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.

Cinnamon Bun Ice Cream | Kita Roberts PassTheSushi

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. 

Cinnamon Bun Ice Cream | Kita Roberts PassTheSushi

What you’ll love about this recipe:

  • INTENSE CINNAMON FLAVOR – This homemade ice cream delivers an intense cinnamon flavor that goes way beyond basic ice cream. Soaking the cereal in milk infuses the ice cream base with warm, spiced cinnamon notes, creating a flavor that’s true to a real cinnamon bun.
  • EASY – Homemade ice cream doesn’t have to make you pull your hair out! With this simple recipe, you’ll be whipping up gourmet ice cream in no time!

What You Need to Make Cinnamon Roll Ice Cream

  • Cinnamon bun cereal: Crushed cinnamon bun cereal adds hints of sweet, doughy goodness and that irresistible cinnamon flavor throughout the ice cream.
  • Milk: Milk is the base of our ice cream, giving it a creamy texture and helping everything blend together smoothly. Use whole milk for a richer texture. 
  • Egg yolks: These little guys help thicken the ice cream and give it a rich, custardy texture.
  • Sugar: Sweetness, of course! But sugar also helps with the texture of the ice cream, preventing it from becoming icy.
  • Heavy cream: This adds even more creaminess and richness to the ice cream. It’s like the fatty backbone that makes the ice cream smooth and luxurious.
  • Cinnamon: Ground cinnamon adds that warm, spiced flavor that’s essential for a true cinnamon bun experience.
  • Caramel liqueur: A splash of caramel liqueur gives the ice cream a complex buttery caramel flavor that complements the cinnamon perfectly.
  • Brown sugar: A touch of brown sugar adds a deeper, richer sweetness that echoes the flavor of the caramelized sugar topping on a cinnamon bun.
  • Dulce de leche: This is basically a fancy term for thickened, super-creamy, sweetened condensed milk. It adds another layer of that delicious caramel flavor and a gooey, irresistible texture.

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.


  • 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.
Cinnamon Bun Ice Cream | Kita Roberts PassTheSushi

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! 

Cinnamon Bun Ice Cream | Kita Roberts PassTheSushi

Cinnamon Bun Ice Cream

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Author: Kita


  • 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


  • 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.


Peabody’s overnight cereal idea for this killer ice cream recipe

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

Nope! Use the following instructions if you don’t have an ice cream machine:

  1. Make the ice cream mixture as usual.
  2. Chill it in a large bowl in the fridge for 2 hours.
  3. Freeze the mixture in a chilled loaf pan for at least 6 hours.
  4. Break up the frozen ice cream with a spoon and beat it in a bowl for 2-3 minutes with an electric or hand mixer to smooth it out.
  5. Pour the mixture back into the loaf pan and freeze for another 4 hours.
  6. Enjoy your creamy homemade ice cream!

You can usually find dulce de leche in the international food section of the grocery store or at a Latin American grocery store. If you can’t find it, you can always make it from scratch. 



  1. 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!

  2. 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!

  3. 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.

    1. because ‘fat and happy’ is a goal this winter 😉

  4. 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!

  5. This sounds magnificent! I would love a scoop of this. I hope your fundraiser went well!

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