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Cinnamon and Sugar Ice Cream Cone

Ice Cream Cone


  • Pillsbury crescent dough sheet
  • Cinnamon sugar
  • Cream horns


  1. Sprinkle the area you will be rolling the dough out on in flour. This will keep the dough from sticking.
  2. Roll your crescent dough out into one rectangular sheet and cover it in a layer of sugar.
  3. Over the top of the sugar, put a layer of cinnamon.
  4. Turn the dough over and repeat the sugar and cinnamon covering.
  5. Spray your cream horn with non-stick spray (or your cone will stick once fully cooked).
  6. Cut your dough into medium size squares. It may take wrapping the dough around the cream horn to get the precise measurements.
  7. Wrap the dough so that the bottom overlaps each other but the top gets bigger. In other words, make it cone shaped!
  8. Once you get the dough wrapped around the cream horn, you may find that it’s longer on one side or the other or uneven in some areas. Use your scissors to even these areas up.
  9. Place on a greased cookie sheet and bake at 325 degrees for about ten minutes.
  10. Fill with ice cream and enjoy!