Easy Caramel Rolls

2 loaves of frozen bread dough (even I cheat at times)

Cinnamon

3 Sticks of Butter or less if you desire

1 cup Brown Sugar

1 cup White Sugar

1 1/2 Vanilla Ice Cream

Raisins (optional)

Pecans (optional)

Thaw your bread according to the package directions.  With a rolling pin, roll one dough out about 1/4 of an inch thick in an oval shape on a floured surface.  Take one stick of softened butter and smear over the dough; using half on each loaf.  Sprinkle cinnamon over the top of the butter; about 2 Tbls per loaf.  Then lightly sprinkle some brown sugar over the cinnamon, add desired amount of raisins.  You will probably use about 1/2 cup of brown sugar per loaf.  Roll the dough up so you have a long tube. Repeat with the second loaf. Cut the rolls so they are about 3/4 of an inch thick.  You should get 12 rolls per loaf.  Transfer the rolls to 2  greased 9x13 pans 

In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.  Add 1 cup each of brown sugar and white sugar.  Bring to a boil for 1 minute.  Pour mixture evenly over the 2 pans of cinnamon rolls.  Allow the rolls to rise at room temperature until they are almost double in size.   You can place them on top of the stove while waiting for the oven to preheat.

Preheat oven to 350.

  Bake for 25-30 minutes.  When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool.