Go Back
–+ servings
Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding: Cozy Comfort in Every Bite

A delightful Cinnamon Roll Bread Pudding that combines the flavors of cinnamon rolls with creamy custard for a comforting dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Soaking Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 8 rolls Cinnamon Rolls Store-bought or homemade, baked slightly longer if store-bought.
  • 4 Eggs At room temperature for best results.
  • 1 cup Brown Sugar Can be substituted with coconut sugar.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best flavor.
  • 1 cup Half-and-Half Dairy-free version can use almond milk.
  • 1 cup Milk Dairy-free version can use almond milk.
For the Glaze
  • 1/2 cup Cream Can be swapped with evaporated milk.
  • 1/4 cup Sugar Adjust to taste.
  • 1 tablespoon Cornstarch Make sure it's well mixed to prevent lumps.
  • Icing from Cinnamon Rolls Optional but adds creaminess and flavor.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and bake the cinnamon rolls according to the package instructions, adding an additional 5 minutes.
  2. Allow the baked cinnamon rolls to cool for about 10 minutes, then cut them into large chunks (1 to 2 inches). Butter a baking dish and arrange the cinnamon roll pieces evenly.
  3. In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, half-and-half, and milk until well combined. Pour this custard mixture over the cinnamon rolls.
  4. Cover the baking dish tightly and refrigerate for at least 2 hours or ideally overnight.
  5. Preheat your oven to 325°F (163°C). Remove the cover and bake for about 1 hour until edges are golden brown.
  6. Prepare the glaze by combining cream and sugar in a saucepan, stirring over medium heat. Create a cornstarch paste and mix it in until thickened.
  7. Whisk in vanilla extract and cinnamon, and optionally stir in any remaining icing from the cinnamon rolls.
  8. Allow the baked pudding to cool for a few minutes before slicing and drizzling with the glaze.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best texture, allow the assembled pudding to sit overnight. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!