I told you…..
I told you I was breaking out the twelve-year old in me.
I told you to get excited.
Cinnamon roll ice cream. It’s a thing.
Yes, I am soooo serious right now.
The minute this idea popped into my head, no like the very second this idea popped into my head, I was on Amazon ordering a new ice cream machine and having it sent to Oregon.
See, I figured since I left my old beat up one (that I basically broke a few months back) in CO it was just the right time to upgrade.
Plus, I needed this ice cream, and fast.
I was SO excited about it.
It is incredible.
First, the cinnamon rolls.
The homemade buttery cinnamon rolls stuffed with chocolate chips. Chocolate chips that then melt and get all gooey and then proceed to spread all over the insides of the rolls. These alone are so good.
Luckily, I was smart and made enough cinnamon rolls to eat some hot and still have some left over for the ice cream. Trust me, do the same. You gonna want to eat some. Like hot, right out of the oven.
Oh my gosh.
Then, you dice the cinnamon rolls.
Toss them in the ice cream and freeze.
Then you make the vanilla brown butter sauce that you have to make. No really, you have to. Just do it. It’s brown butter and vanilla and it is just so good. All you need is a spoon or maybe even just your finger and you’re set……..
Until, of course you drizzle the sauce all over the ice cream and realize that the sauce with the ice cream is probably the best thing ever.
Plus, what else can cool you off and taste this good?
Chocolate Chip Stuffed Cinnamon Roll Ice Cream with Vanilla Bean Brown Butter Sauce
Yields: about 1 quart
- Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise and scraped
- 1 tablespoon vanilla extract
- Cinnamon Rolls
- 1/4 cup warm water
- 1 teaspoon sugar
- 2 1/14 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 butter, melted
- 1/4 cup brown sugar
- 2 1/4 cups four
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, melted
- 1 teaspoon vainilla
- 1/4-1/2 cup brown sugar
- 1/4 cup chocolate chips
- Vanilla Bean Brown Butter Glaze
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 1 vanilla bean, split lengthwise and scraped
- 1/4 cup cream or milk
- 1 tablespoon vanilla
To make the vanilla ice cream base. Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.
Cover and refrigerate until the mixture is well chilled.
While the ice cream chills make the cinnamon rolls. *This recipe makes six extra rolls, you may half the recipe if desired.
Add the yeast, water and 1 teaspoon sugar to a small bowl. Allow the yeast to activate and puff up, this should take 5 to 10 minutes.
Mix the milk, brown sugar and butter in a large bowl and mix in the yeast mixture. Add 2 cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
After an hour, add the remaining 1/2 cup of flour, baking soda and baking powder and mix. I use my hands to make sure the dough completely comes together. Add the cinnamon and brown sugar to a small bowl. In another bowl mix the butter and vanilla together. Grease a 9x13 inch pyrex dish.
Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (you may not use it all) and generously cover with cinnamon and sugar. Sprinkle the chocolate chips over the dough.
Starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in the prepared pan. Cover and let the rolls rise for about 30 minutes.
Bake at 375 degrees for 12-15 minutes. Allow to cool completely and then chop half of the cinnamon rolls on the pan into bite size pieces. Eat or save the other half for snacking!
When the ice cream is chilled remove the vanilla bean and churn in an ice cream maker according to the manufacturer’s instructions. In the last five minutes slowly add the cubed cinnamon rolls. Transfer to a freezer safe container, cover and freeze until firm, at least 4 to 6 hours.
Before you serve the ice cream make the brown butter sauce. Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. Stir in the already separated vanilla beans. Let cool for 5 minutes.
After 5 minutes add the powdered sugar, heavy cream and vanilla. Whisk until a glaze forms. Transfer to a small bowl and serve over the the ice cream.
Oh and yes, I’d say this is a well-balanced breakfast.