Cinnamon rolls go into full-on dessert mode with this easy twist on bread pudding.
I have a confession to make. One that is going to rock your world and shock you to the very core.
I don’t like cinnamon rolls unless they come from a can. I know. It’s weird. The rolls at the mall and in bakeries look so good, but nah. I’m just super picky about cinnamon rolls.
But the canned kind? I grew up with those bad boys. I will eat Pillsbury cinnamon rolls all day, every day!
Speaking of eating them all day, why not move the cinnamon roll into the dessert category so we can enjoy them in the evening for once? In fact, let’s make them so dessert-y that they’re a riff on bread pudding, because you cannot go wrong with bread pudding, my friends.
Let’s do this!
You’ll need a couple cans of Pillsbury Grands cinnamon rolls, some milk, eggs, vanilla extract, sugar and pecans. Easy to the peasy.
Bake those cinnamon rolls up as directed on the package. Don’t frost them, though! You’re actually only going to need 8 of the 10 rolls for this recipe, so go ahead and devour the extras. I’ll wait.
Now’s the weird part. Break those cinnamon rolls up into bite-sized pieces. My kids were traumatized when they saw me doing this.
Let them cool completely on a cookie sheet before moving on to the next step.
Pop those guys into a 9x13-inch baking dish and sprinkle on the chopped pecans.
Whisk together the milk, eggs, sugar and vanilla in a bowl. Isn’t this basically the easiest recipe ever?
Pour that goodness right over your cinnamon rolls. You’ll want to press down the rolls so that they soak up some of the liquid. Let ‘em sit in their milk bath for about 20 minutes.
Bake ‘em up and then drizzle them with the frosting that came in your tube of cinnamon rolls. How amazing does this look, you guys?
You can take it one step further, if you’d like, and top these guys with some whipped cream or a big ol’ scoop of ice cream and a drizzle of caramel. Heaven, I tell you.