Click here to see the recipe then read on for step by step instructions.
First you start be making the dough. Simply get a box of Pillsbury's Hot Roll mix and make the recipe on the side of the box for cinnamon rolls, and yes, knead the dough 60 times.
While the dough is resting, at least 5 min., start making the caramel. You will need to melt 1/3 cup butter, 1/2 cup dark drown sugar and 1/2 cup vanilla ice cream (I used Blue Bell Homemade Vanilla). Bring to a boil, reduce to a simmer for 2 min. then pour into a 9x13 pan.
Set the pan aside and begin making the rolls. First you need to punch down the dough and then roll it out. If you want to make 12 large rolls, just roll the dough out into a rectangle. For more, smaller rolls, I divide the dough into fourths and roll it out.
Next, spread 1 stick of unsalted butter evenly on your dough and follow with cinnamon sprinkled evenly. Then distribute 1/2 cup of dark brown sugar evenly on the dough and top with chopped pecans, if you so desire!
Now it's time to turn these into rolls! Start on one of the long ends and roll it up, making a long snake roll. Then you'll need to cut the dough into pieces.
Once all the dough has been cut into pieces, place them in the pan on the caramel. After all the rolls are in the pan, you'll need to cover them and let them rise for 45 min.
This is what they'll look like after rising.
Place them in the oven at 350 degrees and cook for 20-25 min. If the tops start browning too quickly cover the pan with aluminum foil. And after all that hard work, this is what you get.
You can make the icing while the rolls are rising or cooling, just don't let them get too cool, otherwise the icing won't spread well.
Make the icing, or double the icing recipe for really gooey rolls!
1 oz. cream cheese - softened
1/4 cup butter - softened
1 cup powdered sugar
1/2 t vanilla
1 1/2 t milk
Spread and enjoy, just be careful not to enjoy the whole pan at once!