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Caramel Roll Sundaes

  • Prep 15 min
  • Total 60 min
  • Servings 5
  • Pinterest
    9
  • Print
    1
  • Save
    58
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  • Email
    0

Bake a classic caramel roll and make it your own by adding a few toppings. The result? One sweet sundae. MORE + LESS -

Paula Jones
August 23, 2012

Ingredients

1
can (17.5 oz) Pillsbury™ Grands!™ refrigerated caramel rolls with Cinnabon Cinnamon
2 1/2
to 3 3/4 cups vanilla ice cream
5
maraschino cherries
5
teaspoons cacao nibs

Steps

Hide Images
  • 1
    Heat oven to 350 degrees. Invert regular-size muffin pan; spray outside of 5 random muffin cups with cooking spray. (Leave space between sprayed cups so caramel roll cups do not stick together during baking.)
  • 2
    Set caramel icing aside. Separate dough into 5 rolls; place each roll on sprayed muffin cup. Press around inverted cup to cover cup completely.
  • 3
    Bake about 25 minutes or until golden brown. Cool baked cups on pan about 20 minutes or until completely cooled.
  • 4
    To assemble sundaes, place baked cups on individual dessert plates. Fill each with 2 to 3 scoops ice cream (about 1/4 cup per scoop). Top each serving with cherry. Drizzle each with caramel icing. Sprinkle 1 teaspoon cacao nibs over each.

Expert Tips

Recipe can be easily doubled or tripled.

Substitute your favorite flavor ice cream for the vanilla.

Be sure to wait until the baked cups are cool or ice cream will melt when added.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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