- Melt 1/3 c butter in small saucepan; add brown sugar and ice cream.
- Bring to a boil and cook for 2 minutes.
- Pour caramel into lightly greased 9x13 pan.
- Pat dough into a rectangle.
- Spread with softened butter and sprinkle with cinnamon.
- Crumble remaining brown sugar on top.
- Roll up and seal edge.
- Cut into 12 rolls and put in the caramel.
- Allow to rise until doubled in size, about 45 minutes.
- Bake at 350 degrees for 20-25 minutes.
Source: Grandma, but actual measurements are from allrecipes.com