Ice Cream Caramel Cinnamon Rolls From Frozen Bread Dough Food

CARAMEL CINNAMON ROLLS

Steps:

• Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
• Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

CARAMEL ROLLS

Steps:

• Thaw rolls until they are soft, but not risen. Be sure to cover them with greased plastic wrap while they are rising.
• Grease a half sheet baking pan with cooking spray.
• Pour heavy cream in a half sheet baking pan. The cream should completely cover the bottom of the pan. Add a splash more if needed.
• Sprinkle brown sugar over cream. Shake the pan a little and the brown sugar will settle a little bit.
• Set the softened cinnamon rolls in the cream. Cover with plastic wrap. Let sit at room temperature until doubled in size and completely risen. It usually takes about two hours.
• Bake at 350 degrees for 15-18 minutes.
• Cool. Frost with icing packets included in the cinnamon roll package.

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

CARAMEL CINNAMON ROLLS RECIPE - (4.3/5)

Steps:

• 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.

CARAMEL ROLLS MADE FROM FROZEN BREAD DOUGH

Steps:

• Mix caramel mixture (brown sugar, syrup and cream) in saucepan; pour on bottom of two 9 x 13 inch pans (greased). Allow bread dough to thaw in original plastic bag. Let rise until dough has swelled the bag. Cut the package open and remove dough. Place dough on pastry sheet and roll 2 loaves at a time into rectangle, approximately 12 x 14 inches x 1/2 inch thick. Brush with melted butter, sprinkle with sugar and cinnamon. Roll and seal; cut into slices, approximately 1/2 inch thick. Place on top of caramel mixture. Let rise until double (approximately 30 minutes). Bake at 350-400 degrees; 20 to 30 minutes. Don't over bake as caramel will harden.

ICE CREAM CARAMEL CINNAMON ROLLS FROM FROZEN BREAD DOUGH

Steps:

• break bread dough into chunks.
• roll in cinnamon sugar.
• put in 9" x 13" pan.
• let rise until at least doubled (2 hours?).
• Melt together butter, brown sugar and ice cream in a saucepan.
• heat until it begins to boil.
• pour mixture over dough.
• bake at 350 degrees for approximately 20 minutes.
• let stand for about 20 minutes before eating but they are best eaten warm.

ICE CREAM STICKY BUNS

Steps:

• In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-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° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.