Caramel Rolls

Last weekend we had a delightful time with our friends T&E.  They are engaged and had their engagement pictures taken in a town near us.  I was sad to hear that they would only be staying one night.  I was hoping to cook lots for them!   I guess I really like it when people come over and I can cook/bake for them.  Well I tried to fit in as much as possible in that one night I guess.  I made Mexican Hot dish, recipe from Hubby's mom,  Monster Cookies, Paula Deen style except I replace mini chocolate chips with the raisins, I also made Carmel Rolls for breakfast.  O and a side of yogurt and tropical fruit mixed.  So yummy. 

Last night I asked Hubs if he would like some caramel rolls for breakfast.  He liked the idea.  Then last night we watched a movie and I was beat.  I know it takes 3-5 hours for them to raise so it stunk that it was late and I didn't have caramel sauce ready.  Hubs was sweet and said lets just not worry about it and go to bed.

Last night I was pretty sure my alarms were not set for work so I did not even check them. I just fell asleep.  This morning my "you better be heading out the door right now to get to work on time" alarm went off. I checked the time and thought I could probably get those caramel rolls done before Hubby goes to work.  Well they are raising right now, but I am using a speed method. I often use speed methods while baking things that need to take a long time to raise.  I don't usually plan that far in advance. 

So how do I make these delicious rolls? I had 4 left over so I made a half batch.

Caramel Rolls - speed method
Frozen cinnamon rolls (4 or 8)
spay a pan with nonstick spray
place rolls on pan

heat oven to 250/ 300 then shut off
Place a quart of boiling water in the oven
Place rolls in there as well

Caramel sauce (You can half this recipe if you use 4 rolls)
1 cup vanilla ice cream
1 cup brown sugar or 1/2 brown and 1/2 cup white (today I used dark brown sugar)
1/2 cup butter

Bring them just to a boil and remove from heat.

Take out your rolls, they are probably a little soft now, put the caramel sauce on the bottom of the pan and then place your rolls back in the pan.  Put them back into the humid oven until they are 2 and a 1/2 their original size.  (That is what my package says) Then I bake them at 350 about 15-20  minutes or until lightly golden. I rather have almost not done rolls than dried out ones.  Cool and flip them onto a pan covered with aluminum foil or take them out of the pan one at a time and flip them. Make sure to scoop up some extra caramel!