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.
Obviously, I still am.
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
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.
Can I sub the choc chips for cinnamon?
Sure, I don’t see why not! Let me know how this recipe turns out, I hope you love it! xT
Is there any way to make this without churning (no ice cream maker)?
So sorry, I probably wouldn’t recommend that with this recipe, it’s super old! But here are some other no churn recipes you might enjoy:
I hope this helps, let me know if you have any other questions!! xx
Where do you buy your vanilla beans? Amazon? If so, do you have a particular kind you buy? The last ones I bought on amazon seemed kind of dried out .
I like to get my vanilla beans from Whole Foods! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow wow woooooow!! I may have to try to make a vegan version of this because wow. Ice cream, cinnamon buns, and chocolate, I don’t think there are many things that are better.
OMG! I know it’s September right now but I’m still going to have to make some of this! It looks amazing! Seriously, right up my alley! Awesome post, pictures & recipe! Love it!
Thank you so much, Jade! Hope you love it!
This looks amazing. One quick question though: what kind of ice cream maker do you use? After seeing this recipe, I’m definitely in the market to buy one!
Hi Lily! Thanks so much! I use this Cuisinart Ice cream maker and love it! No complaints!
Now this is some serious ice cream!!! I love all the effort you put into it, it looks soooo worth it!
Thank you so much, Julia!
I think I like the twelve-year old you! I am blown away from all the deliciousness in this post 🙂 I need to make this ASAP!
Thank you so much, Nessa! I like the 12-year old me too!
Oh my word this ice cream looks fantastic!!! Because the cinnamon rolls alone wouldn’t be amazing you also threw them in ice cream… Genius! Paired with the brown butter sauce? Mmmm buttery, cinnamony (is that a word?) decadence! Yes. Please.
These are DECADENT, YUM! And your photography is amazing.
I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!