Ooey – Gooey Cinnamon Rolls baked with a sweet caramel-like syrup and pecans. Nobody will believe you made these rolls with ice cream!
I made this recipe YEARS ago for my daughter’s 8th grade graduation/Confirmation family brunch. I remembered how much everyone loved them, but honestly — the picture was so not doing them justice.
I decided it was time for a recipe re-boot!
I wanted to make a little something for my in-laws. They live at the top of the hill from us, and I love to bake for them. One because it’s always very well received, and two, well, because they just plain deserve it.
I picked up a package of Rhodes Frozen Cinnamon Rolls and threw these together one night before I went to bed. That morning, they had rolls with their coffee and news paper.
*Note – I forgot to put the pecans in the pan before the rolls. I ended up adjusting it before they rose. So the pictures don’t reflect the instructions below exactly. Just put the pecans in first, then the rolls, then the sauce.
Grab a cup of coffee and ENJOY!
- Rhode’s ™ Frozen Self Rising Cinnamon Rolls (or other brand)
- For the Sauce:
- 1 Cup Vanilla Ice Cream
- 1 Stick of Butter
- 1 Cup of Brown Sugar
- 1½ Cups White Sugar
- 1 cup Chopped Pecans
- Spray a 9×13 baking dish with cooking spray. sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
- In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
- In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.