This recipe for Quick Caramel Rolls, by Sarah Pruitt, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans refrigerator biscuits Cinnamon and sugar (mixed in a small bowl) ½ cup margarine or butter 1 cup sugar (may mix brown and white) ½ cup vanilla ice cream
Cut biscuits into quarters. Roll in cinnamon/sugar and put in greased 9x13 pan. Melt margarine, sugars and ice cream in sauce pan. Pour over biscuits. Bake at 350° for 25 minutes. Pull apart to eat. (Good for breakfast at a sleepover.)
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