Cinnamon Roll Bread Pudding – a delicious recipe with cinnamon rolls, heavy cream, egg yolks, sugar, vanilla, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk sugar into egg yolks until sugar is dissolved.
2
Add vanilla. If using imitation vanilla, use a little more than the 1/2 Tbls.
3
Heat heavy cream just until it starts to boil.
4
Slowly add egg/sugar mixture into heavy cream.
5
Heat on low until thickened. Don't let the egg yolks cook until solid, or you'll have sweetened scrambled eggs.
6
Pour mixture over cinnamon rolls. Using your hands, mix GENTLY so you don't break up the rolls too much.
7
Pour this mixture into a greased 9x12x6 pan. Cover and bake at 325 for 15 - 20 minutes. Don't let it get dry. Someone suggested using a crock pot. Good idea, keep an eye on it to prevent burning on sides and bottom.
8
FOR ICING.
9
Mix the 1/4 cup heavy cream with the powdered (10X) sugar. As soon as you take the baked mixture out of the oven, pour icing over the mixture. It should soak in and not be very obvious.
10
At this point you can add raisins or chocolate chips if you want.
3072
kcal
Calories
34
g
Fat
894
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 40 cinnamon rolls (cut up), 1 quart heavy cream, 4 egg yolks, 1/2 cup sugar, and more.
Yes, Cinnamon Roll Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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