- Roll
- 1 cup milk, warmed to 110 degrees F.
- 1 egg
- 3-¼ cup flour
- ¼ cup sugar
- 1-½ teaspoon salt
- 5 tablespoons butter, softened
- 1 package instant dry yeast
- Carmel Layer
- ⅓ cup butter
- ½ cup vanilla ice cream
- ½ cup brown sugar
- Filling
- ½ cup butter, softened
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
- Frosting
- 4 ounces cream cheese
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-½ teaspoon milk
ingredients
directions
1. Place warm milk, egg, bread flour, white sugar, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on. |
2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan. |
3. Preheat oven to 350 degrees F |
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Combine filling ingredients until spreadable consistency. Spread filling over dough. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes. |
5. Bake at 350 degrees F for approximately 20 to 25 minutes, until golden brown. |
6. Combine frosting ingredients and spread over rolls while still warm. Serve immediately. |
Categories
Breads, Breakfast
