Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding 2 tubes (16 oz. each) refrigerated cinnamon rolls 4 tbsp. melted butter 1 cup raisins (optional) 8 eggs, slightly beaten 3 cups milk 1 cup sugar 2 tsp. vanilla extract 2 tsp. cinnamon Maple syrup (optional) Remove the frosting from the tubes and keep refrigerated until needed later in the recipe. Bake the cinnamon rolls according to package directions – minus the frosting. Allow to cool. Preheat oven to 350°F. Grease a 9×13-in. baking dish. Cube the cinnamon rolls and place in the baking dish. Drizzle the melted butter over the cinnamon rolls. Sprinkle with raisins, if desired. In a medium mixing bowl, combine the eggs, milk, sugar, vanilla and cinnamon. Beat until well mixed. Pour the mixture over the cinnamon rolls and gently press the cinnamon rolls down with the back of a spoon. Bake for 45 minutes or until the top springs back lightly when tapped. Top with the reserved frosting. Serve warm or at room temperature. If desired, drizzle individual portions with maple syrup. Store any leftovers in the refrigerator.