When I think back to the cozy kitchens of my childhood, nothing quite captures that sense of warmth and comfort like a sweet, cinnamon-spiced treat fresh from the oven. Cinnamon Roll Bread Pudding is one of those recipes that brings together the best of both worlds — the soft, gooey swirl of cinnamon rolls and the rich, custardy embrace of bread pudding. It’s the kind of dish that Mama Lu might have whipped up after a long day, using leftovers and love as her secret ingredients. This recipe isn’t just dessert; it’s a slice of home, a story told in sugar, spice, and everything nice.

Why You’ll Love This Cinnamon Roll Bread Pudding

There’s a reason this Cinnamon Roll Bread Pudding holds a special place in my heart, and I’m betting it will in yours, too. It’s the perfect marriage of nostalgia and indulgence — a dish that feels like a warm hug on a chilly morning or a sweet ending to a family dinner. Growing up in the Blue Ridge Mountains, food was never just about eating; it was about connection, and this pudding is exactly that. It takes the humble, everyday cinnamon roll and elevates it into something tender and custardy, soaked in vanilla and cream, topped with a drizzle of icing that melts into every nook and cranny.

What I love most is how forgiving this recipe is. Just like Mama Lu’s skillet cornbread, it’s made with a pinch of soul and a splash of intuition. You can use day-old cinnamon rolls (store-bought or homemade), which makes it a wonderful way to rescue those forgotten treats sitting on the counter. Plus, it’s a crowd-pleaser that’s easy enough for a weeknight but elegant enough for Sunday brunch or holiday gatherings.

Ingredients You’ll Need for This Cinnamon Roll Bread Pudding

4 large cinnamon rolls (about 12 ounces total), day-old or slightly stale works best
3 large eggs
2 cups whole milk (or substitute with half-and-half for richer pudding)
1/2 cup heavy cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the glaze:

1 cup powdered sugar
2 tablespoons milk or cream (add more for thinner glaze)
1/2 teaspoon vanilla extract

If you don’t have cinnamon rolls on hand, you can create a similar effect with thick slices of brioche or challah bread spread with softened butter and cinnamon sugar. Just be sure to cut them into bite-sized chunks before soaking.

Nutrition Facts

Calories: Approximately 350 per serving (based on 8 servings)
Protein: 8g
Fat: 15g
Carbohydrates: 45g
Fiber: 1g
Sugar: 25g
Sodium: 320mg

These numbers will vary depending on the brand of cinnamon rolls and dairy products you use. If you’re mindful of sugar or fat content, swapping whole milk for almond or oat milk and reducing the sugar in the custard can help lighten it up without losing that comforting flavor.

Decadent Cinnamon Roll Bread Pudding That Will Sweeten Your Day

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Learn how to make delicious Cinnamon Roll Bread Pudding. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

Scale

4 large cinnamon rolls (about 12 ounces total), day-old or slightly stale works best
3 large eggs
2 cups whole milk (or substitute with half-and-half for richer pudding)
1/2 cup heavy cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the glaze:

1 cup powdered sugar
2 tablespoons milk or cream (add more for thinner glaze)
1/2 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole with butter or non-stick spray.
Cut the cinnamon rolls into roughly 1-inch cubes. Toss them gently into the prepared baking dish, spreading evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined. This custard base is what turns the cinnamon rolls into that luscious pudding everyone loves.
Pour the custard mixture evenly over the cinnamon roll pieces. Press down lightly with a spatula or the back of a spoon to help the bread soak up the custard.
Let the dish sit for about 15 minutes at room temperature. This soaking time is key — it allows the bread to absorb the custard fully, resulting in a soft, custardy texture instead of dry or chewy bites.
Bake uncovered for 40-45 minutes, or until the custard is set and the top is golden brown. You’ll know it’s done when the edges puff slightly, and a knife inserted near the center comes out clean.
While the pudding bakes, prepare the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla together until smooth. Adjust the consistency by adding more milk or sugar if needed.
Once the bread pudding comes out of the oven, let it cool for about 10 minutes. Then drizzle the glaze generously over the top, letting it seep into those cinnamon swirls.
Serve warm, preferably with a glass of cold milk or a hot cup of coffee. This is exactly the kind of dish I’d savor on a porch swing, listening to old stories and feeling the sun on my face — the kind of simple pleasure Mama Lu always knew how to make.

Steps to Create Your Cinnamon Roll Bread Pudding

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole with butter or non-stick spray.
Cut the cinnamon rolls into roughly 1-inch cubes. Toss them gently into the prepared baking dish, spreading evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined. This custard base is what turns the cinnamon rolls into that luscious pudding everyone loves.
Pour the custard mixture evenly over the cinnamon roll pieces. Press down lightly with a spatula or the back of a spoon to help the bread soak up the custard.
Let the dish sit for about 15 minutes at room temperature. This soaking time is key — it allows the bread to absorb the custard fully, resulting in a soft, custardy texture instead of dry or chewy bites.
Bake uncovered for 40-45 minutes, or until the custard is set and the top is golden brown. You’ll know it’s done when the edges puff slightly, and a knife inserted near the center comes out clean.
While the pudding bakes, prepare the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla together until smooth. Adjust the consistency by adding more milk or sugar if needed.
Once the bread pudding comes out of the oven, let it cool for about 10 minutes. Then drizzle the glaze generously over the top, letting it seep into those cinnamon swirls.
Serve warm, preferably with a glass of cold milk or a hot cup of coffee. This is exactly the kind of dish I’d savor on a porch swing, listening to old stories and feeling the sun on my face — the kind of simple pleasure Mama Lu always knew how to make.

Tips for Making the Best Cinnamon Roll Bread Pudding

When I was a kid, Mama Lu never measured much — she’d say, “You just know by feel and smell.” While I’m a bit more exact with my baking these days, some of her intuitive wisdom still guides me, especially with recipes like this.

Use Day-Old Cinnamon Rolls: Fresh cinnamon rolls might turn mushy too quickly. A slightly stale roll soaks up the custard better, giving you that perfect tender bite.
Don’t Skip the Soak: Giving the bread time to absorb the custard makes all the difference. I’ve learned that skipping this step leads to dry patches, and that’s just not the kind of comfort food Mama Lu would approve of.
Watch Your Oven: Every oven is different. Start checking at 35 minutes to avoid overbaking, which can dry out the pudding. The top should be golden and the center just set.
Make the Glaze Your Own: Feel free to add a touch of cream cheese to the glaze for a richer finish, or sprinkle chopped nuts on top for extra texture — just like Mama Lu sometimes did with her blackberry jam-topped cornbread.
Serve It Warm: Bread pudding is best enjoyed fresh and warm. If it cools completely, the texture can become dense, so reheat gently or serve with warm sauce or cream.

Serving Suggestions and Pairings

Final dish - Decadent Cinnamon Roll Bread Pudding That Will Sweeten Your Day

In the mountains, a dish like this would be accompanied by simple pleasures — a strong cup of black coffee, a splash of cream, and maybe a side of fresh fruit picked from the garden. I like to serve this Cinnamon Roll Bread Pudding with a handful of fresh berries or a dollop of whipped cream to balance the sweetness.

For a more indulgent brunch, pair it with crispy bacon or sausage and a glass of freshly squeezed orange juice. The salty-savory contrast sings alongside the cinnamon and sugar, making it feel like a complete, satisfying meal. I remember many mornings where the smell of Mama Lu’s pot roast mingled with the sweet scent of baking bread — that harmony of flavors is what I chase in every recipe I share.

Storage and Reheating Tips

One of the best things about bread pudding is that it keeps well, making it a perfect make-ahead dessert or breakfast. After baking, let it cool completely, then cover tightly with plastic wrap or foil.

Store in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 30-60 seconds until heated through, or place the entire dish in a 325°F oven for about 15-20 minutes, covered to prevent drying.
If the glaze has hardened, drizzle a little warm milk or cream on top before reheating to soften it up.

When I’m pressed for time but craving something sweet, this is my go-to — just a quick zap in the microwave, and it’s like Mama Lu is right there in the kitchen with me, sharing that same comforting smile.

Frequently Asked Questions

What are the main ingredients for Cinnamon Roll Bread Pudding?

The main ingredients for Cinnamon Roll Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cinnamon Roll Bread Pudding?

The total time to make Cinnamon Roll Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cinnamon Roll Bread Pudding ahead of time?

Yes, Cinnamon Roll Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cinnamon Roll Bread Pudding?

Cinnamon Roll Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cinnamon Roll Bread Pudding suitable for special diets?

Depending on the ingredients used, Cinnamon Roll Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Cinnamon Roll Bread Pudding isn’t just a dessert or a breakfast treat — it’s a reminder of the power of food to bring us together, to heal, and to hold our stories. Growing up in that white farmhouse nestled in the Blue Ridge, I learned that every dish has a soul, and this pudding carries a whole lot of mine.

It’s easy, forgiving, and deeply satisfying — a recipe that embraces imperfection, much like the family gatherings I cherish. So whether you’re making it for a holiday crowd, a lazy weekend morning, or just because, I hope it fills your kitchen with warmth and your heart with a little piece of home.