Cinnamon Rolls with the Most Preceding Adjectives Ever Known to a Recipe

Ice Cream Caramal SIN-amon Rolls

I haven’t shared a recipe with you, my dear readers for awhile, and it’s not that I’ve been on a kitchen hiatus or that I don’t have any good ones to share because that’s not the case. I’m still cooking up a storm and trying new recipes left and right. I’ve come to the realization that sometimes I use baking/cooking to avoid doing household tasks I do not enjoy such as laundry and cleaning toilets. So if there’s a toilet to be cleaned then by golly, I’m baking up a new concoction instead. This little “dependency” I have may require therapy to overcome. On second thought, probably not, now that we’ve recently assigned the kids an updated chore list that includes but is not limited to cleaning their bathroom toilet. YES! Finally, having kids is paying off! Bake on!


Wow, longest intro to a recipe ever huh? I have no future as a food blogger.

Back to the good stuff. Over Labor Day we spent a fabulous weekend with my entire family at my Dad and Smom’s (stepmom has such a negative connotation so I’m hereby creating a new friendlier word) house in Council Bluffs , IA. My Smom Evie is famous for quite a few things: 1) her infamous laugh/snort 2) her hairstyling abilities 3) rescuing my dad from a life of boredom, pedophile sunglasses, and Velcro tennis shoes and last but not least 4) her breakfast feasts, just to name a few. I’ve shared an Evie original with you before http://hillbillyhilarity.blogspot.com/2009/02/marvelous-monkey-bread.html that is one of our family favorites. Over Labor Day however, she introduced us to a whole new world (on a magic carpet ride) of sweet rolls, and for that I will be eternally indebted to her. Well, that and making my dad happy and being a wonderful smom, grandma, friend, etc, etc.



I’ve made these Ice Cream Caramel SINammon Rolls no less than 5 times in the month and a half since she brought them into our lives. I have recipe ADD so for me to make anything more than twice in a month is speaking volumes of it’s deliciousness. Typically, I’m not a huge fan of cinnamon rolls AND I’m not a morning person. The fact that the repeat recipe is cinnamon rolls AND requires me to be somewhat coherent in the morning is a testament to it’s greatness.




Come, let me share this whole new world with you. I can open your eyes, take you wonder by wonder..... (Name that tune.)


1 bag of Rhode’s Cinnamon Rolls (12 ct.)


1 c. vanilla ice cream (or flavor of your choice, butter brickle, cinnamon, caramel swirl would also be good choices)
1 c. brown sugar
1 stick butter
Follow package instructions to allow rolls to rise. Place 12 rolls into a 9x13 pan. And yes, go ahead and make all 12, trust me. Preheat oven to 350.




In a saucepan, combine 1 c. ice cream, 1 c. brown sugar, and 1 stick of butter. Stir constantly and heat to boiling. Let boil, stirring constantly for 1-2 minutes or until it’s a beautiful caramel color. You should probably taste test at this point.

Now this is where it gets good, pour this caramel mixture over the rolls. Yes. It may seem like a lot of liquid but I wouldn’t lead you astray. Bake according to roll package directions. After suggested time, check them, as you may need to bake for 5-10 minutes more to allow the middle to bake thoroughly. All of the rolls should be a nice golden brown. Also, blow out the Yankee candle because your kitchen will smell like heaven from these. You’re welcome.



Once they are done baking, take them out of the oven and frost immediately with frosting packets provided in the Rhode’s package. That’s right, caramel sauce AND frosting, breakfast of champions my friends.

Best served warm with a spoonful of heaven’s nectar (aka caramel sauce) spooned over the roll.