No-Churn Cinnamon Roll Ice Cream

   My wife has a deeply rooted love of cinnamon rolls. This woman will disappear from my side and reappear with one of the huge confections no matter where we go.
   So with her affliction in mind, I went looking for a way to surprise her, and found that ice cream can be made with only a few ingredients. No churning, no machine needed, and only 5 ingredients make this a keeper for sure!

You can watch me make it here!

Cinnamon Roll Ice Cream

Ingredients

• 2 cups Ultra-Pasturized Heavy Whipping Cream
• 14 Oz. Sweetened Condensed Milk
• 3 Tbs. Butter, Melted
• 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp Vanilla Extract

Instructions

Make whipped cream by whisking the heavy cream in a bowl. (This will determine the texture of your ice cream, so for a more traditional texture, whip to at least stiff peaks. For a more frozen yogurt texture, whip to soft peaks.)

In a separate bowl, whisk together the condensed milk, melted butter, cinnamon, and vanilla. Make sure there are no clumps of cinnamon remaining, and that it is smooth and consistent. 

Fold in the whipped cream to your cinnamon mixture. (Be sure to fold, otherwise it will be flat when it's frozen, and not have the fluffy texture of ice cream.)

Pour this into a 2 quart container and freeze for at least 12 hours. (Overnight is better, though I've done it before in a deep freeze in 6 hours)

Serve and Enjoy!

Cinnamon Roll Cookies

   For some reason, whenever I smell cinnamon, I think of Christmas time. My mother would, on occasion, make cinnamon rolls for breakfast on holidays, but I just can't seem to place it. Anyways, with my weird olfactory senses making me think about cinnamon, and my wife begging for a new sugary confection, I found and adapted these cinnamon roll cookies.

   I'm not huge on eating sugar, though I find they taste a LOT like Cinnabon's rolls. Give them a try with the recipe below, or watch me make them here!

Ingredients

Cookies

• ¾ cup (1½ sticks) butter, softened
• ¾ cup granulated sugar
• ¼ cup powdered sugar
• 2 large eggs
• ½ teaspoon vanilla
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Filling

• 4 tablespoons butter, softened
• 1 cup brown sugar
• 2 teaspoon cinnamon

Glaze

• 2 tablespoons cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla
• 1-2 tablespoons milk

Instructions

1. For the cookies, in a large bowl cream together the ¾ cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about ¼-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with ½ of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.
3. Using a sharp knife slice the dough into 1-inch pieces. Place the cookies 2 inches apart on very lightly greased baking sheets or parchment paper. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
4. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
5. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable. Drizzle or pipe   over cooled cookies. Store chilled in airtight container.