August 17, 2009

Ice Cream Rolls

Ice Cream Rolls

True, the photo here is of an ice cream cone, but these rolls aren’t cold. They are delicious and they use ice cream as one of the ingredients. This is the first time that I have seen ice cream used to make bread. Thank you, Angela Shanahan!


  • 1 cup warm water (110 degrees F)
  • 1 egg
  • 3 cups bread flour
  • 1/4 cup white sugar
  • 3 tablespoons instant powdered milk
  • 1 1/2 teaspoons salt
  • 5 tablespoons butter, softened
  • 1 teaspoon instant yeast
  • 1/3 cup butter
  • 1/2 cup vanilla ice cream
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened (for spreading)
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar


  1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
  2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
  5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Photo courtesy of Sea Turtle on .