Best Cinnamon Roll Bread Recipes

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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

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING



Sunny's Easy Cinnamon Roll Bread Pudding image

Provided by Sunny Anderson

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Two 12.4-ounce tubes refrigerated cinnamon rolls
Nonstick cooking spray, for the pan
One 15-ounce can fruit cocktail in syrup
1 1/4 cups whole milk
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/2 teaspoon vanilla extract
4 large eggs, beaten
1 tablespoon whole milk
2 teaspoons espresso powder
Cinnamon sugar, for dusting
4 cups coffee, brewed how you like it!

Steps:

  • For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
  • In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
  • Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
  • For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
  • Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

APPLE-WALNUT CINNAMON ROLL MONKEY BREAD



Apple-Walnut Cinnamon Roll Monkey Bread image

A totally indulgent monkey bread made surprisingly easy thanks to refrigerated cinnamon roll dough. Loaded up with layers of fresh apples and toasted walnuts, this pull-apart bread fills your home with the scent of cinnamon and nutmeg while it bakes and looks stunning on your breakfast or brunch table.

Provided by foodelicious

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

5 tablespoons butter, melted, divided
½ cup white sugar
1 ¼ teaspoons ground cinnamon
¼ teaspoon freshly ground nutmeg
1 medium apple - peeled, cored, and minced
2 (17.5 ounce) cans refrigerated cinnamon roll dough with icing
½ cup walnuts, chopped and toasted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.
  • Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.
  • Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.
  • Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.
  • Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 18.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 666.7 mg, Sugar 9.7 g

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING



Caramel Apple Cinnamon Roll Breakfast Bread Pudding image

Don't you think we all deserve a slow Monday with extra coffee and sugar in caramel apple cinnamon roll breakfast bread pudding form?

Provided by By Stephanie Wise

Categories     Breakfast

Time 1h50m

Yield 10

Number Of Ingredients 10

2 cans Immaculate Baking Co.™ Organic Cinnamon Rolls with Icing
4 eggs
1/2 cup milk
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon salt
2 tablespoons butter
2 tart or sweet apples, cored and thinly sliced
1 cup packed light brown sugar
1/4 cup caramel sauce, homeade or storebought

Steps:

  • Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
  • Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
  • In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
  • Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
  • Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 Serving

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.

CHOCOLATE CINNAMON ROLL BREAD MACHINE BREAD



Chocolate Cinnamon Roll Bread Machine Bread image

This is a very flavorful bread that can be served for breakfast, lunch, snack, or dessert. This is fabulous with milk and can be topped with peanut butter, icing, or even used as French toast. I have a Kenmore® bread machine and used the Fruit/Nut setting.

Provided by JenCanCook

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 12

Number Of Ingredients 13

¼ cup water
1 cup milk
1 egg
1 tablespoon vanilla extract
3 ⅓ cups bread flour
¼ cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cocoa powder (such as Hershey's®)
1 ½ teaspoons active dry yeast
2 tablespoons margarine, softened
½ cup peanut butter chips (such as Reese's®)
¼ cup semisweet chocolate chips

Steps:

  • Place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. Select a 1 1/2-pound loaf cycle with a light crust and press Start. Add peanut butter chips and semisweet chips when the final knead cycle begins. Cool bread for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 10.7 g, Cholesterol 17.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 259.4 mg, Sugar 7.3 g

CINNAMON ROLL AND CREAM CHEESE MONKEY BREAD



Cinnamon Roll and Cream Cheese Monkey Bread image

This monkey bread is a delicious and easy breakfast that can be prepared the night before. Just place it in the oven in the morning and enjoy! My family loves this monkey bread, and it is so simple to make.

Provided by Michelle

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 4

cooking spray
1 (8 ounce) package cream cheese, cut into 20 pieces
2 (14 ounce) cans refrigerated cinnamon roll dough with icing
¼ cup butter, cut into pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Place cinnamon roll dough on a work surface; cut each roll in half and flatten. Center 1 piece of cream cheese on each piece of dough. Roll into balls, pinching edges to seal in the cream cheese. Place dough balls over the bottom of the prepared pan. Sprinkle butter pieces on top.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool for 10 minutes before removing monkey bread from the pan. Drizzle with the prepared icing and serve warm.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.6 g, Cholesterol 36.8 mg, Fat 22.1 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 10.3 g, Sodium 706.2 mg

CINNAMON ROLL MONKEY BREAD



Cinnamon Roll Monkey Bread image

I had a can of cinnamon rolls and wanted monkey bread one Saturday morning, so decided to get creative. My family devours this every time I make it.

Provided by mccngarrett

Time 35m

Yield 8

Number Of Ingredients 4

½ cup white sugar
1 teaspoon ground cinnamon
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
¼ cup unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
  • Mix sugar and cinnamon together in a bowl.
  • Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and immediately drizzle icing over top. Let cool for 5 minutes. Serve warm.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 35.4 g, Cholesterol 15.3 mg, Fat 11.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 337 mg, Sugar 12.5 g

CREAM CHEESE-STUFFED CINNAMON ROLL MONKEY BREAD RECIPE BY TASTY



Cream Cheese-Stuffed Cinnamon Roll Monkey Bread Recipe by Tasty image

This cream cheese-stuffed cinnamon roll monkey bread recipe is easy to whip up over the weekend and will add a sweet touch to any brunch. Instead of using biscuit dough, this recipe uses premade cinnamon rolls; not only do they taste great, but they also come with their own glaze, which saves time and money.

Provided by Katie Aubin

Categories     Bakery Goods

Time 1h10m

Yield 10 servings

Number Of Ingredients 7

nonstick cooking spray, for greasing
½ cup granulated sugar
1 teaspoon ground cinnamon
2 cans refrigerated cinnamon rolls
4 oz cream cheese, cut in 1 teaspoon pieces
½ cup brown sugar
½ cup unsalted butter, melted, 1 stick

Steps:

  • Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
  • In a small bowl, mix together the sugar and cinnamon.
  • Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
  • In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
  • Bake the monkey bread for 35-40 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, until cool to the touch, then invert onto a serving platter.
  • Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
  • Drizzle the icing over the monkey bread. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 364 calories, Carbohydrate 50 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 31 grams

CINNAMON ROLL MONKEY BREAD



Cinnamon Roll Monkey Bread image

A true down-south, passed-down recipe that will be enjoyed by everyone. You will be a top Southern cook. If you take this cinnamon roll monkey bread to a work function or church event, they will ask you to make it over and over again.

Provided by A-PHI-A COOK

Time 1h15m

Yield 12

Number Of Ingredients 11

butter-flavored nonstick cooking spray
¾ cup white sugar
¼ cup light brown sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
4 (12.4 ounce) packages refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
¾ cup chopped pecans
1 ¼ cups unsalted butter, at room temperature, divided
½ cup confectioners' sugar
¼ cup lemon-lime flavored carbonated beverage (such as 7-Up®)
¼ cup rolled oats

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray.
  • Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl.
  • Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter.
  • Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture.
  • Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top.
  • Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces.
  • Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes.
  • While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing.
  • Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 86.4 g, Cholesterol 50.8 mg, Fat 39 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 16.3 g, Sodium 901.6 mg, Sugar 23 g

CINNAMON ROLL FRENCH BREAD BAKE



Cinnamon Roll French Bread Bake image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 9

1 loaf French bread
5 eggs
3/4 cup whole milk
2 teaspoons vanilla
1/2 Tablespoon cinnamon
2 teaspoons nutmeg
1/2 cup brown sugar
1/2 Tablespoon cinnamon
1 cup cream cheese frosting (softened)

Steps:

  • Preheat oven to 350 degrees.
  • Slice the french bread into 1/2 inch slices and place one layer in a greased 9 x 13 inch pan.
  • In a bowl, combine the cracked eggs, whole milk, vanilla, cinnamon, and nutmeg until well combined.
  • Pour 1/2 of the liquid mixture over the slices of bread.
  • Place another layer of the sliced bread on top of the other bread. Pour the rest of the liquid mixture over the other slices of bread.
  • Sprinkle brown sugar and cinnamon on top and place in the preheated oven.
  • Bake at 350 for 25 minutes, or until all the mixture is absorbed and baked into the bread.
  • Remove from oven and let cool for about 5 minutes then spoon melted cream cheese frosting on top.
  • Serve warm and enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 245 kcal, Fat 8 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 354 mg, Carbohydrate 13 g, Sugar 11 g, Protein 24 mg

CINNAMON ROLL BREAD PUDDING IN A CROCK POT



CINNAMON ROLL BREAD PUDDING IN A CROCK POT image

Number Of Ingredients 8

8 C cubed day old cinnamon rolls
4 eggs
2 C milk( see note above)
1/4 C sugar
1/4 C butter,melted
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1C raisins ( I used a combination of 1/3C-raisins,1/3C- dried cherries,1/3 C-dried cranberries)

Steps:

  • Place cubed rolls in a 3qt crock pot. In a small bowl,whisk eggs,milk,sugar,butter,vanilla and nutmeg. Stir in raisins.(nuts,optional). Pour mixture over rolls,stir gently. cover,cook 3 hours.

CINNAMON ROLL BREAD



Cinnamon Roll Bread image

This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that's surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.

Provided by Erin Jeanne McDowell

Categories     breakfast, brunch, snack, breads

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 18

Nonstick cooking spray
1 cup/240 milliliters whole milk
3 cups/385 grams all-purpose flour
1/3 cup/65 grams granulated sugar
2 teaspoons instant yeast
1/2 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
1 large egg, at room temperature
8 tablespoons/115 grams unsalted butter (1 stick), melted
2/3 cup/145 grams light brown sugar
1/4 cup/30 grams all-purpose flour, plus more for rolling
2 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 large egg
1 cup/125 grams confectioners' sugar
3 tablespoons heavy cream, plus more as needed
1 teaspoon vanilla extract

Steps:

  • Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
  • Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
  • While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
  • Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
  • While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
  • When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
  • Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
  • Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
  • Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
  • While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
  • Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h5m

Yield 12 servings

Number Of Ingredients 9

2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in middle.
  • Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
  • Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
  • Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

APPLE CINNAMON ROLL BREAD PUDDING RECIPE - (4.3/5)



Apple Cinnamon Roll Bread Pudding Recipe - (4.3/5) image

Provided by davidv

Number Of Ingredients 10

3 cups half-and-half
4 large eggs
1/2 cup granulated sugar
1 Tbsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp salt
1-1/2 lbs store-bought, already baked cinnamon rolls, cut into 2" pieces
2 Granny Smith apples, peeled, cored, and chopped into 1" pieces
4 oz cream cheese, cut into 1/2" pieces
Maple syrup, for drizzling

Steps:

  • Move an oven rack to the bottom of the oven and preheat to 300°F. Grease a 9" x 13" baking dish. Set aside. Whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and salt in a large bowl until the mixture is smooth and well incorporated. Add the cinnamon rolls, apples, and cream cheese and gently toss until the custard completely coats all of the cinnamon-roll pieces and all of the liquid is absorbed. Pour the mixture into the prepared pan. Bake until the custard is set and the top is lightly browned, about 60-70 minutes. Cut into portions and drizzle maple syrup on top of each serving.

CINNAMON ROLL PULL-APART BREAD RECIPE BY TASTY



Cinnamon Roll Pull-Apart Bread Recipe by Tasty image

Here's what you need: cream cheese, sugar, cinnamon, cinnamon rolls

Provided by Claire Nolan

Categories     Desserts

Yield 5 servings

Number Of Ingredients 4

8 oz cream cheese, softened
2 tablespoons sugar
1 teaspoon cinnamon
8 cinnamon rolls, unbaked

Steps:

  • In a bowl, combine cream cheese, sugar, and cinnamon.
  • On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
  • Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
  • Line a loaf pan with parchment paper. Lay the pan vertically on its side, and stack cinnamon rolls cut side facing the bottom of the pan.
  • Cover the loaf pan loosely with foil.
  • Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
  • Drizzle with the icing that comes with the cinnamon rolls.
  • Enjoy!

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

Provided by Sandra Lee

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

1 (4.6-ounce) box instant vanilla pudding mix (recommended: Jell-O)
2 (12-ounce) cans evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 pound leftover or store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or raisins
1/4 cup chopped almonds or pecans
4 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
  • In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
  • Transfer to prepared casserole dish and dot with butter.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
  • Remove from oven and serve warm in martini glasses.

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

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

Provided by internetnut

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 ounce) box vanilla instant pudding mix (recommended Jell-O)
1 (24 ounce) can evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 lb cinnamon rolls, leftover quartered or 1 lb store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or 1 1/2 cups raisins
1/4 cup chopped almonds or 1/4 cup pecans
4 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
  • In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
  • Transfer to prepared casserole dish and dot with butter.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
  • Remove from oven and serve warm in martini glasses.

Nutrition Facts : Calories 733.8, Fat 32, SaturatedFat 12.7, Cholesterol 103.2, Sodium 757, Carbohydrate 102.1, Fiber 6.1, Sugar 70.1, Protein 14.9

CINNAMON ROLL MONKEY BREAD RECIPE - (4.5/5)



Cinnamon Roll Monkey Bread Recipe - (4.5/5) image

Provided by Lynnw-2

Number Of Ingredients 5

2 cans refrigerated cinnamon rolls
1/2 granulated sugar
2 tablespoons ground cinnamon (or to your liking)
1 stick butter
1/2 cup brown sugar

Steps:

  • Pre-heat oven to 350°F. Cut each cinnamon roll into quarters and roll into a ball. Place them in the bottom of a pan. I like to use a bundt pan, but a bread loaf pan works, too. Mix the granulated sugar and cinnamon and toss with the rolled cinnamon roll pieces. Melt the butter and stir in the brown sugar. Pour over the cinnamon roll mixture in your pan. Bake at 350°F for about an hour. Check at about 45 minutes to see how it is doing.

CHOCOLATE CINNAMON ROLL WOOL BREAD



Chocolate Cinnamon Roll Wool Bread image

Wool bread is made with a yeasted dough that's sliced, tightly rolled then stacked in a round baking dish; once the dough proofs and bakes, the bread resembles a roll of wool or thick yarn. While its popularity has continued to grow on social media, wool bread was first introduced by a YouTube video created by the Malaysian food blog "Apron." By taking inspiration from the original method of rolling and shaping, as well as adding our own cinnamon-sugar filling and combination of two flavors of dough, the result is a beautifully swirled wool bread that's as impressive as it is tasty. Serve with a smear of homemade cream cheese icing for a stunning sweet treat.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 2/3 cups bread flour
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted, plus more for greasing the bowls
2 large egg yolks
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon bread flour, plus more for dusting
3 tablespoons unsalted butter, softened, plus more for the springform pan
1 large egg, beaten
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
  • Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
  • Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
  • Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
  • For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

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