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Cinnamon Roll Ice Cream

Cinnamon Roll Ice Cream

Linda M. Harris
This Cinnamon Roll Ice Cream brings together the best of two beloved treats—warm, spiced cinnamon rolls and creamy, smooth ice cream.
It features bite-sized cinnamon roll pieces swirled into a rich ice cream base, making each scoop a delightful combination of textures and flavors.
Perfect for dessert lovers, this indulgent treat is an easy-to-make, homemade ice cream that’s sure to satisfy your sweet tooth.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Frozen Treats, Ice Cream
Cuisine American, Comfort Food, Dessert
Servings 8 Servings
Calories 320 kcal

Equipment

  • 1 medium mixing bowl
  • 1 Baking dish (9x9-inch)
  • 1 whisk
  • 1 Spatula
  • 1 Ice cream container or storage tub
  • 1 Stand mixer or hand mixer (optional, for the dough)
  • 1 Small saucepan (for custard, if using)
  • 1 Measuring spoons and cups
  • 1 Rolling pin
  • 1 Knife (for cutting cinnamon rolls into pieces)

Ingredients
  

For the Cinnamon Rolls

  • 3 cups All-purpose flour
  • 2 ¼ teaspoons Instant yeast
  • 1 cup Whole milk
  • ½ cup Unsalted butter melted
  • ¼ cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 1 large Egg
  • 1 cup Brown sugar packed

For the Ice Cream Base

  • 2 cups Heavy cream
  • 1 cup Whole milk
  • ¾ cup Granulated sugar
  • 1 tablespoon Vanilla extract
  • 4 Egg yolks for custard-based ice cream

Optional Toppings

  • ¼ cup Caramel sauce
  • ¼ cup Chopped pecans or walnuts
  • ¼ cup Cream cheese frosting

Instructions
 

Make the Cinnamon Roll Dough:

  • In a large bowl, mix the flour, yeast, salt, and sugar.
  • Warm the milk and melt the butter, then add to the dry ingredients with the egg.
    Stir until the dough comes together, then knead for about 8-10 minutes until smooth.
    Let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Cinnamon Rolls:

  • Preheat the oven to 350°F (175°C).
  • Once the dough has risen, roll it out into a rectangle. Brush with melted butter, then sprinkle with cinnamon and brown sugar.
  • Roll up the dough and slice it into individual rolls.
  • Place the rolls in a greased 9x9-inch pan and bake for 18-20 minutes, until golden brown. Let them cool completely.

Make the Ice Cream Base:

  • In a saucepan, heat the heavy cream and whole milk over medium heat until warm, but not boiling.
  • In a separate bowl, whisk together the egg yolks and sugar until pale.
  • Gradually pour the warm milk mixture into the egg mixture, whisking constantly.
    Return to the saucepan and cook over low heat until it thickens slightly.
    Stir in the vanilla extract. Let the custard cool.

Assemble the Ice Cream:

  • Once the ice cream base and cinnamon rolls are both cool, break the cinnamon rolls into small pieces and gently fold them into the ice cream base.
  • Transfer the mixture to an airtight container and cover with plastic wrap directly on the surface to prevent ice crystals.
  • Freeze for 4-6 hours, or overnight, until firm.

Serve:

  • Let the ice cream soften for a few minutes at room temperature before scooping.
    Serve with optional toppings like caramel sauce, crushed nuts, or cream cheese frosting.

Notes

  • Dough Tip: If you’re short on time, you can use store-bought cinnamon roll dough, but homemade dough will yield better texture and flavor.
  • Flavor Variations: Add a swirl of caramel sauce or cinnamon syrup to the ice cream base for extra sweetness.
  • No Ice Cream Maker Option: This recipe works well without an ice cream maker. Simply mix and freeze, as described above.
  • Dairy-Free Option: Substitute coconut milk or almond milk for the dairy products, and use a dairy-free cinnamon roll dough.
Keyword Cinnamon Roll Ice Cream