As much Caramel Sauce as you want
4 Cinnabon Clasic Rolls
1 pint Vanilla Ice Cream
Preheat oven to 325 F.
Remove the insides of the cinnamon rolls, forming a bowl.
Chop the inside parts of the rolls into small pieces, mix gently into ice cream, and put back into the freezer.
Flip a cupcake pan upside down and place each bowl over a dome on the pan.
Bake for 15 minutes.
Scoop ice cream into the warm bowls.
Drizzle with caramel and serve.