They’re Lovin’ It! Here’s what They’re Sayin’:

“What a fantastic recipe. The luscious bread pudding with dried cranberries is SO tasty, and I could seriously eat the vanilla sauce with a spoon!”

—LIZA

I don’t know about y’all, but I could eat bread pudding every single day of the year! It’s so versatile, you can make it for brunch or a decadent dessert boos. If you have some stale bread kicking around, turn it into this dish that’s sweet, moist, lightly spiced, and downright addicting! Let’s get into it!

The Lowdown of The Best Bread Pudding Recipe

Cuisine Inspiration: American Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, Custardy, And Beyond Cozy

Skill Level: Easy y’all (No Sweat Fam!)

Beyond Comforting

Each spoonful is full of so many warm, cozy, and sweet flavors. This recipe has a way of making everyone feel at home boos.

Textures on Textures

The combo of a custard-like base with a crispy top offers a bomb textural contrast that’s beyond anything you have ever tasted.

Simple Ingredients, Great Payoff

Stale bread is often overlooked, but its ability to transform modest ingredients into this insanely delish treat is part of its charm. This easy bread pudding recipe is a testament that everyday pantry ingredients can be whipped up into a straight up hit!

Ingredients to make Easy Bread Pudding Recipe with Cream Sauce

• Stale French bread — I can’t stress enough how important it is to use good quality french bread! It’s got a crisp crust and chewy inside. Just make sure it’s at least 1-2 days old to prevent soggy bread pudding.
• Evaporated milk & whipping cream — This combo soaks into the bread cubes, creating the best tender texture and ultra-creamy flavor.
• Butter — That richness is undefeated y’all! I use unsalted butter to control the salt content.
• Granulated & light brown sugar — This sweet combo gives my easy bread pudding so much depth and complexity.
• Eggs — You gotta have these to bind everything together. Make sure the eggs are at room temperature to prevent curdling. 
• Cranberries — These are optional but I personally love the little bursts of tartness this adds to the mix.
• Brandy — We add a little for grown-up notes.
• Vanilla — Its aromatic notes make everything so much better. I use it in both the bread pudding and the cream sauce.
• Cinnamon & nutmeg — We gotta spice it up adding warming notes to each bite.
• Half-and-half — We use this to make our decadent creamy serving sauce. It makes it so rich boos!

How To Make The Best Bread Pudding

Step 1: Soak and Bake The Pudding

1

Combine the evaporated milk and whipping cream in a bowl. In a stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, brandy, vanilla, and spices, then mix everything together.

2

Add previously dried bread cubes (check recipe card) to the bowl of milk, coating them well.

3

Once the liquid has been mostly absorbed, pour in the butter mixture.

4

Continue to carefully toss everything until combined.

5

Add in the cranberries and make sure everything is tossed together well.

6

Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.

Step 2: Sauce It Up!

7

Heat the half-and-half and sugar in a saucepan over medium. Whisk together until the sugar is dissolved then add a dash of the cream to egg yolks to temper. Repeat a few more times, then continue adding the rest of the liquid while whisking constantly until smooth.

8

Transfer all of the cream sauce back into the saucepan and cook it over low heat while continuously whisking. You’ll know it’s ready when it coats the back of a spoon.

9

Serve immediately over your bread pudding.

What to serve with the best bread pudding recipe

• A La Mode: A simple serving of homemade vanilla ice cream or even strawberry ice cream is so delish with this dish.
• Dollop It Up: Add a nice big ole dollop of homemade whipped cream to the top of your pudding. So bomb boos!
• Add Fresh Fruit: Add a few fresh mixed berries to the side of each serving or add a nice spoonful of strawberry sauce. Or go with fall vibes and add a spoonful of apple butter.

Recipe Substitutions

• French Bread: Replace with breads like Italian, challah, sourdough, brioche, panettone. Croissants or even cinnamon rolls or chocolate babka work well too.
• Cranberries: Swap these out with dried fruit like raisins, currants, cherries, or apricots.
• Brandy: You can also try bourbon, other types of whiskey, or nothing at all for a kid-friendly version.
• Cinnamon and Nutmeg: You can swap in other spices like mace or allspice or use an apple pie spice blend to consolidate.

Recipe Variations

• Get Nutty: Nuts are also a popular addition to bread pudding. Try pecans, walnuts, or hazelnuts for a crunchy texture.
• Get Saucy: Replace the cream sauce with a drizzle of chocolate ganache or easy caramel sauce. That’s decadent!
• Gluten-Free: Swap out your bread with a gluten-free bread that’s hearty. Because the texture is different, you will need to make sure you dry it out as much as you can so it doesn’t turn to mush.
• Add Chocolate: Go with a white chocolate bread pudding vibe adding even more indulgence in each bite.

Expert Tips and Tricks for making the best Bread Pudding Recipe

1. Go with Quality: Good quality bread holds up better and doesn’t turn out as soggy — No one likes soggy bread pudding boos! 
2. Go Slow: When making your sauce, have some patience. If you heat it too quickly, you run the risk of it breaking or curdling. If it does, try blending the sauce to save it.
3. Don’t Skip the Sauce Boos!: While you don’t have to serve your bread pudding with cream sauce, it’s a boss move if you do. This sauce is absolutely the perfect compliment to the foundation of this dish.
4. Soak thoroughly: Allow the bread to soak in the custard mixture for enough time to absorb the flavors fully.
5. Pull The Sauce Back Together: In case your cream sauce does start to break or look scrambled, it can be brought back to life in a blender or with an immersion blender quickly zipping it together.  Easy peasy boos.

How to store & reheat Bread Pudding with Vanilla Sauce

This bread pudding with vanilla sauce stores super great in the fridge boos. Transfer leftovers to an airtight container. Make sure to store the sauce separately so the bread doesn’t turn to mush. 

How long will bread pudding last in the refrigerator?

It will last for 4-5 days.

Can I freeze bread pudding with sauce?

If you don’t finish this recipe within 5 days, it can be frozen for up to 3 months. Again, don’t freeze it if it’s covered in sauce. Otherwise, store the leftovers in a freezer-safe bag or container. Make sure you add the date too.

Reheating homemade bread pudding

You can definitely eat bread pudding cold, but it’s just so much better when it’s warmed up again! For the best flavor and texture, heat it in the oven for about 10-12 minutes at 350 degrees F.

To keep it moist, bake it covered with aluminum foil. For a crispier version, heat it uncovered for 1-2 minutes towards the end of baking. 

If you’re in a hurry, you can always reheat a slice in the microwave for 30 seconds at a time, or until it’s heated through. 

Frequently asked questions

Y’all this is legit the best bread pudding recipe out there. It offers more than just a sweet treat. It’s a journey into the heart of comfort food. Each bite of this lusciously soft, richly flavored pudding is a testament to the simple yet profound pleasures of traditional baking ya dig. Those flavors pop for reals so get into it!

More Bread Pudding and French Toast recipes

• Apple Crisp French Toast
• Apple Fritter Bread Pudding
• Eggnog French Toast
• French Toast Pancakes
• Pumpkin Spice French Toast
• Fruity Pebbles French Toast

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Best Bread Pudding

If you are searching for the Best Bread Pudding, look no further! The Best bread pudding recipe has soaked bread in a rich, creamy, and warmly spiced custard. Filled with brandy and dried cranberries that's baked and then topped with a warm, indulgent cream sauce. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 354kcal

Author Jocelyn Delk Adams

Ingredients

For the Bread Pudding

• 10 slices stale French bread cut into cubes, if not stale, see note below about baking (this is about 1 lb or 16 oz of bread)
• 12 oz evaporated milk
• 1/2 cup heavy whipping cream
• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 3 large eggs beaten
• 2 tbsp brandy
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 cup dried cranberries or raisins optional

For the Easy Cream Sauce

• 1/4 cup granulated sugar
• 3 large egg yolks whisked well
• 1 cup half and half
• 1 tsp vanilla extract

Instructions

For the Bread Pudding

• Preheat your oven to 350. Grease a 8×8 baking sheet then set aside.
• If bread isn’t dried out and already stale, add the bread to a baking sheet and bake for about 8 minutes until golden then set aside.
• In a mixing bowl, combine milk and whipping cream and set aside.
• In your stand mixer, mix butter for about 1 minute then add in both sugars and mix on medium high speed until light and fluffy, about 2-3 minutes.
• Next add in eggs, brandy, vanilla, cinnamon, and nutmeg and mix until well combined then set aside.
• Next take bread cubes and add to the milk mixture and toss and fold until coated and liquid has mostly been absorbed into the bread.
• Then add the butter mixture to the bread and toss again then add in the cranberries and make sure everything is tossed together well.
• Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.

For the Cream Sauce

• Add half of the sugar to the whisked eggs and half of the sugar to the half and half mixture. Add the half and half mixture to a medium saucepan or small pot over medium heat. Whisk until the sugar has dissolved and it begins to bubble.
• Remove from heat and stir in the vanilla.
• Add a tiny bit of cream mix to the whisked eggs mixture to temper them and get them up to temperature. Do this 2 more times (about 1 tablespoon at a time) then continue adding in all of the liquid and whisk constantly to prevent scrambling until it is smooth.
• Pour all of the liquid back in the saucepan and cook on low whisking constantly.
• Once the sauce can coat the back of a spoon (about 10 minutes), serve.

Notes

• If your bread isn’t stale, spread the cubes out on a baking sheet. Bake until the bread appears golden and hard, which will prevent a mushy end result.
• In case your cream sauce does start to break or look scrambled, it can be brought back to life in a blender or with an immersion blender quickly zipping it together. 
• Different stale breads are great to use for bread pudding; such as sourdough, brioche, or even cinnamon rolls and chocolate babka. It is quite flexible and can be a great recipe that impresses folks while also using up leftover ingredients!

Nutrition

Calories: 354kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 180mg | Potassium: 204mg | Fiber: 1g | Sugar: 31g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg

The post Best Bread Pudding appeared first on Grandbaby Cakes.

What’s the perfect cozy breakfast? A hot cup of coffee and a warm, oversized, heavily-frosted cinnamon roll. The chewy, gooey bites, sticky fingers and cream cheese icing-coated lips make for the coziest chilly morning munchie.

But y’all know I can’t resist taking a classic and turning it on its head. So, I’m combining two of my fave recipes and mashing them up: cinnamon roll biscuits. Biscuit cinnamon rolls are the perfect marriage of buttery, layered biscuits and gooey, spiced filling. Then, it’s topped with a sweet honey cream cheese icing.

The Lowdown of These Cinnamon Roll Biscuits

Cuisine Inspiration: Cinnamon Roll Remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Flaky, buttery dough with cinnamon sugar, cream cheese gooey vibes

Skill Level: Intermediate (We are laminating dough so bring your skillz)

Flaky Layers for Days!

Cinnamon biscuits have a totally different texture than the doughy yeasted base we are used to. This recipe laminates butter into the dough creating light, flaky layers in each bite.

So Gooey!

We still get that ooey, gooey essence with the cinnamon sugar buttery filling and an irresistible cream cheese icing that gets all over your fingers as you eat a cinnamon biscuit.

Impressive Bakery Vibes

Skip the stop by the bakery and make these. When you serve them up to your family and friends, you will most definitely impress them with your professional skillz boos!

Ingredients You’ll Need to Make Biscuit Cinnamon Rolls

• Laminated Biscuit Dough– We create a super flaky biscuit dough where butter is the key ingredient in building a rich and layered base that gives you so much texture in each bite.
• Light Brown Sugar– This caramelizes along with the butter to create a sweet, ooey-gooey filling. The molasses in the sugar works with the cinnamon to create a rich, warm flavoring.
• Cinnamon– fragrant and earthy, this spice warms everything up and makes your kitchen smell like heaven.
• Cream Cheese– if a cinnamon bun doesn’t have cream cheese in the frosting, who really wants one? Tangy and smooth, cream cheese layers in utter decadence.
• Confectioners Sugar– powdered sugar sweetens the icing while aiding in creating a beautifully white topping.
• Honey– This is my icing secret ingredient that adds sweet, floral notes to the icing.
• Vanilla– This adds the aromatic note every icing needs.

How to Make Cinnamon Roll Biscuits

How to Serve this Cinnamon Roll Biscuit Recipe

• Easy Breakfast: Serve one of these cinnamon roll biscuits along with fresh fruit and a mug of cozy spiced apple cider or French hot chocolate.
• Easy Brunch Gathering: Make a big ole pot of cheese grits along with some scrambled eggs, hash browns, candied bacon and serve these cinnamon biscuits right on up.
• Holiday Breakfast: Start with a breakfast board then serve up big ole casserole dishes of baked grits and eggy breakfast casserole. And don’t forget to have eggnog french toast and gingerbread pancakes on deck.
• Pastry Buffet: Make a fun breakfast sweets table with these biscuit cinnamon rolls along with blueberry streusel muffins, homemade pop tarts, and blueberry coffee cake.

Recipe Substitutions

• Salt: I use kosher salt but you can use sea salt to keep a similar subtle flavor.
• Unsalted Butter: Toss in salted butter if that’s all you have but omit the salt in the recipe.
• Brown Sugar: If you don’t have any around, make your own homemade brown sugar with granulated sugar and molasses.
• Confectioner’s Sugar: You can also make homemade powdered sugar with granulated sugar and a blender boos!

Recipe Variations and Additions

• Gluten-Free: While the texture may change, you can replace the flour with your fave gluten-free 1:1 ratio baking flour here.
• Dairy-Free: You can swap out the butter for your fave vegan butter, the milk for almond or oat milk and cream cheese for your fave vegan cream cheese option.
• Get Nutty: Add some chopped pecans to the cinnamon sugar swirl for a bit of fun texture.
• Booze It Up: Booze up the icing with a little rum or bourbon for some adult vibes.

Expert Tips and Tricks

• Chill Out: Make sure those ingredients are super cold when working on your laminated dough. That’s how you get those bomb layers boos!
• Don’t Overwork: Since we are making biscuit dough, we don’t want to overdo it. Working it too hard can make the biscuits tough from overactivating the gluten.
• Roll Evenly: Make sure your dough is rolled out evenly so you don’t get a mix of underbaked or overbaked areas in your biscuits.

How to Store Cinnamon Biscuits

Like traditional cinnamon rolls, these biscuits are best served straight out of the oven. But if you have leftovers, let them cool to room temp then store them in an airtight container. When you want to reheat, just pop in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.

How long will biscuit cinnamon rolls last at room temperature?

They will keep at room temp for 2-3 days.

Can I freeze cinnamon biscuits?

Absolutely boos! It is best to store leftovers without the icing on top since it will start to separate. Wrap them in plastic wrap individually then add to a freezer bag and label with the date. They should last for about 2-3 months. Just thaw in the fridge overnight before reheating.

Frequently Asked Questions

Best Cinnamon Roll Recipes

• Homemade Cinnamon Rolls
• Cinnamon Roll Monkey Bread
• Lemon Cinnamon Roll Biscuits
• Cinnamon Rolls 
• Pumpkin Cinnamon Rolls

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Cinnamon Roll Biscuits

These perfect Cinnamon Roll Biscuits combine flaky, buttery biscuit dough with a spiced cinnamon butter and an irresistible honey butter cream cheese glaze.

Course Bread

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Resting Time for Dough 2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 servings

Calories 628kcal

Author Jocelyn Delk Adams

Ingredients

For the Laminated Dough

• 3 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tbsp granulated sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 1/2 cup unsalted butter cold and separated
• 1 1/2 cup whole milk cold

For the Butter and Cinnamon Sugar Filling

• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter

For the Honey Butter Cream Cheese Frosting

• 4 oz cream cheese room temperature (1/2 brick)
• 4 tbsp unsalted butter room temperature (1/2 stick)
• 1 1/2 cup confectioner's sugar
• 3 tbsp honey
• 1 tsp vanilla extract

US Customary – Metric

Instructions

For the Laminated Biscuit Dough

• Sift the all-purpose flour, cornstarch, sugar, baking powder and salt together into a large mixing bowl. Make a well in the center of the dry mix.
• Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.
• Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.
• Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.
• Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.
• To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.
• Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.
• Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.

For the Cinnamon Filling

• In a small mixing bowl, stir together the light brown sugar and cinnamon until well combined.
• This mixture may be prepared days ahead and stored in an airtight container.

To Assemble the Biscuits

• Preheat your oven to 350°F. Grease a muffin tin with baking spray.
• Roll the dough out into a 14” x 18” rectangle.
• Spread the Land O Lakes® Butter with Canola Oil evenly over the surface of the dough then sprinkle cinnamon-sugar on top leaving a 1” margin on one short end to allow for sealing the dough after rolling.
• Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.
• Use a sharp knife to cut the roll of dough into 12 slices of equal size.
• Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.
• Bake the rolls for 30 minutes, or until they are golden brown and puffed up from the muffin cups.
• Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.

For the Honey Butter Cream Cheese Frosting

• While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, unsalted butter, confectioner’s sugar, honey and vanilla extract together on low speed until smooth.
• Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy. Note: The frosting may be made 3 days in advance.
• Spread or pipe a thin drizzle over the baked and slightly cooled cinnamon roll biscuits.

Video

Notes

Storage: The biscuits may be stored at room temperature for 2 days. Reheat in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.

Nutrition

Calories: 628kcal | Carbohydrates: 65g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 410mg | Potassium: 129mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1240IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg

The post Cinnamon Roll Biscuits (With How To Video!) appeared first on Grandbaby Cakes.

I’ll be the first to admit I’ve got a soft spot for my classic bread pudding, it’s an all-time fave in my heart (and my belly!). But when you’re in the mood for some apple goodness, this apple bread pudding recipe right here is where it’s at! And let me tell ya, that sauce I use on top? It’s like a leveled-up version of the glaze I use on my apple fritters, but with some vanilla love and a splash of Calvados. Honestly, boos, this apple bread pudding’s so good, it might just make you forget about the classic for a hot minute… until it’s time to bring that one back too!

The Lowdown on This Apple Bread Pudding

Cuisine Inspiration: Southern comfort

Primary Cooking Method: We’re all about that bake, baby!

Dietary Info: This one’s vegetarian, but definitely not vegan or gluten-free

Key Flavor: Warm apple cinnamon goodness with a punch of sweet and tangy cider

Skill Level: Easy-peasy!

Easy and Impressive

Sure, it looks fancy with that golden-brown top, but making this bread pudding is way easier than you’d think. The hardest part? Waiting for it to bake!

Perfect For Fall

If there’s ever a recipe that screams fall, this is it boos. Between the apples, cinnamon, and cider, it’s like you wrapped up all those cozy autumn vibes into one dessert.

That Custard Tho

The custard in this is absolutely ah-ma-zing! Rich and smooth with the perfect hint of cinnamon and nutmeg. Like a warm, slightly boozy, apple-flavored hug in a ramekin.

Ingredients you’ll need to make Apple Fritter Bread Pudding

• Butter: We’re using unsalted butter to sauté those apples and give the whole pudding a rich, buttery goodness. You could use salted butter if that’s what you’ve got, just skip the extra salt later.
• Apples: Grab a couple of your favorite crisp apples. I like a mix of sweet and tart, but you do you boo!
• Apple Cider: This is what gives the custard that sweet-tangy apple flavor throughout.
• Granulated Sugar: To sweeten those apples just right!
• Kosher Salt: A pinch to bring out all the flavors and balance the sweetness.
• Eggs & Egg Yolks: These are the backbone of the custard, y’all. They help create a rich, creamy texture.
• Brown Sugar: Gives the custard a deeper sweetness.
• Nutmeg & Cinnamon: This spice combo brings all those cozy, warm fall flavors. If you don’t have nutmeg you can use a little extra cinnamon, but both together are BOMB.
• Vanilla Extract: If you’ve got vanilla paste, that’d be a solid swap.
• Calvados: If you’ve never had Calvados before, it’s essentially a fancy-sounding apple brandy. It’s got a deep, smooth apple flavor that pairs perfectly with this pudding.
• Evaporated Milk: Makes the custard extra creamy without being heavy.
• Apple Fritters: Now, not to be biased (I might be just a little), but I highly recommend homemade fritters for this apple bread pudding! Of course, you can totally grab some from your favorite doughnut shop too. There’s this spot in Chicago that, oh my, has some of the best fritters I’ve ever had!
• Brown Sugar Cider Sauce: Apple cider, brown sugar, butter, Calvados, vanilla, and salt all come together for this luscious glaze. It’s a flavor explosion that’ll have you licking your plate boos!

How to make Apple Bread Pudding

Step 1: Cook those Apples!

1

Melt butter in a saucepan. Then, stir in apples, cider, sugar, and salt.

2

Cook the apples on medium heat until they have softened and the liquid thickens slightly, about 12-15 minutes.

Step 2: Mix the Custard

3

Add eggs, yolk, brown sugar, salt, nutmeg, cinnamon, vanilla extract, and Calvados to a medium bowl.

4

Whisk to combine.

5

Pour in butter and evaporated milk.

6

Whisk gently until fully combined.

Step 3: Assemble the Puddings and Bake

7

Fill the ramekins halfway with fritter pieces.

8

Evenly pour apples and their liquid into each ramekin.

9

Top with remaining fritter pieces and pour in the custard mixture, filling up the line or ¾ of the way. Gently press on fritters with a spoon or fork to help them to soak up the custard.

10

Bake for 30 minutes or until pudding is browned and puffed up.

Step 4: Whisk the Sauce and Pour It On Top!

11

Add ¾ cup apple cider and brown sugar to a medium saucepan. Cook over medium low heat and reduce by ¼ cup (leaving you with a ½ cup cider), about 6 minutes.

12

Remove from heat and whisk in butter, Calvados, vanilla extract, and salt. It will thicken slightly as it sits.

13

Pour sauce over each ramekin and enjoy immediately!

What to serve with this simple apple bread pudding

• Breakfast Spread: If you’re serving this for breakfast or brunch, make it a whole spread! Pair it with crispy candied bacon, fluffy scrambled eggs, and a stack of apple pancakes.
• Ice Cream on Everything: Warm apple fritter bread pudding with a big ol’ scoop of vanilla bean, cookie butter or coffee ice cream? Yes, please!
• Top It Like You Mean It: Why stop with the sauce in the recipe when you can drizzle on even more goodness? Like a caramel sauce or a strawberry sauce.
• Fall Dessert Party: Keep the fall theme going strong! Serve alongside pumpkin pie, pecan pie bars, a sweet potato cheesecake… Or more apple fritters!

Recipe Substitutions

• Apple Cider: If you’re out of cider, apple juice works just fine boos. It’s a little sweeter, but still gets the job done. Add a squeeze of lemon for an extra zing if you want!
• Calvados: Swap it with regular brandy or bourbon.
• Evaporated Milk: Use half-and-half or whole milk instead. It’ll be slightly less creamy, but still delish.
• Kid-Friendly Version: Leave the Calvados out. You can add a little more vanilla or even a splash of apple juice to keep things fun.

Recipe Variations and Additions

• Spice It Up: Toss in a dash of ground ginger or allspice. Channel your inner autumn goddess boo!
• Nutty Crunch: Sprinkle some chopped pecans or walnuts on top before you bake. The crunch mixed with that soft, custardy bread pudding? Oh honey, to die for!
• Extra Fruit: Throw in some raisins or dried cranberries. They’ll plump up in the custard, you’ll feel them in every bite.
• Chocolate Addition: Add a handful of chocolate chips on top. Apples and chocolate? Trust me, it works!

Expert Tips and Tricks for making the best apple bread pudding recipe

1. Let the Fritters Soak: Don’t rush the soak time! Let those apple fritter pieces sit in the custard for at least 20 minutes. The longer they soak, the more flavor they absorb.
2. Don’t Over-Bake: Keep an eye on those ramekins, boos. You want them to be golden brown, but not dried out. The bread pudding should be set, but still have a little jiggle in the center.
3. Warm the Sauce: When pouring the sauce over your apple bread pudding, make sure it’s still warm so it soaks in better.
4. Fork Test the Apples: The apples should be fork-tender, not mushy. You want them soft enough to bite into, but still holding their shape.

How to store & reheat Apple Fritter Bread Pudding

After baking, let your bread pudding cool completely, then pop it in the fridge. But hold off on adding that sauce before storing boos! Keep the sauce in a separate container and warm it up just before serving. That way you’ll keep the pudding from getting soggy.

To reheat in the oven, cover the bread pudding with foil and bake at 350°F until warmed through, about 15-20 minutes. For a quicker fix, microwave individual servings for about 1-2 minutes.

How long will Apple Fritter Bread Pudding last in the fridge?

Your simple apple bread pudding will stay fresh in the fridge for about 3-4 days. After that, it’ll still be good, but that custardy goodness might start drying out a bit.

Can I freeze apple bread pudding?

Yes, you can freeze it! Wrap the bread pudding tightly in plastic wrap or store in a freezer-safe container. It’ll keep in the freezer for up to 2 months. Just don’t freeze the sauce, that’s a no-no. I tried it once, and let’s just say… It didn’t go well.

Frequently asked questions

This Apple Fritter Bread Pudding is gonna have you grabbing seconds before you even finish your first bite! And don’t even think about skipping that brown sugar cider glaze, boo. It’s the sticky sweetness that takes this whole thing over the top! So go ahead, make it, love it, and try not to eat the whole thing in one sitting… no promises!

More Bread Pudding Recipes

• Best Bread Pudding
• White Chocolate Bread Pudding
• Bananas Foster Bread Pudding
• Peach Cobbler Bread Pudding
• Sticky Toffee Gingerbread Bread Pudding

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Apple Fritter Bread Pudding

Bread pudding made with Apple Fritters? Yes, boo.. Yes! This bread pudding is simple to make with fresh apples, and hot out the oven apple fritters! I

Course Dessert

Cuisine American

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 496kcal

Author Jocelyn Delk Adams

Equipment

• saucepan
• Ramekins

Ingredients

For the Apples and Glaze

• 4 tablespoons unsalted butter
• 2 small apples ¼ inch dice (2.5 cups)
• 3 tablespoons apple cider
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt

For the Custard

• 2 large eggs
• 1 large egg yolk
• 1/3 cup light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 tablespoon Calvados
• 4 tablespoons unsalted butter melted
• 1 ¾ cups evaporated milk
• 4 large apple fritters 11 oz each/44 oz total in weight, torn into 1-inch pieces

For the Brown Sugar Cider Sauce

• ¾ cup apple cider 6 oz
• 2/3 cup brown sugar
• 2 tablespoons unsalted butter
• 1 ½ teaspoons Calvados
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

Instructions

For Apples

• In a medium 2 quart pot saucepan, melt butter, then stir in apples, cider, sugar, and salt. On medium heat, cook the apples until they have softened and the liquid thickens slightly, about 12-15 minutes. Apples should be fork tender. The glaze will be thin. Set aside.

For Custard

• Prepare six 9 or 10-ounce ramekins with butter or nonstick spray and place on a sheet pan.
• In a medium bowl, whisk together eggs, yolk, brown sugar, salt, nutmeg, cinnamon, vanilla extract, and Calvados. Then gently whisk in butter and evaporated milk.
• Fill prepared ramekins halfway with fritter pieces. Evenly pour apples and their liquid into each ramekin, then top with remaining fritter pieces.
• Pour custard mixture in each ramekin, filling up the line or ¾ of the way. Gently press on fritters with a spoon or fork to help them to soak up the custard. Let sit for 20 minutes. Preheat the oven to 350 F (you know your oven; you can wait until the mixture has sat for 10 minutes to start preheating your oven).
• Put sheet pan with ramekins in the oven and bake for 30 minutes or until pudding is browned and puffed up.

For Brown Sugar Cider Glaze

• While bread puddings are baking, in a medium saucepan add ¾ cup apple cider and brown sugar. Cook over medium low heat and reduce by ¼ cup (leaving you with a ½ cup cider), about 6 minutes.
• Remove from heat and whisk in butter, Calvados, vanilla extract, and salt. It will thicken slightly as it sits.
• Remove bread puddings from the oven, let sit for 5 minutes, pour sauce over each and enjoy immediately!

Notes

How to store & reheat Apple Fritter Bread Pudding

After baking, let your bread pudding cool completely, then pop it in the fridge. But hold off on adding that sauce before storing boos! Keep the sauce in a separate container and warm it up just before serving. That way you’ll keep the pudding from getting soggy.

To reheat in the oven, cover the bread pudding with foil and bake at 350°F until warmed through, about 15-20 minutes. For a quicker fix, microwave individual servings for about 1-2 minutes.

How long will Apple Fritter Bread Pudding last in the fridge?

Your simple apple bread pudding will stay fresh in the fridge for about 3-4 days. After that, it’ll still be good, but that custardy goodness might start drying out a bit.

Can I freeze apple bread pudding?

Yes, you can freeze it! Wrap the bread pudding tightly in plastic wrap or store in a freezer-safe container. It’ll keep in the freezer for up to 2 months. Just don’t freeze the sauce, that’s a no-no. I tried it once, and let’s just say… It didn’t go well.

Nutrition

Serving: 1 ramekin | Calories: 496kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 514mg | Potassium: 435mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 275mg | Iron: 1mg

The post Apple Fritter Bread Pudding appeared first on Grandbaby Cakes.

Listen, I know I always tell y’all that each recipe is the best, but I really think it’s true.  These peach cobbler cinnamon rolls are legit on the top tier of recipes on this site. The flavors are just insane boos.  If you ever loved a fresh peach during the summer, you gotta put in the work and make this recipe. It’s beyond worth it.

The Lowdown of The Best Peach Cinnamon Rolls

Cuisine Inspiration: Southern Comfort with a Remix

Primary Cooking Method: Baking

Dietary Info: Decadent, Sweet, but not for my boos with strict dietary restrictions

Key Flavor: Brown sugar sweetened, juicy peaches with warm spices, buttery goodness and textures galore in a gooey pillowy package

Skill Level: Intermediate (bring on the skillz boos)

Crowd Pleaser

When we shot a video for these, everyone went legit crazy.  My daughter ate two! Serve these up for a holiday breakfast or brunch and impress everybody!

Summer Vibes

Grab those peaches while they are in season and get into this cinnamon roll peach cobbler! But if you miss the window, frozen work great too!

Southern Charm

We Southerners love us some peach cobbler. That’s why these rolls are such a hit!  They give all the feels of your grandma’s cobbler but in a pillowy fluffy roll.

Ingredients You’ll Need to Make Cinnamon Roll Peach Cobbler

For the Peach Filling

• Frozen Peaches: So you can make this recipe all year round, we get down on frozen. 
• Sweetness & Spice: Granulated sugar, ground cinnamon, ground nutmeg, and kosher salt create the perfect mix of warm spices and complex flavor.
• Thickener: We use a nice cornstarch mixture with water and a bit of brightness from lemon juice to make sure the peach filling is concentrated.

For the Brown Sugar Filling

• Sweet & Spicy: Brown sugar, ground cinnamon, ground nutmeg, and kosher salt really build the flavors in our filling while creating an inviting sprinkle.
• Peach Concentrate: Just a touch brings out some intense peach flavor.
• Butter: We gotta add that richness and creamy texture.

For the Streusel

• Dry Mix: Flour, brown sugar, granulated sugar, and ground cinnamon create the flavor base.
• Butter: Using the cold butter builds that wonderful textured crumble so you get it in each bite.

For the Dough

• Yeast Starter: Active dry yeast, sugar, warm water (about 115°F) will get that yeast rising in no time.
• Dry Mix: Flour, granulated sugar, and kosher salt are all you need to get the dough flavored up.
• Wet Ingredients: Melted unsalted butter, whole milk, and eggs create the richness of our dough while adding the perfect amount of moisture.
• Peach Concentrate: Those drops amp up the peach flavor.

For the Glaze

• Powdered Sugar: We sift this up so our sweetener is nice and smooth y’all.
• Peachy Flavor: We toss in some of that reserved peach filling we made earlier too.
• Liquids: Milk, vanilla extract, and lemon juice create a pourable, perfectly ready to drizzle glaze.

How to Make Peach Cobbler Cinnamon Rolls

Step 1: Work on those Peaches

1. Cut those peaches into bite sized pieces in different sizes.
2. Next, add the peaches to a saucepan with sugar, cinnamon, nutmeg, salt and lemon juice. Let it cook for about 10 minutes.
3. Add a cornstarch slurry to thicken up more and bring to a boil.
4. Once complete, let it chill and reserve some for the top too!

Step 2: Get into the Brown Sugar Filling

1. This is about as easy as it gets. Add your brown sugar, cinnamon, nutmeg, salt and peach concentrate to a small bowl.
2. Mix it up until combined and let it chill until you need it.

Step 3: Streusel it up

1. Let’s get the dry mix going. Stir the flour, both sugars, and cinnamon together until it’s mixed super well.
2. Then use a fork or a pastry blender to break that butter up into the dry ingredients. You wanna get some pea-sized crumbs. Cover and pop in the freezer until you need it.

Step 4: Get Doughy

1. Mix up the yeast and sugar in a small bowl then stir in the warm water. Let it sit for about 10 minutes and get foamy.
2. Add dry ingredients to your stand mixer with the dough hook.
3. Get those dry ingredients all mingled together.
4. Next add in the milk, melted butter, yeast mixture, eggs and peach concentrate. Just mix on low speed.

Step 5: Give a Little Rise

1. Add in the rest of that flour and mix on medium.
2. We are now looking for a nice taut dough to begin to form.
3. Shape it into a ball and add to a glass bowl sprayed with a little nonstick spray so it won’t stick ya dig?
4. Cover and place in a nice cozy warm spot and let it rise for about an hour. We need it to double in size.

Step 6: Let’s Assemble

1. Now you wanna work fast boos. Roll out your dough to a 14×17 inch rectangle. Spread some good ole butter over the top.
2. Then spread some of your peach filling on top of the butter pressing lightly.
3. Sprinkle that brown sugar mix over the peach filling.
4. Finally to get some delish bites of extra peach flavor, layer with some peach pieces. It’s so bomb when you get a surprise bite of one!!

Step 7: Roll, Cut, and Rise Again

1. Starting from the bottom (or top if you prefer), quickly roll up that log and pinch the uncovered edge into the dough so it seals.
2. Grab some unflavored dental floss (this will give you clean lines) and cut your log into 9 even pieces. Place each piece cut side up in a prepared pan.
3. Cover and let rise again.

Step 8: Crumble, Bake and Ice It Up!

1. Get your sprinkle on. Take the streusel out and go hard in the paint y’all.
2. Bake the rolls for about 25 minutes. The amazing smell in the kitchen will let you know when they are ready to pop out all golden brown too!
3. Whisk all the glaze ingredients together until smooth. Easy peasy!
4. Then drizzle over your gorgeous peach cinnamon rolls and get into it boos!

How to Serve this Peach Cinnamon Roll Recipe

• Whipped Cream: Just a dollop of homemade whipped cream will lighten the dough up with each bite.
• Ice Cream: Yep I said it, big back season requires a scoop of vanilla ice cream over a warm roll without apology boos.
• Coffee or Hot Cocoa: Serve this in the morning for breakfast with a mug of hot coffee or French hot chocolate and get your day started right y’all.
• Weekend Brunch: Make this peach cobbler cinnamon roll recipe front and center with mimosas, a breakfast casserole, hash browns, and candied bacon.
• Peach Party: Get in your peach bag with these, some peach cobbler bread pudding, peach pie ice cream, peach cobbler cookies, and some sweet peach tea.
• Welcome the neighbor: Now you know you will make a friend for life if you bring a batch of these to the new neighbor.

Recipe Substitutions

• Yeast: No active dry boos? Grab instant yeast and use the same amount.  No need to activate in water.
• Flour: All purpose is preferred but you can definitely use bread flour and create a chewier texture for your rolls.
• Peaches: We use frozen for ease but if peaches are in season, definitely use fresh.  And drained canned will also work here too boos.
• Sugar: You can swap granulated sugar for brown sugar and vice versa.
• Spices: Allspice or even cloves are great to use here.  You can also keep it simpler by substituting with a pumpkin pie or apple pie spice blend.
• Peach Concentrate: Use peach extract instead or you can leave out all together.
• Powdered Sugar: No confectioner’s sugar lying around? Grab granulated sugar, a blender and make your own powdered sugar boos.
• Peach Filling: Running low on time? Use a textured peach preserve.

Recipe Variations and Additions

• Fruit Switch Up: Replace the peaches with diced apples or pineapple and give this seasonal twist.
• Dairy Free: Replace the butter and milk with plant-based options.
• Cream Cheese: Swap out the glaze for cream cheese frosting for a tangy creamy surprise.
• Caramel: Switch out the glaze for a caramel sauce glaze.  That’s good eatin boos.

Expert Tips and Tricks

• Activate Just Right: Make sure that water ain’t hot when you start activating that yeast.  It needs to be warm.  Too hot, you’ll kill your yeast.  Too cold, it won’t rise like it needs to.
• Exercise Your Patience: Don’t rush the rise process.  Follow the time allotments so you get the most fluffy peach cobbler cinnamon rolls imaginable.
• Chill Out: To get that dough just right, I like to add a chill time of the dough before rolling.  It’s also easier to work with too boos.
• Spread Evenly: Spread the ingredients in an even layer so the rolls bake up evenly and beautiful too.
• Tight Rollin: Make sure that dough is nice and snug as you roll so all the ingredients don’t come spilling out.

How to Store

• Room Temp: These can stay out at room temp for 1 day.  Just wrap with some plastic wrap so they stay nice and moist.  After 1 day, pop in the fridge.
• Fridge: Keep covered really well.  They can stay in the fridge for up to 4 days.
• Freezer: Wrap the peach cinnamon rolls individually in plastic wrap then toss them in a freezer bag.  You can keep them there for about 3 months.  Just thaw in the fridge overnight before warming the next day.
• Reheating: These can be heated super fast in the microwave for about 20-30 seconds or in a preheated oven at 350 for about 10 minutes until warmed through.

Frequently Asked Questions

Best Cinnamon Rolls

• Strawberry Shortcake Cinnamon Rolls
• Sweet Potato Cinnamon Rolls
• Orange Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Cinnamon Roll Biscuits
• Homemade Cinnamon Rolls

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Peach Cobbler Cinnamon Rolls

Enjoy the taste of peach cobbler in a fluffy cinnamon roll! Pillowy dough is filled with warm spices, brown sugar and a sweet peach filling then topped with a perfect buttery streusel and flavorful icing!

Course Dessert

Cuisine American, south, Southern

Prep Time 2 hours hours 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 9 servings

Calories 756kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer

Ingredients

Peach Filling

• 6 cups frozen peaches thawed, divided
• 3/4 cup granulated sugar
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp kosher salt
• 1 tbsp fresh lemon juice
• 2 tsp cornstarch
• 1 tbsp water

For the Brown Sugar Filling

• 3/4 cup light brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp kosher salt
• 5 drops peach concentrate we used LorAnn Oils
• 6 tbsp salted butter softened

For the Streusel

• 1/4 cup all purpose flour
• 2 tbsp light brown sugar
• 2 tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 2 tbsp unsalted butter cold, cut into small cubes

For the Dough

• 1/4 oz active dry yeast 2 1/4 tsp total
• 1 tsp granulated sugar
• 1/4 cup warm water about 115F)
• 4 cups all purpose flour plus more for rolling
• 1/2 cup granulated sugar
• 3/4 tsp kosher salt
• 6 tbsp unsalted butter melted
• 1 cup whole milk room temperature
• 1 large egg plus 1 egg yolk room temperature
• 6 drops peach concentrate we used LorAnn Oils

For the Glaze

• 2 cups powdered sugar sifted
• 2 tbsp reserved peach filling
• 3 tbsp milk
• 1 tsp vanilla extract
• 1/2 tsp fresh lemon juice

Instructions

For the Peach Filling

• Take 5 cups of thawed peaches and cut into small ¼ inch size pieces. Cut remaining 1 cup and cut into larger ½ inch pieces. Set these aside.
• Place 5 cups of smaller peaches in a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
• In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool. Once cooled, chill in the refrigerator until ready for use. Reserve 2 tablespoons for glaze and ½ cup for topping.

For the Brown Sugar Filling

• In a small bowl, stir together brown sugar, cinnamon, nutmeg, salt, and peach concentrate. Set aside and have softened butter and offset spatula ready for use.

For the Streusel

• In a medium bowl, stir together flour, both sugars, and cinnamon until evenly mixed. Add butter pieces and using either a pastry blender or a fork, cut the butter into the dry ingredients until you have pea-sized pieces of streusel. Keep this covered and in the freezer until ready for use.

For the Dough

• In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
• Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
• Add in milk, melted butter, yeast mixture, eggs, and peach concentrate, and mix on low until ingredients start to come together, about 1 minute.
• Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
• Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

Assembly

• Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.
• Once your dough has doubled in size, chill in refrigerator for 30 minutes.
• At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
• Using your offset spatula, spread 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
• Next, spread your chilled peach filling on top of the butter, again leaving the bottom 1 inch uncovered.
• Next, sprinkle the brown sugar filling on top of the peach filling, then press lightly. Then sprinkle the remaining larger peach pieces on top.
• Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
• Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
• Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.

Baking and Glazing

• Sprinkle the streusel on top of the risen rolls. Bake until golden brown and the smell fills the house, 25-30 minutes.
• Remove from the oven and let cool for 20 minutes.
• Top rolls with remaining ½ cup of peach filling. To make the glaze, whisk all ingredients in a medium bowl. Drizzle over garnished rolls and enjoy! Best served warm.

Notes

**To make ahead of time, you can create the individual components and store them accordingly. For the dough, follow steps #1-5. However, after you’ve made your dough and placed it in the covered bowl, place it in the refrigerator overnight and the next day, resume Assembly, but skip step #2.

How to Store

• Room Temp: These can stay out at room temp for 1 day.  Just wrap with some plastic wrap so they stay nice and moist.  Any more time and then need to be popped in the fridge.
• Fridge: Keep covered really well.  They will stay in the fridge for up to 4 days.
• Freezer: Wrap the rolls individually in plastic wrap then toss them in a freezer bag.  You can keep them there for about 3 months.  Just thaw in the fridge overnight before warming tomorrow.
• Reheating: These can be heated super fast in the microwave for about 20-30 seconds or in a preheated oven at 350 for about 10 minutes until warmed through.

Nutrition

Calories: 756kcal | Carbohydrates: 137g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 397mg | Potassium: 297mg | Fiber: 4g | Sugar: 88g | Vitamin A: 974IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

The post Peach Cobbler Cinnamon Rolls appeared first on Grandbaby Cakes.

Can we talk about the joy of ripe summer strawberries? They bring a pop of color and a splash of sweetness that elevate these cinnamon rolls from ‘yum’ to ‘can’t-stop-won’t-stop-eating.’

Using puff pastry as our secret weapon, these strawberry cinnamon rolls are not just quick but truly delicious, bringing that homemade touch to your breakfast table with minimal effort. Because let’s face it, we all need that extra time to savor every bite and make moments that are as sweet as the rolls themselves.

The Lowdown of this Strawberry Cinnamon Roll Recipe

Cuisine Inspiration: American with an Simplified Twist
Primary Cooking Method: Baking
Dietary Info: Indulgent (Not for my Gluten-free and Vegan homies!)
Key Flavor: Sweet and Fruity with Cinnamon Vibes
Skill Level: Beginner (No Sweat Fam!)

• Puff Pastry Cinnamon Rolls: Using frozen puff pastry makes baking fresh cinnamon rolls a breeze!
• Elevate Your Brunch: This is the move when you need to save time when entertaining the peeps for brunch.
• Serve Anytime: You can serve these whenever you want. It’s your world boos. Do you! They make a tasty treat or dessert to enjoy when the craving strikes.
• Unique Flavor: The addition of strawberry jam and fresh berries takes your traditional cinnamon roll to the next level.

Ingredients to Make Strawberry Cinnamon Rolls

• Frozen Puff Pastry: This is the game-changer that makes these cinnamon rolls quick and flaky yet so easy to make. No need to wait for the dough to rise! Ain’t nobody got time for that!
• Melted Butter: A brush of melted butter not only adds richness but helps the strawberry jam and other fillings stick to the pastry.
• Strawberry Jam: This gives an intense strawberry flavor and gooeyness that is pure perfection when baked.
• Strawberries: Thinly sliced, they add a fresh and juicy burst of natural sweetness to each bite.
• Ground Cinnamon: The aromatic touch that transforms these from strawberry rolls to strawberry cinnamon rolls.
• Confectioner’s Sugar: The base for our icing, offering a smooth texture and sweetness.
• Butter for Icing: Gives the icing its creamy, rich texture.
• Milk: This is gonna help thin out the icing to the perfect drizzling consistency.
• Strawberry Jam for Icing: A teaspoon of jam in the icing doubles down on our strawberry flavor, tying everything together.

How To Make Strawberry Cinnamon Rolls With Puff Pastry

Before you begin to make your cinnamon rolls with strawberries, start by thawing your frozen puff pastry and preheating your oven. Lightly flour your work surface to prevent the pastry from sticking.

Assemble the Rolls

1. Roll out the puff pastry into a flat sheet.
2. Brush the surface with melted butter. Be sure to leave a small border around the edges.
3. Smear the strawberry jam evenly over the buttered area. Top with a layer of thinly sliced strawberries on top. Sprinkle a touch of ground cinnamon over the strawberries for that extra depth of flavor.
4. Roll up the pastry, making sure it’s tight but not overly so. Use a bit of melted butter to seal the open edge of the roll.

Slice and Bake

1. Slice the roll into individual pieces and place them in a parchment paper-lined baking dish.
2. Pop the rolls into the preheated oven.

Make the Icing and Drizzle the Cinnamon Rolls

1. Combine the confectioner’s sugar, melted butter, milk, and a smidgen of strawberry jam in a bowl.
2. Whisk together until smooth. Add more liquid if it’s too thick. You want the consistency to be thin enough to drizzle.

3. Drizzle the icing over the fresh-out-of-the-oven rolls.

Tips for Making the Best Strawberry Cinnamon Rolls

• Use High-Quality Jam. The strawberry jam gotta be right for this recipe. Grab a high-quality jam with real strawberry chunks for the best flavor and texture.
• Don’t Overcrowd the Baking Dish. Space out your cinnamon rolls in the baking dish to allow for expansion. Overcrowding could make them bake unevenly.
• Keep an Eye on the Oven. These rolls can go from perfectly golden to burnt super fast y’all. Keep a close eye, especially during the last few minutes of baking.
• Adjust Icing Consistency. The icing should be pourable but not too runny. Adjust the milk quantity to get your desired consistency. If you find it’s too thin you can add more powdered sugar boos.
• Serve Fresh. These rolls are best served fresh out of the oven while the pastry is still flaky and the icing is gooey. Don’t delay and miss the boat.

Popular Substitutions & Additions

• Swap the Jam and Fruit. You can use just about any flavor of jam and fresh fruit to switch up the flavors. For other berries such as blackberries or blueberries, you may need to chop them up a bit to make the cinnamon rolls easy to roll up.
• Use a Different Frosting: Craving the flavors of strawberry cheesecake cinnamon rolls? Swap the icing for my cream cheese frosting instead. That’s good eatin!
• Add Chocolate Chips: Sprinkle a handful of chocolate chips on top of the berries before rolling.
• Nuts: Add some nuts over the top of the fresh strawberries and then sprinkle more on top of the icing immediately after drizzling.

What to Serve with Strawberry Cinnamon Rolls

These flaky, fruity cinnamon rolls go legit the move for easy brunch and breakfast vibes.

• Eggs: Some favorite egg recipes you might enjoy are this chicken potato frittata and everyone’s favorite sausage breakfast casserole.
• Sides: Don’t forget your favorite brunch and breakfast sides like some sweet potato grits, homemade hash browns, and candied bacon.
• Serving a Crowd: This hearty biscuit and gravy casserole or a breakfast board are other options for serving your guests a slammin brunch.
• Sweet Stuff: Brown sugar pancakes, blueberry waffles, and apple crisp French toast are popular sweet options everyone will get down on.

How to Store & Reheat Strawberry Cinnamon Rolls

For optimal freshness, store your easy strawberry cinnamon rolls made with puff pastry in an airtight container at room temp.

Reheat them gently before serving to revive their texture and warmth. I personally like to place them in a baking dish, cover them with some foil, and reheat them in the oven at 350° F. The microwave is also a good option for reheating one at a time.

How long will strawberry cinnamon rolls last?

They will remain delish for up to 2 days when stored at room temp. If you need to keep them for a longer period, refrigerate them in the container for up to 5 days.

Can I freeze strawberry cinnamon rolls?

Yep for sure, you can but I recommend freezing them before you ice them boos. Place the baked cinnamon rolls in an airtight container when fully cooled and store in the freezer for up to two months. Thaw them out in the fridge overnight and then heat them in the oven as directed above. Mix up the frosting and drizzle them with it after it’s heated up. Enjoy each ooey gooey bite!

Frequently Asked Questions

When you wanna chill out on lazy weekends, you will love making these lazy cinnamon rolls! Now you can easily whip up a batch using a handful of simple ingredients — including puff pastry — which means you don’t need to mess with a homemade dough.

More Cinnamon Roll Recipes

• Cinnamon Roll Monkey Bread
• Classic Cinnamon Rolls
• Sweet Potato Cinnamon Rolls
• Strawberry Shortcake Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Orange Cinnamon Rolls

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Easy Strawberry Cinnamon Rolls

The easiest Strawberry Cinnamon Rolls ever! Made with Puff Pastry, they go together in less than an hour and cook up with fruity and cinnamon-y flavor that's sure to be a crowd pleaser.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 cinnamon rolls

Calories 385kcal

Author Jocelyn Delk Adams

Ingredients

• 1 package frozen puff pastry thawed
• 2 tablespoons melted butter
• 1 cup strawberry jam
• 2-3 cups strawberries sliced thinly
• 1 teaspoon ground cinnamon
• ¾ cup confectioner’s sugar
• 3 tablespoons butter melted
• 1 ½ tablespoons milk add more if you need to thin out the mixture
• 1 teaspoon strawberry jam

US Customary – Metric

Instructions

• Preheat oven to 400 degrees.
• Lightly flour your surface and roll out crescent roll (or 1 sheet thawed puff pastry) until about 1/4 inch thick (leave the other sheet in the refrigerator).
• Brush puff pastry with melted butter, leaving 1 inch of space around the edges.
• Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
• Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
• Using a sharp knife, slice the roll into six pieces.
• Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
• Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).
• While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner’s sugar, butter, milk and jam) until nice and smooth and pourable. If needed, add a teaspoon more of milk until it is pourable.
• Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy. Happy Baking!

Notes

• Use High-Quality Jam. The strawberry jam is a star player in this recipe. Opt for a high-quality jam with real strawberry chunks for the best flavor and texture.
• Don’t Overcrowd the Baking Dish. Space out your cinnamon rolls adequately in the baking dish to allow for expansion. Overcrowding could result in uneven baking.
• Keep an Eye on the Oven. These rolls can go from perfectly golden to burnt pretty quickly. Keep a close eye, especially during the last few minutes of baking.
• Adjust Icing Consistency. The icing should be pourable but not too runny. Adjust the milk quantity to get your desired consistency. If you find it’s too thin you can add more powdered sugar.
• Serve Fresh. These rolls are best served fresh out of the oven while the pastry is still flaky and the icing is gooey.

Nutrition

Calories: 385kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 153mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 16.6mg | Calcium: 18mg | Iron: 1.3mg

The post Easy Strawberry Cinnamon Rolls appeared first on Grandbaby Cakes.

Y’all know I can go on and on about bread pudding, and I’m not one bit shy to admit that this white chocolate bread pudding could just be my regular indulgence! I remixed the classic bread pudding adding my twist per usual. Down here in the South, we whip it up for any occasion and get down on it whenever we want—brunch, lunch, dinner, or that sly midnight snack. And why not? It’s just too scrumptious to pass up! Now, I hold a special place in my heart for the classic bread pudding, but let me tell you, this White Chocolate Bread Pudding has made its way to the top of my favorites list. And y’all know that list is hard to crack!

The Heart & Soul Of White Chocolate Bread Pudding

Cuisine Inspiration: Southern American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and custardy with creamy white chocolate
Skill Level: Beginner

Sweet Spots

• Addicting And Flavorful: The blend of custardy bread with the sweetness of white chocolate plus the hint of vanilla. ADDICTIVE y’all!
• Waste Not, Want Not: Bread pudding is the perfect way to use up leftover stale bread. We don’t believe in wasting food around these parts!
• Beginner-Friendly: If you’re new to baking, this white chocolate bread pudding is great for getting started. It looks and tastes like you’ve slaved away for hours, but in reality, it’s simple to make and forgiving for first-timers.
• Bake And Take Dessert: This easy bread pudding with white chocolate sauce is a busy baker’s BFF! You can easily prep it in advance, let it soak, and then pop it in the oven when you’re ready. Plus, leftovers (if you have any!) reheat amazingly!

Ingredients To Make White Chocolate Bread Pudding

For the Bread Pudding

• Cubed Stale Bread: Now, y’all, this is where it all begins. A good quality, crusty bread like French, brioche, or challah will do wonders. Aim for that 1-2 day-old bread to avoid any sogginess.
• Milk & Heavy Cream: I use a mix of both to make the custard super rich. If you’re looking to lighten it up, half-and-half can stand in for the cream, but for the full experience, stick with the original.
• White Chocolate: Regular white chocolate tastes more like cocoa butter than anything else, so pick a good quality one for melting purposes! That’s how you’ll get a nice white chocolate flavor.
• Granulated Sugar: Just the right amount to sweeten the mixture without overshadowing the white chocolate’s charm.
• Kosher Salt: A pinch helps to balance the sweetness.
• Vanilla Extract: For that warm aroma and flavor.
• Whole Eggs & Yolks: These guys are what bind our pudding together, giving it that lovely, custardy texture. In a pinch, 1/2 cup of egg substitute can be used for each whole egg, but the real deal is best for texture and flavor.

For the White Chocolate Sauce:

• Heavy Cream & Milk: To create a velvety sauce that’ll have you licking the spoon.
• White Chocolate: Because you can never have too much of a good thing, right?

How To Make White Chocolate Bread Pudding

Step 1: Prep The Bread

1. Prep a baking dish with nonstick baking spray. Place cubed bread in the pan, and set aside.

Step 2: Make The White Chocolate and Vanilla Mixture

1. Combine milk and heavy cream in a medium saucepan. Heat over medium heat until hot, but not boiling.
2. Pour milk and heavy cream over white chocolate.
3. Mix until melted and creamy.
4. Add sugar, salt, and vanilla. Cool until room temperature.
5. Pour the cooled mixture over eggs and yolks.
6. Mix until well combined.

Step 3: Pour Mixture Over Bread And Bake

1. Pour the white chocolate and vanilla mixture over the bread, covering most of it. Press on the bread lightly, and let it sit to allow it to soak up the mixture.
2. Cover the baking dish with foil.
3. Bake until the center is just set.
4. Remove the foil and continue baking until the top is lightly browned.

Step 4: Make The White Chocolate Sauce And Pour Over Bread

1. Heat cream and milk in a medium saucepan until hot.
2. Pour over white chocolate.
3. Mix the sauce until melted and smooth.
4. Pour sauce over bread pudding and serve with fresh berries.

Tips For Making The Best White Chocolate Bread Pudding

1. Don’t Rush the Soaking: Patience is key when it comes to soaking that bread. Give it a good 30 minutes to really soak everything up. Rushing this step might leave you with dry spots, and no one wants a dry pudding boo.
2. Toast the Bread: If your bread is still on the fresh side, spread those cubes on a sheet pan and toast in the oven at 350F for about 10 minutes. You’re aiming for lightly toasted, not too brown. This helps give the texture of day-old bread so it won’t be soggy.
3. Avoid Boiling the Cream and Milk: To make the best white chocolate sauce for your bread pudding, remember – we’re warmin’, not boilin’. Keep a close eye and a gentle flame. Boiling can cause the mixture to separate, and that’s a no-go for the pudding.
4. Evenly Distribute the Mixture: After pouring the mixture over your bread, take a moment to gently press down with a spoon or spatula. This ensures every cube gets its a soaking, and you don’t end up with any dry, sad pieces.

Popular Substitutions & Additions

• Spice It Up: A hint of cinnamon or nutmeg can add a warm, spicy note to your bread pudding, making the flavors even better. Just sprinkle a little into your cream mixture before pouring it over the bread.
• Top With Berries: Before baking, scatter a handful of your fave berries (like blueberries or raspberries) over the top of your white chocolate bread pudding. They’ll bake up nice and juicy. It adds a nice tart contrast to the creamy pudding.
• Add Nuts: Love a bit of crunch? Toss in some toasted pecans or walnuts for a texture switch up with nutty flavor. Sprinkle them over the bread before you pour the cream mixture on top.
• Swap the Chocolate: If white chocolate isn’t ya cup of tea, feel free to switch it up with milk or dark chocolate. It’ll give your bread pudding a whole new depth and flavor.

What To Serve With This White Chocolate Bread Pudding Recipe

• Fresh Fruit or Berry Compote: Nothing complements the rich, creamy texture of this white chocolate bread pudding recipe quite like the tartness and freshness of fruit. Serve it with a side of fresh berries or strawberry sauce, a tangy cranberry sauce, or even a dollop of apple butter for a flavor contrast.
• Whipped Cream or Ice Cream: If you’re looking to indulge, a scoop of vanilla or strawberry ice cream, or a generous swirl of whipped cream on top of your warm bread pudding is the way to go. It is sooo good y’all!
• Warm Beverages: Pair your pudding with a warm beverage to keep it cozy boos! A cup of coffee or a rich French hot chocolate complements the sweetness and makes the whole experience so comforting.

How To Store & Reheat White Chocolate Bread Pudding

Wrap your white chocolate bread pudding tightly with plastic wrap, or keep it in an airtight container to maintain its freshness. Remember, it’s best to pop it in the fridge before adding the sauce! Store the sauce separately in the fridge and give it a quick warm-up before drizzling over your serving.

To reheat, just pop it in the microwave for a few minutes until it’s warm. If you’ve got a bit more time, you can also reheat it in the oven at 350F for about 10 minutes or until it’s nicely warmed through.

How Long Will White Chocolate Bread Pudding Last In The Fridge?

This bread pudding will stay good to go in the fridge for about 3 to 4 days.

Can I Freeze This Easy Bread Pudding With White Chocolate Sauce?

Yep, you can definitely freeze it! Wrap it up tight or stash it in a freezer-safe container. It’ll stay fresh for up to 2 months. When you wanna get down on some again, thaw it in the fridge overnight, then reheat it gently to bring back that just-baked warmth.

Frequently Asked Questions

This White Chocolate Bread Puddin’ is definitely a hit for my white chocolate lovers. You don’t have to be a seasoned baker to nail this recipe, either. It’s straightforward, fun, and a perfect way to dip your toes into baking.

More Bread Pudding Recipes

• Best Bread Pudding
• Apple Fritter Bread Pudding
• Peach Cobbler Bread Pudding
• Bananas Foster Bread Pudding
• Sticky Toffee Gingerbread Bread Pudding

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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White Chocolate Bread Pudding

Dip your fork into this White Chocolate Bread Pudding and just try not to eat it all! Drizzled with a white chocolate sauce this recipe is bomb y'all!

Course Dessert

Cuisine American

Prep Time 50 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 16 servings

Calories 313kcal

Author Jocelyn Delk Adams

Equipment

• Baking Dish Set
• 3 Quart Sized Saucepan

Ingredients

For the Bread Pudding

• 1 16 ounces loaf stale crusty bread (French, brioche, challah) cut into 1-inch cubes
• 2 ½ cups milk
• 2 cups heavy cream
• 8 ounces white chocolate finely chopped
• ½ cup granulated sugar
• ½ teaspoon kosher salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 6 yolks

For the White Chocolate Sauce

• ½ cup heavy cream
• ¼ cup milk
• 3 ounces white chocolate finely chopped

Instructions

For the Bread Pudding

• Preheat oven to 350F. Place rack in middle position. Prep 9×13 baking dish with nonstick baking spray. Place cubed bread in prepared pan. Set aside.
• In a medium saucepan, combine milk and heavy cream. Heat over medium heat until hot, but not boiling. Pour over white chocolate and mix until melted and creamy. Add sugar, salt, and vanilla. Cool until room temperature, about 15 minutes.
• Pour cooled mixture over eggs and yolks and mix until well-combined.
• Pour mixture over bread, covering most of the bread. Press on bread lightly to settle and soak. Let sit 30 minutes to allow bread to soak up mixture.
• Cover with foil and bake until center is just set, about 40 minutes. Remove foil and continue baking for an additional 10-15 minutes, until top is lightly browned.

For the Sauce

• For sauce, heat cream and milk until hot. Pour over white chocolate and mix until melted and smooth.
• Pour sauce over bread pudding and serve with fresh berries.

Notes

• Don’t Rush the Soaking: Patience is key when it comes to soaking that bread. Give it a good 30 minutes to really soak up all that creamy goodness. Rushing this step might leave you with dry spots, and we sure don’t want that!
• Toast the Bread: If your bread is still on the fresh side, spread those cubes on a sheet pan and give ’em a quick toast in the oven at 350F for about 10 minutes. You’re aiming for lightly toasted, not too brown. This helps mimic that day-old texture that soaks up the goodness like a sponge.
• Avoid Boiling the Cream and Milk: To make the best white chocolate sauce for your bread pudding, remember – we’re warmin’, not boilin’. Keep a close eye and a gentle flame. Boiling can cause the mixture to separate, and that’s a no-go for the pudding.
• Evenly Distribute the Mixture: After pouring the mixture over your bread, take a moment to gently press down with a spoon or spatula. This ensures every cube gets its fair share of the creamy love, and you don’t end up with any dry, sad pieces.

Nutrition

Calories: 313kcal | Carbohydrates: 21g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 145mg | Sodium: 128mg | Potassium: 170mg | Fiber: 0.04g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 0.3mg | Calcium: 127mg | Iron: 0.4mg

The post White Chocolate Bread Pudding appeared first on Grandbaby Cakes.

And let’s not skip over the assembly, boos, because that’s where the magic happens when making banana pudding tiramisu. You start with ladyfingers, add slices of fresh banana, and then layer on that luxurious pudding and cream cheese mixture. Repeat the layers, top it all off with more whipped cream, and then sprinkle crumbled vanilla wafers for that crunch we all crave. This Banana Pudding Tiramisu isn’t just a dessert; it’s a downright showstopper, perfect for when you need to impress at potlucks, family gatherings, or just when you’re looking to treat yourself to something special.

The Heart & Soul Of This Banana Tiramisu

Cuisine Inspiration: Southern + Italian Fusion
Primary Cooking Method: Stove and Mixing
Dietary Info: Decadent Vegetarian
Key Flavor: Sweet, creamy, and lots of banana flavor!
AZSkill Level: Beginner-Intermediate

Sweet Spots

• Perfect Dessert Mashup: This amazing dessert combines the popular Southern dessert, Banana Pudding with the Italian classic, Tiramisu for a dish that’s like no other.
• No-Bake Dessert: One step of this recipe requires cooking on the stove but there’s no need for an oven, and most of it is made without much cooking.
• Banana Lovers Unite: You’re going to love the layers of freshly sliced bananas combined with the banana-flavored creamy tiramisu filling.
• Great Summer Dessert But Enjoyable Year Round: This creamy chilled dessert works great on hot summer days for a dessert that’s cooling but suitable for serving whenever your craving for it strikes.
• Ideal to Make Ahead: This dessert benefits from being made ahead of time. It simply tastes better when it has time to sit. This makes it ideal to serve for parties or a crowd since you can assemble it ahead of time allowing you to relax with your guests or work on parts of the menu.

Ingredients for Banana Pudding Tiramisu

• Heavy whipping cream: It’s essential that it’s cold before mixing. The high fat content in heavy whipping cream makes it the gold standard for homemade whipped cream so try to avoid making substitutes as you won’t get the same results.
• Confectioner’s sugar: Works best for sweetening the whipped cream as it easily dissolves into the cream for a silky finish.
• Cream cheese: Adds that classic tang of cheese to the tiramisu. While mascarpone is typically used to make tiramisu I find cream cheese is more budget-friendly and adds a tanginess that works perfectly with the bananas. Be sure to let it warm up to room temperature so it mixes up more easily.
• Milk: Cold whole milk along with sweetened condensed milk helps create a slightly looser texture making it spreadable and also adding some sweetness to the filling.
• Pudding Mix: Instant banana pudding mix along with instant vanilla pudding mix flavor, sweeten, and thicken the tiramisu filling. Make sure it’s instant pudding!
• Vanilla extract: Adds warmth and brings all the flavors together in this ladyfingers dessert.
• Unsalted butter: Gives the rich flavor to the rum sauce we’re using to soak the ladyfingers.
• Rum: Gives the buttery sauce a delicious flavor. If you want to keep it alcohol-free you can also use coffee.
• Light brown sugar: Adds more depth of flavor to the sugary buttery rum sauce than white sugar.
• Ground cinnamon
• Bananas: Sliced bananas are layered on top of the lady fingers creating this incredible mashup of Southern and Italian dishes!
• Ladyfingers: These hard cookies are used in most classic tiramisu recipes. Their texture holds up well the liquid poured on top which softens them without making them soggy.
• Vanilla wafers: These cookies are traditional for any Southern banana pudding recipe!

How to Make Banana Pudding Tiramisu

Step 1: Make the Rum Sauce

1. Adding the Ingredients. Add the butter, rum, brown sugar, vanilla extract, and cinnamon to a small saucepan.
2. Cooking the Sauce. Mix with a whisk or spoon and bring it to a slight boil.
3. Cooling It. Remove the sauce from the heat and allow it to cool for 20 minutes.

Step 2: Making the Whipped Cream

1. Adding the Cream. Add the heavy cream to the mixing bowl of your stand mixer.
2. Beating the Cream. Beat the heavy cream on high speed until soft peaks develop.  Add in the confectioners’ sugar.
3. Making Stiff Peaks. Continue to beat the sugar and cream mixture until stiff peaks develop. 
4. Storing the Whipped Cream. Remove the whipped cream from the bowl and place in a separate bowl. Cover it and store it in the refrigerator.  

Step 3: Making the Filling

1. Beating the Cream Cheese. Add the cream cheese to the bowl and beat on high until it’s nice and fluffy.
2. Adding the Ingredients. Add the sweetened condensed milk, regular milk, banana pudding mix, vanilla pudding mix, and vanilla extract to the mixing bowl.
3. Beating the Filling. Beat until well incorporated. Stop in between mixing ingredients to use a spatula to mix in the food on the sides of the bowl.

PRO TIP: The pudding at this point should not be too thick. It should be “spreadable”. If it seems too thick add in more cold milk, starting at a quarter cup at a time.

4. Adding the Whipped Cream. Remove the whipped cream from the refrigerator and slowly fold half of the whipped cream into the banana pudding.

Step 4: Assemble the Tiramisu

1. Layering the Ladyfingers: Arrange a full row of ladyfingers on the bottom of a 9×13 baking pan.
2. Adding the Rum Sauce. Pour a quarter of the warm rum sauce over the ladyfingers to soak them.
3. Layering the Bananas. Add the slices of 2 bananas over the ladyfingers.
4. More Rum Sauce. Pour another quarter of the warm rum sauce over the bananas.
5. Adding the Creamy Filling. Spread half of the banana pudding cheese mixture over the top of the bananas and smooth it out.
6. Repeat the Layers. Create another layer by repeating all the steps starting with adding another row of ladyfingers, pouring the rum sauce on the ladyfingers, adding the sliced bananas, pouring the. remaining rum sauce and finally adding the rest of the banana pudding mixture on top.

Step 5: Adding the Final Layers

1. The Whipped Cream. Spread the remaining half of whipped cream over the top of the tiramisu.
2. Crushed Vanilla Wafers. Sprinkle the crumbled wafers over the whipped cream. Place the baking pan in the refrigerator for at least 3-4 hours before serving.

Tips for Making the Best Banana Pudding Tiramisu

• Use Ingredients at Proper Temperature: Ensure your cream cheese is at room temperature for a smoother, lump-free mixture while the heavy cream needs to be cold so that it whips up into stiff peaks more easily.
• Ripe Bananas: Use ripe bananas for more flavor and sweetness but avoid using bananas that are overly brown or soft. The perfect banana will have a sprinkling of black dots on the peel.
• Gentle Folding: When incorporating the whipped cream, fold it in gently to keep the mixture light and airy.
• Be Patient: Allow enough chilling time for your banana tiramisu. This gives it time to set and the flavors to meld together.
• Filling Consistency: You want the banana pudding filling to be creamy and spreadable. If it’s too thick you can add a bit of regular milk to thin it out. Mix it in slowly until you get to the right consistency.

Popular Substitutions & Additions

• Vanilla Pudding Only: If you prefer you can skip the banana pudding and use two boxes of vanilla pudding instead.
• Add Some Nuts: Chopped pecans or walnuts make a crunchy addition to this dessert. You can sprinkle them over the top with the vanilla wafers.
• Caramel Sauce: Add a layer of caramel sauce on top of the pudding layer for a banana caramel tiramisu.
• Alcohol-Free: Use the coffee instead of the rum for a more classic tiramisu flavor or if you still want the rum flavor you can use 2-4 teaspoons of rum extract.
• Add Chocolate Chips: Sprinkle chocolate chips over the bananas and then add more on top.

What to Serve with Banana Tiramisu

• Drizzle with Sauce: For an extra decadent touch add a spoonful of Caramel Sauce, strawberry sauce, or chocolate sauce over the top.
• More Banana Flavor: Serve with caramelized bananas like in this Bananas Foster Recipe.
• Italian Dinner: It makes the perfect end to a family dinner party after other favorites like Classic Lasagna or Stuffed Shells with Meat.
• Southern-Style Dinner: Enjoy after Southern favorites such as Southern Baked Chicken, Chicken and Dumplings, and Southern Baked Beans.

How to Store Banana Pudding Tiramisu

Store leftover tiramisu in an airtight container and store it in the refrigerator. It’s likely the bananas will brown slightly over time, but this won’t affect the delicious taste! You can spray your banana slices with a bit citrus juice if you want to slow down the browning process.

How long will banana tiramisu last in the fridge?

This delightful dessert is best enjoyed within 2-3 days, ensuring the flavors remain fresh and the texture stays perfect.

Can I freeze banana pudding tiramisu?

While I totally understand you want to hang onto each delightful bite of this dessert, it doesn’t hold up well to freezing.

Frequently Asked Questions

If your people love tiramisu and banana pudding then this Banana Pudding Tiramisu is sure to be a hit whenever you serve it up! I promise! It’s simply that good. It’s got the best parts of each dessert and simply bursting with banana flavor.

Favorite Banana Pudding Recipes

• Banana Pudding Cake
• Banana Pudding Cheesecake Bars
• Banana Pudding Ice Cream
• Banana Pudding Pound Cake
• Homemade Banana Pudding
• Banana Pudding Pie

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Banana Pudding Tiramisu

This Banana Pudding Tiramisu is the perfect Southern spin on a classic Italian dessert for something truly unique and special.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12 servings

Calories 773kcal

Author Jocelyn Delk Adams

Ingredients

For the Filling

• 1 cup heavy whipping cream cold
• 1 tablespoon confectioners' sugar
• 16 ounces cream cheese room temperature (2 bricks)
• 2 cups milk cold, plus 2-4 ounces as needed
• 14 ounces sweetened condensed milk 1 can
• 5 ounces instant banana pudding 1 large box
• 5 ounces vanilla instant pudding 1 large box
• 1 tablespoon pure vanilla extract

For the Rum Sauce

• ½ cup unsalted butter
• ½ cup rum or coffee
• ½ cup light brown sugar packed
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

For the Assembly

• 5 large bananas in ½ inch slices
• 17.5 ounce ladyfingers 1 package
• 12 vanilla wafers crumbled

Instructions

For the Rum Sauce

• In a medium sized pan, add butter, rum, brown sugar, vanilla extract, and cinnamon. Mix with a whisk or spoon. Bring to a slight boil then turn off the heat.
• Remove from heat and allow to cool for 20 minutes.

For the Filling

• In the bowl of a mixer, beat heavy cream on high speed until soft peaks develop. Add in confectioners sugar and continue to beat until stiff peaks develop. Remove whipped cream from the bowl and place in a separate bowl. Then put the mixture in the refrigerator.
• Clean bowl then add cream cheese and beat on high until nice and fluffy.
• Slowly add in sweetened condensed milk, milk, banana pudding mix, vanilla pudding mix, and vanilla extract. Beat until well incorporated. Stop in between mixing ingredients to use a spatula to mix in the food on the sides of the bowl. The pudding at this point should not be too thick. It should be “spreadable”. If it seems too thick add in more cold milk, starting at 2 ounces (¼ cup).
• Remove whipped cream from the refrigerator and slowly fold half of whipped cream into the banana pudding.

To Assemble the Tiramisu

• Arrange a full row of ladyfingers on the bottom of a 9×13 sized baking pan. Pour 1/4 of warm rum sauce over ladyfingers to soak them.
• Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas.
• Take half of the banana pudding cheese mixture and smooth over the top of the sliced bananas. Again, the banana pudding mixture should be “spreadable” and not too thick. See notes above for thinning the mixture if needed.
• Next create another layer by repeating all steps starting with adding another row of ladyfingers, pouring rum sauce on ladyfingers, adding sliced bananas, pouring remaining rum sauce and finally add the rest of the banana pudding mixture.
• Lastly, take the remaining half of whipped cream and spread it over the top of the tiramisu.
• Finish the top of the tiramisu with crumbled wafers over whipped cream.
• Place the baking pan in the refrigerator for at least 3-4 hours before serving.

Video

Notes

• • It’s likely the bananas will brown slightly over time, but this won’t affect the delicious taste! You can spray your banana slices with a bit citrus juice if you want to slow down the browning process.
  • Use Ingredients at Proper Temperature: Ensure your cream cheese is at room temperature for a smoother, lump-free mixture while the heavy cream needs to be cold so that it whips up into stiff peaks more easily.

• • Ripe Bananas: Use ripe bananas for more flavor and sweetness but avoid using bananas that are overly brown or soft. The perfect banana will have a sprinkling of black dots on the peel.

• • Gentle Folding: When incorporating the whipped cream, fold it in gently to keep the mixture light and airy.

• • Be Patient: Allow enough chilling time for your banana tiramisu. This gives it time to set and the flavors to meld together.

• • Filling Consistency: You want to the banana pudding filling to be creamy and spreadable. If it’s too thick you can add a bit of regular milk to thin it out. Mix it in slowly until you get to the right consistency.

Nutrition

Calories: 773kcal | Carbohydrates: 95g | Protein: 12g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 523mg | Potassium: 501mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1451IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 2mg

The post Banana Pudding Tiramisu appeared first on Grandbaby Cakes.

This Bananas Fosters Bread Pudding is perfect for taming my wildest of cravings. It’s so rich and delicious that after indulging, it stays on my mind for weeks to come. It’s a dessert that’s worthy of a celebration but perfect for those occasions when you’re just looking for a sweet treat to enjoy.

The Heart and Soul of this Bananas Foster Bread Pudding

Cuisine Inspiration: New Orleans, Baby!

Primary Cooking Method: Baking & Sizzling

Dietary Info: Decadence Unleashed

Key Flavor: Bananas & Caramel

Skill Level: Easy-Peasy

Sweet Highlights:

• Lush, Custardy Texture: Dive into a bread pudding that’s all about that soft, custardy middle and a gently crisped top, just like in rice pudding.
• Caramelized Banana Goodness: Each bite is a love letter to bananas, with their natural sweetness amped up by a little caramelization.
• Bread Choice Flexibility: Whether it’s brioche, challah, or French bread, each brings its own twist to this banana foster bread pudding. Try them all and pick your fav!
• Make-Ahead Magic: Perfect for prep-ahead, this dessert lets you soak up all the compliments while keeping kitchen stress at bay.
• Mashup of Two Dessert Favorites: Classic bread pudding yumminess collides with banana fosters for a winning combination!

Ingredients to Make Bananas Foster Bread Pudding

• Eggs and Half and Half: The key to the rich, eggy, custard that cooks with the bread.
• Brown sugar: Brown sugar adds more depth of flavor to our bread pudding, and it also combines with granulated sugar and corn syrup to make the syrupy Foster sauce.
• French bread: Since bread is the base of this recipe, it’s important to use great bread! French Bread has a flavorful, crisp crust and a light, airy interior. Brioche bread is another great option for making this banana bread pudding.
• Unsalted butter: The base for our foster sauce. It adds buttery and rich flavors and I highly recommend not swapping it for another type of fat. It simply will not have the same flavor.
• Corn syrup: I don’t often use corn syrup in my recipes but in this one, it’s essential. Corn Syrup provides sweetness and moisture and it also prevents the crystallization of sugar in the sauce. Just a small amount helps to create a smooth texture in sauces, candies, and even ice cream!
• Spices: The light spice and warm essence of nutmeg and cinnamon work so amazing with the brown sugar, butter, and bananas.
• Banana: Use a fresh, ripe banana, but make sure it’s not too ripe.
• Flavoring: Vanilla extract and rum extract add hints of warmth and added flavor to the sauce. I love the flavor of rum but I also love to develop recipes the entire family can enjoy. Rum extract imitates the molasses-like flavor of rum while avoiding the alcohol content.

How to Make Bananas Foster Bread Pudding

Step 1: Prep the Bread

1. Fill the ramekins with a heaping cup of bread pieces.

Step 2: Finish the Bread Pudding

1. Whisk together the eggs, brown sugar, salt, cinnamon, and half and half in a medium until well combined.
2. Pour the liquid over the bread in each ramekin. Each ramekin will need about three-quarters of a cup.
3. Cover the ramekins with foil and bake for 25 minutes.
4. Remove the foil and continue baking until the bread pudding is set in the center. This likely will take about another 20-25 minutes.

Step 3: Make the Bananas Foster

1. Add the butter, both sugars, corn syrup, nutmeg, cinnamon, and salt to a medium skillet. Cook over medium heat, gently stirring the mixture to melt the butter.
2. Cook until it begins to bubble and then whisk in heavy cream. Cook until the sauce begins to thicken.
3. Add the banana slices and continue cooking until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in both extracts.
4. Pour the Bananas Foster sauce over each bread pudding and serve warm.

Tips for Making the Best Bread Pudding

• Use Stale Bread: I prefer to let my bread sit out for a couple of days to develop a stale texture. It helps to create a sturdier base that won’t succumb to the liquid mixture and get mushy. No one likes mushy.
• Choosing Your Bananas: The ripeness of the bananas is crucial. Use bananas that are ripe but not overly mushy for the best flavor and texture. Overripe bananas can make the pudding too sweet and soggy.
• Let the Bread Soak: While it’s not necessary, I like to allow the bread to soak in the custard mixture for at least 30 minutes before baking. This ensures every piece of bread is fully saturated, contributing to a consistent texture throughout.
• Bake Covered: It’s crucial to bake covered during the first half of the cooking time. This holds the moisture inside ensuring that your bread doesn’t dry out as the bread pudding cooks.

Popular Substitutions & Additions

• Leave Out the Banana: If you simply want a delicious sugary vanilla rum sauce for topping your bread pudding you can simply skip the bananas!
• Use a Different Fruit: Pineapple or apples would work well with the foster sauce.
• Gluten-Free: If you want to make a gluten-free bread pudding all you need to do is swap the regular bread for your favorite gluten-free option.
• Add Nuts: Add your favorite nuts to the bread pudding mixture or sprinkle them on top of the bread pudding and banana sauce.
• Use Real Rum: If you prefer making the sauce with real rum instead simply use 1 1/2 tablespoons of your favorite rum.

What to Serve with Banana Bread Pudding

• Drizzle it with caramel sauce for more yum factor! And don’t forget a generous scoop of fresh whipped cream.
• For more decadence enjoy it with a scoop of ice cream! Choose this banana pudding ice cream for more intense banana flavors or keep it classic with homemade vanilla ice cream.
• The New Orleans vibe of this dessert is the perfect way to end a meal after enjoying other Cajun or Creole favorites such as seafood gumbo, shrimp etouffee, and red beans and rice.

How to Store & Reheat Bananas Foster Bread Pudding

To store Bananas Foster Bread Pudding, let it cool to room temperature, then place it in an airtight container and refrigerate.

For reheating, warm it in the oven at 350°F, covered with foil, for about 10-15 minutes, or microwave individual portions in 30-second intervals until heated through. This ensures your pudding stays moist and delicious!

How long will bread pudding last in the fridge?

When stored properly, your bread pudding dessert will last for up to five days, but I suggest enjoying it sooner rather than later as it may dry out the longer it sits.

Can I freeze banana bread pudding?

You can freeze the bread pudding portion without the bananas foster sauce. Simply wrap them up in plastic and foil and then freeze for up to two months. Thaw them out in the fridge and then reheat it as directed. The foster sauce may not hold up well after freezing due to the dairy ingredients.

Frequently Asked Questions

Bananas Foster Bread Pudding is the perfect combination of two popular desserts! You’re going to love the soft, custardy bread filling topped with sweet caramelized bananas with hints of rum. So if you’re torn between the two desserts, don’t worry you can enjoy the flavors of both together in one amazing dessert with this recipe.

More Favorite Banana Recipes

If you’re a banana fan like I am (wow, what a rhyme), you’ll love more of Grandbaby Cakes BEST banana-inspired recipes! Check ‘em out:

• Homemade Banana Pudding
• Banana Pudding Cheesecake Bars
• No-Bake Banana Cheesecake
• Banana Milkshakes
• Banana Fritters
• Banana Pudding Pie

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Bananas Foster Bread Pudding

In this bananas foster bread pudding, french bread is baked in a sweet, lightly spiced custard and topped with a lovely caramel banana sauce with rum and vanilla.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 1293kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• 4 Ramekins

Ingredients

Bread Pudding

• 5 cups stale French bread cubed
• 3 large eggs
• ½ light brown sugar packed
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 2 ¼ cups half and half

Bananas Foster

• 4 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons corn syrup
• Pinch ground nutmeg
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon kosher salt
• 3 tablespoons heavy cream
• 1 large banana sliced
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract

Instructions

For Bread Pudding

• Preheat oven to 350F. Place rack in bottom third position. Spray bottom and sides of 4 (8 ounce) ramekins with nonstick baking spray. Place on baking sheet.
• Fill ramekins with heaping cup of bread pieces.
• In a medium bowl, whisk together eggs, brown sugar, salt, cinnamon, and half and half until well combined.
• Pour liquid over bread into each ramekin (about ¾ cup).
• Cover ramekins with foil. Bake for 25 minutes.
• Remove foil and continue baking until bread pudding is set in center, about 20-25 minutes.

For Bananas Foster

• Add butter, both sugars, corn syrup, nutmeg, cinnamon, and salt to medium skillet. Set on medium heat and gently stir together as butter melts.
• Cook until it begins to bubble, then whisk in heavy cream and cook until it begins to thicken, about 3-4 minutes.
• Stir in banana slices and continue cooking until sauce thickens and coats the back of a spoon. Turn off heat and stir in both extracts, then pour sauce over each bread pudding and serve warm.

Notes

• Use Stale Bread: I prefer to let my bread sit out for a couple of days to develop a stale texture. It helps to create a sturdier base that won’t succumb to the liquid mixture and get mushy. No one likes mushy.
• Choosing Your Bananas: The ripeness of the bananas is crucial. Use bananas that are ripe but not overly mushy for the best flavor and texture. Overripe bananas can make the pudding too sweet and soggy.
• Let the Bread Soak: While it’s not necessary I like to allow the bread to soak in the custard mixture for at least 30 minutes before baking. This ensures every piece of bread is fully saturated, contributing to a consistent texture throughout.
• Bake Covered: It’s crucial to bake covered during the first half of the cooking time. This holds the moisture inside ensuring that your bread doesn’t dry out as the bread pudding cooks.

Nutrition

Calories: 1293kcal | Carbohydrates: 192g | Protein: 41g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 2433mg | Potassium: 723mg | Fiber: 8g | Sugar: 47g | Vitamin A: 1198IU | Vitamin C: 4mg | Calcium: 343mg | Iron: 12mg

The post Bananas Foster Bread Pudding appeared first on Grandbaby Cakes.

Love cinnamon rolls, but the idea of making them from scratch keeps you from making them – I’ve got you boos! This easy cinnamon roll recipe, is, well, just that… EASY! I also like to call these my lazy cinnamon rolls but, can tell you they taste like you spent hours laboring over fresh dough. Ain’t nobody got time for that.

The Heart & Soul Of This Easy Cinnamon Roll Recipe

Cuisine: American
Primary Cooking Method: Bake
Dietary Info: Vegetarian
Key Flavor: Cinnamon and sugar, with sweet icing
Skill Level: Beginner

Sweet Spots

• No Yeast and No Rise. This means you can prep these up and bake your cinnamon rolls right away. There’s no need to wait around. And if you just get a craving, you can handle that right away.
• Great Texture. Puff pastry bakes up with crispy edges and soft dough inside. It’s ultra flaky and makes the perfect cinnamon roll that’s less doughy and lighter than traditional cinnamon rolls.
• Perfect for All Occasions. An easy answer to freshly baked cinnamon rolls for a holiday breakfast, weekends, or family brunch.
• A Simple Solution to Make Cinnamon Rolls for a Crowd. You don’t need to make dough from scratch making these a great option when you have company coming!

Ingredients to Make Easy Cinnamon Rolls

• Puff Pastry Sheets: This makes a simple base for making this lazy cinnamon rolls recipe! It requires no yeast and no mixing. All you need to do is thaw it out.
• Light brown sugar: A sugary base that’s perfect for making cinnamon rolls. It has more flavor than regular sugar, so make sure you stick with brown sugar. Dark brown sugar will also work if that’s all you’ve got.
• Cinnamon: Make sure your cinnamon is fresh for the best flavor!
• Butter: Melted butter is used for brushing over the puff pastry. It adds flavor but also helps the sugar mixture stick to the dough. You’re also going to need more to use to make the simple icing for your cinnamon rolls.
• Confectioner’s sugar: The BEST sugar for making icing. It easily melts and dissolves into the liquid, resulting in silky smooth icing. Don’t forget to sift to keep it smooth boos.
• Vanilla extract: Adds warmth and natural sweetness to the icing.
• Chai spice: Gives the icing complex flavor you won’t find in other cinnamon roll recipes.
• Milk: You can use any type of milk in your icing to help thin it out a bit. Even water works.

How to Make Easy Cinnamon Rolls

Step 1: Make the Rolls

1. Roll out one sheet of puff pastry until about 1/4 inch thick on a lightly floured surface.
2. Brush the puff pastry with melted butter and evenly sprinkle the puff pastry with half of the brown sugar, and cinnamon just over the buttered area.

PRO TIP: Make sure to leave about an inch of space along the edges free of butter and the sugar mixture to make rolling easier.

3. Roll the dough up tightly but gently, and use a little melted butter on the open edge of the roll to seal the seam.
4. Slice the roll into six pieces. Place each roll inside a parchment paper-lined baking dish. Refrigerate while you repeat the above steps with the last sheet of puff pastry. Bake the cinnamon rolls in your preheated oven for 25-30 minutes or until golden.

Step 2: Make the Icing

1. Beat the butter until it’s fluffy.
2. Gradually add the powdered sugar while continuing to beat.
3. Add the milk and mix it into the icing. Increase the amount of spice or sugar until the desired consistency and flavor are reached in your cinnamon roll icing.
4. Place the icing in the microwave for 10-20 seconds until it melts down and is pourable.

Step 3: Add the Icing

1. Remove the cooked cinnamon rolls from the oven.
2. Drizzle with the icing and serve.

Tips for Making the Best Lazy Cinnamon Rolls

• Use a Sharp Knife. When cutting the cinnamon rolls. This way, you end up with clean cuts. Another option is to use dental floss — just make sure it’s an unflavored variety.
• Make Sure to Thaw the Puff Pastry. It needs at least a couple of hours to thaw out before working with it. If you plan to make them in the morning, let it thaw out in the fridge overnight.
• Adjustable Flavors. Feel free to adjust any of the spices you want to add, more spice or less, depending on your preferences.
• Keep the Dough Chilled. Work with one sheet at a time and refrigerate the rolls after they’re cut until you’re ready to bake.

Popular Substitutions & Additions

• Vegan: Most puff pastry isn’t made with butter (so it’s vegan), so just check your package. Sub in dairy-free butter and milk to make your cinnamon rolls completely vegan.
• Raisins: If you’re a fan of raisins in your cinnamon rolls, you can sprinkle them over the brown sugar before rolling them up.
• Skip the Chai Spice: If you don’t have the Chai spice, you can use pumpkin pie spice or apple pie spice for a more complex flavor or stick with more cinnamon and vanilla.
• Swap the Icing: If you want thicker icing, you can swap it for this cream cheese frosting. Folks won’t even know you didn’t get these from a bakery. Just make sure they are cooled a bit before adding.
• Add Nuts: Chopped pecans, walnuts, and hazelnuts all make a tasty filling for cinnamon rolls. You can sprinkle them over the brown sugar, over the top after drizzling with the icing, or both for more nuttiness.

What to Serve with Cinnamon Rolls

These flaky, spiced cinnamon rolls go with all your brunch favorites. Here are some ideas for inspiration.

• Eggs: Some favorite egg recipes are this easy chorizo skillet and the classic sausage breakfast casserole.
• Sides: Don’t forget your favorite brunch sides, cheese grits, homemade hash browns, and candied bacon.
• Party Options: This hearty biscuit and gravy casserole or a breakfast board are other options for serving a crowd for brunch.
• Sweet Stuff: Gingerbread pancakes, buttermilk waffles, and eggnog French toast are popular sweet options for brunch.

How to Store & Reheat Easy Cinnamon Rolls

Listen, now these cinnamon rolls are always best served freshly baked while still warm. But if you gotta store some leftovers, just toss them in an airtight container in the fridge. Try to avoid stacking them because they will stick together. If you gotta stack, separate the layers with a piece of parchment paper.

Serve them chilled, at room temperature, or slightly warmed. To reheat place the desired amount in a baking dish and cover with foil and heat at 350° F for 8-10 minutes or until warmed. You can also heat them one at a time in the microwave using short intervals.

How long will puff pastry cinnamon rolls last in the fridge?

Store them in the fridge for up to five days.

Can I freeze cinnamon rolls with puff pastry?

Sure thing! Wrap them up in a container that’s safe for the freezer and freeze for up to three months. Thaw them out in the fridge overnight and then serve warm or at your desired temperature.

Frequently Asked Questions

These easy cinnamon rolls are the BEST way to enjoy freshly baked cinnamon rolls with homemade flavor and minimal effort! I know my fellow boos are as busy as I am so the use of puff pastry creates a flaky dough that perfectly blends with the cinnamon sugar filling and rich Chai spice-infused icing. You will love how easy they are to make, and everybody gonna love these honey!

More Cinnamon Roll and Pastry Recipes

• Easy Strawberry Cinnamon Rolls
• Cinnamon Roll Monkey Bread
• Cinnamon Roll Biscuits
• Sweet Potato Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Orange Cinnamon Rolls

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Easy Cinnamon Rolls

Easy cinnamon rolls require minimal effort using puff pastry rolled with cinnamon brown sugar butter filling. They're baked and covered with a delicious decadent icing infused with chai spices.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 332kcal

Author Jocelyn Delk Adams

Equipment

• 1 Baking Dish
• 1 Rolling Pin
• 1 Pastry brush

Ingredients

For the Rolls

• 2 frozen puff pastry sheets that has thawed out in the refrigerator for at least two hours.
• 3 tbsp melted butter
• ⅔ cup light brown sugar
• 1 tsp ground cinnamon

For the Icing

• 4 tbsp salted butter room temp
• 1 cup confectioner's sugar sifted
• 1-2 tbsp milk
• ½ tsp vanilla extract
• ½ tsp chai spice
• ⅛ tsp ground cinnamon

Instructions

For the Rolls

• Preheat oven to 400°F.
• Lightly flour your surface and roll out one sheet of puff pastry until about 1/4 inch thick (leave the other sheet in the refrigerator).
• Brush puff pastry with melted butter, leaving 1 inch of space around the edges. Evenly sprinkle puff pastry with half of brown sugar, and cinnamon just over buttered area.
• Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
• Using a sharp knife, slice the roll into six pieces. Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry.
• Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).

For the Icing

• While rolls are baking, make the icing. Beat butter until fluffy. Once fluffy continue to beat while gradually adding the powdered sugar, then add milk and vanilla, chai spice and cinnamon. Increase amount of spice, or sugar until desired consistency and flavor are reached.
• Then place in the microwave for 10-20 seconds until it melts down and is pourable. Drizzle over cinnamon rolls when they are fresh out of the oven.

Notes

• Use a Sharp Knife. When cutting the cinnamon rolls. This way you end up with clean cuts. Another option is to use dental floss — just make sure it’s an unflavored variety.
• Make Sure to Thaw the Puff Pastry. It needs at least a couple of hours to thaw out before working with it. If you plan to make them in the morning, let it thaw out in the fridge overnight.
• Adjustable Flavors. Feel free to adjust any of the spices you want to add more spice or less depending on your preferences.
• Keep the Dough Chilled. Work with one sheet at a time and refrigerate the rolls after they’re cut until you’re ready to bake.

Nutrition

Calories: 332kcal | Carbohydrates: 41g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 158mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 207IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg

The post Easy Cinnamon Rolls appeared first on Grandbaby Cakes.

Pumpkin Cinnamon Rolls with that Chai Maple Frosting? Y’all, they’re the ultimate brunch or weekend breakfast game-changer for Fall.

Thinking that whipping up cinnamon rolls from scratch is a bit daunting? I feel you! In fact, I felt the same way at first! But hey, stick with me, ’cause I’m about to spill all the tea on making these pumpkin cinnamon rolls a breeze, no matter your cooking skills!

After you pop out that first batch, you’ll be hooked on these pumpkin cinnamon rolls – they’re addictive in every way imaginable!

Why You’ll Love These

• Fall Flavors in Every Bite. From the pumpkin to the maple syrup and blend of spices these pumpkin spice cinnamon rolls burst with great flavor.
• Perfect Pillowy Soft Cinnamon Rolls. The dough mixes up easily and turns out soft and fluffy.
• Lots of Tips and Tricks to Help You. I totally get that cinnamon rolls from scratch may seem daunting so I’m sharing all my tricks so the process is seamless.

Ingredients to Make Pumpkin Cinnamon Rolls

I know, I know, it’s a hefty ingredient list. But, as long as it seems, most of the items can be found right in your pantry! I’d love to take a moment to highlight a few of the more obscure ingredients and offer up a few useful notes. Be sure to check the recipe card for the full list and quantities.

• Sugar: This recipe uses granulated sugar along with dark and light brown sugar for the cinnamon rolls while powdered sugar works best for the frosting because it dissolves more easily and turns out creamier.
• Butter: Use unsalted butter in this recipe. It gives you much more control over the optimal level of salt when making desserts.
• Yeast: Use instant yeast for a shorter rise time.
• Milk: Whole-fat milk will add moisture and richness.
• Pumpkin Puree: Earthy and sweet, pumpkin brings a unique and fresh flavor to this cinnamon roll recipe. You might not ever go back to regular cinnamon rolls again.
• Ground Cinnamon: Similar to cloves, cinnamon add deep flavor and complexity.
• Chai Spice Mix: Chai is one of Fall’s most iconic flavors! A mixture of cardamom, cinnamon, cloves, ginger, and allspice, chai is incredibly complex. I find that it adds a fun bite to these rolls.

How to Make Pumpkin Cinnamon Rolls

Making these homemade pumpkin spice cinnamon rolls takes a bit of time, but it ain’t that hard. Here’s a look at the highlights, but you should definitely take a look at the full instructions in the recipe card before getting started.

Making the Cinnamon Roll Dough

1. In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
2. Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
3. Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
4. Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
5. Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

Make the Cinnamon Sugar Filling

1. While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.

Rolling the Cinnamon Rolls

1. Prepare a 9×12 pan by spraying the bottom and sides with nonstick baking spray.
2. Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
3. At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
4. Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
5. Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
6. Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
7. Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
8. Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.

Cutting the Cinnamon Rolls

1. Slice the log into ten 2-inch rolls. Place one roll in the center of a cake pan and then fill in the rest of the pan with the other rolls. 
2. Brush the tops of the rolls with the remaining melted butter and let them sit covered with plastic wrap until the rolls have almost doubled in size.

Making the Icing

1. Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
2. Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
3. Next whisk in powdered sugar, chai spice, maple syrup, vanilla, and salt until thick and smooth. Add milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula.

Baking and Icing the Cinnamon Rolls

1. Bake until golden brown and the smell fills the house, 25-30 minutes.
2. Pour the icing over the rolls while they’re still warm. 

Tips for Making the Best Pumpkin Pie Cinnamon Rolls

Cinnamon rolls made from scratch can be intimidating, but I’ve compiled my top tips for the BEST Pumpkin Cinnamon Rolls EVER!

• Don’t Kill Your Yeast. Be gentle with your yeast. Keep the milk between 110 and 115 degrees. Any cooler and the yeast won’t activate. Any hotter, and you’ll kill the yeast before it even has a chance. A kitchen thermometer comes in handy here.
• Use Room Temperature Ingredients. Yeast likes a warm environment, so using eggs and butter at room temperature is crucial. Not only will this help to keep the dough at optimum “yeast activity” temperature, but the ingredients will also mix together easier.
• Fill the Rolls from Edge to Edge. Don’t be stingy! Cover every square inch of the dough with cinnamon-sugar filling. You’ll only need to leave a small section along one edge bare so you’re able to pinch and seal the seam closed once you’ve rolled the dough.
• Roll Tightly. Be sure to roll the dough as tightly as possible. The tighter you’re able to roll, the more buttery layers you’ll get. This will also ensure that the rolls keep their shape during baking.
• Slice Using Floss. If your knife isn’t sharp enough, it will squish the rolls and ruin their shape. Instead, loop a piece of dental floss around the dough and cut through the cinnamon rolls.
• Let the rolls cool before icing! If the rolls are too hot, the icing will run right off of the rolls. Wait for at least 10 minutes before glazing, it’s worth it.

Popular Substitutions & Additions

• Add Some Dried Fruit. Sprinkle dried cranberries or raisins over the top of the sugar and butter mixture before rolling.
• Add Nuts: Sprinkle chopped pecans, walnuts, or almonds over the top of the sugar mixture just before rolling.
• Swap the Maple Frosting: Use a basic cream cheese frosting instead.

What to Serve with Pumpkin Chai Cinnamon Rolls

• Serve these up for weekend or holiday brunch along with this easy breakfast casserole or some Mexican breakfast flautas.
• Enjoy some Fall flavored sips along with your pumpkin rolls such as this spiced apple cider or French hot chocolate.
• Add them to your brunch buffet with a breakfast board, cereal parfaits, and some blueberry lemon biscuits.

How to Store & Reheat

These rolls don’t last long in my house but, when there are leftovers, I make it a point to keep them moist rather than dry. The answer to keeping them moist is all in the packaging method. Store cinnamon rolls in an airtight container or individually wrapped in saran or foil.

You can enjoy them at room temperature or warm. If you prefer to reheat. Place them in the microwave for about 30 seconds. Alternatively, you can heat them in a convection or conventional oven at 350° F for about 5-10 minutes.

How long will pumpkin cinnamon rolls last?

You can store them at room temperature for 2-3 days, but to store them longer, move them to the refrigerator for up to 7 days.

Can I freeze pumpkin chai cinnamon rolls?

Yep, you can. If you’re not planning on eating your leftovers within a week, I suggest freezing them. Cinnamon rolls can be stored and frozen for up to 4 months. To defrost, allow the rolls to sit at room temperature or a few hours or overnight in the fridge.

Frequently Asked Questions

Catch me baking these pumpkin cinnamon rolls all Autumn long boos! I mean, is there any better way to wake up on a Fall or Winter morning than to the smell of freshly baked rolls? I don’t think so.

They’re the perfect treat to serve up for holiday brunch or a simple weekend treat that everyone will love!

More Cinnamon Roll Recipes

• Lazy Chai Cinnamon Rolls
• Lazy Strawberry Cinnamon Rolls
• Orange Cinnamon Rolls
• Lemon Cinnamon Rolls
• Cinnamon Roll Biscuits
• Cinnamon Roll Monkey Bread

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Pumpkin Cinnamon Rolls with Chai Frosting

These pumpkin cinnamon rolls with chai frosting are absolutely delicious and perfect for the fall. Perfectly soft and pillowy with an irresistible topping, these are gooey and addictive.

Course Breakfast

Cuisine American

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 12 rolls

Calories 524kcal

Author Jocelyn Delk Adams

Equipment

• Baking Dish Set

Ingredients

For the Pumpkin Dough:

• 1/4 oz active dry yeast 2 1/4 tsp total
• 1 tsp granulated sugar
• 1/4 cup warm water about 115F
• 4 cups all-purpose flour plus more for rolling
• 1/2 cup granulated sugar
• 3/4 tsp kosher salt
• 3/4 cup pumpkin puree
• 1/4 cup whole milk room temperature
• 6 tbsp unsalted butter melted
• 1 large egg plus 1 egg yolk room temperature

For the Cinnamon Filling:

• 3/4 cup dark brown sugar
• 1 1/2 tbsp ground cinnamon
• ¼ teaspoon kosher salt
• 1/4 cup unsalted butter room temperature

For the Maple Chai Spiced Frosting:

• 8 tbsp unsalted butter
• 8 tbsp cream cheese very soft
• 2 cups powdered sugar
• ½ tsp chai spice mix
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 2 tbsp maple syrup
• 1 tbsp milk

US Customary – Metric

Instructions

Make the pumpkin dough:

• In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
• Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
• Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
• Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
• Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

For the Assembly

• While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
• Prepare a 9×12 pan by spraying the bottom and sides with nonstick baking spray.
• Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
• At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
• Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
• Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
• Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
• Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
• Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.

For Baking and Glazing

• Bake until golden brown and the smell fills the house, 25-30 minutes.
• Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
• Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
• Next whisk in powdered sugar, chai spice, vanilla, and salt until thick and smooth. Add maple syrup and milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula.

Notes

STORING LEFTOVER CINNAMON ROLLS
Pumpkin Cinnamon Rolls can be stored at room temperature for 2-3 days. Alternatively, you can refrigerate the rolls for up to 7 days. The key to maintaining freshness is using a reliably air tight container. If you do not plan to eat the leftover rolls within a few days, I’d recommend freezing them.
To Freeze: wrap your cinnamon rolls in saran wrap or foil and place them in a freezer bag. Keep the bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat using your preferred method: microwave, oven, toaster oven, etc.

Nutrition

Calories: 524kcal | Carbohydrates: 77g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 269mg | Potassium: 145mg | Fiber: 2g | Sugar: 43g | Vitamin A: 3086IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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