Caramel Roll Pull-Aparts
4 tubes of Pillsbury refrigerated biscuits
sugar and cinnamon mixed in bowl
Sauce:
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/2 c. vanilla ice cream, softened
Cut biscuits into quarters. Roll in sugar/cinnamon mixture and toss into a buttered 9×13 cake pan. Shake pan so all pieces touch and there are no gaps.
Mix sugars, butter and ice cream together into a sauce. Pour over the biscuits in pan. Bake 20-30 minutes at 350 degrees. When removed from oven, immediately invert pan over a foil-lined cookie sheet and scape all caramel mixture out of pan over rolls. If they last longer than a few minutes, cover with plastic wrap.