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Ice Cream Sticky Buns

 Ice Cream Sticky Buns
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.
36 ServingsPrep: 10 min. + rising Bake: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 87 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 100 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.