Once I realized cinnamon rolls could be made into sundae cups, my world literally changed. For the better! This is seriously one of the best tricks I’ve come across. You can fill these cups with just about anything, and you’ll suddenly have a fab way to jazz up a party, do a quick, weeknight dessert or bring the house down at a backyard BBQ. What doesn’t taste better scooped inside a cinnamon roll and drizzled with frosting?!
For these, I focused on frozen yogurt fillings and three different toppers (berry, lemon and chocolate) because – confession – I totally prefer frozen yogurt to ice cream. Just as creamy, less guilt. This technique couldn’t be easier, and the results are guaranteed to put a smile on everyone’s face. You have my word!
Put one roll into each muffin cup and bake them according to the package directions. While they’re warm, and still inside the tin, gently press the cup or shot glass down into the cinnamon roll, making sure not to go through the bottom. Let them cool, and then run a knife around the edge to remove the cups. Fill the sundae cups right before serving to make sure they stay nice and firm.