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- 4 large cinnamon rolls (store-bought or homemade) - 1 cup chopped pecans - 2 cups whole milk - 1 cup heavy cream - 4 large eggs - 1/2 cup maple syrup - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - Powdered sugar for dusting (optional) You need four large cinnamon rolls. If you use store-bought rolls, pick your favorite brand. I love a good homemade roll, too. Next, grab one cup of chopped pecans for crunch. The milk and cream add creaminess, so use two cups of whole milk and one cup of heavy cream. For richness, you need four large eggs. Maple syrup gives sweetness, so half a cup is perfect. Add one teaspoon of vanilla extract for warmth. One teaspoon of ground cinnamon adds spice, and a quarter teaspoon of salt balances the flavors. For fun, sprinkle powdered sugar on top if you want! For cinnamon rolls, try brands like Pillsbury or Cinnabon for store-bought options. If you want homemade, use your favorite recipe. For pecans, I recommend Diamond or Fisher. For milk, I suggest organic brands like Horizon or Organic Valley. For heavy cream, any brand will work well, but I prefer local dairy farms when I can. For maple syrup, go for real maple syrup like Grade A or B from brands like Maple Grove. Always check for freshness and quality! First, I preheat my oven to 350°F (175°C). I grease an 8x8-inch baking dish with non-stick spray or butter. Next, I cut the cinnamon rolls into bite-sized pieces. I place these pieces in the prepared dish. I make sure they are even and well distributed. In a medium bowl, I whisk together 2 cups of whole milk and 1 cup of heavy cream. I add 4 large eggs to the mix. Then, I pour in 1/2 cup of maple syrup and 1 teaspoon of vanilla extract. I sprinkle in 1 teaspoon of ground cinnamon and 1/4 teaspoon of salt. I stir this until it is fully combined. Now, I pour this custard mixture over the cinnamon roll pieces. I ensure that all pieces are soaked. I gently push down any exposed pieces to coat them well. Finally, I sprinkle 1 cup of chopped pecans evenly on top. I place the baking dish in the preheated oven. I bake it for 30-35 minutes. I watch for the pudding to set and for the top to turn golden brown. To check if it’s done, I insert a toothpick into the center. If it comes out clean, it is ready. Once baked, I remove the dish from the oven. I let it cool for about 10 minutes before serving. I dust the top with powdered sugar, if I want. I love adding an extra drizzle of maple syrup right before serving. This pudding is best enjoyed warm. I often serve it with a scoop of vanilla ice cream for a delicious treat. If you want to add some flair, consider serving it with fresh fruit like berries or bananas. To get the right texture for your pudding, use stale cinnamon rolls. Stale rolls soak up the custard better. If your rolls are fresh, leave them out for a few hours. Cut them into bite-sized pieces. This helps them absorb the liquid evenly. Be sure to push down any pieces that stick out. This ensures all the rolls soak in the creamy mix. Bake until golden brown and set in the middle. A toothpick test helps check if it’s done. For a richer taste, use a mix of whole milk and heavy cream. This combo makes the pudding creamy and smooth. Add extra spices like nutmeg or cardamom for warmth. If you love sweetness, increase the maple syrup a bit. You can also mix in some chocolate chips or dried fruits. Pecans add a nice crunch, but try walnuts for a different flavor. Each tweak makes this dish more special. One common mistake is not letting the pudding rest after baking. It needs to cool for about 10 minutes. This allows it to set up properly. Avoid overmixing the custard. Whisk just until combined to keep it fluffy. Don’t skip the pecans; they add crunch and flavor. Lastly, ensure you bake it long enough. Underbaking can lead to a soggy texture. Follow these tips, and your pudding will shine. {{image_2}} You can swap out some ingredients for fun twists. Use almond milk instead of whole milk for a nutty flavor. If you want less fat, try low-fat cream instead of heavy cream. You can also use agave syrup instead of maple syrup for a different sweetness. For a nut-free version, leave out the pecans or use sunflower seeds. Want to add more taste? Mix in chocolate chips for a rich touch. You can also add fresh fruits like sliced bananas or berries for a fresh burst. For a spicy kick, consider adding nutmeg or ginger to the custard mix. These flavors can really pop and make your pudding special. Change it up with the seasons! In fall, add pumpkin puree and spices for a cozy feel. For winter, toss in dried cranberries or orange zest for a bright taste. In spring, fresh strawberries or peaches can lighten the dish. Each season brings new flavors, so have fun experimenting! To keep your maple pecan cinnamon roll pudding fresh, place it in an airtight container. You can store it in the fridge for up to three days. Make sure it cools completely before sealing it. This helps prevent moisture buildup. If you want to enjoy it later, proper storage is key. If you want to save some pudding for later, freezing works great! Cut the leftovers into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze it for up to two months. When you're ready to eat, just thaw it in the fridge overnight. To reheat your pudding, preheat the oven to 350°F (175°C). Place the pudding in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 15 to 20 minutes, or until warmed through. If you're in a hurry, you can use the microwave. Heat individual portions in short bursts of 30 seconds. Check and stir in between until hot. Enjoy it warm for the best flavor! Yes, you can use fresh cinnamon rolls. They add a nice homemade touch. Just make sure they are not too soft. Cut them into bite-sized pieces and follow the recipe as usual. Fresh rolls will give you a great flavor and texture. You can store the pudding in the fridge for up to three days. Make sure to cover it with plastic wrap or a lid. This keeps it fresh and tasty. If you want, you can freeze it too. Just thaw it in the fridge before serving. This pudding pairs well with many things. You can serve it warm with a drizzle of maple syrup. Ice cream or whipped cream is also a great choice. Fresh berries add a bright touch. Enjoy exploring different flavors! This blog post covered the ingredients, steps, and tips for making maple pecan cinnamon roll pudding. You learned about the right quantities and brands for ingredients. The step-by-step directions ensured easy baking, while tips helped avoid common mistakes. Variations offered new flavors to try, and storage info kept your leftovers fresh. You can now confidently make this dish and enjoy it fully. Remember, the joy of cooking comes from trying new things and making them your own. Happy baking!

Maple Pecan Cinnamon Roll Pudding

Indulge in the delightful flavor of Maple Pecan Cinnamon Roll Pudding! This easy-to-follow recipe combines soft cinnamon rolls with a creamy custard and crunchy pecans for a cozy dessert experience. Perfect for breakfast or a sweet treat, it's sure to impress. Ready in just 50 minutes, this dish is simple yet irresistible. Click through to explore the full recipe and elevate your dining experience with this delicious dessert!
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Ingredients
  

4 large cinnamon rolls (store-bought or homemade)

1 cup chopped pecans

2 cups whole milk

1 cup heavy cream

4 large eggs

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or an equivalent-sized casserole dish with non-stick spray or butter.

    Cut the cinnamon rolls into bite-sized pieces and place them in the prepared baking dish, evenly distributing them.

      In a medium mixing bowl, whisk together the milk, heavy cream, eggs, maple syrup, vanilla extract, cinnamon, and salt until fully combined.

        Pour the custard mixture over the cinnamon roll pieces, ensuring all the pieces are soaked. Gently push down any exposed pieces to coat them in the mixture.

          Sprinkle the chopped pecans evenly over the top of the mixture.

            Bake in the preheated oven for 30-35 minutes, or until the pudding is set and the top is golden brown. A toothpick inserted into the center should come out clean.

              Once baked, remove from the oven and let it cool for about 10 minutes.

                Dust with powdered sugar, if desired, before serving. Enjoy warm with an additional drizzle of maple syrup on top!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6