Cinnamon Roll Ice Cream Sandwiches (Printable Version)
# What You'll Need:
→ Bakery
01 -
10 large store-bought unbaked cinnamon rolls with icing packet (such as Pillsbury Grands!)
→ Frozen
02 -
5.7 litres vanilla ice cream
# Step-by-Step Directions:
01 -
Preheat oven to 190°C with rack positioned in the centre. Arrange the cinnamon rolls evenly on a baking sheet and bake for approximately 20 minutes or until fully cooked and golden brown. Allow to cool completely.
02 -
Slice each cooled cinnamon roll horizontally through the centre to create top and bottom halves. Lay the halves cut side up on a clean baking tray and freeze for 15 to 20 minutes, or until firm.
03 -
Allow the icing packet to sit at room temperature until pourable. Let the vanilla ice cream soften at room temperature for 5 minutes, making it easier to scoop and spread.
04 -
Scoop approximately 120 millilitres of softened vanilla ice cream onto the bottom slice of each cinnamon roll. Using a spoon or offset spatula, spread the ice cream evenly. Top with the remaining cinnamon roll halves to form sandwiches.
05 -
Drizzle the prepared icing over the assembled sandwiches. Serve immediately for best texture.
# Helpful Notes:
01 -
For best texture, enjoy the sandwiches the day they are assembled. If preparing in advance, tightly wrap each sandwich in plastic wrap and keep in a freezer-safe bag for up to 2 months. Add the icing drizzle just before serving.