Cinnamon Rolls with Ice Cream Glaze From: Angie Wycherly

Cinnamon Rolls with Ice Cream Glaze
Angie Wycherly
yields 12 rolls

1 C. warm water
1 egg
3 C. flour
¼ c. white sugar
3 Tbsp. instant non-fat dry milk powder
1 ½ tsp. salt
5 Tbsp. Butter, softened
1 tsp. active dry yeast

Place ingredients in bread machine in order suggested by the manufacturer. (Usually wet inged. On bottom and dry on top. Yeast goes in last). Select dough setting.
Or you can mix it up like bread and let it rise.

Turn dough out onto a lightly floured surface. Pat dough into a rectangle.
Spread with:
½ cup softened butter
1 Tbsp. ground cinnamon
½ C. packed brown sugar

Roll up and press edge to seal. Cut into 12 rolls and place in lightly greased 9x13 in. pan. Allow dough to rise until doubled in size. Bake in preheated oven 350 deg. For 20-25 min or until golden brown.

Glaze:
1/3 c. butter
½ C. vanilla ice cream
½ C. packed brown sugar

In a small sauce pan, melt butter. Add ice cream and brown sugar. Bring to a boil and cook for 2 min. Pour over cooked rolls.

After you roll them out, you can let them rise in the fridge over night. I tried it and it really worked! Mmmm. Breakfast!

I know this looks hard to make, but it is really easy and really, really good!