Ice Cream Sticky Buns Recipe

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Ice Cream Sticky Buns Recipe

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A gooey caramel sauce made with ice cream coats the tender rolls in the breakfast treat from Sharon Donat of Kalispell, Montana. Instead of using a loaf of bread dough, thaw frozen dinner rolls and divide in thirds for faster assembly. For a little crunch, top with chopped pecans before serving.
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.

Ingredients

  • 1 cup vanilla ice cream, melted
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 loaf (1 pound) frozen bread dough, thawed

Directions

In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm. Yield: 3 dozen.
Originally published as Ice Cream Sticky Buns in Quick Cooking May/June 2004, p7

Nutritional Facts

1 each: 87 calories, 4g fat (2g saturated fat), 8mg cholesterol, 100mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup vanilla ice cream, melted
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 loaf (1 pound) frozen bread dough, thawed
  1. In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Bake at 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm. Yield: 3 dozen.
Originally published as Ice Cream Sticky Buns in Quick Cooking May/June 2004, p7

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