Indulge in a delightful and easy-to-make dessert that combines the classic taste of peanut butter and cinnamon rolls with the comforting texture of pudding. The crunch-topped peanut butter cinnamon roll pudding recipe brings together a symphony of flavors and textures, making it a perfect treat for both peanut butter and cinnamon roll lovers alike. With accessible ingredients and straightforward instructions, this recipe promises a delicious and fun baking experience, leaving you with a dessert that is sure to satisfy your sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTER CRUNCH PUDDING
You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.
Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
PEANUT BUTTER CINNAMON ROLLS
These are a nice change of pace from your ordinary cinnamon roll and a favorite of peanut butter lovers!
Provided by teachypeach
Categories Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, dissolve yeast in warm water.
- Let stand approx.
- 5 minutes.
- Add cake mix, 1 cup flour, eggs, oil and salt.
- Beat well.
- Stir in remaining flour until a soft dough forms.
- Knead the dough on a well-floured surface until it becomes smooth and elastic (approx. 5 minutes).
- Place the dough in a greased bowl.
- Turn the dough in the bowl so the entire dough is coated.
- Let it rise until doubled in size (approximately 45 minutes).
- Punch the dough down and divide it in half.
- Roll out each section and spread the peanut butter over each.
- Sprinkle each section with brown sugar and cinnamon.
- Roll the sections and cut into 1 1/2 in.
- pieces.
- Place the rolls into greased baking pans, and rise until doubled in size.
- Bake at 350 degrees for 25-35 minutes.
- Frosting: Beat butter and peanut butter until fluffy.
- Slowly beat in 1/2 the sugar.
- Mix in 1/3 cup milk.
- Beat in remaining sugar.
- Slowly add milk until the frosting is a desired consistency.
- When rolls come out of the oven, frost and enjoy!
CRUNCH -TOPPED PEANUT BUTTER CINNAMON ROLL PUDDING
Peanut Butter Cinnamon Roll Bread Pudding topped with Nature's Path Organic Fruit & Nut Granola? Yes please! This is dairy free depending on the roll you choose, Annie's and Bunner's Cinnamon Rolls are both dairy free options.
Provided by YummySmellsca
Categories Breakfast
Time 1h25m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
- Add cinnamon roll pieces and fold in well to coat with the mixture.
- Let stand 20 minutes.
- Heat the oven to 350F and grease two (1 ½ cup) jars or ramekins.
- Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2" high baking pan.
- Top with granola.
- Pour hot water halfway up the sides of the pan and carefully place in the oven.
- Bake for 45 minutes, until set.
- Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
- Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Nutrition Facts : Calories 259.6, Fat 8, SaturatedFat 1.6, Cholesterol 46.5, Sodium 420, Carbohydrate 38.8, Fiber 1.8, Sugar 14.9, Protein 8.3
PEANUT BUTTER PUDDING
There are a few recipes for peanut butter pudding posted but none like this one. I liked it because it doesn't use eggs or instant pudding mixes. Haven't tried, but posted for safe-keeping. Courtesy of La Lechera sweetened condensed milk, 50% less sugar. Cooking time is the time it takes for the pudding to cool.
Provided by Mami J
Categories Dessert
Time 16m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.
Nutrition Facts : Calories 447, Fat 26, SaturatedFat 8.4, Cholesterol 29.2, Sodium 259.1, Carbohydrate 42, Fiber 2.4, Sugar 30.1, Protein 16.1
PEANUT BUTTER BANANA CRUNCH CHIA SEED PUDDING RECIPE BY TASTY
Here's what you need: peanut butter, greek yogurt, almond milk, vanilla extract, honey, chia seeds, banana, roasted peanut, crunchy granola cluster
Provided by Joey Firoben
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
- Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
- Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
- Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 44 grams, Fat 25 grams, Fiber 10 grams, Protein 15 grams, Sugar 23 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your pudding will taste. Try to use organic or local ingredients whenever possible.
- Don't Overcook the Pudding: The pudding should be cooked until it is just set. Overcooking will make it tough and rubbery.
- Let the Pudding Cool Completely: Before you top it with the streusel topping, let the pudding cool completely. This will help the topping set properly.
- Use a Variety of Nuts: You can use any type of nuts you like in the streusel topping. Some popular options include peanuts, walnuts, pecans, and almonds.
- Get Creative with the Topping: In addition to nuts, you can also add other ingredients to the streusel topping, such as chocolate chips, coconut, or dried fruit.
Conclusion:
This crunch-topped peanut butter cinnamon roll pudding is a delicious and easy dessert that is perfect for any occasion. It is made with simple ingredients and can be prepared in just a few minutes. The pudding is creamy and flavorful, and the streusel topping is crispy and crunchy. This dessert is sure to be a hit with your family and friends.
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