Before we get to this recipe for cinnamon roll ice cream cones, let's talk inspiration. If your Instagram feed is anything like mine, it is constantly being taken over by the latest food trends. The most recent? Any sort of ice cream cone that isn’t made from your standard waffle or sugar ingredients. So I decided why not hop on the bandwagon and create my own unique ice cream cone recipe? After all, most of the ones we see are in other countries, and as much as I would like to hop on the next plane to Australia for a Nutella ball milkshake, that isn’t the most realistic plan. So here you have it folks, my very own invention for a cinnamon roll ice cream cone that you can easily recreate at home.
Take your favorite cinnamon roll recipe (I provided mine below), and fill it with all the ice cream and toppings your little heart desires. These smell so delicious that I almost missed my window to even take any pictures of them because I was too busy drooling. As if you too wouldn’t devour these immediately, keep in mind since they are hollow, they will go stale quicker. Let them cool completely so the ice cream doesn’t melt, but do eat within 24 hours for ultimate freshness. Enjoy!
- 3 tbsp. unsalted butter
- 1 cup light almond milk (buttermilk will work too!)
- Pinch of salt
- 1 tbsp. granulated sugar
- 1 packet instant yeast
- 2 1/2 cups all-purpose flour
1 cup light brown sugar
- 4 tbsp. pure vanilla extract
- 2-4 tbsp. cinnamon, to taste
- Over low heat, combine butter and milk in a medium saucepan. Stir until the butter is liquid, and then pour the mixture into a large mixing bowl.
- Let the mixture cool for five minutes, or until it's the temperature of warm bath water. Add in yeast, and let it activate for 10 minutes.
- Add in one tablespoon granulated sugar and salt. Stir.
- Add in flour one cup at a time while stirring.
- Place the dough on a lightly floured surface, and knead for one minute. Place a ball of dough into a sprayed mixing bowl, cover with plastic wrap, and place in a warm area to rise until it's doubled in size.
- On a lightly floured surface, flatten dough until it's about a half inch wide, and a quarter inch thick.
- In a mixing bowl, combine all filling ingredients, and sprinkle onto dough.
- Roll tin foil into a cone shape. Wrap the dough around tin foil so that all the foil is covered, and the dough is completely connected.
- Preheat the oven to 350 degrees, and bake for 25 to 30 minutes.
- Let cones cool completely. Enjoy!
Images & Recipe: Public Lives, Secret Recipes