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.

Ingredients

Scale

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)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
Prepare Cinnamon Rolls: Cut your cinnamon rolls into bite-sized pieces and set them aside in a large mixing bowl.
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.
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.
Transfer to Baking Dish: Pour the entire mixture into a greased 9×13-inch baking dish, spreading it evenly to ensure uniform baking.
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.
Cool Slightly: Remove from the oven and allow the bread pudding to cool for 10 to 15 minutes to set.
Drizzle with Icing: Before serving, drizzle the pudding with icing to add a sweet finishing touch.
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