These miniature pretzel broomstick treats are tasty and adorable.
| Prep Time: | 25 mins |
| Cook Time: | 33 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 8 mins |
| Servings: | 24 |
| Yield: | 24 caramel rolls |
Ingredients
- 1 cup white sugar, or to taste
- 2 tablespoons ground cinnamon, or to taste
- 2 (1 pound) loaves frozen bread dough, thawed
- ¼ cup butter, melted and cooled
- 1 cup brown sugar
- ¾ cup vanilla ice cream
- ½ cup butter
Instructions
- Mix white sugar and cinnamon together in a small bowl.
- Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9×13-inch baking pan.
- Repeat step 2 with second thawed loaf.
- Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.
- You can also use a long strand of thread to cut the logs into slices.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 259 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Ok
I found the frozen dough difficult to work with. I thawed it but I guess I should have let it come to room temp before rolling. That said, the caramel was easy to make and they did taste very good.
Mine just came out of the oven and they’re nothing like the picture. For one thing, the recipe calls for a 9X13 inch pan, while the picture shows what looks like a round cake pan. The recipe says to roll the bread dough into a large rectangle, which I found difficult – the dough kept springing back. And what is “large”? Also it seems to me that two loaves of bread dough make many more than 24 rolls. I refrigerated the dough overnight, but it didn’t really double. And the caramel topping all but disappeared. They taste okay, but I think the recipe needs to be more specific. Maybe I was expecting something different. I’d be interested if anyone else had the same experience.
SO very good and so easy amazingly good
the problem I had was the ice cream melted in the oven while they baked.
These caramel rolls are the best I’ve ever had. I’ve probably made them 5 times in the past 2 months. They taste so delicious and are very easy to make. I’ve always preferred caramel rolls as opposed to cinnamon rolls, and this recipe really is the best I’ve found!!
These were ok, guess I am more of an icing fan than caramel on rolls. I do love caramel but they didn’t ring my bell. Maybe it was the frozen bread thing, there is a big difference. Thanks for the recipe.
Loved these! I didn’t let sit overnight but baked rafter a few minutes. I used homemade vanilla ice cream and I think that set the flavor over the top. I will be making these again.
This recipe was really good and easy to make. The rolls were moist and full of flavor. The change I made was not to add all the caramel mixture at once, I saved half of it and spread it on top of the rolls just after I baked them, the result was a fantastic glazing. I left the rolls in the fridge for a day and a half. We really enjoyed having them with a nice cappuccino.
These were ok. I think putting the caramel on the night before might not be the best idea. Maybe adding it right before putting it in the oven. But overall this did come out decent.