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Cinnamon Roll Ice Cream

Helen T. Patterson
Enjoy the cozy flavors of cinnamon rolls in frozen form!
This cinnamon roll ice cream features tender dough chunks and a rich cinnamon swirl, creating a creamy, satisfying dessert that’s simple to make at home.
Perfect for family treats or dessert gatherings, it blends indulgence with easy preparation.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 medium saucepan
  • 1 Medium Bowl
  • 1 large bowl
  • Whisk
  • Plastic wrap
  • Ice cream maker
  • Small bowl
  • Stand mixer or hand mixer
  • Ice cream container

Ingredients
  

Ice Cream Base

  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 4 large egg yolks
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup cinnamon roll dough broken into pieces

Cinnamon Roll Dough

  • 4 Tbsp unsalted butter room temperature
  • ¼ cup + 2 Tbsp light brown sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ½ cup + 1 Tbsp all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 Tbsp milk

Cinnamon Swirl

  • 3 Tbsp unsalted butter melted
  • 1 Tbsp corn syrup
  • 3 Tbsp light brown sugar
  • 1 ½ teaspoons ground cinnamon

Instructions
 

  • Prepare the Cinnamon Milk Base: In a medium saucepan, combine 1 ½ cups of whole milk, ¾ cup of granulated sugar, and 1 ½ teaspoons of ground cinnamon.
    Place the saucepan over medium heat and stir constantly to prevent the sugar from sticking or burning.
    Heat the mixture until it just reaches a gentle simmer.
    You should see tiny bubbles forming along the edges, and the aroma of cinnamon should fill your kitchen.
    Remove the saucepan from heat immediately to avoid scalding.
  • Temper the Egg Yolks: While the milk is heating, take 4 large egg yolks in a separate medium bowl and whisk lightly until smooth.
    Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly to gradually raise the temperature of the eggs without curdling them.
    This process, called tempering, ensures a smooth custard.
    Once combined, pour the egg and milk mixture back into the saucepan with the remaining milk mixture.
  • Thicken the Custard: Return the saucepan to low heat and stir continuously with a spatula or whisk.
    Cook gently until the mixture thickens enough to coat the back of a spoon.
    To test, run your finger across the coated spoon; if the line stays clear, your custard is ready.
    This step is crucial for achieving a rich, creamy ice cream texture. Remove the saucepan from heat once thickened.
  • Combine with Cream and Flavoring: Pour 2 cups of heavy cream into a large mixing bowl.
    Strain the custard mixture into the cream to remove any small cooked egg bits and ensure a silky texture.
    Add 1 teaspoon of vanilla extract and stir gently to incorporate all flavors.
    Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or until fully chilled. Chilling is key for smooth, creamy ice cream.
  • Make the Cinnamon Roll Dough: In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), cream together 4 Tbsp unsalted butter and ¼ cup + 2 Tbsp light brown sugar until light, fluffy, and pale in color.
    Mix in 1 teaspoon vanilla extract and ⅛ teaspoon salt until evenly distributed. Gradually beat in ½ cup + 1 Tbsp flour and 1 ½ teaspoons ground cinnamon until a smooth dough forms.
    Add 1 tablespoon milk and stir gently to combine. Cover the dough and refrigerate for at least 1 hour to let it firm up before adding to the ice cream.
  • Prepare the Cinnamon Swirl: In a small bowl, whisk together 3 tablespoons melted butter, 1 tablespoon corn syrup, 3 tablespoons light brown sugar, and 1 ½ teaspoons ground cinnamon.
    Stir until the mixture is smooth and fully blended.
    The swirl should remain pourable but slightly thick. If it hardens before use, gently warm in the microwave for a few seconds to restore its liquid consistency.
  • Churn the Ice Cream: Once your custard has chilled completely, pour it into an ice cream maker and process according to the manufacturer’s instructions.
    Typically, this takes 20–25 minutes depending on your machine.
    The ice cream should reach a soft-serve consistency at the end of churning.
  • Add Cinnamon Dough and Swirl: As the ice cream reaches the final stages of churning, gently fold in the chilled cinnamon roll dough pieces and cinnamon swirl mixture.
    Mix slowly to evenly distribute the dough chunks and swirled cinnamon throughout the ice cream without breaking them apart.
    This creates pockets of soft, cinnamon-flavored dough and gooey swirl in every scoop.
  • Freeze to Set: Transfer the ice cream into an airtight container.
    Smooth the top with a spatula and cover tightly. Freeze for at least 4 hours, preferably overnight, to allow the ice cream to firm up and develop the perfect scoopable texture.
  • Serve and Enjoy: When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
    Scoop into bowls or cones, making sure each serving has both dough pieces and a swirl of cinnamon. Enjoy a decadent cinnamon roll experience in frozen form!

Notes

  • Use high-quality dairy: Whole milk and heavy cream provide a creamy texture and rich flavor. Substituting lower-fat options may affect the custard’s silkiness.
  • Chill thoroughly: Allowing the custard to chill completely before churning ensures a smooth and creamy consistency. Rushing this step may result in icy ice cream.
  • Raw flour caution: The cinnamon roll dough contains raw flour. Toast it in the oven at 350°F (175°C) for 5 minutes to eliminate potential foodborne bacteria.
  • Swirl consistency: Keep your cinnamon swirl slightly liquid when folding into the ice cream. If it hardens, briefly warm it to ensure it integrates well.
  • Custom additions: Optional add-ins like chopped nuts, caramel drizzle, or extra cinnamon can enhance the flavor and texture.