Delightful Cinnamon Roll Ice Cream Recipe You Need to Try

Imagine the warmth and spice of a freshly baked cinnamon roll combined with the creamy, dreamy texture of homemade ice cream.

That’s exactly what you’ll get with Cinnamon Roll Ice Cream, a dessert that’s as unique as it is delicious.

This recipe blends the comforting flavors of cinnamon, brown sugar, and butter into a rich ice cream base, complete with swirls of gooey cinnamon sauce and chunks of tender cinnamon rolls.

It’s the perfect marriage of two iconic treats—ideal for indulging your sweet tooth any time of the year.

Whether you’re serving it at a summer barbecue or cozying up with it on a cold evening, this ice cream is guaranteed to be a hit!

Cinnamon Roll Ice Cream

Why You’ll Love This Cinnamon Roll Ice Cream

Cinnamon Roll Ice Cream is more than just a dessert—it’s an experience.

The creamy base, infused with vanilla, pairs beautifully with the warm and aromatic cinnamon swirl, creating a balanced flavor that feels both indulgent and comforting.

Each bite is a delightful mix of textures: smooth, creamy ice cream meets chewy, buttery chunks of cinnamon rolls for an irresistible contrast.

This recipe is also highly versatile. It works just as well as a standalone dessert as it does when served atop warm cinnamon rolls, drizzled with caramel, or paired with your favorite spiced coffee.

Plus, it’s easier to make than you’d think, especially with options for using store-bought cinnamon rolls if you’re short on time.

Whether you’re a fan of cinnamon rolls, ice cream, or both, this recipe will become a go-to favorite for special occasions, holidays, or whenever you crave a dessert with a little extra flair.

Key Ingredients for Cinnamon Roll Ice Cream

To make this decadent Cinnamon Roll Ice Cream, you’ll need a few key ingredients that work together to create the perfect balance of flavors and textures.

  • Heavy Cream: This is the foundation for a rich and creamy ice cream base. It provides the smooth texture that makes homemade ice cream so indulgent.
  • Whole Milk: Adds a lighter consistency while still contributing to the creaminess of the ice cream.
  • Granulated Sugar: Sweetens the ice cream base to balance the spiciness of the cinnamon and brown sugar.
  • Vanilla Extract: Adds depth and complexity to the flavor, enhancing the overall sweetness.
  • Butter: Used in the cinnamon swirl to create a rich, caramelized flavor.
  • Brown Sugar: Works with the butter and cinnamon to form the gooey cinnamon roll sauce, mimicking the filling of a freshly baked cinnamon roll.
  • Ground Cinnamon: The spice that gives this ice cream its signature warm and comforting flavor.
  • Cinnamon Rolls: Whether homemade or store-bought, you’ll need bite-sized pieces of cinnamon rolls to fold into the ice cream for that authentic cinnamon roll experience.

Equipment You’ll Need

Before diving into this recipe, make sure you have the following equipment:

  1. Ice Cream Maker: If you have an ice cream maker, it’ll be a breeze to churn this ice cream into perfection. If you don’t have one, don’t worry—I’ll include instructions for a no-churn version too!
  2. Mixing Bowls: You’ll need a medium-sized bowl to combine the ice cream base and a separate bowl for the cinnamon swirl.
  3. Whisk: A whisk is essential for mixing the ingredients and ensuring the sugar is fully dissolved in the cream and milk.
  4. Saucepan: For making the cinnamon swirl, you’ll need a saucepan to melt the butter and brown sugar together.
  5. Spatula: Use a spatula to gently fold in the cinnamon roll pieces and swirl them throughout the ice cream base.
  6. Airtight Freezer-Safe Container: This will be used to store the ice cream once it’s ready to set in the freezer.

Step-by-Step Recipe Instructions

Cinnamon Roll Ice Cream

Step 1: Prepare the Cinnamon Swirl

  1. In a small saucepan over medium heat, melt the butter.
  2. Add the brown sugar and cinnamon, stirring constantly until the sugar dissolves and the mixture thickens, about 3–4 minutes.
  3. Once it reaches a syrupy consistency, remove from heat and let it cool completely.

Step 2: Make the Ice Cream Base

  1. In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar.
  2. Whisk the mixture until the sugar is fully dissolved.
  3. Stir in the vanilla extract for added flavor.

Step 3: Churn the Ice Cream

  1. Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
  2. The ice cream should thicken and have a soft-serve consistency when done.

Step 4: Add the Cinnamon Swirl and Cinnamon Roll Pieces

  1. Gently fold in the cooled cinnamon swirl, making sure it’s evenly distributed but still maintains its marbled effect.
  2. Cut the cinnamon rolls into bite-sized pieces and fold them into the ice cream mixture, ensuring they’re evenly spread.

Step 5: Freeze to Set

  1. Transfer the ice cream to an airtight container, smoothing the top with a spatula.
  2. Cover and freeze for at least 4–6 hours, or until the ice cream is firm.

Step 6: Serve and Enjoy

  1. Scoop the cinnamon roll ice cream into bowls or cones.
  2. Optionally, drizzle with extra cinnamon syrup or caramel sauce for an added treat. Enjoy!

Tips for Perfect Cinnamon Roll Ice Cream

  • Chill Your Base: For the creamiest texture, always chill your ice cream base in the fridge for at least 2 hours before churning. This helps the ice cream maker work more efficiently and results in a smoother consistency.
  • Don’t Overmix the Swirl: When adding the cinnamon swirl, gently fold it into the ice cream base rather than stirring vigorously. You want to maintain that beautiful marbled effect, not mix it all together into one uniform color.
  • Use Fresh Cinnamon Rolls: If you have the time, making homemade cinnamon rolls will elevate this ice cream even further. Fresh, warm rolls will add a rich, buttery flavor to the ice cream.
  • Add Extra Cinnamon Sugar: For an even bolder flavor, sprinkle a little cinnamon sugar over the top of the ice cream before freezing it. This will add a delightful crunch when you scoop it.
  • Be Gentle with the Add-ins: Cinnamon rolls are soft and tender, so when folding them into the ice cream, do so gently to preserve their texture.
  • Allow the Ice Cream to Soften Before Scooping: Homemade ice cream tends to freeze very hard. Let it sit at room temperature for about 5–10 minutes before serving to make scooping easier.

Storage Tips

  • Store in an Airtight Container: After the ice cream has set in the freezer, transfer it to an airtight container to prevent ice crystals from forming and to maintain its creamy texture.
  • Use Plastic Wrap for Extra Freshness: To keep your ice cream even fresher, press a layer of plastic wrap directly against the surface of the ice cream before sealing the container. This helps prevent freezer burn.
  • Freezing Time: Cinnamon Roll Ice Cream can be stored in the freezer for up to 2 weeks. After that, it may begin to lose its smooth texture.
  • Allow to Soften Before Serving: If the ice cream is too hard after being in the freezer, let it sit for 5–10 minutes before scooping for the best texture.

Final Thoughts: A Sweet and Spicy Treat

Cinnamon Roll Ice Cream is the perfect dessert to bring warmth and indulgence to any occasion.

The combination of creamy, spiced ice cream with chunks of soft, buttery cinnamon rolls creates a dessert experience like no other.

Whether you’re serving it at a dinner party, enjoying it as an afternoon treat, or simply looking to spoil yourself with something special, this ice cream is sure to hit the spot.

So grab your ice cream maker and get ready to treat yourself to the perfect fusion of two beloved comfort foods!

Frequently Asked Questions

Can I make this ice cream without an ice cream maker?

Yes, if you don’t have an ice cream maker, you can still make this recipe using a no-churn method. After mixing the base and cinnamon swirl, simply pour the mixture into a container and freeze for several hours, stirring occasionally to incorporate air.

What type of cinnamon rolls should I use?

You can use store-bought cinnamon rolls or homemade ones. Fresh, homemade cinnamon rolls will enhance the flavor and texture, but store-bought ones will work just as well, especially if you’re short on time.

How do I make this recipe dairy-free or vegan?

To make this recipe dairy-free or vegan, substitute the heavy cream and whole milk with coconut cream and almond milk or another plant-based milk. Ensure your cinnamon rolls are also dairy-free or vegan to maintain the recipe’s integrity.

Can I add other mix-ins, like nuts or caramel?

Absolutely! Chopped pecans or walnuts would complement the cinnamon flavor beautifully. You could also add a drizzle of caramel sauce for extra sweetness, just be sure to fold them in gently.

How long does Cinnamon Roll Ice Cream last in the freezer?

Cinnamon Roll Ice Cream can be stored in the freezer for up to 2 weeks. After that, it may lose some of its creamy texture, but it’s still safe to eat.

Cinnamon Roll Ice Cream

Cinnamon Roll Ice Cream

Maria G. Brooks
Cinnamon Roll Ice Cream brings together two beloved treats—cinnamon rolls and ice cream—into one indulgent dessert. This homemade ice cream features a creamy, vanilla-based ice cream swirled with a rich cinnamon sugar syrup and studded with chunks of buttery cinnamon rolls. It’s the perfect treat to enjoy on any occasion, offering a unique blend of textures and flavors that will delight your taste buds.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 8 Servings
Calories 400 kcal

Equipment

  • 1 Ice cream maker (optional)
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Small Saucepan
  • 1 Spatula
  • 1 Airtight Freezer-safe Container

Ingredients
  

  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Butter
  • 1/2 cup Brown Sugar
  • 2 tsp Ground Cinnamon
  • 2 Cinnamon Rolls store-bought or homemade, cut into bite-sized pieces

Instructions
 

  • Prepare the Cinnamon Swirl: In a small saucepan over medium heat, melt butter. Add brown sugar and cinnamon, stirring constantly until the mixture thickens and becomes syrupy (about 3–4 minutes). Remove from heat and let cool.
  • Make the Ice Cream Base: In a mixing bowl, combine heavy cream, whole milk, and granulated sugar. Whisk until the sugar is dissolved. Add vanilla extract and mix to combine.
  • Churn the Ice Cream: Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
  • Add Cinnamon Swirl and Cinnamon Rolls: Gently fold the cooled cinnamon swirl into the ice cream, ensuring it creates a marbled effect. Fold in cinnamon roll pieces.
  • Freeze: Transfer the ice cream into an airtight container and freeze for at least 4–6 hours, or until firm.
  • Serve: Let the ice cream soften for 5–10 minutes before scooping. Serve on its own or with extra cinnamon syrup or caramel drizzle.

Notes

  • Storage: Store in an airtight container in the freezer for up to 2 weeks.
  • No Ice Cream Maker?: If you don’t have an ice cream maker, you can still make this by following the same instructions, but after mixing the base and cinnamon swirl, pour the mixture into a container and freeze, stirring occasionally to prevent ice crystals from forming.
  • Cinnamon Rolls: You can use homemade or store-bought cinnamon rolls for this recipe. For an extra treat, use fresh, warm rolls for a richer flavor.
Keyword Cinnamon Roll Ice Cream