Homemade Cinnamon Roll Ice Cream

This Cinnamon Roll Ice Cream takes the nostalgic comfort of a warm cinnamon roll and transforms it into a creamy, indulgent frozen treat.

What makes it so special is the combination of soft cinnamon roll dough chunks and a buttery cinnamon swirl that creates ribbons of flavor in every scoop.

While it’s undeniably a dessert, it does provide small nutritional benefits—cinnamon is rich in antioxidants and helps regulate blood sugar levels, while eggs in the custard base contribute a source of protein.

Using whole milk and cream ensures a luscious texture, and when portioned mindfully, this ice cream can be a satisfying occasional treat that feels both decadent and homemade.

Best of all, the recipe is approachable for everyday cooking with simple steps: prepare the base, swirl in the mix-ins, and let your ice cream maker do the work.

It’s a wonderful choice for weekend meal prep, celebrations, or simply adding a homemade touch to your freezer staples.

Must-Have Tools for Perfect Results

Cuisinart Ice Cream Maker

Essential for churning the custard into smooth, creamy ice cream. Beyond this recipe, it makes sorbet, frozen yogurt, and countless creative frozen desserts.

All-Clad Stainless Steel Saucepan

Perfect for gently heating the milk and cinnamon mixture without scorching. A long-lasting, versatile pan for sauces, soups, and daily cooking.

KitchenAid Stand Mixer

Used for creaming butter and sugar when making cinnamon roll dough. Also invaluable for bread, cookies, and even pasta-making attachments.

Fine Mesh Strainer

Ensures the custard base is silky smooth by catching cooked egg bits. An everyday kitchen tool for straining stocks, juices, or dusting desserts with powdered sugar.

Glass Mixing Bowls (Set of 3)

Ideal for whisking egg yolks, mixing dough, and preparing the cinnamon swirl. Their durability and clarity make them a staple for prep and storage

Homemade Cinnamon Roll Ice Cream

Jessica T. Brown

A creamy cinnamon-infused ice cream swirled with ribbons of buttery cinnamon sugar and studded with cinnamon roll dough chunks—comforting, indulgent, and unforgettable in every scoop.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Freezing Time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 1 ½ quarts

Equipment

• 1 Ice Cream Maker
• 1 Medium saucepan
• 1 Stand Mixer or Hand Mixer
• 1 Fine-mesh strainer
• 3 Mixing bowls
• 1 Airtight Container

Ingredients

  

Ice Cream Base

• 1 ½ cups whole milk
• ¾ cup granulated sugar
• 1 ½ teaspoon ground cinnamon
• 4 large egg yolks
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• ½ cup cinnamon roll dough prepared, broken into pieces
• Cinnamon swirl see below

Cinnamon Roll Dough

• 4 Tbsp unsalted butter room temperature
• ¼ cup + 2 Tbsp light brown sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ½ cup + 1 Tbsp all-purpose flour heat-treated
• 1 ½ teaspoon ground cinnamon
• 1 tablespoon milk

Cinnamon Swirl

• 3 tablespoon unsalted butter melted
• 1 tablespoon corn syrup
• 3 tablespoon light brown sugar
• 1 ½ teaspoon ground cinnamon

Instructions

 

• Infuse the Milk Base: In a medium saucepan, gently warm the whole milk, granulated sugar, and ground cinnamon over medium heat, stirring continuously to prevent burning.

  Heat just until the mixture begins to steam and tiny bubbles appear around the edges (do not let it boil).

  Once fragrant and well combined, remove the pan from heat and set aside briefly.
• Temper the Egg Yolks: In a separate mixing bowl, whisk the egg yolks until smooth.

  Slowly pour about half of the hot milk mixture into the yolks while whisking constantly—this “tempers” them so they don’t scramble.

  Gradually return this tempered yolk mixture back into the saucepan with the remaining milk, whisking as you pour to create a silky custard base.
• Cook the Custard: Place the saucepan back on low heat and cook the custard, stirring gently with a wooden spoon or heatproof spatula. Continue until the liquid thickens enough to coat the back of the spoon—this ensures your ice cream will have a rich, creamy body. Remove from heat immediately to avoid curdling.
• Combine with Cream and Chill: Set a large clean bowl with the heavy cream inside.

  Carefully strain the hot custard through a fine mesh strainer into the cream, discarding any solids.

  Stir in vanilla extract until evenly incorporated.

  Cover the bowl with plastic wrap, pressing it lightly against the surface to prevent a skin from forming.

  Refrigerate for at least 4 hours, or until completely chilled.
• Prepare Cinnamon Roll Dough: While the custard chills, make the cinnamon roll dough by creaming butter and brown sugar until fluffy, then mixing in vanilla and salt.

  Beat in the flour and cinnamon until crumbly, then add milk to form a soft, edible dough.

  Refrigerate this dough for at least 1 hour so it firms up and becomes easy to cut into bite-sized pieces for mixing into the ice cream later.
• Create the Cinnamon Swirl: In a small bowl, whisk together melted butter, corn syrup, brown sugar, and ground cinnamon until smooth and syrupy.

  Allow it to cool until thickened but still pourable—if it hardens, simply microwave for a few seconds to loosen before using.

  This will create flavorful ribbons inside the churned ice cream.
• Churn and Assemble the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

  During the final minutes of churning, fold in the chilled cinnamon roll dough pieces and drizzle in the cinnamon swirl mixture, letting the machine gently distribute them.

  Transfer the finished ice cream into an airtight container, cover tightly, and freeze for at least 4 hours (ideally overnight) to set before scooping and serving.

Notes

• Always temper egg yolks carefully to prevent scrambling—slowly whisk hot liquid into yolks before combining.
• Heat-treat flour for the cinnamon roll dough by baking it at 350°F for 5 minutes to make it safe to eat raw.
• Chill the custard completely before churning; cold base = creamier ice cream.
• If the cinnamon swirl hardens, microwave it for 10 seconds until pourable again.
• For best texture, let the ice cream rest in the freezer overnight before serving.

Chef’s Secrets for Perfect Texture

The key to luxurious homemade ice cream is patience.

Always take the time to chill your custard base thoroughly before churning; a cold base traps air more efficiently, giving your ice cream its smooth, creamy consistency.

Straining the custard ensures there are no lumps, creating a flawless texture.

Another secret is balance—adding just enough cinnamon roll dough for texture without overwhelming the custard.

Finally, freeze the churned ice cream overnight to allow flavors to blend and the body to firm up, resulting in that scoop-shop quality right at home.

Serving Suggestions for Extra Delight

This ice cream shines on its own, but you can take it to the next level with thoughtful pairings.

Serve it between two soft snickerdoodle cookies for a cinnamon ice cream sandwich, or drizzle with warm caramel sauce for a bakery-inspired treat.

A dollop on top of a freshly baked apple pie or bread pudding creates the ultimate dessert fusion.

For gatherings, present it in waffle cones dusted lightly with cinnamon sugar for a fun, bakery-style presentation.

Storage Tips to Keep Fresh

Homemade ice cream stores best in an airtight, freezer-safe container.

To reduce ice crystal formation, press a layer of plastic wrap or parchment directly against the surface of the ice cream before sealing.

Store it in the coldest part of your freezer (not the door) where the temperature remains consistent.

For best flavor and texture, enjoy within two weeks. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.

Frequently Asked Questions

1. Can I make this without an ice cream maker?

Yes! Freeze the chilled custard base in a shallow dish, stirring vigorously with a fork every 30 minutes for 3–4 hours to mimic churning. It won’t be as smooth but still delicious.

2. Can I use store-bought cinnamon roll dough?

Absolutely. While homemade dough has a fresher taste, store-bought dough saves time and works just fine. Just bake lightly, cool, and cut into small pieces before adding.

3. Can I make it lighter or healthier?

Yes. Swap some heavy cream for half-and-half, or use reduced-fat milk. Keep in mind, the texture will be less creamy but still flavorful. You can also reduce sugar slightly without losing richness.

4. How do I avoid icy ice cream?

Be sure the custard is fully chilled before churning and always store in a tightly sealed container with plastic wrap pressed against the surface. Also, avoid frequent thawing and refreezing.

5. What if my custard curdles?

Don’t worry! If your custard looks grainy, blend it immediately with an immersion blender until smooth, then strain. This often rescues the texture and saves the batch.