Cinnamon Roll Bread Pudding Recipe

Introduction

Cinnamon Roll Bread Pudding is a warm, comforting dessert that takes your favorite cinnamon rolls to the next level. Soft, custardy, and filled with cinnamon-spiced goodness, it’s perfect for cozy gatherings or a sweet treat any time of day.

Ingredients

• 4 cups Cinnamon Rolls (chopped into bite-sized pieces)
• 2 cups Milk (whole milk for creamier texture)
• 1 cup Heavy Cream (or substitute with half-and-half)
• 4 large Eggs (for binding the custard)
• 3/4 cup Granulated Sugar (or use brown sugar for richness)
• 2 teaspoons Vanilla Extract (pure vanilla preferred)
• 2 teaspoons Ground Cinnamon (adjust to taste)
• 1/4 teaspoon Salt (balances sweetness)
• 1 cup Raisins or Chopped Nuts (optional for extra texture)
• 1 cup Icing (for drizzling before serving)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cut cinnamon rolls into bite-sized pieces and set aside.
3. Step 3: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt until smooth.
4. Step 4: Fold the chopped cinnamon rolls into the wet mixture until well coated.
5. Step 5: Add raisins or nuts if desired, mixing gently to combine.
6. Step 6: Pour the mixture into a greased 9×13-inch baking dish, spreading evenly.
7. Step 7: Bake for 40-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let cool for 10-15 minutes before drizzling with icing.
9. Step 9: Slice into squares and serve warm.

Tips & Variations

• Use day-old cinnamon rolls for better absorption of the custard mixture.
• Swap raisins for dried cranberries or chopped apples for a different flavor.
• For a dairy-free option, substitute milk and cream with almond or oat milk and coconut cream.
• Drizzle extra icing or serve with a scoop of vanilla ice cream for an indulgent finish.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or place in a preheated oven at 325°F (160°C) for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture and assemble the pudding the night before. Keep it covered in the refrigerator and bake it fresh the next day for best results.

What if I don’t have cinnamon rolls on hand?

You can substitute with any sweet rolls or even day-old brioche or challah bread. Just chop into pieces and follow the same steps for a delicious bread pudding.

Cinnamon Roll Bread Pudding Recipe

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★★★★★

4.7 from 73 reviews

• Author: Olivia
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This Cinnamon Roll Bread Pudding transforms classic cinnamon rolls into a warm, comforting dessert perfect for cozy breakfasts or sweet treats. Soft cinnamon roll pieces are soaked in a creamy, spiced custard, baked to golden perfection, and finished with a luscious icing drizzle for an indulgent finish.

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Ingredients

Scale 1x2x3x

Cinnamon Roll Mixture

• 4 cups Cinnamon Rolls, chopped into bite-sized pieces
• 1 cup Raisins or Chopped Nuts (optional)

Custard

• 2 cups Whole Milk
• 1 cup Heavy Cream (or substitute with half-and-half)
• 4 large Eggs
• 3/4 cup Granulated Sugar (or brown sugar for richness)
• 2 teaspoons Vanilla Extract
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoon Salt

Finishing

• 1 cup Icing (for drizzling before serving)

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
2. Prepare Cinnamon Rolls: Cut your cinnamon rolls into bite-sized pieces and set them aside in a large mixing bowl.
3. Mix Custard: In another large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
4. Combine Ingredients: Fold the chopped cinnamon rolls into the custard mixture, ensuring each piece is well coated. If desired, gently mix in the raisins or chopped nuts for added texture.
5. Transfer to Baking Dish: Pour the entire mixture into a greased 9×13-inch baking dish, spreading it evenly to ensure uniform baking.
6. Bake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool Slightly: Remove from the oven and allow the bread pudding to cool for 10 to 15 minutes to set.
8. Drizzle with Icing: Before serving, drizzle the pudding with icing to add a sweet finishing touch.
9. Serve: Slice into squares and serve warm for the best flavor and texture.

Notes

• You can substitute half-and-half for heavy cream to reduce the richness if preferred.
• Brown sugar can be used instead of granulated sugar for a deeper caramel flavor.
• Raisins or chopped nuts are optional but add great texture and flavor.
• Allow the pudding to cool slightly before icing to prevent the icing from melting off.
• Store leftover bread pudding covered in the refrigerator and reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Roll Bread Pudding, Dessert, Cozy Dessert, Breakfast Dessert, Baked Custard, Cinnamon Dessert, Comfort Food