Ingredients
Equipment
Method
- If using canned dough, unroll it and separate the individual cinnamon rolls. If using pre-made cinnamon rolls, cut them into small, bite-sized pieces, about 1/2 to 3/4 inch cubes. Heat 2 tablespoons of butter in a non-stick skillet over medium heat. Add the cinnamon roll pieces and cook, stirring occasionally, until they are lightly golden brown and slightly toasted, about 3-5 minutes. This step adds a delightful chewiness and toasty flavor. Be careful not to burn them. Once cooked, remove from the skillet and spread on a plate to cool completely. You can also gently toss them with a tiny bit more cinnamon while warm, though this isn't essential.2 tablespoons butter
- In a medium saucepan, whisk together the whole milk, 1/4 cup of granulated sugar, the brown sugar, 1 teaspoon of ground cinnamon, and salt. Place the saucepan over medium heat and stir occasionally until the mixture is warm and the sugars have dissolved. Do not boil.1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon salt
- In a separate bowl, whisk together the 5 egg yolks and the remaining 1/2 cup of granulated sugar until pale yellow and slightly thickened.5 large egg yolks, 3/4 cup granulated sugar
- While whisking the egg yolks constantly, slowly ladle about half a cup of the warm milk mixture into the yolks. This process, called tempering, prevents the yolks from scrambling. Once the yolks are incorporated, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Reduce the heat to low and cook, stirring *constantly* with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-8 minutes. Do not let the custard boil, or the eggs will scramble. You should be able to draw a line through the custard on the back of your spoon.
- Remove the saucepan from the heat. Stir in the vanilla extract and the remaining 1 teaspoon of ground cinnamon. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract, 2 teaspoons ground cinnamon
- Once the custard is well chilled, churn it according to your ice cream maker's instructions. About 5 minutes before churning is complete, add the cooled cinnamon roll pieces to the ice cream maker.
- If you're using cream cheese frosting, gently warm it slightly to make it more fluid, but not hot. Once the ice cream is churned and has a soft-serve consistency, transfer it to a freezer-safe container. Dollop spoonfuls of the softened cream cheese frosting over the ice cream and use a knife or skewer to gently swirl it through. Be careful not to over-mix, as you want distinct swirls.
- Cover the ice cream container and freeze for at least 2-4 hours, or until firm and scoopable.
Notes
Best stored in an airtight container in the freezer. For optimal texture, press parchment paper or plastic wrap directly onto the surface before sealing. Lasts up to 2 weeks, best within the first week. Let sit at room temperature for 5-10 minutes to soften if too hard to scoop.
