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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.

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

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.

Instructions

  1. 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.
  2. Cut the cinnamon rolls into roughly 1-inch cubes. Toss them gently into the prepared baking dish, spreading evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://claracooking.com/cinnamon-roll-bread-pudding/