I have been DREAMING about this one for weeks, and let me tell you, it did NOT disappoint. Cinnamon roll ice cream is everything I love about a warm gooey cinnamon roll, turned into the creamiest, dreamiest frozen treat. We are talking a cinnamon custard base, little chunks of cinnamon cookie dough throughout, a gooey cinnamon honey swirl, AND ribbons of cream cheese frosting. Yes, all of it. In one scoop.
This is recipe number THREE in my summer ice cream series, and oh my gosh, it is truly incredible. I am trying to make a fun new ice cream flavor every single week this summer, and I am completely obsessed with my KitchenAid stand mixer ice cream attachment. I cannot get enough of it, and honestly I cannot believe it took me this long to finally make ice cream from scratch! If you have been following along, you KNOW I am hooked.
I will be honest, this one has a few components, so it is a bit of a labor of love. But making the custard is a thousand percent worth it. It makes the ice cream SO creamy, so delicious, and you can really taste that it is made with real, high quality ingredients. Every single layer earns its place, and I promise it is easier than it looks.
P.S. The single most important tip with this recipe is to make your custard base the day before you churn. The longer it chills, the creamier your ice cream will be. I like to make mine a full day ahead so it gets nice and cold, all the way down to 65 degrees.
Ingredients Needed:
- Egg Yolks: These are the backbone of your custard base and what gives this ice cream its rich, silky texture. You will use four yolks, whisked with the brown sugar until pale and combined. They thicken the base as it heats and create that luxurious creaminess we are after. Do not skip the slow tempering step so they stay smooth and never scramble.
- Light Brown Sugar: Brown sugar shows up in nearly every layer of this recipe for a reason. Its warm molasses notes are exactly what makes this taste like a real cinnamon roll. In the custard it sweetens and deepens the flavor, and in the swirl and cookie dough it brings that gooey, caramelly richness. It pairs perfectly with all that cinnamon.
- Whole Milk: Whole milk forms the liquid base of your custard along with the heavy cream you add before churning. It keeps the base light enough to stay scoopable while still feeling rich. Heating it gently with the cinnamon and vanilla infuses it with flavor before you temper in the yolks. Whole milk is best here for the right balance of creamy and fresh.
- Heavy Cream: Heavy cream is what transforms your chilled custard into proper ice cream. You stir one cup into the cooled base right before churning, and it whips up creamy and luscious in the machine. It also adds a touch to the cream cheese filling to loosen it. This is what gives every scoop that rich, dreamy texture.
- Vanilla Extract: Vanilla rounds out and warms up every component it touches. In the custard it adds depth behind the cinnamon, and in the cookie dough it brings that classic bakery flavor. It is a small amount but it makes a big difference. Use a good quality extract since the flavor really comes through.
- Cinnamon: This is the STAR of the show and the soul of this whole recipe. It runs through the custard, the cookie dough, and the swirl for layer upon layer of cozy cinnamon roll flavor. Use a fresh, fragrant cinnamon for the boldest taste. Every bite should taste warmly spiced and comforting.
- Unsalted Butter: Butter brings richness to both the cookie dough and the gooey swirl. Melted into the cookie dough it creates those soft, craveable crumbly chunks, and in the swirl it forms the base of that sticky cinnamon ribbon. Using unsalted lets you control the flavor. It is what makes everything taste indulgent.
- All-Purpose Flour: Flour gives the cinnamon cookie dough its structure and that perfect bite. Since this is an eggless cookie dough meant to be mixed in raw, it holds everything together into crumbly chunks. I like to keep mine on the thicker, crumblier side so you get big pockets throughout. Add the milk slowly to reach your desired consistency.
- Honey: Honey is the secret to that glossy, gooey cinnamon swirl. It adds a natural sticky sweetness and helps the swirl stay soft and ribbony even when frozen. You can swap in corn syrup if that is what you have on hand. Either way, it keeps that swirl luscious and spoonable.
- Cream Cheese: Full-fat cream cheese is what makes the frosting ribbon taste exactly like the topping on a real cinnamon roll. Beat it until light and fluffy before adding the sugar and cream so it stays smooth. It adds a slightly tangy richness that cuts through all the sweetness. This layer takes the whole thing over the top.
- Powdered Sugar: Powdered sugar sweetens the cream cheese filling and keeps it silky smooth with no graininess. It dissolves easily into the cream cheese for that classic frosting flavor. Sift it in if yours is lumpy. This is what gives the ribbon its signature frosting taste.
Substitutions and Modifications
- No honey? Swap in corn syrup for the swirl, it works just as well to keep things gooey.
- Use cinnamon graham cracker crumbs or crushed cinnamon cookies in place of the cookie dough for a shortcut.
- Add a handful of chopped pecans for a cinnamon roll with a little crunch.
- Swap light brown sugar for dark brown sugar anywhere for an even deeper molasses flavor.
- Make it boozy with a splash of cinnamon whiskey folded into the custard before churning.
Why You’ll Love This Recipe
- It tastes EXACTLY like a warm cinnamon roll, but in the most refreshing, creamy frozen form.
- Every scoop is loaded with cookie dough chunks, gooey cinnamon swirl, and cream cheese frosting ribbons.
- It is the ultimate make-ahead treat that will absolutely WOW anyone you serve it to.
Equipment Needed
- KitchenAid ice cream maker attachment (or any ice cream maker)
- 2 small saucepans
- Whisk
- Mixing bowls
- Stand mixer or hand mixer
- Tupperware or airtight container
- Instant-read thermometer
- 2 pint containers
- remove
Cinnamon Roll Ice Cream Recipe (No Eggs in the Dough)
Video
Ingredients
For the custard base:
- 4 egg yolks
- ½ cup light brown sugar
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup heavy cream added before churning
For the cinnamon cookie dough:
- 4 tablespoons unsalted butter melted
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon whole milk
For the cinnamon swirl:
- 3 tablespoons unsalted butter
- 1 tablespoon honey or corn syrup
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
For the cream cheese filling:
- 8 ounces cream cheese
- ½ cup powdered sugar
- 1 tablespoon heavy cream
Instructions
- Make the custard base. In a bowl, whisk the egg yolks and brown sugar together until the mixture lightens slightly and is fully combined.
- In a separate saucepan, gently heat the whole milk, cinnamon, and vanilla extract until warm.
- Off the heat, slowly stream the warm milk mixture into the egg yolks while whisking constantly so the yolks temper and do not scramble.
- Once fully combined, return the mixture to the heat and cook gently, stirring, until it reaches 165 degrees Fahrenheit.
- Transfer the custard to a Tupperware and refrigerate until it cools to 65 degrees Fahrenheit. For the creamiest results, make this a day ahead. The longer it chills, the creamier your ice cream will be.
- Heat-treat your flour. Spread the 1/2 cup of all-purpose flour on a microwave-safe plate and microwave in 30 second bursts, stirring between each, until it reaches 165 degrees Fahrenheit on an instant-read thermometer (about 1 to 2 minutes total). Let it cool completely before using. This kills any bacteria so your raw cookie dough is safe to eat.
- Make the cinnamon cookie dough. Mix together the melted butter, brown sugar, and vanilla until smooth. Add the cooled heat-treated flour and cinnamon, then slowly add the milk until you reach your desired consistency. I like to keep mine crumbly so you get big chunks throughout. Set aside.
- Make the cinnamon swirl. In a small saucepan, heat the butter, honey, brown sugar, and cinnamon until fully combined. Take it off the heat and set aside to cool slightly.
- Make the cream cheese filling. In a stand mixer or with a hand mixer, beat the cream cheese until light and fluffy. Add the powdered sugar and heavy cream and beat until fully combined and smooth.
- Churn the ice cream. Stir the 1 cup of heavy cream into your chilled custard base, then pour into your ice cream machine and churn according to the manufacturer’s instructions, about 20 minutes.
- In the last minute of churning, fold in your cinnamon cookie dough crumbles.
- Assemble the pints. Scoop one third of the ice cream into the bottom of your pint container. Drizzle and swirl in some cream cheese filling and some cinnamon swirl. Repeat this layering three times.
- Take a spoon or toothpick and gently swirl everything together to create those gorgeous ribbons throughout.
- Enjoy it soft right away, or freeze for 2 to 4 hours for a firmer scoop. Totally up to you!
Storage Instructions
- Counter: Ice cream should not be stored at room temperature. Let it sit out for just 5 to 10 minutes before scooping to soften, then return it to the freezer right away.
- Fridge: This is not a fridge item, but if it gets a little melty you can briefly chill it before transferring back to the freezer. Enjoy promptly for the best texture.
- Freezer: Store in an airtight pint container in the freezer for up to 2 weeks. Press a piece of parchment against the surface to prevent ice crystals and keep it creamy.
Tips and Tricks
- Make your custard base a full day ahead. The colder it is going into the machine, the creamier your final ice cream will be.
- Keep your cookie dough on the crumbly side so you get big, satisfying chunks in every scoop.
- Let your cinnamon swirl cool slightly before layering so it ribbons through without melting the ice cream.
- Use a spoon or toothpick to gently swirl the layers, but do not overmix or you will lose those pretty ribbons.
Frequently Asked Questions:
Why do I have to heat the custard to 165 degrees?
Bringing the custard to 165 degrees Fahrenheit gently cooks the egg yolks, which thickens the base and makes it safe to eat. It is the key step for that rich, silky custard texture that sets a homemade custard ice cream apart from the no-cook kind.
Do I really need to chill the base overnight?
While you can churn once it hits 65 degrees, chilling overnight gives you the creamiest possible result. A very cold base churns faster and freezes with fewer ice crystals, which is the secret to that scoop-shop texture at home.
Can I make this cinnamon roll ice cream without an ice cream maker?
Yes! For a no churn version, pour the finished base into a loaf pan and stir vigorously every 30 minutes as it freezes, for about 3 to 4 hours. It will be a touch denser than churned ice cream but still rich and delicious, and you layer in the swirls exactly the same way.
Is the cookie dough safe to eat raw?
Yes! This is an eggless cookie dough, and heat-treating the flour (see the recipe steps) takes care of the other concern, so it is completely safe to enjoy by the spoonful.
Can I use corn syrup instead of honey in the swirl?
Absolutely. Corn syrup works just as well in the swirl to keep it gooey and ribbony, and it stays a little softer when frozen. Use the same amount as the honey.
Why is my homemade ice cream too hard or icy?
The two most common culprits are a base that was not cold enough before churning and too long in the freezer. Make the custard a day ahead, and press parchment against the surface in storage to keep ice crystals from forming.
How long does cinnamon roll ice cream last in the freezer?
Stored in an airtight container, this ice cream keeps well for up to 2 weeks. Press parchment against the surface to keep it creamy and prevent freezer burn.
More Recipes
Loving this flavor? It is recipe number three in my summer ice cream series, and there are more where this came from! Be sure to try my other from-scratch custard ice cream flavors on the blog, and keep an eye out because I am churning a brand new one every single week all summer long! Here are some of my favs:
Smores Ice Cream Cake – The Ultimate Frozen Summer Dessert
5 Ingredient Oreo Ice Cream Sandwich Recipe (with VIDEO)
Blueberry Pie Ice Cream with Graham Cracker Crumble
Let’s Make It Together
If you make this cinnamon roll ice cream, I would absolutely LOVE to see it! Tag me @munchiesbymallory on Instagram and TikTok so I can watch you swirl up those gorgeous pints. This is recipe number three in my summer ice cream series and truly one of my favorites yet. I cannot wait for you to fall in love with it too. Happy churning, loves!
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