Cinnamon Roll Bread Pudding
This dessert is soft, custardy, and full of cinnamon flavor, using cinnamon rolls instead of plain bread. It’s perfect for breakfast brunch or dessert.
Ingredients
Bread Pudding
- 1 can (12–13 oz / ~350 g) refrigerated cinnamon rolls (with icing)
- 3 eggs
- 1 cup milk
- ¼ cup heavy cream (optional but richer)
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 tbsp melted butter
Optional Add-ins
- ½ cup raisins
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips
Instructions
1. Preheat
Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. Prepare the Cinnamon Rolls
- Cut each cinnamon roll into 4–6 pieces.
- Spread the pieces evenly in the baking dish.
3. Make the Custard
In a bowl whisk together:
- eggs
- milk
- cream
- brown sugar
- vanilla
- cinnamon
- melted butter
4. Combine
- Pour the custard mixture over the cinnamon roll pieces.
- Let sit 5–10 minutes so the rolls absorb the liquid.
5. Bake
Bake for 30–35 minutes until the center is set and the top is golden.
6. Finish
- Warm the icing from the cinnamon roll package.
- Drizzle it over the bread pudding before serving.
Serving Ideas
Serve warm with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Fresh berries
✅ Tip:
For a bakery-style texture, let the baked pudding rest 10 minutes before cutting.
If you’d like, I can also give you:
- Crockpot cinnamon roll bread pudding
- Overnight cinnamon roll breakfast casserole
- Homemade cinnamon roll bread pudding (from scratch dough).