A fun dessert for that the whole family will enjoy!
Breyers® Cinnabon® Cinnamon Roll Ice Cream Cone
Our delicious homemade twist on a classic dessert
Recipe card
- Prep time 10 minutes
- Cook time 45 minutes
- Servings 5
- Difficulty Hard
- Category Dessert
- Breyer’s® Cinnabon®, stored frozen
- 1 Pillsbury® Grands! Cinnamon Rolls with
Cinnabon Cinnamon can - 1 tablespoon Ground Cinnamon (optional)
- ½ cup White Granulated Cane Sugar (optional)
- Tin foil
- Metal waffle cone mold (optional)
- Metal muffin pan
- Ice cream scooper or large spoon
- Preheat oven to 350F
- Take tin foil and roll into cone shape
- Remove the cinnamon rolls from the can and set icing aside.
- Spray each tin cone with non-stick cooking spray.
- Unravel the rolls and begin to wrap the dough around the tin foil.
- Place cones into the holes of a muffin pan with the smaller end of the cones facing up
- Place pan into pre-heated oven and bake for 10-15 minutes or until cones are golden brown
- Pull cones from oven and let it cool for 30 minutes.
- Carefully remove tin foil from cooled cones and add 1 scoop or 2/3 cup of ice cream. Enjoy!
Step by Step Details:
Preheat oven to 350°F.
Cone Option 1 - Take tin foil and roll into a cone shape. Cut 12x12” tin foil and fold in half. Pinch one of the corners of the creased edge with thumb and index fingers, palm facing you, and wrap the foil around your hand to create a cone shape.
Cone Option 2 - Using the metal waffle cone mold, wrap a 12 x 12” foil around the cone mold. Once fully wrapped, remove foil.
Remove the cinnamon rolls from the can and set icing aside.
Spray each tin cone with non-stick cooking spray.
Unravel the rolls and begin to wrap the dough around the tin foil. Over lay each wrap partially on top of each other. It is best to start from the smaller end of the cone and work your way to the top. Ensure there are no gaps between each wrap by pinching and smoothing out the dough.
Place cones into the holes of a muffin pan with the smaller end of the cones facing up.
Place pan into pre-heated oven and bake for 10-15 minutes or until cones are golden brown.
Pull cones from oven and let it cool for 30 minutes. Optional: Blend ½ cup of white cane sugar and 1 tablespoon of ground cinnamon in a bowl. Pour cinnamon sugar blend into a plate. With tin foil still intact, roll cone in a blend of cinnamon sugar before letting cool.
Carefully remove tin foil from cooled cones and add 1 scoop or 2/3 cup of ice cream. Enjoy!
Chef's Notes:
Further enhance your bakery experience by heating the set aside icing in the microwave for 10 seconds. Top your ice cream or use it to dip your cone into after all the ice cream is gone.
