Cinnamon Roll Ice Cream Recipe – Has there ever been a time when you wanted the same warm, sticky, gooey cinnamon roll to become cool, creamy, and frozen? Well, now, that wish has finally been fulfilled. Homemade Cinnamon Rolls with the taste known and loved by many meet the rich creamy texture of ice cream churned away (well-made made that is). Being garnished with whirls of cinnamon sugar, pieces of buttery dough, and elusive vanilla-scented cream, this dessert turns out to be an ultimate dish in summer afternoons and cold winter evenings.
This recipe produces bakery-style decadence whether you make it with an ice cream machine or without, making it worth the weight gain and the effort. And it is not as hard as you could imagine!
Recipe Overview
Prep Time: 20 minutes
Active Time: 15 minutes
Resting Time: 4–6 hours (freezing)
Total Time: Approximately 6 hours 35 minutes
Cuisines: American, Fusion
Course: Dessert
Servings: 6
Calories: Approximately 320 kcal per serving
Equipment Needed
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Mixing bowls
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Whisk or electric hand mixer
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Saucepan (for cinnamon swirl)
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Spatula
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Ice cream maker (optional but ideal)
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Freezer-safe container with lid
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Parchment paper (for baking cinnamon roll dough if homemade)
Ingredients
For Ice Cream Base:
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2 cups heavy cream
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1 cup whole milk
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¾ cup granulated sugar
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1 tablespoon vanilla extract
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Pinch of salt
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4 large egg yolks (optional, for custard-style texture)
For Cinnamon Swirl:
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â…“ cup brown sugar
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2 tablespoons ground cinnamon
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3 tablespoons unsalted butter
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1 teaspoon vanilla extract
For Cinnamon Roll Pieces:
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1 cup chopped cinnamon rolls (homemade or store-bought)
(Optional: Toast lightly in the oven for firmer texture)
Instructions
1. Cinnamon Swirl:
Melt 3 Tbsp butter, add in 1/3 cup brown sugar, 2 Tbsp cinnamon, a splash vanilla–let cool.
2. Ice-Cream Base:
Combine 2 cups cold heavy cream, 1 cup whole milk, 3/4 cup sugar, a pinch of salt, 1 Tbsp vanilla (and 4 yolks, should you wish custard). Whisk to combine; put it up to chill.
3. Churn/Whip:
Chilled base 20min machine– churn.
No churn 2 cups – whip till soft peaks, fold 1 can condensed milk + vanilla.
4. Layer:
In freezer tub, layer ice cream, cinnamon swirl, and 1 cup of chopped cinnamon-roll pieces; gently knife-swirl it.
5. Freeze:
Cover and freeze 4 – 6 h (best overnight).
6. Serve:
Soak 5min, scoop, sprinkle with additional cinnamon- enjoy!
Nutrition
| Nutrient |
Amount (Approx.)
|
| Calories | 320 kcal |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 90 mg |
| Sodium | 105 mg |
| Total Carbohydrates | 30 g |
| Sugars | 25 g |
| Protein | 4 g |
| Fiber | 0.5 g |
| Calcium | 120 mg |
Success Hints
1. Good quality vanilla: It will make the taste much better, and it will work perfectly with cinnamon.
2. Do not mix too much: Mix a little, and leave some lines of cinnamon on top of the mix.
3. Freeze overnight: to achieve an ice cream that can be easily scooped out and is firm, leave the ice cream to freeze fully overnight.
4. Top: Sprinkle toasted pecans; drizzle cream cheese icing; even add a few raisins to give it a twist of its own.
Final Thoughts
This Cinnamon Roll Ice Cream is comfort food magic… all the warm and fuzzy of breakfast pastries with the sweet, creamy coolness of ice cream. The dessert made out of special cinnamon will flatter your guests and your sweet tooth alike, or simply satisfy your cravings.
The recipe is ideal during holidays, brunch get-togethers, or an intimate evening with the family, and it will take no time to turn into a family favorite. And, yes, it is every swirl and every scoop worth it!
