Ingredients for 123 Chocolate Pinwheel Pudding
- 1 package cinnamon rolls
- 2 cups chocolate milk
- 2 large eggs
- cooking spray
- 1 package (8 rolls) crescent rolls
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
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How to Make 123 Chocolate Pinwheel Pudding
- Preheat oven to 350°F (175°C).
- Lightly grease six 8-ounce ramekins with cooking spray.
- Unroll the crescent rolls and separate into triangles. Place the bottom halves of the triangles into the prepared ramekins.
- In a medium bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
- Pour half of the milk mixture evenly over the crescent roll bottoms in the ramekins.
- Top each ramekin with the remaining crescent roll triangles (the tops).
- Pour the remaining milk mixture evenly over the roll tops.
- Place the ramekins in a large, shallow baking pan.
- Carefully pour boiling water into the baking pan until it comes halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Remove the ramekins from the oven and let them cool on a wire rack to room temperature.
- Serve immediately or refrigerate for up to 2 days. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
124g
Fat
26g
Carbs
14g
