In a large mixing bowl, combine the softened vanilla ice cream and whipped topping. Stir until well blended and creamy.

Gently fold in the chopped honey bun snack cakes, caramel sauce, cinnamon sugar, and vanilla extract until evenly distributed.

Transfer the mixture into a 9x5-inch loaf pan or a similar-sized container. Smooth the top with a spatula.

Cover the container with plastic wrap or a lid and freeze for at least 4 hours or until firm.

Once frozen, scoop the ice cream into bowls and drizzle with additional caramel sauce if desired.