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I told you…..
I told you I was breaking out the twelve-year old in me.
I told you to get excited.
Very 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.
I know.
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.
Ever.
Plus, what else can cool you off and taste this good?
WINNER!
Chocolate Chip Stuffed Cinnamon Roll Ice Cream with Vanilla Bean Brown Butter Sauce
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh and yes, I’d say this is a well-balanced breakfast.
Um, wow. Did you really do that? I mean, I know you did, but…OMG. GENIUS!
Hehe! Yes, I did and it was so good! Thanks Dorothy!
There are no words.
Hehe! Thank you, Des!
Ahhh-maaaa-ziiiing!! I want it, I need it, I love it!! 😉
Thank you so much, Jocelyn!
Oh man… you’re killing me here!!! Just killing me!! WANT. NOW!!! The sauce looks incredible and just takes it to a whole new level!! Great job!!!
Thank you so much, Melissa! The sauce is so good!!
Oh my word girl, this is awesome. You are a rockstar!
Thank you so much, Aimee!
Oh man, these look out of this world! Plus, the brown butter sauce?! I die! 🙂
Thank you!
Seriously!? This is unbelievably genius! I will have one whole batch for myself :).
Thank you so much!! Wish I could give you some!
Okay, now I need about a month-long supply of this ice cream and fast! Lovin’ it! 🙂
Haha! Wish I could give you some!
unique flavor! I love cinnamon rolls. sounds good.
Thank you so much, Dina!
WOAH. You have really outdone yourself! These are amazing, to say the least! Gorgeous pictures too!
Thank you so much, Mimi!!
Holy cow! This is THE BEST thing I’ve seen all day. You’re pretty ambitious making the cinnamon rolls, making the ice cream, and making the sauce all from scratch, but that’s really the only way to do it when you want the best! I would definitely be up for that challenge; I already know the end result would be worth it!
SO worth it!! Thanks so much, Alexandra!
This ice cream looks amazing and I bet it would go perfectly with this apple tart we found in Amsterdam recently. Keep up the great work, your pictures are mouth watering.
Thank you so much!! That apple tart sounds awesome!
You are just killing me over here with all of these delicious looking and sounding dessert recipes!! I think you should be required to only post posts with words and no pictures ;).
Haha!! The pictures are the best part!! LOL!
Thank you so much, Hannah!
Speechless…just speechless.
Thank you, Todd!
Wow! This ice cream is amazing, I wish it was sitting in front of me right now.
Thank you so much, Ashley!