2 pkgs. rapid rise yeast
2 1/2 cups warm water
3/4 cup vegetable oil
2 1/2 teaspoons salt
3/4 cups sugar
2 eggs
8-8 1/2 cups flour
Carmel Sauce
1 stick butter
2 cups vanilla or French vanilla ice cream
2 1/2 cups brown sugar
2 teaspoons vanilla
Cinnamon Rolls
Recipe
Instructions
Dissolve yeast in warm water. Add salt, oil, sugar, eggs and 4 cups of flour. Stir and beat until smooth. Stir in remaining flour. Knead until smooth and elastic. (Mixer speed 2 for approx. 7 minutes) Cover tightly and let rise at room temperature until doubled in size.
Punch dough down and divide in half. Roll in a rectangular shape to about 10x12 inches. Brush dough with melted butter. Sprinkle with brown sugar and cinnamon. Start rolling dough at the longest end and form a log. Cut into 1 inch slices.
Combine the butter and ice cream in saucepan on medium heat, stirring occasionally until melted. Add brown sugar. Continue to stir until bubbly around the edges of the pan. Remove from heat and add vanilla.
Pour into 2 greased 9x13 pans. Arrange 1 inch sliced rolls on top of sauce. Let rise 1 hour or until doubled in size. Bake in 350° oven for 20-30 minutes. Remove from oven; invert pan onto aluminum foil.
Punch dough down and divide in half. Roll in a rectangular shape to about 10x12 inches. Brush dough with melted butter. Sprinkle with brown sugar and cinnamon. Start rolling dough at the longest end and form a log. Cut into 1 inch slices.
Combine the butter and ice cream in saucepan on medium heat, stirring occasionally until melted. Add brown sugar. Continue to stir until bubbly around the edges of the pan. Remove from heat and add vanilla.
Pour into 2 greased 9x13 pans. Arrange 1 inch sliced rolls on top of sauce. Let rise 1 hour or until doubled in size. Bake in 350° oven for 20-30 minutes. Remove from oven; invert pan onto aluminum foil.