Chocolate Pinwheel Pudding

⏱ 40 mins 🍽 6 serving(s) 🏷 Dessert

This indulgent dessert transforms pecan cinnamon rolls into a rich chocolate pudding. The split rolls are layered in individual dishes, soaked in a mixture of chocolate milk and eggs, then baked in a water bath. The result is a warm, custardy pudding that sets to a perfect consistency. It can be served warm after cooling or chilled for later.

Chocolate Pinwheel Pudding

Ingredients

  • 6 pecan sweet cinnamon rolls, each split in half horizontally (such as Little Debbie Pecan Spinwheels)
  • 3 cups chocolate milk
  • 3 large eggs

Method

  1. Set your oven to 350*F to preheat.
  2. Use nostick spray to lightly grease six 8-oz ramekins.
  3. Position the prepared ramekins inside a large baking pan.
  4. Put the bottom halves of the cinnamon rolls into each ramekin.
  5. Combine the chocolate milk and eggs by whisking them together.
  6. Pour half of this liquid mixture over the roll bases.
  7. Position the top halves of the rolls, then pour the rest of the mixture over them.
  8. Transfer the ramekins to a shallow baking pan.
  9. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
  10. Bake for 35 minutes or until a knife inserted near the centre comes out clean.
  11. Take the ramekins out and place them on a wire rack to cool to room temperature.
  12. Serve immediately or store in the refrigerator for up to 2 days.

Nutrition (per serving)

Sodium339800 mg

Recipe details

CategoryDessert
AuthorSharon123