Ingredients
2 (12–13 oz) cans refrigerated cinnamon rolls with icing, cut into 1-inch cubes
1 cup Irish cream liqueur (such as Baileys)
1 cup heavy cream
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.
Open the cans of refrigerated cinnamon rolls. Set the icing packets aside for later. Cut each cinnamon roll into roughly 1-inch cubes. Place all the cubed cinnamon rolls into the prepared slow cooker, spreading them into an even layer.
In a medium bowl or large measuring cup, whisk together the Irish cream liqueur and heavy cream until well blended. This is your simple custard base.
Pour the Irish cream and heavy cream mixture evenly over the cubed cinnamon rolls in the slow cooker, gently pressing the top cubes down with a spatula or the back of a spoon so they all get a bit of the liquid. The cubes should be moistened but not fully submerged.
Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the bread pudding is puffed, the edges are golden brown and lightly crisp, and the center is set but still soft and custardy. You should see steam when you lift the lid and the cubes will be melded together.
Turn off the slow cooker and let the bread pudding sit, covered, for about 5 to 10 minutes to finish setting. During this time, knead or stir the reserved icing packets from the cinnamon rolls until smooth.
Drizzle the softened icing evenly over the warm bread pudding right in the slow cooker. The heat will help it melt into a glossy glaze over the top.
Spoon the bread pudding into bowls while warm, making sure each serving gets some of the golden edges and soft middle. Serve immediately and enjoy.