There’s something undeniably magical about the smell of freshly baked caramel rolls wafting through the house, especially when they have a twist that makes them even more indulgent. Today, I’m thrilled to share with you a recipe that’s a cherished favorite in my family: Ice Cream Caramel Rolls. These decadent rolls combine the fluffy, gooey goodness of traditional caramel rolls with the creamy richness of vanilla ice cream, creating a treat that’s absolutely irresistible.
I first stumbled upon this delightful recipe during a visit to my grandmother’s house one summer. She always had a knack for turning the simplest ingredients into culinary masterpieces, and these rolls were no exception. As she mixed the dough and melted the ice cream, she shared stories of how this recipe had been passed down through generations, each adding their own little tweaks and touches. The secret, she said with a wink, was the ice cream in the caramel – it added a velvety smoothness that made these rolls stand out from the rest.
Over the years, I’ve made a few adjustments of my own. For instance, I love adding a touch more cinnamon to the filling for an extra burst of warmth. And while my grandmother used shortening, I’ve found that using a mix of butter and oil gives the dough an even richer flavor and fluffier texture. These little tweaks make the rolls feel uniquely mine, while still honoring the essence of her original recipe.
Whether you’re looking to impress guests at a brunch or simply want to treat yourself and your family to something special, these Ice Cream Caramel Rolls are sure to become a beloved staple in your kitchen. They’re perfect for a cozy weekend morning or a festive holiday breakfast, and I can’t wait for you to experience the same joy I feel every time I bake them.
Ice Cream Caramel Rolls
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Ingredients
- 4 tsp. yeast
- 2 cups warm water (100°F)
- 1/2 cup white sugar
- 1 tsp. salt
- 1/3 cup oil or shortening
- 2 eggs
- 6-7 cups flour
- 1 stick butter, softened
- brown sugar
- cinnamon
- 2 sticks butter, softened
- 1 1/2 cups vanilla ice cream
- 1 cup brown sugar
- 1 cup white sugar
Directions
Dissolve the yeast in warm water and let it sit until foamy.
Add sugar and salt to the yeast water and stir.
Mix in the oil, eggs, and 2 cups of flour with a mixer until smooth.
Stir in 3 more cups of flour by hand.
Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour gradually until the dough is no longer sticky.
Shape the dough into a ball and let it rest for 20 minutes.
Meanwhile, melt butter and ice cream in a saucepan, then stir in both sugars.
Bring the caramel mixture to a boil for one minute, then remove from heat and set aside.
After resting, roll the dough into a large rectangle.
Spread softened butter over the dough, sprinkle with brown sugar and cinnamon.
Roll the dough into a log and slice into 24 rolls.
Grease two 9×13 pans and pour the caramel into the bottoms. Place the rolls on top of the caramel.
Let the rolls rise in the caramel for 45 minutes.
Bake at 350°F for 25-30 minutes.
When done, turn the pans over onto a cookie sheet so the caramel ends up on top of the rolls.
FAQs:
Can I use active dry yeast instead of instant yeast in this recipe?
Yes, you can use active dry yeast instead of instant yeast. However, you will need to proof the active dry yeast in warm water for about 5-10 minutes until it becomes foamy before adding it to the mixture.
What is the best way to knead the dough to ensure it’s not sticky?
To knead the dough effectively, turn it onto a floured surface and use the heels of your hands to push the dough away from you. Fold it back over itself and give it a quarter turn, then repeat the process. Gradually add small amounts of flour until the dough is smooth and elastic, and no longer sticky.
Can I prepare the dough the night before and bake the rolls in the morning?
Yes, you can prepare the dough the night before. After placing the rolls in the caramel-lined pans, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls come to room temperature and rise for about 30-45 minutes before baking.
How do I ensure the caramel sauce doesn’t burn while boiling?
To prevent the caramel sauce from burning, keep the heat on medium and stir continuously while bringing it to a boil. As soon as it starts to boil, let it cook for one minute, then immediately remove it from the heat to avoid scorching.
Is it possible to freeze the rolls before baking them?
Yes, you can freeze the rolls before baking. After slicing the dough and placing the rolls in the pans with the caramel, cover them tightly and freeze. When ready to bake, let them thaw and rise at room temperature for a few hours before baking as directed.
Ice Cream Caramel Rolls
Ingredients
- 1/3 cup oil or shortening
- 4 tsp. yeast
- 1 tsp. salt
- 1/2 cup white sugar
- 2 cups warm water 100°F
- 2 eggs
- 1 stick butter softened
- brown sugar
- cinnamon
- 6-7 cups flour
- 2 sticks butter softened
- 1 1/2 cups vanilla ice cream
- 1 cup brown sugar
- 1 cup white sugar
Instructions
- Dissolve the yeast in warm water and let it sit until foamy.
- Add sugar and salt to the yeast water and stir.
- Mix in the oil, eggs, and 2 cups of flour with a mixer until smooth.
- Stir in 3 more cups of flour by hand.
- Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour gradually until the dough is no longer sticky.
- Shape the dough into a ball and let it rest for 20 minutes.
- Meanwhile, melt butter and ice cream in a saucepan, then stir in both sugars.
- Bring the caramel mixture to a boil for one minute, then remove from heat and set aside.
- After resting, roll the dough into a large rectangle.
- Spread softened butter over the dough, sprinkle with brown sugar and cinnamon.
- Roll the dough into a log and slice into 24 rolls.
- Grease two 9×13 pans and pour the caramel into the bottoms. Place the rolls on top of the caramel.
- Let the rolls rise in the caramel for 45 minutes.
- Bake at 350°F for 25-30 minutes.
- When done, turn the pans over onto a cookie sheet so the caramel ends up on top of the rolls.
