How to Make Cinnamon Roll Bread Pudding: The Coziest Dessert You’ll Ever Bake

Cinnamon Roll Bread Pudding

Have you ever wondered what would happen if your favorite breakfast cinnamon rolls met a warm, creamy bread pudding?

That’s exactly what this recipe delivers — a sweet, gooey dessert that’s part nostalgic breakfast treat and part comforting pudding. It’s the kind of dessert that makes your whole kitchen smell like a cozy bakery, and it’s surprisingly simple to make. Whether you’re hosting brunch, planning a fall gathering, or just craving something warm and indulgent, this Cinnamon Roll Bread Pudding might just become your new favorite.

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Cinnamon Roll Bread Pudding

How to Make Cinnamon Roll Bread Pudding: The Coziest Dessert You’ll Ever Bake


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  • Author: nakisha
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

This Cinnamon Roll Bread Pudding is the perfect combination of gooey cinnamon rolls and creamy baked custard. Every bite is warm, sweet, and comforting — like a hug from the oven. Perfect for brunches, holidays, or cozy evenings, it’s an easy dessert that turns simple ingredients into something irresistible.


Ingredients

Scale
  • 45 baked cinnamon rolls (homemade or store-bought), cut into cubes
  • 3 large eggs
  • 1 ½ cups heavy cream (or whole milk)
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter (for greasing and richness)
  • 1 cup icing or glaze (for topping)
  • Optional add-ins: ½ cup chopped pecans, raisins, or chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
  2. Prepare the Cinnamon Rolls: If using leftover cinnamon rolls, cut them into bite-sized pieces and place them evenly in the baking dish. If using canned rolls, bake first, cool, then cube.
  3. Make the Custard: In a large bowl, whisk together the eggs, cream, brown sugar, vanilla extract, and cinnamon until smooth.
  4. Combine and Soak: Pour the custard mixture over the cinnamon roll cubes. Press gently so the rolls soak up the liquid. Let sit for 10 minutes.
  5. Bake: Bake uncovered for 35–40 minutes, until the top is golden and the center is set but still soft.
  6. Cool Slightly: Let the pudding rest for 10 minutes before drizzling with icing or glaze.
  7. Serve: Serve warm with extra glaze, whipped cream, or a scoop of vanilla ice cream for the ultimate dessert.

Notes

To make ahead, assemble the pudding the night before and refrigerate. Bake fresh in the morning. Store leftovers covered in the fridge for up to 4 days and reheat before serving. For a fall twist, add diced apples or a touch of pumpkin spice to the custard.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American Comfort Food

Nutrition

  • Serving Size: 1 serving (1/6th of dish)
  • Calories: 380
  • Sugar: 26g
  • Sodium: 290mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Cinnamon Roll Bread Pudding takes everything you love about soft, sticky cinnamon rolls and transforms it into a rich, custardy dessert. The best part? You can make it with leftover cinnamon rolls — even the day-old ones — so nothing goes to waste.

It’s:

  • Quick to assemble: about 15 minutes of prep time
  • Perfectly baked: ready in about 40 minutes
  • Beginner-friendly: no special equipment or skills required

The texture is soft and custard-like on the inside, with a golden, slightly crisp top. Each bite is filled with warm cinnamon flavor and creamy vanilla glaze.

Essential Ingredients

Here’s what you’ll need to make this irresistible dessert:

  • Cinnamon Rolls (pre-baked or store-bought): These form the base of the pudding. You can use leftover homemade rolls, or grab a tube of refrigerated cinnamon rolls from the store.
    • Substitution: Use brioche, challah, or croissants if you don’t have cinnamon rolls — just add 1 teaspoon of ground cinnamon and a drizzle of brown sugar to mimic the flavor.
  • Eggs: Help create that custard texture that holds everything together.
  • Heavy Cream or Half-and-Half: Adds richness and a silky texture.
    • Substitution: You can use whole milk for a lighter version.
  • Brown Sugar: Gives a caramel-like sweetness that complements the cinnamon flavor.
  • Vanilla Extract: Adds warmth and depth to the custard.
  • Ground Cinnamon: Enhances the cinnamon roll flavor.
  • Icing or Cream Cheese Glaze: Drizzle this over the pudding before serving for that classic cinnamon roll finish.

Optional Add-ins:

  • Chopped pecans or walnuts for crunch
  • Raisins or dried cranberries for a sweet, chewy bite
  • A splash of maple syrup or rum extract for extra flavor

Step-by-Step Instructions

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray to keep the pudding from sticking.

Step 2: Cut the Cinnamon Rolls

If using leftover baked cinnamon rolls, cut them into bite-sized pieces (about 1-inch cubes). Place them evenly into your baking dish.

If using unbaked refrigerated cinnamon rolls, bake them first according to package directions, let them cool, and then cut into pieces.

Step 3: Make the Custard Mixture

In a large mixing bowl, whisk together:

  • 3 large eggs
  • 1 ½ cups heavy cream (or milk)
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Whisk until smooth and slightly frothy.

Step 4: Combine the Mixture

Pour the custard evenly over the cinnamon roll pieces. Gently press the pieces down so they soak up the liquid. Let it sit for about 10 minutes to absorb all that custard goodness.

Step 5: Bake

Place the dish in the preheated oven and bake for 35–40 minutes, or until the pudding is set in the center and lightly golden on top.

A knife inserted in the middle should come out clean but slightly moist.

Step 6: Cool Slightly

Let the bread pudding cool for about 10 minutes before serving. This helps it firm up and makes slicing easier.

Assembly and Serving

Once your Cinnamon Roll Bread Pudding is baked and cooled slightly, drizzle it generously with your icing or glaze. You can use:

  • The icing packet that comes with store-bought cinnamon rolls
  • Or a simple homemade glaze made by whisking together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract

For an extra indulgent touch, top with whipped cream or a scoop of vanilla ice cream.

Presentation Tip: Serve it warm in small dessert bowls or ramekins, and drizzle each serving with a little extra glaze for that bakery-style look.

Storage and Make-Ahead Tips

This recipe keeps beautifully, so you can make it ahead for brunch or dessert later in the week.

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm individual servings in the microwave for 20–30 seconds, or bake the entire dish at 300°F for 10 minutes to revive its texture.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Make-Ahead Tip: You can assemble the pudding the night before, cover it, and refrigerate. In the morning, just bake it fresh.

Recipe Variations

  • Apple Cinnamon Roll Bread Pudding: Add chopped apples before baking for a fruity, cozy twist.
  • Pumpkin Spice Version: Mix ½ cup pumpkin puree and ½ teaspoon pumpkin spice into the custard for a fall-inspired flavor.
  • Chocolate Cinnamon Roll Bread Pudding: Sprinkle mini chocolate chips between the layers before baking.
  • Pecan Praline Style: Add chopped pecans and drizzle with caramel sauce instead of glaze.
  • Savory Spin (yes, really!): Skip the sugar, use plain rolls or bread, and make a bacon-and-cheese breakfast pudding.

Why You’ll Love This Recipe

  • It’s a great way to use up leftover cinnamon rolls or bread.
  • It’s perfect for holidays, brunches, or cozy nights in.
  • It’s customizable — from toppings to add-ins, you can make it your own.
  • It’s comfort food at its best — warm, sweet, and totally satisfying.

FAQs

1. Can I use canned cinnamon rolls?
Yes! Just bake them first as directed, let them cool, and then cube them for the pudding.

2. Can I make it dairy-free?
Absolutely. Use almond milk or oat milk and a dairy-free glaze instead of cream or butter.

3. How do I know when it’s done baking?
The top should be golden and slightly crisp, while the center should be set but still moist. A knife inserted in the center should come out mostly clean.

4. Can I make this without eggs?
Yes. Replace each egg with ¼ cup unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed + 3 tablespoons water).

5. What’s the best way to serve it?
Warm with a drizzle of glaze, a dusting of powdered sugar, or a scoop of vanilla ice cream.

6. Can I double this recipe for a crowd?
Definitely. Use a 9×13-inch baking dish and double all ingredients. You may need to bake it for 45–50 minutes instead of 40.

Final Thoughts

Cinnamon Roll Bread Pudding is one of those desserts that feels both nostalgic and new. It’s as easy as mixing, baking, and drizzling — yet the results are so comforting and rich, it tastes like something straight from a fancy bakery.

If you’re craving something sweet, warm, and made with simple ingredients, give this recipe a try. Whether you serve it at brunch or after dinner, it’s sure to become one of your favorite go-to comfort desserts.

So go ahead — grab those cinnamon rolls, whisk up your custard, and let your kitchen fill with the smell of homemade warmth.

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