Ingredients:

  • 2 cans (680 g) refrigerated cinnamon roll dough
  • 4 large eggs
  • 2 cups (480 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (2 g) ground cinnamon
  • 1/4 tsp (1.5 g) salt
  • 1 cup (120 g) powdered sugar
  • 2 tbsp (30 g) unsalted butter, melted
  • 2 tbsp (30 ml) whole milk
  • 1/2 tsp (2.5 ml) vanilla extract

Instructions:

  1. Preheat the oven to 180°C (350°F) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Cut the 2 cans of cinnamon roll dough into 4 to 6 bite-sized chunks each and scatter the pieces evenly across the bottom of the baking dish.
  3. In a large mixing bowl, whisk together the 4 large eggs, 100 g granulated sugar, 2 g ground cinnamon, and 1.5 g salt until the mixture is pale and smooth.
  4. Slowly stir in 480 ml heavy cream, 120 ml whole milk, and 5 ml vanilla extract until fully combined.
  5. Pour the liquid mixture evenly over the cinnamon roll chunks and use a spatula to gently press the dough down so every piece is submerged.
  6. Let the dish rest for 10–15 minutes to allow the dough to absorb the custard.
  7. Bake for 45–50 minutes until the top is a chestnut brown brown and the center has a slight, stable jiggle with an internal temperature of 160°F (71°C).
  8. Remove from the oven and let the pudding cool for 10 minutes.
  9. While the pudding cools, whisk together 120 g powdered sugar, 30 g melted unsalted butter, 30 ml whole milk, and 2.5 ml vanilla extract until smooth.
  10. Drizzle the glaze over the warm pudding and let it set for 5 minutes before slicing.