Cinnamon Roll Bread Pudding Recipe

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
• 0.67 cup whole milk
• 5 egg yolks
• 2 teaspoons vanilla extract
• 0.75 teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons white sugar
• 0.25 teaspoon ground cinnamon
• 0.25 cup unsalted butter, at room temperature
• 2 tablespoons butter
• 0.5 cup white sugar
• 1 tablespoon cornstarch
• 1 cup milk
• 0.25 cup bourbon

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray and arrange cinnamon rolls on top, spacing them 2 inches apart. Set the icing aside.
2. Bake in the preheated oven until the cinnamon rolls turn a beautiful golden brown, approximately 8 to 10 minutes. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, uncovered, for about 8 hours or overnight, until they become stale.
3. Preheat your oven to a lower temperature of 300 degrees F (150 degrees C). Grease a 2-quart baking dish generously with cooking spray.
4. Cut the stale cinnamon rolls into uniform 1/2-inch cubes. In a large bowl, whisk together heavy cream, brown sugar, 2/3 cup of milk, egg yolks, vanilla extract, 3/4 teaspoon of cinnamon, and a pinch of salt. Gently toss the cinnamon roll cubes into the mixture, ensuring they are evenly coated. Allow the mixture to stand, tossing occasionally, until the cubes begin to absorb the creamy mixture, approximately 30 minutes.
5. Carefully pour the prepared cinnamon roll mixture into the greased baking dish. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until the bread pudding is almost set, around 45 minutes.
7. In a small bowl, combine 2 tablespoons of white sugar with 1/4 teaspoon of cinnamon. Using your fingertips, rub in 1/4 cup of butter until the mixture resembles pea-sized crumbs, creating a delicious topping.
8. Remove the aluminum foil from the baking dish and evenly sprinkle the crumb topping over the bread pudding. Continue baking, uncovered, until the custard is fully set, approximately 20 to 25 minutes. Then, increase the oven temperature to 450 degrees F (230 degrees C) and bake for an additional 2 minutes, or until the bread pudding develops a golden crust.
9. Gently warm the reserved icing in a microwave-safe bowl for about 15 seconds, or until it's easily drizzled. Carefully drizzle the warm icing over the top of the bread pudding. Let it cool on a wire rack for about 30 minutes before serving.
10. Melt 2 tablespoons of butter in a saucepan over medium heat. In a separate bowl, whisk together 1/2 cup of sugar and cornstarch. Gradually stir the sugar mixture into the melted butter. Slowly pour in the milk and bourbon, stirring frequently, until the mixture begins to boil. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, approximately 5 minutes. Remove from heat and set aside.
11. Spoon portions of the cooled cinnamon roll bread pudding onto individual serving plates. Drizzle generously with the warm bourbon sauce and serve immediately.

Nutrition

• Calories: 544 kcal
• Fat Content: 32 g
• Fiber Content: 1 g
• Sugar Content: 36 g
• Sodium Content: 346 mg
• Protein Content: 6 g
• Cholesterol Content: 190 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g