Cinnamon Roll Recipe

Prepare glass

If using a cinnamon-sugar rim, pour cinnamon sugar onto a small plate. Wet the rim of a chilled rocks glass with a little water or a discarded piece of ice and dip the rim into the cinnamon sugar so it adheres. Set glass aside in the freezer for 2–3 minutes to chill.

Shake the drink

Fill a cocktail shaker with 6 ice cubes. Add Pinnacle Whipped Vodka (1.5 oz), Baileys Salted Caramel (1 oz), Hot Damn Cinnamon Schnapps (0.5 oz), and heavy cream (1 oz). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain

Remove the chilled glass from the freezer. Double-strain the cocktail into the prepared rocks glass over fresh ice (if desired) or serve neat in a coupe for a more dessert-like presentation.

Combine ingredients

In a small jar or milk frother, combine cold whole milk (2 oz), heavy cream (1 oz), caramel sauce (1 tbs), vanilla extract (1 tsp), and a pinch of salt. The salt is optional but enhances the salted-caramel profile.

Froth to cold foam

Froth vigorously using an electric milk frother or handheld whisk for 20–30 seconds until the mixture increases in volume and becomes a thick, pourable cold foam. If using a jar, seal and shake vigorously for 45–60 seconds until frothy and slightly thickened.

Spoon foam onto cocktail

Gently spoon or pour a generous layer (about 1–1.5 oz) of the caramel cold foam over the top of the strained cocktail. The foam should sit on top as a creamy cap.

Drizzle the extra caramel sauce (1 tsp) in a small spiral or zigzag over the cold foam. Lightly dust the foam with ground cinnamon (a pinch, about 1/4 tsp). Optionally sprinkle a tiny pinch of cinnamon sugar along one side of the rim for presentation.

Serve immediately with a short straw or cocktail spoon so the drinker can scoop through the cold foam into the boozy base. Enjoy as a drinkable dessert.