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Cinnamon Roll Bread Pudding Recipe

Ingredients:
• 1 tube cinnamon rolls (8 count) baked, cut in pieces, 1-2 days old
• ¾ c heavy cream
• ¾ c milk
• ¾ c dark brown sugar
• 1 tsp cinnamon
• 1 tsp apple pie or pumpkin pie spice
• 3 beaten eggs
• 1 tbsp vanilla extract
• ¼ c cinnamon sugar paste melted
• 1 tbsp butter melted
• Cream cheese icing for topping

Instructions:
3. 1-2 days before baking bread pudding, bake cinnamon rolls, cut each one into pieces, allow to become hard
4. When ready to bake bread pudding, in a medium bowl prepare liquid mix. Combine milk, heavy cream, sugar, cinnamon, spice mix, vanilla, and eggs.
5. Melt butter in a 8x8 baking dish by sticking in oven for a few minutes. When melted, spread around the baking dish, add cinnamon roll pieces
6. Pour liquid mixture over cinnamon roll pieces, toss to make sure each piece is fully coated in the mixture. Let sit for 30 minutes so bread soaks up some of the mixture (this step is VERY important as it prevents egg from sinking to the bottom during baking)
7. After 30 minutes, pour melted cinnamon sugar paste on top of bread pieces, bake at 350 for 40-45 minutes (cinnamon sugar paste recipe: ¾ c room temperature salted butter, 1 1/3 c dark brown sugar, 4 tbsp flour, 2 tbsp cinnamon – mix until fully combined)
8. Out of the oven, allow the bread pudding to cool for 15 minutes, then drizzle cream cheese icing on top (recipe: 1 tbsp cream cheese (room temperature), 1 c powdered sugar, ½ tsp vanilla bean paste – combine until smooth)
9. Enjoy bread pudding while warm

Note:
1. Yes, you can use homemade cinnamon rolls instead, about 4-5 cups. Make sure there is absolutely NO icing on them