Caramel Cinnamon Rolls

Caramel Cinnamon Rolls 1 stick butter 1/2 cup sugar 1/2 cup brown sugar 1 cup frozen vanilla ice cream 1/2 to a full 12-count Bag Frozen Rhodes Cinnamon Rolls ** Save the icing in the fridge overnight Combine butter and vanilla ice cream in a saucepan and melt stirring constantly. Add sugars and heat to boiling, over medium high heat stirring constantly with a whisk. Bring to a rolling boil while whisking the entire time for two or three minutes. Remove saucepan from burner and let sit for 15 minutes or so to cool down. Once cooled put this mixture in to the refrigerator for an hour or so to thicken up. Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish. If you are using all 12 cinnamon rolls you might want to do six rolls per 9x13" dish. Pour cold caramel mixture over the rolls and set in the oven overnight (while the oven is off) Store the packet of icing that comes with the rolls in the fridge overnight. You'll use that on top of the rolls once they're cooked in the morning. In the morning do not take the rolls out of the oven. They will remain in the oven while preheating. Bake for 20-30 minutes at 350 degrees (Total - this amount of time includes the preheating until browned on top. Pour the icing mixture over the cinnamon rolls and enjoy! Notes ** I always make extra icing using a mixture of powdered sugar and milk. ** I generally halve this recipe and make six cinnamon rolls at a time. When I do that, for example, I cook them for 25 minutes total from the time I turn on the oven. ** Keep an eye on the cinnamon rolls as all ovens can vary and the sugar mixture on top can burn.