I ‘m reasonably certain I could eat cinnamon rolls every day for the rest of my life and be absolutely happy. They ‘re a piece of a labor movement of love to make, but are deserving every minute spent ( and to be honest, many of those minutes are merely exhausted waiting for dough to rise ) .I have a huge range of cinnamon roll recipes here on We are not Martha, but recently I ‘ve found myself craving that cinnamon hustle flavor in more desserts. so, I ‘m starting with ice cream and going from there .
This cinnamon roll ice rink cream is n’t good a cinnamon-based frosting cream … it actually has cinnamon bun boodle ( think comestible cookie dough, but for cinnamon rolls ) and a dulcet cinnamon boodle whirl incorporated throughout.
Reading: Cinnamon Roll Ice Cream
This frosting cream does besides require a sting of time … but much like in the baking of cinnamon rolls, most of that fourth dimension is plainly spend waiting for the ice cream to chill. aside from that, it ‘s reasonably comfortable to make !
How to Make Cinnamon Roll Ice Cream
If you ‘ve ever made homemade ice cream before, this is a reasonably standard one, with a few mix-ins incorporated. The cinnamon frosting cream base is delectable, but I have to tell you that the add-ins are identical necessary for the full cinnamon bun impression .
To start, heat milk, sugar, and cinnamon in a medium saucepan over medium heat. Stir constantly, until the assortment just reaches the point of simmer. Remove from heat .
In a separate metier bowl, lightly whisk egg yolks. Pour about one-half of the strong milk into the bowl with the egg yolks, whisking while you do so. This is to temper the eggs so they wo n’t scramble when heated .
Pour the egg/milk mixture back into the saucepan with the respite of the milk .
Cook mix over low heat, stirring constantly, until it thickens enough to coat the back of the spoon .
Pour the heavy cream into a offprint large roll. Strain the egg/milk mix into the heavy cream and stir to combine. Stir in vanilla .
cover with fictile wrap and space in the electric refrigerator for at least 4 hours .
How to Make Cinnamon Roll Dough
While your cinnamon bun frost skim floor is chilling, you should make the cinnamon roll boodle as it besides needs to chill for an hour .
This cinnamon roll boodle is comestible because it does n’t have any natural eggs in it. however, flour can besides cause foodborne illness, so it ‘s recommended that you heat treat the flour before using it. I like to spread it on a broil plane and inflame it at 350 degrees for about 5 minutes. Easy peasy !
In the bowl of a stand mixer or a large bowling ball with a hand mixer, cream butter and brown university sugar together until light and downy. Mix in vanilla and strategic arms limitation talks .
lento drum in flour and cinnamon until combined. Stir in milk .
Pop the dough in the electric refrigerator for about an hour .
How to Make Cinnamon Swirl
And right before you ‘re ready to process the ice cream, whip up the superintendent simple cinnamon eddy mix .
All you have to do is combine the melted butter, corn syrup, brown sugar, and cinnamon in a little bowl. Do n’t make this excessively far in boost of processing internal-combustion engine cream or else it will harden. If this happens, pop it in the microwave for a few seconds .
When the ice cream nucleotide has been fully chilled, process in ice cream godhead according to manufacturer ’ randomness directions. When it ‘s about done hardening, mix in the cinnamon roll cookie dough and cinnamon whirl mix. I recommend using about ½ cup of the cinnamon roll dough, but you can, of course, use arsenic much as you like !
Scoop ice cream in airtight containers and station in the deep-freeze for another 4+ hours, but ideally overnight .
omg you have no idea how stimulate I was to dig into this !
Scoop generous servings of cinnamon wind ice cream into bowl. The ice cream very requires no toppings since it has so many delightful goodies packed into it, but I very would n’t judge you if you topped it with some marshmallow sauce or something like that ( kind of like the icing on top of cinnamon rolls ! ) .
I besides would n’t judge you if you had a fiddling bowl for breakfast or brunch because if cinnamon rolls are an satisfactory breakfast, why would n’t cinnamon scroll ice cream be ?
But truly, this is the perfect fall internal-combustion engine cream as it goes therefore absolutely with all kinds of pies ( specially apple and pumpkin ! ) and other accrue desserts, like apple crisp or pumpkin anything .
And it actually, actually does taste just like a bracing batch of homemade cinnamon rolls !
The ice cream is absolutely packed with sweet cinnamon spirit and the cinnamon wheel dough adds the perfect fiddling sting .
Do n’t you think we should make “ dough ” versions of all our favorite desserts ? Why do cookies get all the love ? ?
If you make one frost cream this fall, I think it should be this cinnamon roll ice rink cream … But besides possibly make my dessert potato ice cream ? OK, and my Apple Pie Ice Cream, excessively. And if you find yourself with some excess time on your hands and a serious crave for frosting cream, add my pumpkin beer methamphetamine cream to your tilt ! The adjacent fall internal-combustion engine cream I make will be this caramelize fig ice skim from Sushiday !
Are you a huge cinnamon roll fan like me?
Cinnamon Roll Ice Cream
Your favorite breakfast treat is now in ice cream form! This Cinnamon Roll Ice Cream is packed with cinnamon roll dough and a sweet cinnamon swirl.
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Prep Time:
30
minutes
Cook Time:
10
minutes
Ice Cream Chill Time:
8
hours
Total Time:
8
hours
40
minutes
Makes:
1
½ quarts
Ingredients
- 1 ½ cups unharmed milk
- ¾ cup granulated boodle
- 1 ½ tsp background cinnamon
- 4 large egg yolks
- 2 cups heavy skim
- 1 tsp vanilla extract
- ½ cup cinnamon roll dough, broken into pieces
- Cinnamon eddy, recipe below
Cinnamon Roll Dough
- 4 Tbsp ( ½ stay ) unsalted butter, room temperature
- ¼ cup + 2 Tbsp light brown carbohydrate
- 1 tsp vanilla extract
- ⅛ tsp salt
- ½ cup + 1 Tbsp general-purpose flour ( see notes for heat-treating )
- 1 ½ tsp land cinnamon
- 1 Tbsp milk
Cinnamon Swirl
- 3 Tbsp unsalted butter, melted
- 1 Tbsp corn syrup
- 3 Tbsp abstemious brown carbohydrate
- 1 ½ tsp earth cinnamon
Instructions
-
Heat milk, sugar, and cinnamon in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
-
In a separate medium bowl, lightly whisk egg yolks. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk.
-
Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
-
Pour the heavy cream into a separate large bowl. Strain the egg/milk mixture into the heavy cream and stir to combine. Stir in the vanilla. Cover with plastic wrap and place in the fridge for at least 4 hours.
-
While ice cream is chilling, make cookie roll dough (it needs to charge for an hour). Right before processing ice cream, make cinnamon swirl mixture. You’ll want it to cool, but still be liquid. If it hardens before you’re ready to use it in ice cream, heat it in the microwave for a few seconds.
-
Once mixture has been sufficiently chilled, process in ice cream maker according to manufacturer’s directions. When the ice cream is almost done hardening, mix in the cinnamon roll cookie dough and cinnamon swirl mixture.
-
Scoop ice cream in airtight containers and place in the freezer for another 4+ hours, but ideally overnight.
Cinnamon Roll Cookie Dough
-
In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and brown sugar together until light and fluffy. Mix in vanilla and salt.
-
Slowly beat in flour and cinnamon until combined. Stir in milk.
-
Refrigerate cookie dough for at least one hour.
Cinnamon Swirl
-
In a small bowl, combine melted butter, corn syrup, brown sugar, and cinnamon.
Notes
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes
Read more: History of Ice Cream Sundae
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