Caramel Apple Cinnamon Rolls a la Mode

Directions

1. Prepare the dough: In a large bowl, whisk together flour, sugar and salt. In a small saucepan over medium-low heat, combine melted Breyers® Natural Vanilla Ice Cream and butter. Heat until butter is melted and the mixture reaches about 110°F. Whisk in yeast until dissolved.

2. Pour warm mixture into dry ingredients and add the egg. Stir with a rubber spatula or use a stand mixer with a paddle or dough hook attachment on medium speed. Mix until a soft dough comes together.

3. Transfer dough to a lightly floured surface and knead for 5 minutes, until smooth and soft. Place the dough in a lightly greased bowl, cover and let rest for 10 minutes.

4. Fill the rolls: Roll dough into approximately a 14 x 8 inch rectangle. Spread softened butter evenly over the dough. Combine the brown sugar and cinnamon, then sprinkle evenly over the butter. Starting with a long edge, tightly roll the dough into a 14 inch log. Cut into 12 even rolls.

5. For individual servings, place each roll in its own lightly greased 6 inch cast iron skillet, leaving room around the roll for the spiced apples. For a crowd, divide the rolls between two lightly greased 13 x 9 inch baking dishes, placing 6 rolls in each and spacing them apart to leave plenty of room for the spiced apples.

6. Cover and allow the rolls to rise in a warm place for 60 to 90 minutes, or until nearly doubled in size.

7. Prepare the spiced apples: In a large bowl, combine the apples, melted butter, brown sugar and cinnamon.

8. Once the rolls have risen, arrange the spiced apples around the rolls, dividing them evenly among the individual skillets or between the two 13 x 9 inch baking dishes.

9. Preheat the oven to 375°F. Bake for about 25 minutes, or until the cinnamon rolls are lightly golden brown and the apples are tender. Let cool slightly.

10. Top each warm cinnamon roll with a scoop of Breyers® Natural Vanilla Ice Cream and drizzle with caramel sauce, if desired.

     

    Note: This recipe can be prepared as individual servings in 6 inch cast iron skillets or, for a crowd, divided between two 13 x 9 inch baking dishes with plenty of room for the spiced apples around each roll.