Serves: 8
Total Calories: 453
Yield: 8
Cut rolls in half and set aside. In a bowl combine the ice cream, butter and sugars. Pour into a 9x13-inch sprayed pan. Sprinkle almonds over mixture. Arrange roll halves evenly on top of almonds. Cover with sprayed plastic wrap and let rise about 1 hour or until double in size. Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Remove from oven and invert onto a serving platter.
This Creamy Caramel Rolls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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