You need to make these caramel rolls. I promise! (skip the recipe or read about my morning if you want)
This morning was going to be amazing. Both my husband and I have important meetings and the boys have been really easy lately so it should have been smooth sailing. The first day of school went great yesterday, and day 2 was set to be even better. After the boys went to bed last night, I decided to whip up a pan of caramel rolls to surprise them. In my head it was going to be the perfect morning. Hugs and kisses, high-fives all over the place.
The reality of this morning was that my children woke up an entire hour early, immediately started shouting, refusing to get ready for school, to change out of the clothes that they currently had on, to brush teeth or hair, and my 3-year-old refused to even try the caramel rolls because he wanted the mini cinnamon rolls from Sam’s Club and sliced oranges instead. I also discovered that my 10-year-old had left protein bar wrappers on the couch because he apparently was “wasn’t feeling” caramel rolls. It ended with me scrambling to make sure that all children left with dad ASAP. Not my proudest moment, but when the door shut, I couldn’t help but ask “w-t-bleep just happened?”
While my story might make you think these are miserable caramel rolls, I can assure you they are not! I do cheat and use frozen cinnamon roll dough, but let’s face it. I don’t’ have time to make the actual rolls, and when it comes to caramel rolls it’s all about the sauce anyway! I make mine with salted butter, vanilla bean ice cream, and brown sugar. You can’t go wrong! I am sitting here in peace and quiet, preparing for my meeting with a cup of coffee and consuming my second one in silence. They are really are so delicious and my children are crazy. Today is looking great again!
After school caramel rolls will save the day! (otherwise, my neighbors are getting them!)
Ice Cream Caramel Rolls
8 – frozen cinnamon sweet rolls (I use Baker Boy – Praire Pantry)
1/2 cup pecan halves (more if desired)
1 1/4 cups vanilla bean ice cream
1 cup packed brown sugar
1/2 cup salted butter
Spray the inside of a 9×13 baking pan. Spread pecan halves in the bottom of the pan. Arrange cinnamon rolls in the baking pan, leaving room for the rolls to expand.
In a small saucepan, heat the ice cream, brown sugar, and salted butter over medium-high heat until boiling. Reduce heat to a simmer for 2 minutes, stirring occasionally. Pour the mixture over the top of the rolls. Cover the pan and place in the refrigerator overnight.
In the morning, remove the pan from the fridge and let rest on the counter for 1 hour before baking. Preheat oven to 350 and bake the rolls for 30 minutes. Remove the pan from the oven and let rest for 2 minutes. carefully flip the rolls over onto a serving tray. (or you can remove them individually with a tongs and place them caramel side up) Pour the remaining sauce and pecans over the top of the rolls. Serve warm.