Paula Deen Cinnamon Roll Milkshake

Paula Deen Cinnamon Roll Milkshake blends vanilla ice cream, instant pudding, and caramel into a thick, spiced shake ready in 15 minutes for 3. It tastes like a bakery cinnamon roll in a glass, topped with real cream cheese icing. Bring this to a cookout and it won't last five minutes.

The cream cheese icing on top is what separates this from every other cinnamon milkshake out there. Paula makes a full batch with butter, cream cheese, and powdered sugar. That cold, tangy dollop against the warm spice is the whole reason to make it.

Mix the cinnamon sugar and make the icing before you even start blending. The pudding should be fully set and cold, or the shake comes out thin. Blend in short bursts so it stays thick instead of foamy.

Paula Deen Cinnamon Roll Milkshake

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Course: BeverageCuisine: American, SouthernDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking timeminutes

Calories

650

kcal

A thick, spiced milkshake made by blending vanilla ice cream with prepared pudding and caramel sauce. Finished with a dollop of homemade cream cheese icing and a cinnamon sugar sprinkle.

Ingredients

• 1 cup milk
  

• 1 package instant pudding, prepared according to directions
  

• 4 scoops premium vanilla ice cream
  

• 3 heaping spoonfuls caramel ice cream topping
  

• 3 tablespoons sugar
  

• 2 teaspoons ground cinnamon
  

• 1 (8 oz) package cream cheese
  

• 1 stick Butter
  

• 3 3/4 cups powdered sugar
  

• 1 teaspoon vanilla extract

Directions

• Step 1: In a blender, mix together the ice cream, pudding, milk and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.
• Cinnamon and Sugar:
• Step 2: Combine sugar and cinnamon in a small bowl.
• Cream Cheese Icing:
• Step 3: Beat together cream cheese, butter, powdered sugar and vanilla with an electric mixer until smooth and incorporated.

Tools for this recipe

• Vitamix E310 blender, Zeroll original ice cream scoop, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a different pudding flavor?

Vanilla works best because it doesn't compete with the cinnamon and caramel. Banana or cheesecake pudding would add a flavor that fights the cream cheese icing. Stick with vanilla or white chocolate if you want a swap.

How long does the leftover cream cheese icing keep?

It stores in the fridge for up to a week in an airtight container. You will have plenty left over from one batch of milkshakes. Let it soften at room temperature for about 10 minutes before spooning it onto the next round.

Can you make the milkshakes ahead for a party?

You can blend the base and pour it into glasses, then freeze them for up to 2 hours. Add the icing and cinnamon sugar right before serving. If they sit in the freezer much longer, the texture turns icy instead of creamy.

Why does the milkshake come out too thin?

The pudding needs to be fully set and cold before it goes in the blender. If you skip that step or use warm pudding, the shake turns into flavored milk. Blend in short bursts, just long enough to combine everything.

Do you need instant pudding, or can you use cook-and-serve?

Instant pudding sets up firm and holds its body in the blender. Cook-and-serve pudding has a softer set and can make the shake too loose. Prepare the instant pudding the night before so it is fully chilled and thick.