Preheat your oven according to the package instructions for the cinnamon rolls. Open the can and unroll the dough. Lay the rolls flat on a baking sheet and bake them until golden brown, usually around 13-15 minutes. Allow them to cool slightly before cutting into smaller pieces.
While the cinnamon rolls are baking, place the corn flakes in the food processor and pulse until a fine crumb-like consistency is achieved. In a mixing bowl, combine the crushed corn flakes with the ground cinnamon and sugar.
Scoop the vanilla ice cream into balls using your ice cream scooper. Aim for about 2-3 scoops per serving.
Roll each scoop of ice cream in the corn flake mixture until fully coated.
In serving dishes, place a base of cinnamon roll pieces, top with cornflake-coated ice cream scoops, and drizzle with chocolate sauce.
