Cinnamon bun ice cream is what ice cream dreams are made of. Made with blended cinnamon bun cereal, swirls of dulce de leche, a splash of caramel liqueur for a grown-up twist, and plenty of cinnamon.
Looking for the perfect cinnamon bun ice cream recipe?
Ooey, gooey cinnamon buns in ice cream form? Yes, please! This homemade ice cream combines the cinnamon-y, buttery goodness of cinnamon rolls with the creamy indulgence of ice cream.
This cinnamon bun caramel ice cream is one of our favorite ice cream recipes because it’s spiked, like our brown sugar brandy ice cream or our spiked mocha ice cream. The caramel liqueur adds a grown-up twist while still indulging in the nostalgia of warm cinnamon buns.
What Is Cinnamon Bun Ice Cream?
Making homemade ice cream might seem daunting, but trust us, it’s not that hard. This easy recipe starts off with a cinnamon ice cream base packed with warm flavors. Then, we add in a sprinkle of brown sugar and dreamy dulce de leche to create one of the best ice creams you’ve ever had. Plus, we made this recipe without thickeners like corn starch, guar gum, or soy lecithin, so you get all the flavor without any of the added stuff.
What you’ll love about this recipe:
What You Need to Make Cinnamon Roll Ice Cream
How to Make Cinnamon Roll Ice Cream
Blend the Cereal
- Grab a small Tupperware container or small bowl with a tight-fitting lid. Add the cereal and milk, then seal it tight and give it a good shake. Let this mixture sit for at least 8 hours, shaking it occasionally to make sure everything gets nice and mushy.
- Grab your blender and whizz up the cereal and milk until it’s completely smooth, with no big chunks of cereal left. Set this aside for a moment.
Make the Ice Cream
- In a separate large bowl, grab your egg yolks and sugar and whisk them together until they’re well combined.
- Now, on to the stove! In a large saucepan over medium heat, warm up the cream and the blended cereal milk mixture. Keep whisking constantly, especially at the beginning, because the sugars in the cereal can love to stick to the bottom of the pan. Heat it up just until it starts to simmer – you’ll see small bubbles forming around the edges.
- This is a fancy way of saying we don’t want scrambled eggs in our ice cream! Slowly whisk a bit of the hot cream mixture into the egg yolk mixture. Then, pour the egg yolk mixture back into the saucepan with the rest of the cream. Keep whisking and cook for another 3-4 minutes, until the mixture thickens up and coats the back of a spoon evenly.
- Once it’s thickened, take the pan off the heat and stir in the cinnamon and caramel liqueur for that extra flavor punch.
- We want our ice cream base to be nice and cold before churning. So, place the bowl in an ice bath to bring down the temperature quickly. Once it’s cool, cover it with plastic wrap and stick it in the fridge for at least 6 hours or even overnight.
Churn the Ice Cream
- Set up your ice cream maker following the manufacturer’s instructions and churn ice cream base until it’s almost set.
- When the ice cream is almost done churning, sprinkle in some drops of brown sugar and then swirl in that delicious dulce de leche.
Store
- Finally, transfer the ice cream to an airtight container with a lid and stick it in the freezer until it’s completely frozen and ready to enjoy! This homemade cinnamon bun ice cream is the perfect way to satisfy your sweet tooth.
Expert Recipe Tips
- The key to the intense cinnamon bun flavor is using milk to soften the cereal. Don’t be tempted to skip this step – 8 hours is ideal, but overnight soaking works too.
- For the richest and creamiest ice cream, use heavy cream. Skim milk will result in a lighter texture, so use it only if you’re watching calories (and be prepared for a slightly less decadent ice cream).
- Slowly whisking the hot cream mixture into the egg yolks (tempering) prevents the eggs from scrambling and ruining the smooth texture of your ice cream.
- Want more crunch? Mix in more cinnamon cereal or even cinnamon graham crackers for extra crunch.
How to Store
Homemade ice cream is best enjoyed within 2 weeks, but it can be stored in the freezer for up to a month.
You’ve officially reached cinnamon bun ice cream heaven. This recipe is the real deal – creamy, dreamy, and packed with that warm, spiced cinnamon flavor that’ll have you begging for more. Plus, those gooey dulce de leche swirls and booziness from the caramel liqueur? Forget about it – this ice cream is next-level delicious. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Ingredients
- 1 1/2 cup cinnamon bun cereal
- 1 cup milk
- 6 egg yolks
- 1/3 cup sugar
- 2 cups heavy cream
- 1 teas cinnamon
- 1/3 cup caramel liqueur
- 1 tbs brown sugar
- 1/3 cup dulce de leche
Instructions
- In a small Tupperware bowl, add the cereal and milk. Put the lid on well and shake it up a bit. Let sit at least 8 hours occasionally shaking.
- When ready to make the ice cream base, use a blender to blend the milk and cereal mixture until smooth and no large pieces of cereal remain. Whisk the egg yolks and sugar in a large bowl and set aside.
- In a large saucepan over medium heat, bring the cream and cereal milk to just a simmer (edges just starting to bubble), whisking constantly as the sugars in the cereal causes it to stick a bit. Slowly whisk the heated cream into the egg yolks to temper. Return the mixture back to the saucepan and cook for 3 to 4 minutes longer until thickened and evenly coats the back of a spoon. Remove from heat and stir in the cinnamon and caramel liqueur. Cool bowl in an ice bath to reduce the temperature before covering directly with plastic wrap and placing in the fridge to cool completely, 6 hours to over night.
- Set up ice cream maker according to manufacturers instructions and churn the ice cream. When almost set, sprinkle in drops of brown sugar and swirl in the dulce de leche. Place in a resealable container and freeze until set.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Recipe FAQs
I always rewarded myself with ice cream after my long runs, but my ice cream never had cinnamon buns in it! I want this so bad!
Wow. I’m moved by what you’re doing for MS, Kita. I’ll definitely be cheering you on in spirit while you’re riding and am going to go talk to Hubby about how much we can donate as soon as I’m done writing. You deserve the ice cream after a ride like that. Heck, you deserve way more than that!
Ice cream is always a great reward. And a cheeseburger.
OMG, best biking reward ever! Good luck with the race, such an amazing thing you are doing!!
You just made my freaking day!! LOVE!
Good luck on your century ride! Sounds like it will be fun, so be sure to enjoy those downhills 🙂 And, cinnamon roll ice cream, you’re crazy. I love it.
Best reward ever!!! Goodluck with the race 🙂
WHY must you torture me so?!
because ‘fat and happy’ is a goal this winter 😉
I would say that after working your buns off, this is the perfect thing to come home, too. And what a great thing you are doing. My aunt has MS and it is a really tough thing to get through. And amazingly she has an incredible attitude and has dealt with this for years. Find a cure!
This may just be the best reward ever! I don’t deserve a reward like this but I’ll still devour it like no other!
What a great reward this ice cream will make. I hope you ate an entire carton after your race. You deserved it. Yum!
This sounds magnificent! I would love a scoop of this. I hope your fundraiser went well!
they look yummy!