Frozen Bread Dough Rolls
Deliciously soft bread pudding with coconut and vanilla flavors, layered with bread and topped with a cinnamon-sugar crust, perfect for comforting dessert gatherings.
Ingredients
Instructions
- Mix melted butter, milk, brown sugar, coconut cream pudding, vanilla pudding, and cinnamon until well combined.
- Cut one loaf of frozen bread into pieces and spread into a greased 9 x 13-inch pan.
- Pour the pudding mixture over the bread pieces.
- Cut the second loaf into pieces and layer on top of the pudding mixture.
- Bake at 350°F for 30 minutes until golden and set.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. If you prefer a lighter version, you can substitute the butter with coconut oil. To enhance the cinnamon flavor, add a pinch of nutmeg or cloves. For a fun twist, try adding chocolate chips or nuts to the layers. This recipe can also be adapted for vegetarian recipes by ensuring all pudding mixes are plant-based.
Serving Suggestions
These rolls are perfect for breakfast or brunch and pair beautifully with coffee or a refreshing glass of milk. For an added touch, serve with fresh fruit or a dollop of whipped cream. They also make a delightful dessert alongside a scoop of vanilla ice cream, making them a versatile option for any meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 20-30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10 minutes to regain some of the original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Bread Dough Rolls contains roughly 487 calories, with 3g protein, 38g carbohydrates, and 36g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade bread instead of frozen?
Yes, you can use homemade bread, but ensure it's slightly stale for better texture. Fresh bread can become too soggy when mixed with the pudding mixture, so letting it sit out for a few hours before using is ideal.
What can I substitute for the coconut cream pudding?
If you don't have coconut cream pudding, you can substitute it with instant vanilla pudding for a similar taste. However, if you want a coconut flavor, consider adding a few tablespoons of shredded coconut to the vanilla pudding instead.
Can I prepare this dish in advance?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and store it in the fridge for up to 24 hours. When ready to bake, simply remove from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).