Cinnamon Roll Bread Pudding Recipe

Introduction

This Cinnamon Roll Bread Pudding is a delightful twist on a classic favorite, combining soft cinnamon rolls with a rich, creamy custard. It’s the perfect cozy dessert that’s easy to make and sure to impress your family and friends.

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 extract, cinnamon, and salt until smooth.
4. Step 4: Fold the chopped cinnamon rolls into the wet mixture until they are well coated.
5. Step 5: If using, gently mix in raisins or chopped nuts for added texture.
6. Step 6: Pour the mixture into a greased 9×13-inch baking dish, spreading it out 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: Allow the bread pudding to cool for 10-15 minutes before drizzling with icing.
9. Step 9: Slice into squares and serve warm for the best experience.

Tips & Variations

• Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
• Add a handful of chocolate chips for a sweet surprise in every bite.
• For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
• Try topping with chopped toasted pecans for extra crunch before serving.
• Let the pudding sit for 10 minutes before serving so it absorbs all the custard flavors fully.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30-45 seconds or until warm. Avoid storing with icing on top; add fresh icing after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cinnamon rolls for this recipe?

Yes, leftover or store-bought cinnamon rolls work perfectly. Just chop them into bite-sized pieces and follow the recipe as directed.

Can I prepare this bread pudding in advance?

Absolutely. You can assemble the bread pudding the night before, cover it, and refrigerate. Bake it fresh the next day for a convenient and tasty dessert.

Cinnamon Roll Bread Pudding Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

This Cinnamon Roll Bread Pudding transforms leftover cinnamon rolls into a decadent, cozy dessert or breakfast treat. Soft, custardy, and filled with warm cinnamon flavor, it’s baked until golden and served with a sweet icing drizzle for an irresistible finish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
2. Prepare Cinnamon Rolls: Cut the cinnamon rolls into bite-sized pieces to ensure even distribution and texture.
3. Make Custard Mixture: In a large bowl, whisk together 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 until they are fully coated, then gently stir in raisins or chopped nuts if using.
5. Transfer to Baking Dish: Pour the combined mixture into a greased 9×13-inch baking dish and spread evenly to ensure uniform baking.
6. Bake: Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Drizzle: Allow the bread pudding to cool for 10-15 minutes to set slightly. Drizzle the icing evenly over the top before serving.
8. Serve: Slice into squares and serve warm for the best comforting experience.

Notes

• You can substitute heavy cream with half-and-half for a lighter custard.
• Use brown sugar instead of granulated sugar for a richer, deeper flavor.
• Add raisins or chopped nuts for added texture, or omit for a simpler version.
• Ensure the custard mixture is fully whisked to avoid any lumps.
• Letting the pudding cool slightly before icing allows the drizzle to set without melting away.

Keywords: Cinnamon Roll Bread Pudding, bread pudding recipe, cinnamon dessert, baked dessert, breakfast dessert, cozy dessert