These cinnamon caramel rolls are the best — and perfect if you’re thinking about doing breakfast for dinner.
I serve bacon with these and they’re the number one request from my kids when they invite friends to stay the night and also a Christmas morning tradition. You know they’re good if I serve them on Christmas morning, right?!
These Caramel Cinnamon Rolls Will Make You the Hero!
Craving that homemade cinnamon roll taste but lacking the time to make the dough, roll them out, slice, rise, etc etc etc? I hear you. I’m in survival mode 99% of the time.
I do believe that there will be a time for making things from scratch, but my friend … just not right now.
I have great news for you. Like great, great news.
You can make the very best cinnamon caramel rolls on the planet with only a few ingredients and only about 15 minutes of work.
They’ll be soft and moist and all of the things you dream of when you dream of ooey, gooey cinnamon rolls.
For starters, these have a small trick. The recipe calls for Rhodes cinnamon rolls. I know, I know…
You’re wondering why I’m using a premade cinnamon roll in my caramel cinnamon roll recipe. Easy answer: Because they’re delicious and with just a few tweaks you make them your own.
Ready to let me redeem myself yet? They have ice cream in them too (whaaaattt?) Yep! Ice cream!
How to make the caramel cinnamon rolls:
Gather your ingredients:
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 cup frozen vanilla ice cream
1/2 to a full 12-count Bag Frozen Rhodes Cinnamon Rolls
** Save the icing in the fridge overnight
Optional:
1 cup powdered sugar and 2-3 T milk to make more icing (yum!)
More breakfast ideas!
Instructions for this easy caramel cinnamon rolls recipe:
- Combine butter and vanilla ice cream in a saucepan and melt stirring constantly.
Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk.
Bring to a rolling boil while whisking the entire time for two or three minutes.
Remove saucepan from burner and let sit for 15 minutes or so to cool down.
Once cooled put this mixture in to the refrigerator for an hour or so to thicken up.
Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9×13″ dish.
Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off)
Store the packet of icing that comes with the rolls in the fridge overnight. You’ll use that on top of the rolls once they’re cooked in the morning.
In the morning do not take the rolls out of the oven.
They will remain in the oven while preheating.
Bake for 20-30 minutes at 350 degrees (Total – this amount of time includes the preheating) until browned on top.
Pour the icing mixture over the cinnamon rolls and enjoy!
** I always make extra icing using a mixture of powdered sugar and milk.
** I generally halve this recipe and make six cinnamon rolls at a time. When I do that, for example, I cook them for 25 minutes total from the time I turn on the oven.
** Keep an eye on the cinnamon rolls as all ovens can vary and the sugar mixture on top can burn.
I have no doubt in my mind that you’re going to LOVE these cinnamon rolls! They are so so so so easy, and the best caramel cinnamon rolls ever! They’ll become a staple I can guarantee!
Caramel Cinnamon Rolls
Ingredients
- 1 stick butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup frozen vanilla ice cream
- 1/2 to a full 12-count Bag Frozen Rhodes Cinnamon Rolls
- ** Save the icing in the fridge overnight
Instructions
- Combine butter and vanilla ice cream in a saucepan and melt stirring constantly.
- Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk.
- Bring to a rolling boil while whisking the entire time for two or three minutes.
- Remove saucepan from burner and let sit for 15 minutes or so to cool down.
- Once cooled put this mixture in to the refrigerator for an hour or so to thicken up.
- Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9x13" dish.
- Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off)
- Store the packet of icing that comes with the rolls in the fridge overnight. You'll use that on top of the rolls once they're cooked in the morning.
- In the morning do not take the rolls out of the oven.
- They will remain in the oven while preheating.
- Bake for 20-30 minutes at 350 degrees (Total - this amount of time includes the preheatinuntil browned on top.
- Pour the icing mixture over the cinnamon rolls and enjoy!
Notes
** I generally halve this recipe and make six cinnamon rolls at a time. When I do that, for example, I cook them for 25 minutes total from the time I turn on the oven.
** Keep an eye on the cinnamon rolls as all ovens can vary and the sugar mixture on top can burn.