Caramel Rolls

You could add chopped pecans or dark raisins to this easy recipe if you’d like. Place them on the topping before adding the rolls.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • ¼ cup caramel fudge ice cream topping
  • 2 Tbsp. plus ¼ cup brown sugar, divided
  • 2 Tbsp. heavy cream
  • ¼ cup butter, softened
  • ½ tsp. ground cinnamon
  • 1 can (8 oz.) refrigerated crescent roll dough


  • Preheat oven to 375°F. Spray a 9" round cake pan with nonstick baking spray.
  • In a small bowl combine ice cream topping, 2 tablespoons brown sugar, and heavy cream and mix well. Spread mixture evenly in the prepared cake pan.
  • In another small bowl, combine butter, ¼ cup brown sugar, and cinnamon and mix well.
  • Unroll dough and separate into 4 rectangles. Press seams to seal. Spread butter mixture over rectangles. Roll up dough, starting at the short edge, and pinch edges of dough to seal. Cut each roll into 3 slices and arrange the twelve rolls on the topping in the cake pan.
  • Bake for 15–20 minutes, until dough is deep golden brown. Invert pan onto serving plate and remove pan. If any caramel remains in pan, spread onto rolls. Serve warm.