You know those lazy Sunday mornings when you wake up craving something warm, sweet, and downright cozy? That’s exactly how my cinnamon roll bread pudding obsession started. I had a tray of leftover cinnamon rolls from brunch that were going stale, and—let’s be real—I couldn’t bear to toss them. So I did what any desperate baker would do: I turned them into magic. This recipe is my go-to for using up leftover cinnamon rolls, but honestly, I’ve been known to bake a fresh batch just to make this dessert. Trust me, the way the custard soaks into those pillowy rolls, turning them into a caramelized, cinnamon-spiced dream? Absolute heaven.
After testing this recipe more times than I can count (my neighbors have become very willing taste-testers), I’ve nailed the perfect balance of custard-to-bread so every bite is rich but not soggy. The secret? Day-old cinnamon rolls—they hold their shape better and soak up that luscious custard like a sponge. Whether you’re looking for a comforting dessert or a brunch showstopper, this cinnamon roll bread pudding never disappoints. It’s like a hug in a baking dish.
Why You’ll Love This Cinnamon Roll Bread Pudding
Let me count the ways this dessert will steal your heart (and possibly your willpower)! First off, it’s the ultimate comfort food—imagine the best parts of a cinnamon roll and bread pudding had a delicious baby. But here’s why you’ll keep coming back to this recipe:
- Easy as pie: Just cube, soak, and bake—no fancy techniques required
- Leftover magic: Turns stale cinnamon rolls into something extraordinary
- Cozy vibes: That warm cinnamon aroma filling your kitchen? Pure happiness
- Customizable: Toss in raisins, nuts, or chocolate chips to make it yours
- Crowd-pleaser: Perfect for brunch OR dessert—I’ve served it at both!
Seriously, this is the dessert you’ll crave on rainy days and cold nights. The crispy top with that soft, custardy center? Worth every calorie.
Ingredients for Cinnamon Roll Bread Pudding
Here’s the beautiful thing about this recipe—you probably have most of these ingredients in your kitchen already! But let me tell you why each one matters (because yes, I’ve tried skipping steps—disaster!).
- 4 cups cubed cinnamon rolls (about 6-8 rolls, day-old preferred): Stale is actually perfect here—they soak up the custard without turning to mush. Pro tip: if your rolls have icing, keep it on! It melts into the pudding for extra sweetness.
- 2 cups whole milk: Don’t skimp here—the fat content makes the custard luxuriously creamy. I’ve tried 2% in a pinch, but whole milk gives that rich, indulgent texture we’re after.
- 3 large eggs: These are our magic binders. Room temperature eggs blend smoother into the custard—just take them out when you preheat the oven.
- 1/2 cup granulated sugar: Trust me, this is the sweet spot (pun intended)—enough to complement the cinnamon rolls without being cloying. Brown sugar works too for a deeper flavor!
- 1 tsp vanilla extract: The good stuff, please! That fake vanilla just doesn’t give the same warm depth. I splash in an extra 1/4 tsp when I’m feeling fancy.
- 1/2 tsp ground cinnamon: Because you can never have too much cinnamon in a cinnamon roll dessert, right? I sometimes add a pinch of nutmeg too—my grandma’s secret.
- 1/4 tsp salt: Crucial! It balances all the sweetness and makes the flavors pop. I use kosher salt—finer grains dissolve better in the custard.
- 1/2 cup raisins (optional): I know, I know—raisins are controversial. But plump them in warm water first (or bourbon, for adults only!) and even raisin-haters might be converted.
See? Simple ingredients, extraordinary results. Now let’s turn this into the most comforting dessert you’ve ever made!
How to Make Cinnamon Roll Bread Pudding
Okay, let’s get to the fun part—turning these simple ingredients into pure comfort magic! I promise this is easier than making cinnamon rolls from scratch (and way more forgiving). Just follow these steps, and you’ll have a dessert that’ll make your whole house smell like a bakery.
Step 1: Prep the Baking Dish
First things first—grab your favorite baking dish (I use a 9×13-inch, but an 8×8 works too if you like thicker pudding). Now, here’s my little trick: butter that dish like you’re frosting a cake! Get into all the corners—nothing worse than bread pudding sticking. Then toss in your cubed cinnamon rolls. Don’t be too neat about it—some uneven pieces make for great texture contrasts later!
Step 2: Mix the Custard
This is where the magic happens! In a big bowl (trust me, you want room to whisk), pour in your milk. Crack those eggs right in—no need to separate them first. Now whisk like you mean it! You want those eggs fully incorporated—no streaks. Add the sugar, vanilla, cinnamon, and salt, then whisk again until it looks like sweet, spiced liquid gold. Pro tip: taste a drop—it should be sweet with a warm cinnamon kick. Adjust if needed!
Step 3: Soak and Bake
Here comes the satisfying part—slowly pour that gorgeous custard over your cinnamon roll cubes. Now press down gently with a spatula (or clean hands—I won’t tell!). You want every piece to get soaked in that custardy goodness. Let it sit for 15 minutes—this is crucial! The rolls need time to drink up the liquid like little sponges.
Pop it in your preheated oven and resist opening the door for at least 30 minutes. You’ll know it’s done when the top is golden brown and a knife inserted near the center comes out mostly clean (a few moist crumbs are perfect!). That smell? Pure happiness. Let it cool just enough so you don’t burn your tongue—though I won’t judge if you can’t wait!
Tips for Perfect Cinnamon Roll Bread Pudding
Listen, I’ve made this enough times to know a few tricks that’ll take your bread pudding from good to “can I have the recipe?” amazing. First, day-old cinnamon rolls are your best friend—they soak up the custard like champs without turning to mush. Press those cubes down firmly when you pour the custard over them—every piece deserves a good soak!
Testing doneness? A clean knife near the center means it’s ready, but I like mine a tiny bit wobbly—it sets as it cools. Oh, and toss in some raisins or chopped pecans if you’re feeling fancy (soak the raisins first—they’ll stay plump!). And here’s my secret: let it sit for 10 minutes after baking. The custard firms up just right, making it sliceable but still gloriously gooey.
Variations for Cinnamon Roll Bread Pudding
Oh, the possibilities! This recipe is like your favorite sweater—cozy but easy to dress up. Here are my favorite ways to play with it:
- Chocolate lovers: Swap raisins for chocolate chips (mini ones melt into every bite!)
- Nutty twist: Toasted pecans or walnuts add the perfect crunch
- Dairy-free: Almond or oat milk works beautifully—just add an extra egg yolk for richness
- Boozy upgrade: Soak raisins in rum or bourbon overnight—game changer!
- Caramel dreams: Drizzle caramel sauce between layers before baking
See? One recipe, endless ways to make it yours. What’ll you try first? If you’re looking for a great base for caramel sauce, check out this homemade caramel sauce recipe.
Serving Suggestions
Oh, you’re going to love this part—the serving is where the magic really happens! My absolute favorite way? Warm from the oven with a big scoop of vanilla ice cream melting over the top. The hot-cold combo is unreal. For extra decadence, drizzle with caramel sauce or even the leftover cinnamon roll icing—because why not? If you’re serving it for brunch, a dusting of powdered sugar makes it feel fancy with zero effort. Pro tip: microwave leftovers for 15 seconds before serving—it brings back that fresh-from-the-oven goodness!
Storage and Reheating
Here’s the beautiful truth—this cinnamon roll bread pudding tastes even better the next day (if it lasts that long!). Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for 10 minutes) for that crispy top, but the microwave works in a pinch—just 30-second bursts until warm. Warning: your kitchen will smell amazing all over again!
Cinnamon Roll Bread Pudding FAQs
I’ve gotten so many questions about this recipe over the years—let me share the answers to the ones I hear most often! These tips come straight from my trial-and-error adventures (and yes, a few happy accidents).
Can I use fresh cinnamon rolls instead of day-old ones?
Absolutely! Fresh rolls work fine—just toast them lightly first. Spread cubes on a baking sheet and pop them in a 300°F oven for 10 minutes. This helps them soak up the custard without getting mushy. I’ve done this when I was too impatient to wait for rolls to stale!
How do I prevent sogginess in my bread pudding?
Three words: don’t over-soak! The 15-minute rest is perfect—any longer and the rolls can get too soft. Also, make sure your oven is fully preheated before baking. A hot start gives that perfect crispy top while keeping the inside custardy. For more general baking science tips, you can check out resources on food science in baking.
Can I make this ahead of time?
You bet! Assemble everything (minus baking) up to 24 hours ahead. Just cover and refrigerate—the rolls will soak up the custard overnight. Add 5-10 minutes to the baking time since it’ll be cold from the fridge. Some say overnight soaking makes it even better!
What’s the best way to tell when it’s done baking?
My grandma taught me the knife test—insert near the center. You want moist crumbs, not wet batter. The top should be golden brown, and the edges will pull away slightly from the pan. It’ll keep cooking a bit as it cools—that’s the magic!
Can I freeze cinnamon roll bread pudding?
Yes! Cool completely, then wrap tightly in plastic and foil. It keeps for 2 months frozen. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through (about 20 minutes). The texture changes slightly, but it’s still delicious!
Nutritional Information
Now, let’s be real—we’re not eating cinnamon roll bread pudding for its health benefits! But because I know some of you like to keep track (or need to justify that second helping), here’s the scoop. Remember, these numbers can change based on your specific ingredients—especially if you go wild with toppings!
Per serving (about 1/6th of the recipe):
- Calories: 320
- Sugar: 25g
- Protein: 7g
- Fat: 12g
- Carbs: 45g
That vanilla ice cream drizzle I mentioned? Yeah… we’re not counting that here. And if you’re watching sugar, you can reduce it to 1/3 cup—the rolls are already sweet enough. But honestly? Some days are meant for indulgence, and this dessert is worth every delicious bite. Just maybe balance it with a salad for dinner—that’s my strategy! If you need a great salad base, try this fall salad with apples and walnuts.
Ready to Bake Some Comfort?
There you have it—my foolproof recipe for cinnamon roll bread pudding that turns ordinary ingredients into pure magic. I can’t wait for you to experience that first bite when the crispy top gives way to the soft, custardy center bursting with cinnamon warmth. Whether you’re using up leftovers or baking rolls just for this (no judgment here!), I promise this dessert will become a fast favorite. If you happen to have leftover icing, this simple vanilla frosting recipe might come in handy!
Now it’s your turn! Grab those cinnamon rolls and get baking—your future self will thank you when that heavenly aroma fills your kitchen. And don’t forget to tell me how it turned out in the comments below! Did you add chocolate chips? Try the bourbon-soaked raisins? I want to hear all your delicious variations. Happy baking, friends—may your bread pudding be crispy, your custard be creamy, and your spoons always find their way back for seconds!
PrintIrresistible Cinnamon Roll Bread Pudding Recipe for 6
A delicious and comforting dessert combining the flavors of cinnamon rolls and bread pudding.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups cubed cinnamon rolls (about 6–8 rolls)
- 2 cups whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Place cubed cinnamon rolls in the baking dish.
- In a bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt.
- Pour mixture over the cinnamon rolls. Press down to soak.
- Let sit for 15 minutes to absorb.
- Bake for 45-50 minutes until set and golden.
- Cool slightly before serving.
Notes
- Use day-old cinnamon rolls for best texture.
- Add nuts for extra crunch.
- Serve warm with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
