Best Cinnamon Rolls Made With Ice Cream Recipes

CINNAMON ROLLS MADE WITH ICE CREAM

Steps:

• 1. Put frozen cinnamon rolls in greased 9 x 13 pan.
• 2. Melt the margarine or butter and ice cream and add sugar. Boil for 1 minute. Pour mixture over rolls. Put pan in the cold oven over night.
• 3. In the morning, turn oven on to 350`for 25-30 minutes. (turn the oven on with the cinnamon rolls in the oven...do not remove while it is heating up) Spread the icing that came with the rolls all over the cinnamon rolls when they are done cooking and serve.

CINNAMON ROLLS - RHODES FROZEN ROLLS

Steps:

• Bring first 4 ingredients to a boil for 2-3 minutes.
• Let mixture cool.
• Grease 8x10 pan.
• Arrange frozen rolls in the pan.
• Pour cooled mixture over rolls.
• Lightly grease plastic wrap or aluminum foil and cover rolls.
• Leave out overnight.
• Preheat oven toe 350.
• Cook 20-30 minutes.
• When slightly cooled, frost with included icing.

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.

CINNAMON STICKY-BUN ICE CREAM

Steps:

• In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.