Cinnamon Roll Bread Pudding Recipe

Introduction

Cinnamon Roll Bread Pudding is a comforting and indulgent dessert that transforms leftover cinnamon rolls into a warm, custardy treat. This easy recipe combines creamy custard with sweet cinnamon flavors and a hint of vanilla, perfect for breakfast or dessert.

Ingredients

• 4 cups cinnamon rolls, chopped into bite-sized pieces
• 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
• 1 cup raisins or chopped nuts (optional)
• 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 the mixture is smooth.
4. Step 4: Fold the chopped cinnamon rolls into the custard 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 evenly.
7. Step 7: Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread pudding cool for 10 to 15 minutes before drizzling with icing.
9. Step 9: Slice into squares and serve warm for the best flavor.

Tips & Variations

• For extra richness, substitute some or all of the heavy cream with half-and-half or whole milk depending on your preference.
• Try adding a handful of chocolate chips or dried cranberries for a twist on the classic.
• If you prefer less sweetness, reduce the sugar slightly or omit the raisins and nuts.
• Use leftover cinnamon rolls to save time and reduce waste while making a delicious new dish.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20 to 30 seconds or until heated through. You can also gently reheat in a 325°F (165°C) oven covered with foil to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Absolutely! Store-bought cinnamon rolls work perfectly and are a great shortcut to make cinnamon roll bread pudding quickly and easily.

Can I prepare this dish ahead of time?

Yes, you can assemble the bread pudding the night before and refrigerate it covered. Bake it fresh in the morning or before serving to get the best texture and flavor.

Cinnamon Roll Bread Pudding Recipe

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★★★★★

4.8 from 67 reviews

This Cinnamon Roll Bread Pudding is a delightfully cozy dessert that transforms soft cinnamon rolls into a rich, custardy baked treat. Infused with warm cinnamon and vanilla, and optionally studded with raisins or nuts, it’s perfect for a comforting brunch or a sweet finish to any meal. Finished with a luscious icing drizzle, this recipe offers an easy way to enjoy the flavors of cinnamon rolls in a new, indulgent way.

• Author: Lila
• 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 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 (pure vanilla preferred)
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoon Salt
• 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 and set aside for mixing.
3. Make Custard Mixture: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and fully combined.
4. Combine Ingredients: Fold the chopped cinnamon rolls into the custard mixture until they are thoroughly coated.
5. Add Optional Mix-ins: If using, gently stir in raisins or chopped nuts for added texture and flavor.
6. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish and spread it evenly to ensure uniform baking.
7. Bake: Place in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Remove from the oven and let the bread pudding cool for 10-15 minutes to set.
9. Drizzle with Icing: Drizzle the prepared icing evenly over the warm bread pudding for a sweet finishing touch.
10. Serve: Slice into squares and serve warm to enjoy the best creamy and cinnamon flavor.

Notes

• You can substitute half-and-half for the heavy cream if you prefer a lighter custard.
• For extra richness, use brown sugar instead of granulated sugar.
• Optional raisins or nuts add texture, but can be omitted if preferred.
• Make sure not to overbake; the pudding should be set but still moist.
• Letting the pudding cool slightly before icing prevents the icing from melting too much.

Keywords: Cinnamon Roll Bread Pudding, Cinnamon Rolls, Bread Pudding, Dessert, Comfort Food, Baked Dessert, Cinnamon, Vanilla, Icing Drizzle