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.