Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding

Remember that cinnamon roll crown loaf that I made last weekend? It was quite a large loaf and we had a large piece left at the end of brunch so I froze it for later in the week to use in this wonderful version of Spouse's favorite comfort food dessert, bread pudding. The light , sweet loaf turned out to be the perfect texture for a great bread pudding and as the photo beautifully demonstrates, it went very well indeed with a generous drizzle of my luscious, buttery, Homemade Caramel Sauce.

I'd use any leftover coinnamon rolls for this recipe, they should work equally well but if you want, you can find my Cinnamon Roll Couronne (crown loaf) here.

Bread Pudding

• 5 to 6 cups  cinnamon roll cubes

Grease an 8x8 inch baking dish well. Place the cinnamon roll cubes on an even layer into the greased baking dish

Whisk together:

• 1 cup whipping cream
• 1 cup milk
• 2 eggs
• 2 egg yolks
• 2/3 cup sugar
• 1 tbsp vanilla extract
• Pinch salt

Pour the mixture evenly over the cinnamon roll cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for a half hour to for the custard to fully absorb. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with a generous drizzle of Homemade Caramel Sauce

Cinnamon Roll Bread Pudding

Cinnamon Roll Couronne

Cinnamon Roll Couronne

Couronne is the French word for crown and these types of ring breads are common in French bakeries. When I saw one being prepared on a British baking show recently in a twisted version, I thought to myself that that would be a very nice thing to do in a cinnamon roll version. With Easter brunch coming up, I decided to experiment with it to see if it would make a pretty addition to the table.

I love this particular version of cinnamon rolls, so I had no worries about using this recipe and the look of the finished couronne was absolutely beautiful. A little drizzle of vanilla glaze over the circular loaf and it made an absolutely perfect centerpiece for my brunch table. I was really pleased that it turned out so well and happy that I had taken enough photos of the process to be able to share it with my readers.

It really isn't all that difficult, especially if you are familiar with making your own cinnamon rolls. It is essentially just a couple of added steps to that process to create this gorgeous presentation. When your guests see this showstopper arrive at the table they are sure to be be impressed and very grateful for the invitation.

• 1 ¼ cups warm milk
• 3 cups all purpose flour
• 1 pkg (5 g) instant dry yeast
• 3 tbsp melted butter
• 2 tsp vanilla extract
• ¼ tsp salt
• ¼ cup sugar
• 2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top

Cover dough and leave to rest and rise for 30 minutes to one hour.

Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Use the photos provided as a guide to the process described to form the couronne.

Roll the rested dough out into a large rectangle about 12x 24 inches.

Combine:

• 1 1/4 cups brown sugar
• 2/3 cup very soft butter
• 3 tsp cinnamon

Spoon the mixture evenly over the surface of the rolled out dough and spread it to about a half inch from the the edges. Sprinkle on:

• 1 to 1 1/2 cups golden raisins (optional)

Starting at the long side of the rectangle, roll the dough into a log, pinching the dough together to seal at the long seam of the roll.

Cut the log in half lengthwise, laying the two pieces of dough side by side on the counter top, with both cut sides facing up. Start lifting one pice of dough over the other to form the twist, being careful to keep the cut sides pointing upward as much as you can. Form the fully twisted dough into a circle, tucking the ends of the roll under each other.  Transfer the couronne onto a large parchment lined baking sheet at least 12 inches wide. I used a 14 inch flat sheet with no sides which works best.

Cover the baking pan with a clean tea towel and allow the couronne to rise until at least doubled in size, about 1 1/2 hours.

Bake at 350 degrees F for 40-45 minutes or until evenly golden brown all over. Cool for about 20 minutes before drizzling with vanilla glaze and serving warm.

Vanilla Glaze

• 1 cup icing sugar
• ½ tsp vanilla extract
• 2 tbsp milk

Whisk all three ingredients together until smooth and drizzle over the couronne.

Old Fashioned Cinnamon Rolls

Old Fashioned Cinnamon Rolls

When I first started baking many years ago, I loved making bread in particular. Long before I had ever heard of a soft, sweet brioche brioche dough, which is the base for my cinnamon rolls these days, I would make them from leftover white bread dough just like our Grandmothers did. The rolls are not quite as sweet or light and airy but I have discovered that some people prefer a more substantial, chewy texture to their cinnamon rolls. One commercial bakery owner I knew made them this way and changed her recipe once to make them softer but her customers balked and asked that she go back to the old recipe. I think the more rustic recipe hit a nostalgic note with her customers which is why they were so popular.

I thought about that one recent weekend when I was making White Bread to go with my Pulled Pork Baked Beans and decided to take part of the dough to make these old fashioned cinnamon rolls. When you think of it, this is a great early morning weekend baking project because you get a pan of great rolls for brunch and a fresh loaf of bread to serve with dinner. ( you can also freeze the remaining dough for later if you prefer.)

Click here to find my standard White Bread recipe.
The bread recipe makes enough for the rolls plus a loaf of bread.


Once you make the dough, cover it and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Roll the rested dough our into a large rectangle about 12x18 inches.

Combine:

• 1 cup brown sugar
• ½ cup very soft butter
• 2 tsp cinnamon

Spread this mixture on the rolled out dough. At this point you can make plain cinnamon rolls or, if desired, you can sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces or any combination you like.

Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.

Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.

(Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)

Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)

Bake at 350 degrees F for 30-35 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.

Vanilla Glaze

• 1 cup icing sugar
• ½ tsp vanilla extract
• 2 tbsp milk

Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls.

Buttermilk Biscuit Cinnamon Rolls

Buttermilk Biscuit Cinnamon Rolls

I’ve seen several versions of these gorgeous cinnamon rolls on various blogs and on Pinterest and I’ve even had a couple of readers ask if I had a recipe of my own, so I finally got around to trying this idea this morning. As a die-hard cinnamon roll lover, I was a bit skeptical but with no need for the significant amount of time it takes a yeast raised dough to rise, I had these in the oven in about 20 minutes, so that in itself is a huge benefit of this recipe.

In the end, as I sat with my morning coffee, enjoying one of these warm from the oven, I realized I did not miss spending all that time waiting to enjoy a great cinnamon roll at all. This is an idea that is sure to make repeat appearances at weekend brunches at our house.

Makes 8 large rolls

Preheat oven to 375 degrees F.

In a food processor, blend together:

• 2 cups all purpose flour
• 4 tsp baking powder
• 1/4 tsp baking soda

Pulse in

• 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in:

• 1 cup buttermilk
• 2 tsp vanilla extract

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. Roll out the dough into a rectangle about 9x18 inches.

Mix together into a paste:

• ½ cup brown sugar
• 2 tsp ground cinnamon
• 3 tbsp melted butter

Spread this paste evenly onto the rolled dough using a rubber spatula. Sprinkle the surface of the dough with

• ¾ cup of raisins (optional)

Press the raisins down into the dough gently with the palm of your hand.

Starting at the shorter end of the rolled dough roll the dough up tightly and pinch the end of the dough together to seal the end of the dough into the roll.

Slice the roll into 8 equally thick slices and place on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. You can brush the rolls with an egg wash to help them brown and sprinkle the tops with turbinado sugar for a little crunch if you like but this is optional.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Drizzle with Vanilla Glaze.

Vanilla Glaze

• 3/4 cup icing sugar (powdered sugar
• 1 tbsp melted butter
• 3 tbsp milk
• 1/4 teaspoon vanilla extract

Mix together until smooth. You can add a little more icing sugar or milk to make the glaze thicker or thinner in consistency to suit your taste.

Cinnamon Roll Bread

Cinnamon Roll Bread

This gorgeous bread makes the most amazing toast!

1 ¼ cups warm milk
3 ½ cups all purpose flour
1 envelope (8 g) regular yeast (about 2 tsp)
¼ cup melted butter
2 tsp vanilla extract
½ tsp salt
¼ cup sugar
2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes. Divide dough in two equal portions and roll the dough into 2 rectangles about 8x18 inches each.

Combine

½ cup brown sugar
2 tsp cinnamon
Sprinkle evenly over the rolled out dough along with
½ cup raisins (optional)

Starting at the short side of the dough rectangle, begin to tightly roll the dough into a log shape. Pinch the edge of the dough together at the seam to seal. Place the dough into a greased 4 ½ x 8 ½ loaf pan and allow to rest and rise for a couple of hours or more until the dough rises to a couple of inches above the top rim of the bread pans. Bake for about 25-30 minutes at 350 degrees F, or until the top and bottom crusts are evenly golden brown. Allow to cool for about a half hour before serving. Great served warm out of the oven or as the beginning of some very good French toast as well.