The first bite will open your taste buds to a sticky cinnamon-sugar dough, while the next bite will make you fall in love with the ice cream filling. This cinnamon roll ice cream cone takes the comforting spiral of a classic cinnamon roll, stretched into a handheld cone, and lubricated with melted chocolate.
It’s popular at fairs, brilliant as a weekend project with kids, and an excellent way to make ice cream feel extra special.
What is a Cinnamon Roll Ice Cream Cone?
This is a hybrid dessert that combines enriched sweet dough, shaped and baked into cone forms. Origin-wise, it’s a creative riff on filled pastry cones and hand-held sweet breads. It borrows technique and flavour from chocolate-lined ice cream cones to produce something new and fun.
Pro Tips for the Best Cinnamon Roll Cones
- Use room-temperature eggs and warm liquids when activating yeast. Too hot and you will kill the yeast.
- Give the dough a proper rise, when doubled, it’s light and will bake into tender layers. One hour at room temperature is generally enough, and in a cool kitchen, give it up to 90 minutes.
- Coat the cone interior with chocolate while it’s still warm so the chocolate sets smoothly and seals the cone. Use a thicker chocolate or a chocolate with some cocoa butter for a glossy barrier.
- Don’t overload with ice cream immediately after chocolate, let the chocolate cool, but not fully harden, if you want it to fuse with the ice cream. If you want a crisp shell, let the chocolate harden completely.
Frequently Asked Questions
What dough works best for cone-shaped cinnamon rolls?
An enriched, slightly sticky dough, similar to cinnamon roll or brioche dough, gives the best chew and flavor. The recipe below uses milk, egg yolks, and melted butter for a tender, flavorful cone that browns and holds its shape.
Can I use store-bought dough or puff pastry?
Store-bought enriched dough, like pizza or bread dough labeled for sweet breads, works well. Puff pastry will give a different texture, is trickier to wrap, and may separate on the cone. If rushed, croissant or Danish dough is a tasty shortcut.
How long do the cones stay crisp?
Fresh-baked and properly chocolate-lined cones stay crisp for 6-12 hours if stored at room temperature in an airtight container, and without ice cream, of course. Once filled with ice cream, eat it immediately, as the ice cream will slowly melt and soften the cone after about 20 minutes.
How do I stop the cone from getting soggy from the ice cream?
Line the cone interior with a generous layer of melted chocolate. Allow it to set fully, as this creates a moisture and fat barrier. Also, serve immediately after filling.
How to Store Cinnamon Roll Cones
For a short term, store at room temperature for up to 12 hours and avoid humid areas. You can also freeze wrapped cones for up to 1 month and thaw before filling.
Ingredients
How to Make Cinnamon Roll Ice Cream Cones
Combine water with sugar, and yeast in a large bowl.
Combine water with sugar, and yeast in a large bowl.
Then, sift in flour with 2 tbsp sugar and salt. Pour in milk, 3 tbsp of the melted butter, and 2 egg yolks. Mix until a shaggy dough forms.
Then, sift in flour with 2 tbsp sugar and salt. Pour in milk, 3 tbsp of the melted butter, and 2 egg yolks. Mix until a shaggy dough forms.
Knead the dough for 5 minutes, place it in a lightly oiled bowl, cover, and let it rise for 1 hour.
Knead the dough for 5 minutes, place it in a lightly oiled bowl, cover, and let it rise for 1 hour.
After the dough has doubled, divide it into 8 equal pieces and roll them into a long, thick strip.
After the dough has doubled, divide it into 8 equal pieces and roll them into a long, thick strip.
Fold an aluminum foil sheet, starting from the bottom right corner, and roll it into a cone shape. Repeat to make 7 more cones.
Fold an aluminum foil sheet, starting from the bottom right corner, and roll it into a cone shape. Repeat to make 7 more cones.
Wrap the strip of dough around the cone in a spiral, slightly overlapping, and repeat for all cones.
Wrap the strip of dough around the cone in a spiral, slightly overlapping, and repeat for all cones.
Place the wrapped cones in a muffin tin and brush with beaten egg. Bake at 375°F/190°C for 18–20 minutes, until golden brown. Then, mix sugar with cinnamon on a large plate.
Place the wrapped cones in a muffin tin and brush with beaten egg. Bake at 375°F/190°C for 18–20 minutes, until golden brown. Then, mix sugar with cinnamon on a large plate.
Carefully remove the foil cones from the center after baking and brush with the remaining melted butter. Roll each one in the cinnamon-sugar mixture until evenly coated.
Carefully remove the foil cones from the center after baking and brush with the remaining melted butter. Roll each one in the cinnamon-sugar mixture until evenly coated.
Pipe melted chocolate into each cone and allow excess to flow out. Then scoop ice cream into the cones and serve.
Pipe melted chocolate into each cone and allow excess to flow out. Then scoop ice cream into the cones and serve.
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