Slow-Cooker Cinnamon Roll Pudding

Name: Slow-Cooker Cinnamon Roll Pudding
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 8 cups cubed day-old unfrosted cinnamon rolls; 4 large eggs; 2 cups whole milk; 1/4 cup sugar; 1/4 cup butter, melted; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; 1 cup raisins; Vanilla ice cream, optional

Total Time Prep: 15 min. Cook: 3 hours

Yield 6 servings

Test Kitchen Approved

Perfect for dessert or breakfast, this sinfully sweet cinnamon roll bread pudding recipe is made with day-old cinnamon rolls, eggs, milk and raisins for a satisfying treat that practically makes itself in the slow cooker.

Ingredients

8 cups cubed day-old unfrosted cinnamon rolls
4 large eggs
2 cups whole milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
Vanilla ice cream, optional

Directions

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

1 serving: 570 calories, 27g fat (10g saturated fat), 226mg cholesterol, 468mg sodium, 72g carbohydrate (53g sugars, 3g fiber), 13g protein.

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

Recipe Creator