SUNNY'S EASY CINNAMON ROLL BREAD PUDDING
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
- In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
- Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
- For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
- Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.
SLOW-COOKER CINNAMON ROLL PUDDING
A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 570 calories, Fat 27g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 468mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 3g fiber), Protein 13g protein.
CINNAMON ROLL-APPLE PIE
Stop trying to decide what's for dessert and combine two crowd-pleasing favorites: make a Cinnamon Roll-Apple Pie. The joy of Cinnamon Roll-Apple Pie is simple: premade cinnamon rolls become the crust for a delicious mix of granny smiths and pudding mix-yum!
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Separate Cinnamon Rolls. Place 6 rolls in single layer on bottom of 9-inch pie plate sprayed with cooking spray; press to flatten and completely cover bottom and side of pie plate. Reserve remaining cinnamon rolls and Icing for later use. Bake crust 10 min.; cool slightly.
- Toss apples with dry pudding mix and cinnamon; spoon into cinnamon roll crust.
- Press remaining cinnamon rolls into 5-inch rounds. Place around outer rim of pie plate, leaving opening in center to allow steam to escape. Press edges of rolls together to cover filling and to seal to edge of bottom crust as shown in photo.
- Bake 40 to 45 min. or until apples are tender and crust is golden brown. Cool slightly.
- Drizzle with reserved icing as desired before serving.
Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1120 mg, Carbohydrate 84 g, Fiber 2 g, Sugar 15 g, Protein 6 g
APPLE CINNAMON ROLLS
Warm and gooey apple cinnamon rolls with delicious caramel icing on top. Fall breakfast has never tasted so good!
Provided by Sally
Categories Cinnamon Rolls
Time 4h10m
Number Of Ingredients 15
Steps:
- Heat milk to about 95°F (35°C)- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
- Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.
- Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size.
- Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
- Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
APPLE CINNAMON ROLL PUDDING
Make and share this Apple Cinnamon Roll Pudding recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients together to make the dough.
- Roll out in an oblong strip.
- Spread with apples.
- Roll up and slice into rolls.
- Make syrup by mixing 1-1/2 cup sugar, boiling water and cinnamon.
- Put syrup in pan, lay dough slices over.
- Bake at 350* for 45 minutes.
Nutrition Facts : Calories 204.2, Fat 4.6, SaturatedFat 1.3, Cholesterol 29.3, Sodium 188.9, Carbohydrate 38.8, Fiber 1.2, Sugar 24.4, Protein 2.9
APPLE-CINNAMON BREAD PUDDING
With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.
Provided by Brandy See Landers
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
- Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
- Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
- Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 90.6 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 4.1 g, Sodium 224 mg, Sugar 22.3 g
CINNAMON ROLL APPLE CRISP
This is a great Thanksgiving and Christmas dessert that everyone will love! Serve warm with vanilla ice cream.
Provided by Jillian
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish.
- Mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly.
- Spread apples over cinnamon roll crust. Mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture.
- Bake in the preheated oven until apples are tender, 40 to 50 minutes.
- Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.
Nutrition Facts : Calories 674.1 calories, Carbohydrate 115.8 g, Fat 23.1 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 4.6 g, Sodium 830.5 mg, Sugar 63.2 g
APPLE CINNAMON ROLLS
This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!
Provided by KCShell
Categories Yeast Breads
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- To prepare apple filling:.
- In medium saucepan, combine apples, flour sugar and butter.
- Bring to a boil over medium high heat.
- Cook 3 minutes.
- Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
- Stir in cinnamon and nutmeg.
- Cool completely.
- While filling cools, prepare dough.
- In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
- Heat 1/2 cup water with milk and butter until very warm (120-130°F).
- Gradually add to dry ingredients.
- Beat 2 minutes at medium speed, scraping bowl occasionally.
- Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
- Stir in enough remaining flour to make a soft dough.
- Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
- Cover and let rest 10 minutes.
- Divide dough into 2 equal parts.
- Roll each part into a 12x8 inch rectangle.
- Spread cooled apple filling evenly over dough.
- Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
- Pinch seams to seal.
- Cut each roll into 12 equal pieces.
- Place, cut sides up, in two greased 9 inch round pans.
- Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
- While dough is rising, prepare cinnamon-sugar topping.
- Stir together sugar, cinnamon, and nutmeg until well blended.
- After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
- Bake in 375°F oven for 25-30 minutes or until done,.
- Remove from pan, serve warm.
APPLE AND CINNAMON SPONGE PUDDING
From a mag I took a copy but forgot to note which mag. Times are in accordance with recipe directions. They recommend to use 1 x 800 grams of can pie apples (in place of granny smiths) and microwave on high for 2 minutes, then top with sponge mixture (fruit must be hot when topping with sponge, or sponge will not rise during cooking. Would also add cinnamon to canned apple if not already done so by the manufacturer. Serve with custard or ice-cream. IMPORTANT NOTE - prepare sponge mix while apple is cooking (apple mix needs to be hot).
Provided by ImPat
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (160C fan forced).
- Grease a 2 litre (8 cup) ovenproof dish.
- Combine apple, cinnamon, 2 tablespoons sugar and 2 tablespoons water in a large saucepan over moderate heat and cover and bring to the boil and then reduce heat and simmer, partly covered, for 8 to 10 minutes or until just tender.
- Remove from heat and keep warm.
- Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale, gradually add 1/2 cup of sugar beating well after each addition until sugar is dissolved and then beat in vanilla.
- Sift flour over egg mixture and then using a large spoon, fold until just combined, take care not to over mix.
- Spoon HOT apple mix over base of prepared dish and then pour sponge batter over fruit mix.
- Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched.
- Dust with icing sugar and serve at once with custard or ice cream.
Nutrition Facts : Calories 293.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 214.8, Carbohydrate 65, Fiber 6.2, Sugar 46.2, Protein 5.2
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