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Crème Brûlée Bites

30 Mins


1 Package Martin’s Sweet Dinner Potato Rolls (12 rolls)

¼ Cup Butter, melted

2 Tablespoons Brown Sugar

1 Teaspoon Cinnamon

1 Package Instant French Vanilla Pudding

2 Cups Whole Milk

1 Teaspoon Vanilla Extract

¼ Cup Demerara Sugar

Serves: 12


Step 1

Preheat oven to 350°F.

Step 2

Place Martin’s Sweet Dinner Potato Rolls on sheet pan.

Step 3

Carefully cut a hole in the top of each Martin’s Sweet Dinner Potato Roll 3/4 of the way through. Press the cut out bread down to the bottom of the roll.

Step 4

In small bowl, whisk together melted butter, brown sugar, and cinnamon.

Step 5

Brush cinnamon sugar butter mixture over the sweet rolls. Coat rolls generously.

Step 6

Bake sweet rolls at 350°F for 10-15 minutes, until rolls are lightly toasted.

Step 7

While rolls are baking, make pudding mixture. In medium bowl, whisk instant vanilla pudding and milk together. Add vanilla extract and whisk until just combined.

Step 8

Once rolls are cool, fill each roll generously with pudding using a spoon. Then spread leftover pudding over sheet of rolls evenly.

Step 9

Sprinkle an even layer of demerara sugar over rolls.

Step 10

With a torch, carefully caramelize the sugar until golden brown and hardened to achieve a crème brûlée crunch.

Recipe adapted from: