Cinnamon Roll Bread Pudding Recipe

Introduction

This Cinnamon Roll Bread Pudding transforms soft, gooey cinnamon rolls into a rich and comforting dessert that’s perfect for any occasion. With warm spices and a creamy custard, it’s an effortless way to enjoy a classic treat with a twist.

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, ground cinnamon, and salt until smooth.
4. Step 4: Gently fold the cinnamon roll pieces into the custard mixture until they are well coated.
5. Step 5: If using, add raisins or chopped nuts and mix 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, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the pudding to cool for 10-15 minutes before drizzling evenly with icing.
9. Step 9: Slice into squares and serve warm for the best experience.

Tips & Variations

• For an extra layer of flavor, sprinkle some chopped pecans or walnuts on top before baking.
• Swap out the raisins for dried cranberries or chopped apples for a fruity twist.
• If you prefer a less sweet dish, reduce the sugar slightly or use less icing when drizzling.
• Using day-old cinnamon rolls can help the bread pudding absorb the custard better without becoming too soggy.

Storage

Store any leftover cinnamon roll bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for about 10 minutes or microwave individual servings for 30 seconds to warm through. The icing may become less decorative after reheating, but the flavor remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cinnamon rolls for this recipe?

Yes, store-bought cinnamon rolls work perfectly and save time. Just chop them into pieces and proceed as directed.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the milk and heavy cream with your favorite plant-based milk alternatives, such as almond or oat milk, and use a dairy-free icing if desired.

Cinnamon Roll Bread Pudding Recipe

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★★★★★

4.9 from 131 reviews

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

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Description

This Cinnamon Roll Bread Pudding is a cozy, comforting dessert that transforms classic cinnamon rolls into a warm, custardy treat. With a blend of cinnamon, vanilla, and a rich custard made from milk, cream, and eggs, it’s baked to golden perfection and finished with a drizzle of sweet icing, making it an ideal dessert or brunch option.

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Ingredients

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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)

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the mixture.
2. Prepare Cinnamon Rolls: Cut cinnamon rolls into bite-sized pieces and place them in a large mixing bowl.
3. Make Custard Mixture: In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and fully blended.
4. Combine Ingredients: Pour the custard mixture over the chopped cinnamon rolls and gently fold until all pieces are evenly coated.
5. Add Optional Add-ins: Mix in raisins or chopped nuts if using, for added texture and flavor.
6. Transfer to Baking Dish: Grease a 9×13-inch baking dish and pour in the mixture, spreading it out evenly.
7. Bake: Place the dish in the preheated oven and bake for 40-50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
8. Cool Slightly: Remove from oven and let the bread pudding cool for 10-15 minutes to set and slightly firm up.
9. Drizzle with Icing: Before serving, drizzle the top with icing to add sweetness and visual appeal.
10. Serve: Cut into squares and serve warm for the best flavor and texture experience.

Notes

• You can substitute half-and-half for heavy cream to reduce fat content slightly.
• For a nuttier flavor, try using pecans or walnuts as your nut choice.
• Adding raisins is optional but adds a nice chewy texture and sweetness.
• If you prefer less sweetness, reduce the sugar amount by 1/4 cup.
• Be careful not to overbake to keep the pudding moist and tender.
• Serve with a scoop of vanilla ice cream for a decadent dessert.

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

Keywords: Cinnamon Roll Bread Pudding, cinnamon dessert, baked custard dessert, comfort food, brunch dessert, easy bread pudding