1 qt vanilla ice cream
3 c crushed corn flakes/cinnamon toast crunch or golden grahams
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed. Freeze ice cream again, until firm (about 3 hours). When ready to serve make cinnamon roll waffles. Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.
These were a hit at the farewell dinner for Michael & Abby. Really though - lightly cook the cinnamon rolls, the first ones were hard to eat.