Cinnamon Roll Ice Cream Sandwiches with Cream Cheese Ice Cream

Combine the cream cheese, crème fraiche or bitter cream, half and half, sugar, salt, and vanilla extract throughout the bowl of a meals processor and course of until straightforward, satiny, and free of lumps.

Pour it proper right into a 2-quart ice cream maker and churn in accordance with producer’s directions, until it is the consistency of soft-serve ice cream. (In case your ice cream maker is smaller, you may want to do it in batches so it doesn’t overflow.)

For the cinnamon swirl, mix collectively the sweetened condensed milk and ground cinnamon in a small bowl. Unfold a couple of third of the ice cream throughout the bottom of a 9×5-inch loaf pan or freezer ice cream storage container. Drizzle half of the cinnamon sauce over the ice cream, then prime it with half the remaining ice cream, spreading it into a great layer. Add the remaining cinnamon sauce, and finish by masking it with the rest of the ice cream. (For many who’re omitting the cinnamon swirls, merely unfold all of the ice cream into the loaf pan.) Press a layer of cling wrap on prime and freeze the pan until the ice cream is company, as a minimum 2 hours.

Heat the milk throughout the microwave until it is warmth nevertheless not scorching—you’re in the hunt for 100-110 ranges F. Relying in your microwave and starting milk temperature, this may doubtless take 30-90 seconds. Add the yeast, stir briefly, and let it sit for 5-10 minutes until the yeast mixture is foamy. In case your yeast hasn’t modified the least bit, it’s ineffective and it’s best to start with a model new batch.

Combine the milk-yeast mixture with the remaining cinnamon roll parts throughout the bowl of a giant stand mixer. Mix each half together with the paddle attachment, and as quickly as each half is mixed, swap to the dough hook. Knead on medium velocity with the dough hook for 5-7 minutes, until it’s straightforward and by no means too sticky. (It will be a very mild dough.)

Frivolously grease a giant bowl and swap the dough to the bowl, turning it over to grease all the perimeters. Cowl the bowl with a material and place it in a warmth place to rise until doubled, 60-90 minutes counting on the temperature of your kitchen.

As quickly because the dough has doubled, flippantly punch it down. Roll it out on a flippantly floured ground until it’s a rectangle about 16×22 inches. Unfold the mild butter on prime of the dough, leaving a thin 1/2-inch margin alongside the huge end reverse you. Mix the brown sugar and cinnamon collectively in a small bowl and unfold the sugar over the butter, patting it flat into a great layer. Working from the huge end, roll the dough into an honest cylinder, and if you happen to get to the highest, brush some water on the 1/2-inch margin that’s not lined with butter and sugar. Press firmly to remain the dough collectively.

It is best to use a sharp knife to cut the dough into rolls, nevertheless my favorite approach is to utilize unflavored dental floss. Slide a measurement of floss beneath the roll of dough, and twist it on the prime to slice by the use of the roll. Decrease off the ends of the roll, then slice the dough into 12 equal objects, about 1 1/2-inch huge. (Certain, these are huge objects!) Cowl an 11×17-inch baking sheet with parchment and set the 12 rolls on the sheet equally spaced. Cowl the rolls with a material and go away them to rise in a warmth place until doubled in measurement, about half-hour.

Preheat the oven to 375 F. Bake the rolls for 15-18 minutes, turning halfway by the use of, until golden brown. Allow to relax to room temperature sooner than assembling.

To assemble the sandwiches, rigorously slice the cinnamon rolls in half. Heat a saucepan over medium heat and soften 1 tablespoon butter. Fry 4 cinnamon roll halves, scale back facet down, throughout the butter until golden and crispy. Take away them from the heat, and repeat with the remaining butter and rolls until they’re all crispy.

In the event you want to make the non-compulsory glaze for the cinnamon rolls, mix the powdered sugar with various spoonsful of water until you’ll have a glaze with a spreadable consistency. Unfold a very skinny layer of glaze on the very best layer of each cinnamon roll, letting various the cinnamon swirls peek by the use of. Let the glaze set at room temperature for about 10 minutes, until it begins to crust over.

Place an enormous scoop of cream cheese ice cream on the underside of each cinnamon roll, smoosh it down barely, and place the very best of the roll on prime of the ice cream. Serve immediately.