Make-Ahead Caramel Rolls

Combine granulated sugar and ground cinnamon in a small bowl to create a sweet blend.

Unroll 1 thawed loaf of bread into a large, flat rectangle. Spread half of the melted butter evenly over the dough surface. Sprinkle half of the cinnamon sugar mixture over the butter layer. Roll up the dough into a tight log, starting with the longer edge closest to you. Slice the log into 1-inch thick pieces using a sharp, serrated knife. Arrange the slices cut-side up in an ungreased 9x13-inch baking dish.

Proceed with the second thawed loaf of bread, following the same steps as before.

Combine light brown sugar, vanilla ice cream, and 1/2 cup of softened butter in a small saucepan over medium heat. Stir the mixture until it's fully incorporated and smooth, taking about 3 to 5 minutes. Pour the warm caramel mixture over the rolls in the baking dish. Cover the pan with aluminum foil and refrigerate until the rolls have doubled in size, typically requiring 8 hours or overnight.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls in the preheated oven until they're golden brown, approximately 30 minutes. Remove the rolls from the oven and let them cool in the pan for 10 minutes before serving