Caramel Roll Sundaes

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


  1. 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. 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. 3 Bake about 25 minutes or until golden brown. Cool baked cups on pan about 20 minutes or until completely cooled.
  4. 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.




Nutrition Information

Recipe Step Photos

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