• Preheat oven to 170˚F.
• Grease ramekins with cooking spray.
• Melt one tablespoon of butter in four ramekins (7 or 8 ounce size) and add a tablespoon of brown sugar.
• Mix the brown sugar and the butter together.
• Top the mixture with a frozen cinnamon roll.
• Place the ramekins on a baking sheet.
• Turn the oven OFF (this is very important because you don’t want the cinnamon rolls to bake yet) and put the frozen cinnamon rolls in the oven to rise for about 1 1/2 hours.
• Remove the pan from the oven and preheat it to 350˚F.
• Use a pair of kitchen scissors to make cuts around the cinnamon roll (the cuts don't have to go all of the way through). Leave the center uncut.
• Mix together two tablespoons of granulated sugar and one teaspoon of cinnamon. Sprinkle one teaspoon of the mixture over each of the cut cinnamon rolls.
• Bake the bloomin’ cinnamon rolls at 350˚F for 15-20 minutes.
• Drizzle the cinnamon rolls with one teaspoon of caramel ice cream topping.

Icing

• Mix together two tablespoons of softened butter, one cup of powdered sugar, two tablespoons of milk and half of a teaspoon of vanilla. Drizzle the icing over the blooming cinnamon rolls.