Ingredients:

  • 1 can (12 oz / 340g) refrigerated cinnamon rolls
  • 2 tbsp (28g) unsalted butter, melted
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (150g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (approx. 80g) cinnamon roll icing (from the can)
  • 1 tbsp (15g) melted butter
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9x9 inch baking dish with 2 tbsp (28g) melted butter.
  3. Cut each raw cinnamon roll into quarters (roughly 1-inch pieces) and scatter them evenly into the prepared dish.
  4. In a large bowl, whisk 3 large eggs until smooth.
  5. Stir in 1 cup (240ml) whole milk, 1/2 cup (120ml) heavy cream, and 1/2 cup (150g) sweetened condensed milk until fully combined.
  6. Whisk in 1 tsp (5ml) vanilla extract, 1 tsp (2g) ground cinnamon, and 1/4 tsp (1.5g) salt.
  7. Pour the custard mixture evenly over the cinnamon roll pieces, using a spatula to gently press the dough down so every piece is submerged.
  8. Let the dish sit at room temperature for 15 minutes to allow the dough to absorb the liquid.
  9. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  10. Remove the foil and bake for another 20–25 minutes until the edges are a chestnut brown brown, the center has a slight jell-like jiggle, and the internal temperature reaches 160°F (71°C).
  11. Remove from the oven and let the dish rest for 10 minutes.
  12. Microwave the included icing with 1 tbsp (15g) melted butter and 1/4 tsp (1g) extra cinnamon for 10 seconds.
  13. Drizzle the warm glaze over the top of the bread pudding before serving.