Caramel Rolls

I got this recipe in 8th grade in my life skills class (home ec?). It is AWESOME! A holiday favorite at our house. They need to be refrigerated overnight, so plan ahead. You also need a jelly roll pan to flip over the caramel rolls.

Serves 6-8

2 loaves frozen bread dough
3/4 c. softened vanilla ice cream
3/4 c. butter
3/4 c. sugar
3/4 c. brown sugar

Thaw bread dough (can still be a little frozen, but not much). Cut each loaf into 8 pieces. Place the slices into a 9 X 13 ungreased cake pan. Mix the ice cream, melted butter, and the sugars in a bowl. Microwave until mixed if necessary . . . no lumps. Pour the mixture over the bread dough. Cover with foil (NOT saran wrap). Place the pan in the refrigerator overnight. The following day, preheat oven to 325-350 degrees and bake the rolls for about 25 minutes. Check to make sure they are completely baked (I stick a fork into a center roll and rip it open to make sure its done). Flip over onto a jelly roll pan with sides on it. CAREFUL . . . the caramel mixture is very hot!