Ice Cream Sticky Rolls

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Ooey – Gooey Cinnamon Rolls baked with a sweet caramel-like syrup and pecans.  Nobody will believe you made these rolls with ice cream!

 Ice Cream Sticky Rolls

I made this recipe YEARS ago for my daughter’s 8th grade graduation/Confirmation family brunch.  I remembered how much everyone loved them, but honestly — the picture was so not doing them justice.

I decided it was time for a recipe re-boot!

Ice Cream Sticky Rolls An Affair from the Heart

I wanted to make a little something for my in-laws.  They live at the top of the hill from us, and I love to bake for them.  One because it’s always very well received, and two, well, because they just plain deserve it.

I picked up a package of Rhodes Frozen Cinnamon Rolls and threw these together one night before I went to bed.  That morning, they had rolls with their coffee and newspaper.




Really quick, while we are on the subject, another favorite sweet roll recipe of mine are these Cherry Limeade Sweet Rolls!  They are not only delicious, they are just so pretty, too!


–> See all of my Rolls – Biscuits – Muffins Right Here! <–


Ice Cream Sticky Rolls

Grab a cup of coffee and ENJOY!

overhead of Ice Cream Sticky Rolls
4.55 from 46 votes
Print Recipe

Ice Cream Sticky Rolls

Ooey - Gooey Cinnamon Rolls baked with a sweet caramel-like syrup and pecans. Nobody will believe you made these rolls with ice cream!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: American
Keyword: Ice Cream Sticky Rolls
Servings: 12
Calories: 332kcal
Author: Michaela Kenkel


  • Rhode’s ™ Frozen Self Rising Cinnamon Rolls or other brand
  • For the Sauce:
  • 1 Cup Vanilla Ice Cream
  • 1 Stick of Butter
  • 1 Cup of Brown Sugar
  • 1 1/2 Cups White Sugar
  • 1 cup Chopped Pecans


  • Spray a 9×13 baking dish with cooking spray. sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
  • In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
  • In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.


Serving: 1g | Calories: 332kcal | Carbohydrates: 48g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 131mg | Fiber: 1g | Sugar: 44g

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  1. Oh my, these sound fabulous. I’ve never had self rising cinnamon rolls let alone anything like this. I can’t wait to make these.

  2. I made my own rolls from scratch and used your ice cream/caramel topping….they cooked up hard in the bottom of the pan!!! Don’t know what I did wrong…

  3. These look and smell delicious! However, I can’t for the life of me get the rolls In the middle of the pan to bake through. They stay super doughy I think because of so much liquid that’s been poured on. I’ve tried cooking them 25 extra minutes but still no dice. Any suggestions? (Cooking at 350 in 9×13 disposable aluminum pan)

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