There is nothing worse than letting cinnamon rolls go to waste because they dried out and went stale. When warming them through just doesn’t bring them back and more. This cinnamon roll bread pudding is a fantastic use for them.
A very easy dessert to put together and with the cinnamon already packed full of flavour you don’t need to add much to it.
It has become a firm favourite in our house, so much so that we are sad when we have no cinnamon rolls left to go stale.
Ingredients for the cinnamon roll bread pudding
- Leftover cinnamon rolls. Either store bought or homemade I love this sourdough cinnamon roll recipe. It is ok if the have cream cheese frosting on them but would be preferable if they don’t.
- Salted butter
- Large eggs. Free range are always preferable
- Cream. A single or coffee cream. If you can only find whipping cream then use a half cream half whole milk mixture.
- Sugar. White granulated
- Vanilla extract.
- Optional, raisins. this is a personal preference if the roll already contain raisin then you wont need to add more. Or if you are not a raisin fan then the can be completely omitted.
How to make cinnamon roll bread pudding
With butter grease a baking dish that is around 8×8 in size or something equivalent to this size.
Cut the cinnamon rolls into cubes that are roughly one inch in size. And place them into the baking dish.
In a small saucepan melt the butter and pour it over the cubes.
In a medium sized mixing bowl or jug add the milk, sugar, eggs and vanilla. Beat it really well with a balloon whisk, so that the eggs are fully incorporated and the sugar has dissolved.
Pour the egg cream mixture over the cinnamon roll cubes so that are completely covered. Using a spoon or spatula push down the mixture. Sprinkle around three tablespoons of sugar over the top.
Place the dish to the side until it needs to be baked. We want the cinnamon rolls to absorb as much liquid as it can so try to leave it for around an hour before baking. If you don’t have the extra time then go ahead and preheat the oven.
Pre heat the oven to 375F, 190C
Place the dish into the oven and bake for 30 minutes.
Remove from the oven and serve the cinnamon roll bread pudding right away.
A good vanilla ice-cream pairs really well with this dessert.
Cinnamon Roll Bread Pudding
A fantastic use for any dry slightly stale cinnamon rolls. An easy dessert that can be made ahead of time.
Ingredients
- 3-4 Stale cinnamon rolls
- 1/3 cup (80g) salted butter, plus extra for greasing dish
- 500ml Coffee/single cream (see note)
- 3 Large eggs
- 1/3 cup (80g) plus 3 tbsp Granulated sugar
- 1 tsp Vanilla extract
Instructions
- With butter grease a baking dish that is around 8x8 in size or something equivalent to this size.
- Cut the cinnamon rolls into cubes that are roughly one inch in size. And place them into the baking dish.
- In a small saucepan melt the butter and pour it over the cubes.
- In a medium sized mixing bowl or jug add the milk, sugar, eggs and vanilla. Beat it really well with a balloon whisk, so that the eggs are fully incorporated and the sugar has dissolved.
- Pour the egg cream mixture over the cinnamon roll cubes so that are completely covered. Using a spoon or spatula push down the mixture.
- Place the dish to the side until it needs to be baked. We want the cinnamon rolls to absorb as much liquid as it can so try to leave it for around an hour before baking.
- Pre heat the oven to 375F, 190C
- Place the dish into the oven and bake for 30 minutes.
- Remove from the oven and serve the cinnamon roll bread pudding right away.
A good vanilla ice-cream pairs really well with this dessert.
Notes
- If you only have whipping cream you can do a half cream half milk mixture instead of the coffee/single cream.
- If you don't have the extra time then just go ahead and preheat the oven right after placing all of the ingredients into the baking dish.
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