Best 4 Sunnys Easy Cinnamon Roll Bread Pudding Recipes

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Indulge in a culinary delight with Sunny's Easy Cinnamon Roll Bread Pudding, a delectable treat that combines the comforting flavors of classic bread pudding with the irresistible sweetness of cinnamon rolls. This easy-to-make dish is perfect for special occasions or a cozy weekend brunch.

In this comprehensive guide, you'll find three tempting recipes that cater to various dietary preferences and skill levels. The original recipe stays true to the traditional bread pudding, utilizing leftover cinnamon rolls, a rich custard base, and a sprinkling of cinnamon sugar. For a gluten-free option, the second recipe swaps out the cinnamon rolls for slices of gluten-free bread, ensuring everyone can enjoy this delightful dessert. And for those seeking a healthier alternative, the third recipe incorporates whole wheat bread and reduces the sugar content, creating a guilt-free indulgence.

Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure success. Detailed ingredient lists, step-by-step guides, and approximate cooking times make the process effortless. Additional sections offer suggestions for customizing the dish with your favorite toppings and serving ideas to impress your family and friends.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Sunny's Easy Cinnamon Roll Bread Pudding awaits, ready to warm your heart and satisfy your sweet cravings.

Let's cook with our recipes!

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE



Sunny's Easy Breakfast Bread Pudding Almondine image

Provided by Sunny Anderson

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large egg
2 tablespoons cinnamon sugar
Pinch kosher salt
3/4 cup orange juice
3/4 cup unsweetened vanilla almond milk
3 to 4 cups 1- to 2-inch cubes day-old braided challah
Nonstick cooking spray, for the baking dish
6 plump strawberries, hulled and chopped
1/4 cup sliced almonds
1/4 cup (4 tablespoons) salted butter, cubed and slightly softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
Maple syrup, optional

Steps:

  • Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
  • Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
  • Preheat oven to 350 degrees F.
  • Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

SUNNY'S EASY GLAZED CINNAMON BUNS



Sunny's Easy Glazed Cinnamon Buns image

Provided by Sunny Anderson

Time 1h5m

Yield 12 buns

Number Of Ingredients 17

2 tablespoons butter, plus more for greasing pan
3/4 cup light brown sugar
1 cup chopped pecans
1 honeycrisp or Fuji apple, peeled, cored and diced
1 lemon, zested
3 teaspoons ground cinnamon
1/8 teaspoon freshly ground nutmeg (8 scrapes on a fine grater)
1/8 teaspoon ground cardamom
Generous pinch of salt
Pinch of salt
Flour, for dusting
2 puff pastry sheets, thawed
1 1/2 tablespoons butter, melted
1/4 teaspoon vanilla extract
1 1/2 tablespoons fresh lemon juice
3/4 to 1 cup powdered sugar
Pinch of salt

Steps:

  • Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
  • For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
  • In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
  • Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
  • Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
  • Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!

Provided by Amy Lawler

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h30m

Yield 10

Number Of Ingredients 17

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
⅔ cup whole milk
5 egg yolks
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
2 tablespoons butter
½ cup white sugar
1 tablespoon cornstarch
1 cup milk
¼ cup bourbon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
  • Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
  • Pour mixture into the prepared baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until almost set, about 45 minutes.
  • Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
  • Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
  • Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
  • Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time P1DT1h

Yield 15 serving(s)

Number Of Ingredients 12

6 -8 day-old cinnamon rolls, torn to small pieces (about 12 cups)
1/3 cup raisins
1/3 cup chopped pecans
1 quart milk
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, sliced
1 1/3 cups whipping cream
1/2 cup sugar, divided
4 egg yolks
1 teaspoon vanilla extract

Steps:

  • Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
  • Sprinkle the raisins and pecans over them.
  • In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
  • Pour mixture over rolls.
  • Cover and refrigerate overnight.
  • Preheat oven to 350°.
  • Dot the mixture with the butter slices.
  • Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
  • Bake for 40-45 minutes or until bread pudding is set in center.
  • To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
  • Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
  • Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
  • Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
  • Remove from heat and stir in the vanilla.
  • Serve warm sauce over bread pudding.

Tips:

  • Use fresh cinnamon rolls for the best flavor and texture. Day-old cinnamon rolls can be used, but they may not be as moist and fluffy.
  • If you don't have a bundt pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • Serve the bread pudding warm with a scoop of vanilla ice cream or whipped cream.
  • You can also add other ingredients to the bread pudding, such as raisins, nuts, or chocolate chips.
  • To make a gluten-free version of this recipe, use gluten-free cinnamon rolls and bread cubes.

Conclusion:

This easy cinnamon roll bread pudding recipe is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a special occasion or a simple weeknight meal. With its sweet and cinnamony flavor, this bread pudding is sure to be a hit with everyone who tries it.

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