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Cinnamon Roll Ice Cream Bowl

by Swasti Shukla featured in Cinnamon Rolls 4 Ways

Inspired by people.com

Ingredients

for 6 servings

  • 2 cups
    heavy whipping cream (480 mL)
  • 14 oz
    sweetened condensed milk, 1 can (395 g)
  • 4 oz
    cream cheese (115 g)
  • 2 tubes premade cinnamon roll, 5 rolls each
  • ground cinnamon, to serve
  • ice cream

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Preparation

  1. In a bowl, add the heavy cream and condensed milk and whip until soft peaks form.
  2. Add the cream cheese and mix until smooth.
  3. Freeze for 3-5 hours.
  4. Preheat oven to 400ºF (200ºC).
  5. Open the tubes of cinnamon rolls and save the frosting for later.
  6. Cut 3 of the cinnamon rolls in half.
  7. Unravel the cinnamon roll halves and full cinnamon rolls and roll together the halves with the whole rolls using your hands to create 6 long thin strips. You’ll have one cinnamon roll left over and you can use that to make a small bowl, or save for later!
  8. Spray an inverted muffin tin with cooking spray and coil the cinnamon roll strip around the outside in order to create a bowl. Be sure to pinch the ridges together in order to prevent the bowl from separating while baking.
  9. Bake 7-10 minutes, or until the bowls are golden brown.
  10. In a small bowl, add the icing from the cinnamon roll packages and melt for 20-30 seconds in a microwave.
  11. Carefully remove the cinnamon roll bowls from the tins and add 2 scoops of ice cream to each bowl.
  12. Top the ice cream with melted icing and ground cinnamon.
  13. Enjoy!
 

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