Ingredients
Pillsbury™ Supreme™ Place & Bake™ Frozen Cinnamon Roll Dough 4 lb 11.00 oz
Raisin sauce
- Raisins 8 ounces
- Brandy liquor 4 ounces
Assembly
- Heavy cream 4 pounds
- Eggs, large 12 ounces
- Granulated sugar 14 ounces
- Butter, unsalted, melted 2 ounces
- Vanilla extract 1 ounce
Finishing
- Whipped topping 12 ounces
- Raisins 5 ounces
Directions
Place frozen cinnamon roll dough on parchment-lined sheet tray with smooth side facing downward; bake as directed until golden brown.
Remove from oven and cool completely.
Bake in convection oven at 300°F for 17-19 minutes
Bake in standard oven at 350°F for 19-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Raisin sauce
Add raisins and brandy to small saucepan and heat to simmer; remove from heat and allow to cool.
Assembly
Add diced, cooled cinnamon rolls and heavy cream to a large mixing bowl; allow to sit approx. 5 minutes until liquid is mostly absorbed.
Whisk together eggs and sugar in separate bowl until smooth and thick then add vanilla extract, melted butter and raisin sauce.
Pour egg mixture over rolls and gently combine with rubber spatula until mixed.
Deposit approx. 1/2 cup bread pudding mixture into 50 generously sprayed standard muffin wells.
Bake as directed and allow to cool slightly before releasing from pans to fully cool.
Bake in convection oven at 300°F for 32-35 minutes.
Bake in standard oven at 350°F for 35-40 minutes.
Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.
Finishing
Garnish with 1 Tbsp (0.25 oz) whipped cream and 1 tsp (0.1 oz) raisins and serve.
Recipe courtesy of General Mills Foodservice
