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Caramel Apple Cinnamon Roll Bread Pudding with Ice Cream

caramel apple cinnamon roll bread pudding - featured image
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This easy homemade dessert combines gooey cinnamon rolls, tart apples, and buttery caramel for a comforting bread pudding topped with vanilla ice cream. Perfect for autumn gatherings, potlucks, or a cozy night in.

Ingredients

Scale
  • 6 large store-bought cinnamon rolls (about 16 oz), cut into bite-sized cubes (day-old works best)
  • 2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp recommended)
  • 3 large eggs (room temperature)
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (plus extra for dusting)
  • 1/4 teaspoon salt
  • For the caramel sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt
  • For serving:
  • Vanilla ice cream
  • Extra caramel sauce (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Cut cinnamon rolls into 1-inch cubes. Peel, core, and chop apples into bite-sized pieces. Scatter both into the prepared dish.
  3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt until well combined and slightly frothy.
  4. Pour the custard evenly over the cinnamon roll and apple mixture. Press down gently with a spatula so everything soaks up the custard. Let sit for 10 minutes.
  5. Bake on the middle rack for 40-45 minutes, or until the top is golden and the center is set but still slightly wobbly. If the top browns too fast, tent with foil for the last 15 minutes.
  6. While pudding bakes, make the caramel sauce: Combine sugar and butter in a small saucepan over medium heat. Stir until sugar dissolves and mixture bubbles (about 2-3 minutes). Slowly add cream and a pinch of salt, stirring constantly. Simmer another 2 minutes until thickened.
  7. Remove pudding from oven and let cool for 10 minutes. Drizzle with caramel sauce, top with scoops of vanilla ice cream, and sprinkle with extra cinnamon if desired.

Notes

Use day-old cinnamon rolls for best texture. For gluten-free, substitute gluten-free cinnamon rolls. Apples like Granny Smith or Honeycrisp hold up best. Make caramel sauce while pudding bakes. For dairy-free, use almond or oat milk and dairy-free butter. Let pudding rest before serving for easier slicing. Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: caramel apple bread pudding, cinnamon roll dessert, easy bread pudding, autumn dessert, homemade caramel sauce, ice cream topping, comfort food, potluck dessert, fall baking, apple cinnamon recipe

Find it online: https://fuzzyforker.com/caramel-apple-cinnamon-roll-bread-pudding-recipe-easy-homemade-dessert-with-ice-cream/