SLOW-COOKER CINNAMON ROLL
Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll, but smartly sneaks in some whole grains. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Time 3h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 rolls. Place rolls side by side; pinch top ends together to seal. Using a sharp knife, cut rolls lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
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 BREAD PUDDING
A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!
Provided by Amy Lawler
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 10h30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
- Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
- Pour mixture into the prepared baking dish. Cover with aluminum foil.
- Bake in the preheated oven until almost set, about 45 minutes.
- Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
- Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
- Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
- Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g
CINNAMON ROLL BREAD PUDDING
Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time P1DT1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
- Sprinkle the raisins and pecans over them.
- In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
- Pour mixture over rolls.
- Cover and refrigerate overnight.
- Preheat oven to 350°.
- Dot the mixture with the butter slices.
- Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
- Bake for 40-45 minutes or until bread pudding is set in center.
- To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
- Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
- Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
- Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
- Remove from heat and stir in the vanilla.
- Serve warm sauce over bread pudding.
SLOW COOKER APPLE CINNAMON BREAD PUDDING
Bread pudding meets apple pie for a delicious, healthy, and hassle-free dessert. Great option for the leftover bread from last nights meal.
Provided by JJnicespice
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine apples and bread in the crock of a slow cooker.
- Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
- Cook on High until custard forms, 3 to 4 hours.
Nutrition Facts : Calories 261 calories, Carbohydrate 48.1 g, Cholesterol 96.5 mg, Fat 3.4 g, Fiber 2.1 g, Protein 11.3 g, SaturatedFat 1.1 g, Sodium 257.1 mg, Sugar 38.1 g
SLOW COOKER BREAD PUDDING
Turn day-old cinnamon rolls, into a comforting old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. From Taste of Home holiday book.
Provided by PMHawk
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place cubed cinnamon rolls in a 3-qt slow cooker.
- In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
- Stir in raisins.
- Pour over cinnamon rolls; stir gently.
- Cover and cook on low for 3 hours or until a knife comes out clean.
Nutrition Facts : Calories 274.9, Fat 14.1, SaturatedFat 7.8, Cholesterol 172.7, Sodium 143.7, Carbohydrate 31.6, Fiber 0.9, Sugar 23, Protein 7.7
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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