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Cinnamon roll pudding

Don’t toss out cinnamon rolls from yesterday’s brunch. Food Designer Daniel Yngvesson shares his way to turn them into a divine dessert that’s creamy, comforting and delicious. Whether it’s a weekend treat or a weekday surprise for your loved ones, this cinnamon roll pudding is sure to be a hit.
A freshly baked cinnamon roll bread pudding made from KAFFEREP cinnamon buns in a rectangular baking dish on a table mat.

Ingredients

  • 4 KAFFEREP cinnamon buns, baked
  • 50 g butter (1 tbsp is for the mould)
  • 2 dl milk
  • 2 eggs 
  • 1/2 dl granulated sugar 
  • Almonds, chopped 
  • Raisins 
  • Topping: Whipped cream or ice cream

Step by step

  1. Heat the oven to 175C.
  2. Grease a baking dish measuring approximately 30x20 cm. 
  3. In a saucepan, bring butter and milk to a boil. 
  4. In a separate bowl, beat eggs and sugar until light and fluffy. Gradually pour in the milk mixture while beating. 
  5. Cut the cinnamon buns in half and arrange them in the baking dish. 
  6. Pour the egg mixture over the cinnamon buns and top with chopped almonds and raisins. 
  7. Bake in the oven for 20-30 minutes or until the pudding is golden brown. 
  8. Serve with a dollop of whipped cream or a scoop of ice cream.
IKEA Food Designer, Daniel Yngvesson