<p><a href="http://cpfoodblog.com/wp-content/uploads/2015/02/150125-Pillsbury-Cinnamon-Rolls.jpg"><img src="http://cpfoodblog.com/wp-content/uploads/2015/02/150125-Pillsbury-Cinnamon-Rolls.jpg" alt="150125 Pillsbury Cinnamon Rolls" width="640" height="480" class="aligncenter size-full wp-image-3725" /></a></p>
<p><P><P>New for the 2015 season, Carowinds will introduce a Cinnamon Roll Bread Pudding, but we have the recipe to let you try it now.</p>
<p><strong>Cinnamon Roll Bread Pudding</strong></p>
<p><strong>Ingredients</strong><br />
6 to 7 cups cubed cinnamon rolls (homemade or store-bought), about 6 cinnamon rolls, left out overnight to stale<br />
3 eggs<br />
2 cups heavy cream<br />
⅔ cup whole milk<br />
2 teaspoons vanilla extract<br />
Pinch of salt</p>
<p><strong>Preparation</strong><br />
&#8211; Preheat oven to 325 degrees. Butter a 2-quart baking dish; set aside.<br />
&#8211; In a large bowl, whisk the eggs, cream, milk, vanilla extract, and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.<br />
&#8211; Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).</p>
<p>Did you try this recipe at home? What did you think? Tell us below in the comments.</p>
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