Quick Recipe Version (TL;DR)
Quick Ingredients
- Ice cream base: 2 cups heavy cream, 1 cup whole milk, 2/3 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon fine sea salt, 5 large egg yolks, 2 teaspoons vanilla extract
- Cinnamon roll pieces: 2 cups 1/2-inch soft cinnamon roll pieces, 1 tablespoon melted unsalted butter, 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cinnamon
- Cream cheese frosting swirl: 4 ounces softened full-fat cream cheese, 3/4 cup powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, 1/16 teaspoon fine sea salt
- Brown sugar ripple: 1/4 cup packed light brown sugar, 2 tablespoons unsalted butter, 2 tablespoons heavy cream, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt
Do This
- 1. Freeze your ice cream maker bowl for at least 24 hours if needed, then set up a fine-mesh strainer and ice bath.
- 2. Heat cream, milk, brown sugar, cinnamon, and salt to 170°F; temper in egg yolks, then cook to 175°F to 180°F.
- 3. Strain, add vanilla, cool in an ice bath for 20 minutes, then chill until 40°F, at least 4 hours.
- 4. Bake buttered cinnamon roll pieces at 300°F for 8 minutes; cool and freeze briefly.
- 5. Mix the cream cheese frosting swirl and simmer the brown sugar ripple for 1 minute; cool both completely.
- 6. Churn the chilled base for 20 to 25 minutes, adding 1 cup cinnamon roll pieces during the final 2 minutes.
- 7. Layer ice cream with frosting, brown sugar ripple, and remaining cinnamon roll pieces; freeze at 0°F for 4 hours.
Why You’ll Love This Recipe
- Bakery-style flavor: Brown sugar, cinnamon, vanilla, and cream cheese frosting make every scoop taste like the center of a warm cinnamon roll.
- Soft, chewy cinnamon roll bites: The roll pieces are lightly baked so they hold their shape in the ice cream while staying tender.
- Beautiful swirls: Tangy cream cheese frosting and a buttery brown sugar ripple create ribbons throughout the ice cream.
- Make-ahead friendly: Most components can be prepared in advance, making this a lovely dessert for gatherings or weekend treats.
Grocery List
- Produce: No fresh produce required.
- Dairy: Heavy cream, whole milk, large eggs, unsalted butter, full-fat block cream cheese.
- Pantry: Light brown sugar, powdered sugar, ground cinnamon, pure vanilla extract, fine sea salt.
- Bakery: 2 large soft baked cinnamon rolls, about 10 ounces total.
Full Ingredients
For the Cinnamon-Spiced Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup packed light brown sugar, about 145g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
For the Soft Cinnamon Roll Pieces
- 2 cups 1/2-inch pieces from 2 large soft baked cinnamon rolls, about 10 ounces or 285g total
- 1 tablespoon unsalted butter, melted
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cinnamon
For the Cream Cheese Frosting Swirl
- 4 ounces full-fat block cream cheese, softened to 68°F to 70°F
- 3/4 cup powdered sugar, about 90g, sifted if lumpy
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon fine sea salt, or a small pinch
For the Brown Sugar Cinnamon Ripple
- 1/4 cup packed light brown sugar, about 55g
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Optional Serving Finishes
- 1/4 teaspoon ground cinnamon, for dusting
- 2 tablespoons extra crumbled cinnamon roll pieces, for topping
Step-by-Step Instructions
Step 1: Prepare the ice cream maker and chilling setup
If using a freezer-bowl ice cream maker, place the bowl in the freezer at least 24 hours before churning. The bowl should be fully frozen and should not slosh when shaken. If using a compressor-style ice cream maker, no pre-freezing is needed.
Set a fine-mesh strainer over a medium heatproof bowl. Place that bowl inside a larger bowl filled with ice and cold water. This ice bath will cool the custard quickly, which gives the finished ice cream a smoother texture.
Step 2: Cook the cinnamon-spiced custard
In a medium saucepan, combine the heavy cream, whole milk, light brown sugar, ground cinnamon, and 1/4 teaspoon fine sea salt. Warm over medium heat, whisking often, until the sugar dissolves and the mixture reaches 170°F, about 5 to 7 minutes. The dairy should be steaming but not boiling.
While the dairy heats, whisk the egg yolks in a medium bowl until smooth. Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly. This gently warms the yolks so they do not scramble.
Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 175°F to 180°F and lightly coats the back of the spatula, about 4 to 6 minutes. Do not let it boil.
Step 3: Strain and chill the ice cream base
Immediately pour the custard through the fine-mesh strainer into the bowl set over the ice bath. Stir in the vanilla extract. Let the custard cool in the ice bath for 20 minutes, stirring every few minutes so it cools evenly.
Cover the bowl and refrigerate until the base is completely cold, at least 4 hours or up to 24 hours. For best churning, the custard should be 40°F or colder before it goes into the ice cream maker.
Step 4: Prepare the soft cinnamon roll pieces
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Cut the cinnamon rolls into 1/2-inch pieces. If the rolls are very heavily frosted, gently scrape off excess frosting before cutting so the pieces do not become too sticky in the oven.
Place the cinnamon roll pieces on the baking sheet. Drizzle with the melted butter, then sprinkle with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Toss gently with your hands until lightly coated. Spread into a single layer.
Bake for 8 minutes, just until the edges are slightly set and the centers are still soft. Do not toast them until crunchy. Cool on the pan for 20 minutes, then place the pieces in the freezer for 15 minutes before adding them to the ice cream. Cold pieces mix in more cleanly and stay pleasantly chewy.
Step 5: Make the cream cheese frosting swirl
In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for 1 minute, until smooth and creamy. Add the powdered sugar, heavy cream, vanilla extract, and 1/16 teaspoon fine sea salt.
Beat for 1 to 2 minutes, until the frosting is smooth, thick, and spoonable. It should be soft enough to ribbon through the ice cream but not runny. If it feels too thick, beat in 1 additional teaspoon of heavy cream. Cover and refrigerate while you finish the other components.
Step 6: Make the brown sugar cinnamon ripple
In a small saucepan, combine the brown sugar, butter, heavy cream, cinnamon, and 1/8 teaspoon fine sea salt. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture begins to bubble.
Once bubbling, simmer for exactly 1 minute, stirring the whole time. Remove from the heat and let cool to room temperature, about 20 minutes. The ripple should be thick but pourable. Do not add it to the ice cream while hot, or it will melt the churned base.
Step 7: Churn the cinnamon ice cream
Whisk the chilled custard briefly to smooth it out. Pour it into your ice cream maker and churn according to the manufacturer’s directions until it reaches a thick soft-serve consistency, usually 20 to 25 minutes.
During the final 2 minutes of churning, add 1 cup of the chilled cinnamon roll pieces. Reserve the remaining 1 cup of cinnamon roll pieces for layering so you get generous bakery-style bites throughout the container.
Step 8: Layer, swirl, and freeze
Place a 9-by-5-inch loaf pan or a 1 1/2-quart freezer-safe container in the freezer for 10 minutes to chill. Spoon one-third of the churned ice cream into the cold container. Drizzle with one-third of the cream cheese frosting swirl and one-third of the brown sugar ripple, then scatter with some of the reserved cinnamon roll pieces.
Repeat twice more with the remaining ice cream, frosting, ripple, and cinnamon roll pieces. Drag a butter knife through the ice cream in 4 to 5 gentle figure-eight motions to create swirls. Avoid overmixing, or the ribbons will disappear into the base.
Press parchment paper directly onto the surface of the ice cream, then cover tightly with a lid or plastic wrap and foil. Freeze at 0°F for at least 4 hours, until firm enough to scoop. Let sit at room temperature for 5 to 10 minutes before serving.
Pro Tips
- Keep everything cold before churning: A fully chilled custard and cold mix-ins help the ice cream freeze faster, which creates smaller ice crystals and a creamier scoop.
- Do not overbake the cinnamon roll pieces: They should have lightly set edges but soft centers. Crunchy pieces can become hard once frozen.
- Add swirls by layering, not churning: The cream cheese frosting and brown sugar ripple should be layered into the container after churning so they stay visible and distinct.
- Use block cream cheese: Tub-style cream cheese is often softer and can make the frosting swirl too loose.
- Watch the custard temperature: Pull it from the heat at 175°F to 180°F. If it exceeds 185°F, the yolks may curdle and taste eggy.
Variations
- Sticky bun style: Fold 1/2 cup toasted chopped pecans into the ice cream along with the cinnamon roll pieces, then add 2 tablespoons extra brown sugar ripple to the top layer.
- Extra-spiced bakery version: Add 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cardamom to the custard along with the cinnamon for a warmer, more aromatic flavor.
- No-churn shortcut: Skip the custard and ice cream maker. Whip 2 cups cold heavy cream to soft peaks, then fold in one 14-ounce can sweetened condensed milk, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Layer with the cinnamon roll pieces, frosting swirl, and brown sugar ripple, then freeze for 6 hours.
Storage & Make-Ahead
Store the ice cream tightly covered in the coldest part of the freezer at 0°F for up to 2 weeks for the best texture and flavor. It will remain safe longer, but the cinnamon roll pieces may firm up and the swirls may become less distinct after about 1 month. Press parchment paper directly onto the surface before covering to reduce ice crystals.
For make-ahead prep, the custard base can be cooked and refrigerated up to 24 hours before churning. The cream cheese frosting swirl and brown sugar ripple can be made up to 3 days ahead and refrigerated in separate airtight containers; let them stand at room temperature for 15 to 20 minutes and stir well before layering. The cinnamon roll pieces can be baked, cooled, and frozen in a sealed bag up to 2 days ahead.
Nutrition (per serving)
Calories: 505 kcal | Carbs: 48g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Fiber: 1g | Sugar: 39g | Sodium: 240mg | Cholesterol: 194mg
