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Cinnamon Roll Bread Pudding
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
630 minutes
Transform leftover cinnamon rolls into decadent bread pudding, ideal for dessert or brunch.
Ingredients:
  • cooking spray
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
  • 2 cups heavy whipping cream
  • 1 cup light brown sugar
  • 0.66666668653488 cup whole milk
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 0.75 teaspoon ground cinnamon
  • 1 pinch salt
  • 0.25 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, at room temperature
  • 0.5 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 0.25 cup bourbon
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet with cooking spray. Place the rolls on the baking sheet, keeping them 2 inches apart. Set the icing aside for later.
  • Bake in the preheated oven until golden brown, about 8 to 10 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Allow to cool and stale for 8 hours to overnight before serving.
  • Preheat your oven to a toasty 300 degrees F (150 degrees C) while generously greasing a 2-quart baking dish with cooking spray.
  • Cube stale cinnamon rolls into bite-sized pieces. In a large bowl, whisk together heavy cream, brown sugar, milk, egg yolks, vanilla extract, cinnamon, and salt. Gently mix in the cinnamon roll cubes until they are well coated. Allow the mixture to sit for about 30 minutes, stirring occasionally, until the cubes begin to absorb the delicious cream mixture.
  • Transfer the mixture into the baking dish and then securely cover it with aluminum foil.
  • Bake in the oven until nearly firm, approximately 45 minutes.
  • Combine 2 tablespoons of white sugar and 1/4 teaspoon of cinnamon in a small bowl. Use your fingers to mix in 1/4 cup of butter until the mixture resembles pea-sized crumbs.
  • Uncover the baking dish and sprinkle the topping evenly on top. Bake uncovered until the custard is set, for about 20 to 25 minutes. Then, increase the oven temperature to 450 degrees F (230 degrees C) and bake for an additional 2 minutes to form a golden crust on the bread pudding.
  • Microwave the reserved icing in a small bowl for about 15 seconds until warm. Carefully drizzle the warm icing over the bread pudding. Allow it to cool on a wire rack for around 30 minutes.
  • In a saucepan over medium heat, melt 2 tablespoons of butter. Combine 1/2 cup of sugar and cornstarch, then mix into the melted butter. Add milk and bourbon, stirring constantly until the mixture starts to boil. Stir and cook for about 5 minutes until thickened, then remove from heat.
  • Serve the chilled bread pudding on plates and generously drizzle with the warm sauce.

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