Cinnamon Roll Bread Pudding

Transforming yesterday’s cinnamon rolls into cinnamon roll bread pudding is the best way I know to rescue any baked goodies losing their shine. This recipe lets those leftover treats shine in a brand-new way by bathing them in a creamy custard and finishing with a sweet vanilla glaze. It is my favorite make-ahead dessert that always impresses guests without much fuss.

My family devours this every holiday morning and even my non-sweets-loving husband always asks for seconds. I love the moment it comes out of the oven and the kitchen fills with nostalgia and bakery sweetness.

Ingredients

• Cinnamon rolls: six cut into cubes use any flavor you have and choose ones a day or two old for a better texture as they soak up custard best
• Large eggs: four they create a rich custard hold the pudding together and give structure
• Whole milk: two cups this is the base of the custard use a good quality milk for the best flavor
• Heavy cream: one cup adds extra richness and creamy mouthfeel
• Granulated sugar: half a cup sweetens the custard without overpowering the cinnamon flavor
• Vanilla extract: two teaspoons brings warmth and rounds out flavors use real vanilla if possible
• Ground cinnamon: one teaspoon boosts the cinnamon roll flavor and brings warmth to the pudding
• Salt: one quarter teaspoon highlights all the flavors and keeps things balanced
• Powdered sugar: one cup for the glaze use fresh for the smoothest finish
• Milk: two to three tablespoons makes the glaze easy to drizzle use whole milk for thickness
• Vanilla extract: half teaspoon in the glaze amplifies the custard’s flavor profile

Step-by-Step Instructions

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish thoroughly with butter or nonstick spray so the pudding lifts out easily and does not stick

Cube and Arrange the Cinnamon Rolls:

Cut leftover cinnamon rolls into one inch cubes for even soaking and texture then place them in a single even layer in the greased dish

Make the Custard:

In a large mixing bowl whisk together the eggs milk heavy cream granulated sugar vanilla ground cinnamon and salt until the mixture is completely smooth and no streaks of egg remain

Combine Rolls and Custard:

Pour the custard mixture evenly over the arranged cinnamon roll cubes and press gently with a spatula so every piece soaks up plenty of liquid

Let it Rest:

Allow the assembled dish to rest on the counter for ten minutes so the custard fully absorbs into the bread which prevents dry spots after baking

Bake:

Bake in the preheated oven at three hundred fifty degrees Fahrenheit for thirty five to forty minutes until the edges are golden and the center is set but still slightly wobbly for a creamy texture

Prepare the Glaze:

While the pudding bakes mix powdered sugar milk and vanilla in a bowl until the glaze is smooth and drizzles off a spoon easily

Cool and Glaze:

Once out of the oven let the bread pudding cool for at least ten minutes before pouring the glaze over the top so that it sets and does not just melt in

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My favorite ingredient is always the custard mixture because combining both whole milk and heavy cream gives such a velvety texture and luxurious flavor. Last Christmas my niece insisted on licking the mixing bowl and declared it the best dessert we ever made together.

Storage Tips

Cinnamon roll bread pudding keeps well in the fridge for up to four days tightly covered. To reheat just scoop a portion and warm it in the microwave or oven until piping hot. If you want to freeze it allow the bread pudding to cool completely then wrap tightly and store for up to one month. Always freeze without the glaze and add fresh when ready to serve.

Ingredient Substitutions

If you do not have heavy cream substitute with an equal amount of half and half or whole milk for slightly lighter pudding. Use plant milk and a dairy free glaze if you need a dairy free version. You can also try swapping in other sweet breads or breakfast pastries for a different spin if you run out of cinnamon rolls.

Serving Suggestions

Top each serving with a scoop of vanilla ice cream or whipped cream for an over the top treat. Add toasted pecans or walnuts for crunch and extra nutty flavor. For brunch gatherings I like serving with fresh fruit like sliced strawberries or apples which balance out the sweetness.

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A Bit of History

Bread pudding is rooted in recipes from centuries ago as a way to avoid wasting leftovers by turning them into something wonderful. With cinnamon rolls as the base this dessert is a modern twist on tradition and totally irresistible. Every home cook can claim this simple dessert as their own.

Recipe FAQs

→ How do I keep the bread pudding from turning out soggy?

Let the custard soak into the cinnamon roll cubes before baking and use day-old rolls, which absorb moisture better and create a pudding with an ideal texture.

→ Can I prepare this dessert in advance?

Yes, assemble the pudding and custard, cover, and refrigerate overnight. Bake just before serving for best results and freshness.

→ What if I don’t have leftover cinnamon rolls?

Fresh cinnamon rolls work, but letting them sit out to dry for a few hours helps prevent the pudding from becoming too mushy.

→ Is it possible to add mix-ins like nuts or fruit?

Absolutely, chopped pecans, walnuts, or even diced apples add extra crunch and flavor. Mix them in before baking for best distribution.

→ Can I use non-dairy milk for the custard?

Yes, substitute with your favorite non-dairy milk and cream alternative, but note the texture may not be as rich and custardy.