Oh my goodness, if there’s one dessert that screams “hug in a bowl,” it’s this cinnamon roll bread pudding slow cooker creation. Picture this: chilly Sunday mornings, the scent of cinnamon swirling through the house, and that magical moment when you lift the slow cooker lid to find golden, custardy perfection. I stumbled upon this recipe when my oven broke right before a potluck (typical!), and now it’s my go-to for lazy dessert magic. The slow cooker works its usual wonders here – no babysitting, no dry edges, just tender cinnamon roll bites swimming in rich, spiced custard. Trust me, once you try making bread pudding this way, you’ll never go back to the oven method!
Why You’ll Love This Cinnamon Roll Bread Pudding Slow Cooker Recipe
Let me count the ways this recipe will steal your heart (and probably your waistline):
- Effortless magic: Dump everything in the cooker and walk away – no oven babysitting!
- Comfort in every bite: That heavenly combo of pillowy cinnamon rolls and velvety custard? Pure bliss.
- House smells amazing: Your kitchen will smell like a cinnamon-scented hug for hours.
- Potluck hero: Always gets rave reviews and travels like a dream.
- Breakfast or dessert: I won’t judge if you eat it straight from the cooker with a spoon.
Ingredients for Cinnamon Roll Bread Pudding Slow Cooker
Here’s everything you’ll need to create this cozy masterpiece – and yes, that little tub of icing that comes with the rolls is absolutely essential! I’ve learned through many batches that these exact measurements create the perfect custard-to-bread ratio:
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing (don’t you dare toss that icing!)
- 3 large eggs (room temperature blends smoother)
- 1/2 cup heavy cream (the secret to that luxurious texture)
- 1/4 cup whole milk (2% works in a pinch)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
- 1 tsp ground cinnamon (because more is always better)
- 1/4 cup packed brown sugar (dark brown for deeper flavor)
- 2 tbsp melted butter (for greasing – salted adds nice contrast)
Equipment You’ll Need
Gather these trusty kitchen helpers – nothing fancy required! My well-loved slow cooker does all the heavy lifting here:
- 4-6 quart slow cooker (the oval ones work great)
- Medium mixing bowl (my chipped blue one gets the job done)
- Whisk (or a fork in a pinch)
- Butter brush or paper towel (for greasing)
- Knife and cutting board (for those cinnamon roll pieces)
How to Make Cinnamon Roll Bread Pudding in a Slow Cooker
Alright, let’s turn those simple ingredients into something magical! The beauty of this recipe is how hands-off it is – perfect for those “I need dessert but don’t want to work hard” days. Just follow these easy steps and let your slow cooker do all the heavy lifting.
Step 1: Prepare the Cinnamon Rolls
First things first – pop open that can of cinnamon rolls (that satisfying whoosh never gets old!). Separate the rolls and slice them into 1-inch chunks – no need to be precise here, rustic pieces make it extra homey. Save that little tub of icing like gold; we’ll use it later for the grand finale!
Step 2: Mix the Wet Ingredients
Grab your favorite mixing bowl (mine’s the one with the chip on the rim) and whisk together the eggs until they’re nice and smooth. Pour in the heavy cream, milk, vanilla, cinnamon, and brown sugar. Whisk it all together until the sugar dissolves and you’ve got a gorgeous, speckled custard that smells like Christmas morning.
Step 3: Assemble in the Slow Cooker
Now, take that melted butter and brush it all over the inside of your slow cooker – this prevents sticking and adds delicious flavor. Toss in your cinnamon roll pieces, then slowly pour the custard mixture over top. Gently press down the pieces with a spoon to help them soak up all that liquid goodness. No stirring needed – we want those lovely layers!
Step 4: Cook and Serve
Pop the lid on and set your slow cooker to LOW for 2-3 hours. Here’s my pro tip: check at the 2-hour mark by inserting a knife near the center – if it comes out clean, you’re golden! Let it sit for 10 minutes (the hardest wait ever), then drizzle that saved icing over the top. Serve warm – preferably with a scoop of vanilla ice cream melting into all those cinnamony crevices. Pure heaven!
Tips for Perfect Cinnamon Roll Bread Pudding Slow Cooker
After making this more times than I can count (blame my sweet tooth!), here are my hard-won secrets:
- Watch the clock: Slow cookers vary – check at 2 hours to avoid rubbery texture. It should jiggle slightly in the center.
- Let it rest: Those 10 minutes post-cooking let the custard set properly (no soupy middles!).
- Icing timing: Drizzle icing just before serving so it stays pretty instead of melting in.
- Size matters: Keep cinnamon roll pieces uniform so they cook evenly (no monster chunks!).
- Crispy top hack: For a caramelized crust, prop the lid open slightly during the last 30 minutes.
Variations for Cinnamon Roll Bread Pudding
Oh, the fun part – making this recipe your own! Here are my favorite twists when I’m feeling fancy (or when the pantry demands it):
- Nutty delight: Stir in 1/2 cup chopped pecans or walnuts for crunch.
- Fruit boost: Toss in 1/2 cup diced apples or raisins with the cinnamon rolls.
- Boozy version: Swap 1 tbsp milk for bourbon or rum in the custard (adults only!).
- Chocolate fix: Add 1/4 cup chocolate chips – because everything’s better with chocolate.
- Whipped cream clouds: Top with fresh whipped cream and extra cinnamon for a showstopper.
Storing and Reheating Cinnamon Roll Bread Pudding
Here’s the scoop on keeping your cinnamon roll bread pudding tasting fresh (though let’s be honest – leftovers are rare in my house!). Cover any remaining pudding tightly with plastic wrap or transfer to an airtight container. It’ll keep in the fridge for up to 3 days. For reheating, I love using the microwave in 30-second bursts until warmed through – just be careful not to overdo it or the texture gets rubbery. You can also reheat larger portions in a 300°F oven covered with foil for about 15 minutes. Pro tip: Add a fresh drizzle of icing after reheating to revive that just-made magic!
Nutritional Information
Okay, let’s be real here – this is a decadent treat, not a health food! But because I know some folks like to keep track (or need to for dietary reasons), here’s the deal with nutrition info. All these numbers are rough estimates since actual values can vary based on your specific ingredients – like whether you use full-fat cream or light, or if you go wild with extra icing (no judgment from me!). The nutritional breakdown is for a standard serving size, but we all know portion control goes out the window when this warm, cinnamony goodness hits the table. If you’re counting calories or macros seriously, I’d recommend plugging your exact brands into a nutrition calculator. Now then – who’s ready for seconds?
Frequently Asked Questions
Over the years, I’ve gotten loads of questions about this cinnamon roll bread pudding slow cooker recipe – here are the ones that pop up most often from fellow dessert lovers:
Can I use homemade cinnamon rolls instead of canned?
Absolutely! Just chop up about 3 cups worth of baked cinnamon rolls (day-old works great). You’ll need to make a simple powdered sugar glaze since you won’t have the canned icing.
What if my slow cooker runs hot?
Mine does too – try reducing the cooking time to 1.5-2 hours on LOW. The pudding should be set around the edges but still slightly jiggly in the center when done.
Can I make this ahead?
You bet! Assemble everything in the slow cooker insert the night before (minus the icing), refrigerate, then pop it in the base to cook in the morning. Add 30 extra minutes to the cook time since it’ll start cold.
Help! My pudding turned out too wet.
No worries! Next time, let the cubed rolls sit out for 15 minutes to dry slightly before using. For this batch, just scoop out portions with a slotted spoon and enjoy the extra saucy bits!
Did you make this cinnamon roll bread pudding in your slow cooker? I’d love to hear how it turned out! Drop me a note below with your favorite tweaks or serving ideas. Happy cooking, friends!
PrintIrresistible 3-Ingredient Cinnamon Roll Bread Pudding Slow Cooker Magic
A warm and comforting dessert combining cinnamon rolls and bread pudding, cooked slowly for rich flavor.
- Prep Time: 10 mins
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 mins to 3 hours 10 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 2 tbsp melted butter
Instructions
- Cut cinnamon rolls into 1-inch pieces.
- Whisk eggs, cream, milk, vanilla, cinnamon, and brown sugar in a bowl.
- Grease slow cooker with melted butter.
- Add cinnamon roll pieces to slow cooker.
- Pour egg mixture over rolls.
- Cook on low for 2-3 hours until set.
- Drizzle with included icing before serving.
Notes
- Check after 2 hours to prevent overcooking.
- Let cool 10 minutes before serving.
- Top with whipped cream if desired.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
