I am copying this recipe from the blog "Everyday Dutch Oven".
The recipe as posted is for a 12" DO. The recipe can be adapted to what ever size you want.
Please read recipe through, and I will have some alterations for ya.
Ice Cream Caramel Cinnamon Rolls
1 bag of 12 Rhode's Frozen Cinnamon Rolls
1 cup vanilla ice cream
1 cup brown sugar
1 stick butter
Lightly oil or spray dutch oven.
Place 12 rolls in prepared 12 inch or larger dutch oven.
Spray a piece of plastic wrap with non-stick cooking spray and place over rolls.
Allow rolls to thaw and rise at room temperature until doubled in size, about 3-5 hours.
In a heavy bottomed saucepan, combine ice cream, brown sugar and butter.
Heat over medium high heat, stirring constantly until mixture comes to a boil.
Let caramel mixture boil for 2-3 minutes or until light brown in color.
Pour all of the hot caramel mixture over the rolls in your dutch oven.
Bake for 20-25 minutes at 350 degrees or until they are golden brown on top and cooked through.
Immediately frost with packets provided with the frozen rolls.
Serve warm, prepare to die and go to heaven.
OK this rendition is from the bag of cinnamon rolls.
Use the regular caramel sauce you can by at the grocery store. I prefer making my own.
Also when I made them, they rose over the lip of the DO. These are absolutely delicious. Very sweet. If you want to break the sweet, drop the caramel, but keep the butter.
These are DELICIOUS
The recipe as posted is for a 12" DO. The recipe can be adapted to what ever size you want.
Please read recipe through, and I will have some alterations for ya.
Ice Cream Caramel Cinnamon Rolls
1 bag of 12 Rhode's Frozen Cinnamon Rolls
1 cup vanilla ice cream
1 cup brown sugar
1 stick butter
Lightly oil or spray dutch oven.
Place 12 rolls in prepared 12 inch or larger dutch oven.
Spray a piece of plastic wrap with non-stick cooking spray and place over rolls.
Allow rolls to thaw and rise at room temperature until doubled in size, about 3-5 hours.
In a heavy bottomed saucepan, combine ice cream, brown sugar and butter.
Heat over medium high heat, stirring constantly until mixture comes to a boil.
Let caramel mixture boil for 2-3 minutes or until light brown in color.
Pour all of the hot caramel mixture over the rolls in your dutch oven.
Bake for 20-25 minutes at 350 degrees or until they are golden brown on top and cooked through.
Immediately frost with packets provided with the frozen rolls.
Serve warm, prepare to die and go to heaven.
OK this rendition is from the bag of cinnamon rolls.
Use the regular caramel sauce you can by at the grocery store. I prefer making my own.
Also when I made them, they rose over the lip of the DO. These are absolutely delicious. Very sweet. If you want to break the sweet, drop the caramel, but keep the butter.
These are DELICIOUS
