Almonds and ice cream make this inverted dessert a special treat.
Cut rolls in half and set aside.
In a bowl combine the ice cream, butter and sugars. Pour into a 9x13-inch sprayed pan. Sprinkle almonds over mixture.
Arrange roll halfs evenly on top of almonds. Cover with sprayed plastic wrap and let rise about 1 hour or until double in size.
Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Remove from oven and invert onto a serving platter.