These easy Cinnamon Roll Bread Pudding with Apples takes some shortcuts from the grocery store so that you can have a holiday worth brunch on the table in no time!
Bread pudding was one of my favorite desserts growing up! Typically made out of day old bread and a simple custard, it is a quick and easy dessert to throw together. When Annie’s Homegrown reached out to ask me about trying their new certified organic Cinnamon Rolls I knew that I wanted to try using them in my own vegan bread pudding! It turns out that was a VERY good idea! Between the boys and I, we polished off our Cinnamon Roll Bread Pudding in less than 24 hours. Yep. It’s that good.
^^^ My kiddos can’t get enough of these adorable bunnies!
These Cinnamon Rolls are delicious! It’s been a while since I had one of these “whack and bake” tubes—I think many are accidentally vegan though—and it was really fun to hear that *POP* that I remembered as I opened the tube! As much as I would like to make everything from scratch, with two busy boys it’s just not practical all of the time, and I love that companies like Annie’s Homegrown have yummy organic options that are either premade or quick to prepare! Indulging in comfort food doesn’t have to mean compromising your standards! I always keep a stash of Annie’s Homegrown goodies in my purse for meltdowns when we go out—my boys love their treats!
^^^ Major fans!
We popped these rolls into the oven and less than 20 minutes later we had cinnamon rolls! The boys were in heaven, using their fingers to scrape up every bit of frosting! They would be perfect for a frazzled morning when you don’t have time for anything—pop them in the oven and they’ll be done by the time you jump out of the shower. Breakfast that your kids will actually eat!
But for special occasions, when you want to take it a step further, you’ll love my semi-homemade Cinnamon Roll Bread Pudding. Toasted organic cinnamon roll bites, a creamy coconut milk custard, a crumble topping, and of course, classic cinnamon roll frosting! From start to finish you can have this made in about an hour. Not only is it a perfect cozy dessert for chilly evenings, it’s a delicious breakfast for a special occasion….say Thanksgiving morning?
My Cinnamon Roll Bread Pudding is amazing fresh out of the oven! But….it’s also amazing the next day—straight out of the fridge. Yep, cold. It almost seems fudgier? If a cinnamon roll bread pudding could be fudgey? I don’t know—you’ll have to take my word for it and make it because it is just so good. When you make it be sure to take a picture and tag me in it! I love to see what you’re up to in the kitchen! @frieddandeions // #frieddandelions
Cinnamon Roll Bread Pudding with Apples
Ingredients
- 1 package Annie’s Homegrown Organic Cinnamon Rolls frosting packet reserved
Custard
- 1 can lite coconut milk
- 2 Tablespoons brown sugar
- 2 Tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch salt
- 1 large apple diced (mine yielded just over 1 1/2 cups)
Crumble topping
- 2 Tablespoons brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon cinnamon
- 2 Tablespoons coconut oil
Instructions
- Preheat the oven to 350°.
- Open the can of cinnamon rolls and arrange the rolls on a parchment lined baking sheet, allowing them to have a little bit of space. Bake for 15 minutes. Remove the pan from the oven and cut the cinnamon rolls into cubes (I cut each one into 4 strips in each direction).
- Place cinnamon roll cubes back onto the pan and bake for 10 more minutes, stirring half way through.
- Whisk the cornstarch into the coconut milk. Add brown sugar, cinnamon, vanilla, and salt and whisk again.
- Add the cinnamon roll cubes into the liquid. Cover it with plastic wrap, allowing the plastic to sit right on the mixture. Place another bowl or plate on top of the plastic wrap and weight it down (I used a big bag of flour). Let it sit for 10 minutes.
- Dice the apple and set aside while the cinnamon rolls soak. Spray a pie plate with cooking oil and set aside.
- Remove the weight and plastic wrap from the cinnamon roll mixture. Add in the apples and stir gently.
- Pour the mixture into the prepared pie plate.
- Place the dish into the already heated oven. Cook for 20 minutes.
- Sprinkle the crumble topping onto the bread pudding and return to the oven for 15 more minutes.
- Remove from the oven. The pudding should be bubbling, and as it cools it will continue to firm up. Allow to cool for 5 minutes before drizzling with included frosting pack (snip off the corner an gently squeeze it over the bread pudding.). Enjoy!
Notes
^^^ L: Pre bake, R: cubed up and crunchy
