Cinnamon Bun Melted Ice Cream Cake Recipes

CINNAMON STICKY-BUN ICE CREAM

Steps:

• In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a bundt pan with butter and set aside.
• Add the cake mix to a large bowl and beat in the eggs, oil and 1/4 cup water with an electric hand mixer until smooth. Stir in the melted ice cream with a wooden spoon. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, 40 to 45 minutes.

CINNAMON TOAST CRUNCH ICE CREAM CAKE

Steps:

• Make the crust: Place cereal in a food processor and pulse until you have fine crumbs. Alternatively, you can crush the cereal in a Ziploc bag with a rolling pin (or your hands). Add the melted butter and process (or stir) until combined. The texture should be similar to wet sand.
• Build the cake: Press half of the ground cereal-butter mixture into the bottom of an 8-inch springform pan. Spread half of the softened ice cream on top of the crust. Pour dulce de leche on top of the ice cream and carefully spread. Sprinkle the remaining crust on top of the dulce de leche and carefully press down on it with your hands.
• Spread the remaining softened ice cream on top of the second cinnamon toast crunch crust layer. Cover with plastic wrap and freeze until frozen, 6 hours or up to overnight.
• When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides. Take off the plastic wrap and drizzle the top of the cake with dulce de leche. Decorate with more Cinnamon Toast Crunch.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

S'MORES MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
• Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
• Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips.

CINNAMON BUN CAKE

Steps:

• Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
• For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
• Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
• For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
• Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
• Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.