Caramel Rolls - Ice Cream

Caramel Rools - Ice Cream

Ingredients

  • Dough
  • 1 cup warm water (100 degrees)
  • 1 packet (2 1/4 t) yeast
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 3 T oil or shortening
  • 1 eggs
  • 3-3 1/2 cups flour
  • Filling
  • 1/2 stick butter, softened
  • brown sugar
  • cinnamon
  • Caramel
  • 1 1/2 sticks butter
  • 1 1/2 cup vanilla ice cream
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • Add Ins
  • 1 c pecans

    • Directions

    1. Dissolve yeast in the water and let it sit for a few minutes until foamy.
    2. Add the sugar and salt to the yeast water, then stir.
    3. Add the oil, the eggs, and 2 cups of the flour. Mix with a mixer until smooth.
    4. By hand, stir in 1 to 1.5 more cups of the flour.
    5. Turn out onto a floured surface and knead 8-10 minutes, gradually adding the rest of the flour until the dough is no longer sticky.
    6. Work dough into a ball, and let it rest on your counter for 20 minutes.
    7. While your dough is resting, start your caramel. Melt the butter and ice cream in a saucepan, and then stir in the sugars.
    8. Bring this caramel mixture to a boil, let it boil one minute. Take it off heat and set aside.
    9. After your dough ball has rested 20 minutes, use a rolling pin to flatten the ball of dough into a large rectangle.
    10. Spread with soft butter, then toss a couple handfuls of brown sugar and a healthy dusting of cinnamon on top of the dough.
    11. Roll the dough up into a log shape, slice into 24 rolls.
    12. Grease the bottom of a 9×13 pan. Pour the caramel in the bottom of the pan (it is okay if it's still hot).
    13. Add pecans to the botton of the pan.
    14. Set the rolls in on top of the caramel and nuts.
    15. Let the rolls rise in the caramel for 45 minutes.
    16. Bake for 25-30 minutes at 350.

    Notes

  • When the rolls come out of the oven, turn the pan over onto a cookie sheet. the caramel rolls will come out and the caramel will be on the top of the roll.

    • C u i s i n e S c h u l z