When I was a kid, my mom worked three days a week, Monday, Tuesday and Wednesday. Thursday was laundry day and if it was a really good day, that also meant there would be caramel rolls waiting for us when we got off the school bus.
Today, I do the same for my kids. Once in a while I’m able to work from home and on those days I try to have a special treat waiting when my kids get home from school. Our whole family loves these!
Caramel Rolls are easy to make in just a few steps.
I use the Rhodes cinnamon rolls, they’re in the red package in your grocery freezer section. They didn’t have these when I was a kid so having them already rolled up makes this recipe a lot easier! We’re going to set the cream cheese frosting aside, you won’t be needing it for this recipe.
First, I lay out the rolls in a casserole pan with a little space between them and let them rise for 4-5 hours.
Then I make the caramel topping by combining 1 stick of butter, 1/2 cup of cup of brown sugar, 1/2 cup of white sugar, and about 1 cup of vanilla ice cream in a large sauce pan, bring the ingredients to a boil, stirring continually.
Once the mixture has come to a boil, pour the caramel roll topping over the rolls and bake at 325 degrees for 15 minutes. After taking the rolls out of the oven, tip the baking dish upside down onto the counter covered in wax paper.
It’s hard to wait for them to cool before eating because they taste so good! I like mine with just a little butter on top. It’s interesting how food and memories are intertwined, what are your favorite food memories?
The image below would work great for pinning this recipe to Pinterest!
