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ICE CREAM CARAMEL ROLLS 
1 loaf Rhodes sweet roll dough, thawed
1/4 c. brown sugar, firmly packed
1 tsp. cinnamon

CARAMEL
1 c. brown sugar, firmly packed
1 c. vanilla ice cream
1/2 stick butter

Stretch and roll thawed dough into 8 x 12 inch rectangle. Combine 1/4 cup sugar, cinnamon. Sprinkle dough with cinnamon/sugar mixture. Roll up tightly starting with long edge. Cut into 12 rolls.

Combine brown sugar, ice cream and butter in saucepan. Heat until melted. When cooled some, pour over rolls and let rise. Bake at 325 to 350 degrees for 25 to 35 minutes. When done, turn on waxed paper cookie sheet.

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