Since we’re on the theme of Spring and Easter, we’ve got to share recipes that will help you set your Easter brunch menu! Now what’s a brunch without some decadent, mouthwatering cinnamon rolls? But wait for it, it gets better – because we’re making a Cinnamon Roll Bread Pudding!
One of the very first Immaculate Baking recipes that I whipped up was in fact a cinnamon roll bread pudding. But that felt like a lifetime ago. With the impending Easter feasting festivities, I asked Sandy, our Chief Cheerleading Officer, to get in on some kitchen baking action with this wonderful bread pudding recipe that I came across on Brown Eyed Baker, which also includes a icing recipe. But the Immaculate twist on this is that, one – you can bake up this recipe with fresh cinnamon rolls, don’t have to wait for them to stale, and two – our cinnamon rolls already come with a delicious icing you can repurpose!
So if you’re a big time cinnamon roll plus bread pudding fanatic like yours truly, you’ll go gaga at how yummylicious this recipe is, like yours truly 🙂
You Will Need:
- 1 can Immaculate Baking Co.® refrigerated Cinnamon Rolls
- 5 egg yolks
- 1 cup light brown sugar
- 2 cups heavy cream
- ⅔ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, divided
- Pinch of salt
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, cubed and chilled
Here’s How to Get the Dough Rolling:
- Preheat oven to 300°F. Butter a 2-quart baking dish; set aside.
- In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Cut each cinnamon roll into 6 cubes. Toss in the cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.
- Pour the mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
- Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450°F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
- Drizzle cinnamon roll icing over bread pudding. Serve immediately.