Wednesday, December 21, 2011

Rum-Raisin Cinnamon Roll Bake

This is one of the delicious dishes I made for my holiday brunch. It's tasty, it's easy, and best of all you make it the night before you serve and the next day you just pop it in the oven before your guests arrive. Make this on Christmas morning or better yet, tomorrow morning!

Please bear with my photos. I'm still working on my photography skills, but I'm pretty sure you'll get the idea. 
Open up two cans of refrigerated cinnamon rolls. 

C'mon, don't pretend like you've NEVER had these before. And don't pretend like you've never eaten the entire can of icing before you put it on the rolls either. On that note, don't forget to set the icing aside, refrigerated and covered. 

While your at it, soak some raisins in rum. You don't have to use rum and can instead just add the raisins dry. But I like booze, so I'm going to add it. 
Place the cinnamon rolls in a round baking dish. I prefer a glass pie plate, partially because I find they don't burn as easily, and mostly because I have an excessive amount of them. Use whatever you have, but most importantly bake the rolls according to the package directions. 

Let them cool. If you eat one, I won't tell. Promise. 
Meanwhile, whisk together the eggs, yolks, milk, heavy cream, sugar, cinnamon, and salt. This is some real diet food, right here. 

Drain the raisins you soaked in rum and set the raisins aside. Add the rum to the egg mixture and whisk to combine. If you omitted the rum, whisk in a tablespoon of vanilla extract at this point as well. 

Tear the cinnamon rolls into small pieces and place in a baking dish. Scatter raisins over top.

Pour your creamy egg/milk/cream mixture over top.

Cover with foil and transfer to your refrigerator overnight.

Pantry Tip: When prepping food in advance for a party, I like to stick a little Post-It on top with the baking time and temperature. That way, come party time, I don't have to pull out all my cookbooks to figure out how to back or reheat the item. It makes for a much more organized workspace.
Bake and drizzle with reserved icing. It makes it easier if you transfer the icing to a pastry bag, but I just dabbed it on top and let it melt into gooey oblivion. 

Serve to you friends and family and they will make you throw a brunch party every year. Every weekend, if you're not careful. 

Here is the full recipe:
Rum-Raisin Cinnamon Roll Bake
Serves 8 to 10

1/2 cup raisins
1/4 cup dark rum
Unsalted butter, for baking dishes
2 (12.6-ounce) packages refrigerated cinnamon rolls with icing
6 large eggs
6 large egg yolks
2 cups milk
2/3 cup heavy cream
1/4 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

1. Place raisins in a small bowl. Add rum and stir to combine; set aside. 

2. Butter two 9-inch round baking dishes. Bake cinnamon rolls according to package directions, reserving icing. Remove rolls from oven and let cool completely.

3. Meanwhile, whisk together eggs, yolks, milk, heavy cream, sugar, cinnamon, and salt. Drain raisins, reserving rum. Whisk rum into egg mixture. 

4. Butter a 9-by 13-inch baking dish. Tear cinnamon rolls into small pieces and place in baking dish. Scatter raisins over top. Pour egg mixture over cinnamon roll pieces. Cover dish and transfer to refrigerator at least 8 hours and up to overnight. 

5. Preheat oven to 350 degrees. Remove baking dish from the refrigerator; uncover and let stand until dish comes to room temperature. 

6. Transfer baking dish to oven and bake until golden and slightly puffed, 50 minutes to 1 hour. Drizzle with reserved icing and serve. 

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