Ice Cream Sticky Buns

Ice Cream Sticky Buns

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dave 2

"This recipe always goes over great at our house. The kids love to eat them warm right out of the oven."
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8 h 45 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange rolls in a 9x13-inch baking dish.
  2. Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven until rolls are golden brown, about 30 minutes.


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These were easy to throw together. My family loved them. I think they were a little sweet for me so next time I will try using 1/2 cup of each sugar.

The only thing I changed was that I added 1/2tsp of brown sugar to the top of each roll. Make sure to spoon extra sauce on top.

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