Cooking Time: 35-40 minutes | Temperature: 248°F | Serves: 4
- 3 Large Cinnamon Rolls
- 2 Eggs
- 1 cup Half and Half
- 3 tbsp Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla
- Optional: Caramel Syrup, Whipped Topping
Cube 3 large cinnamon rolls. In a small bowl, whisk the half and half, eggs and vanilla together, then add the sugar and cinnamon and blend well.
Coat the inside of the Avalon Bay baking pan with cooking spray and add the cubed cinnamon rolls. Pour the egg mixture over the top. Slightly press the cubes downward to ensure they are not floating above the liquid.
Bake for 35-40 minutes at 248°F. Cool for 10 minutes and then transfer the pudding into serving bowls. If desired, drizzle with caramel syrup and/or add whipped topping.
Note: Day old cinnamon rolls work better. Do not use fresh or warm cinnamon rolls. If they are very fresh, place uncovered in the refrigerator for a couple of hours