CINNAMON ROLL PUDDING TO DIE FOR (Justapinch.com)

INGREDIENTS:
1 pkg dozen bakery bought cinnamon rolls, day old
1 Tbl cinnamon
2/3 C brown sugar, firmly packed
1/2 C golden raisins (optional)
1 pinch salt
1 C heavy cream, whipped
1/2 C milk
8 large eggs
1-1/2 stick margarine, melted

DIRECTIONS:
1.  Start the day before - cut all cinnamon rolls into bite size pieces and set aside.
2.  Butter a 9 x 13 glass baking dish).
3.  Mix salt, cinnamon, brown sugar, and raisins (if desired).  Add to cinnamon rolls, toss to coat, and pour into buttered baking dish.
4.  Mix eggs and milk (add tsp of cinnamon into milk/egg mixture for extra flavor if desired).  Slowly add whipping cream and add 1/2 the butter to the whipped cream.
5.  Gently stir whipped cream with cinnamon rolls (if this does not cover all the cinnamon rolls, slowly stir in enough milk to cover them.  Cover and put in fridge over night. 
6.  Preheat oven to 375 degrees and bake for 35 minutes.  Remove from oven and add other 1/2 butter. Bake an additional 35 minutes uncovered.  Teswt with butter knife poked close to center - if not done - bake additional 10 minutes.
7.  Serve as dessert with ice cream or cool whip or as a breakfast pudding.