls. Let rise in warm place until doubled in size, 30 - 60 minutes, (rolls will not be touching). Bake at 325 - 350F. about 25 - 35 minutes (over-baking will cause caramel to harden). Immediately invert pan on waxed paper lined rack or serving plate and remove rolls from pan. Scrape any caramel remaining in pan onto rolls. Note: If ice cream is a bit icy, it's still OK to use in this recipe.
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