Name: Cinnamon Roll Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American Comfort
Ingredients: 2 ½ to 3 cups cinnamon rolls or sweet bread (like brioche or challah), torn into pieces; 3 large eggs; 1 cup whole milk; ½ cup heavy cream; ⅓ cup brown sugar; 1 ½ teaspoons vanilla extract; 1 teaspoon ground cinnamon; Pinch of salt; ½ cup powdered sugar (for glaze); 1 to 2 tablespoons milk or cream (for glaze)

Imagine the warmth of a cinnamon roll and the cozy indulgence of bread pudding all wrapped into one irresistible dessert. That’s exactly what you get with Cinnamon Roll Bread Pudding—a comforting classic with a gooey, spiced twist. Whether it’s served at brunch, after dinner, or for a holiday breakfast treat, this dish turns leftover rolls or soft bread into a showstopper.

This pudding is rich with cinnamon-sugar swirls, custardy layers, and a drizzle of sweet vanilla glaze that brings it all together. It’s like the best part of a sticky bun married a custard pie. Easy to prepare yet decadent enough for guests, this is one of those desserts people request again and again.

Why You’ll Love This Cinnamon Roll Bread Pudding

Comfort Food at Its Finest: Each bite is filled with cozy, nostalgic flavor—perfect for chilly days.
No Waste, All Taste: A smart way to use up leftover cinnamon rolls or day-old bread.
Easy Yet Elegant: Simple ingredients, no special skills needed, and still gorgeous enough for holiday tables.
Make-Ahead Friendly: Prep it the night before and just bake when ready!

Preparation Phase & Tools to Use

To get the perfect consistency and flavor in this Cinnamon Roll Bread Pudding, the right preparation and tools are key:

Baking Dish (8×8 or 9×9 inch): This ensures even baking and that satisfying golden crust around the edges.
Mixing Bowls: For whisking the custard mixture and combining ingredients smoothly.
Whisk: Crucial for blending eggs, milk, and cream evenly without lumps.
Spatula or Wooden Spoon: Helps fold in bread pieces gently without turning them mushy.
Aluminum Foil: To cover the dish if it browns too fast in the oven while still cooking through.

These basics are all you need to transform humble ingredients into a crowd-pleasing dessert.

Ingredients for the Cinnamon Roll Bread Pudding

Cinnamon Rolls or Soft Bread: The base of this dessert—you can use store-bought cinnamon rolls or any sweet bread like brioche or challah. Their slightly stale texture helps soak up the custard.
Eggs: The binding element that turns the cream and milk into a rich custard.
Whole Milk: Gives body and creaminess to the custard.
Heavy Cream: Adds richness and depth of flavor.
Brown Sugar: Enhances the caramel notes and complements the cinnamon beautifully.
Vanilla Extract: Balances the richness and enhances the dessert’s warmth.
Ground Cinnamon: Boosts the cinnamon roll flavor.
Salt: A pinch heightens all the other flavors.
Glaze (Powdered Sugar + Milk or Cream): To drizzle on top for that sweet, finishing touch.

How To Make the Cinnamon Roll Bread Pudding

Step 1: Prep the Bread Base

Tear cinnamon rolls or soft sweet bread into bite-sized chunks and place them into a greased 8×8-inch baking dish. Let them sit uncovered for about 15 minutes to dry out slightly.

Step 2: Make the Custard Mixture

In a mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and a pinch of salt until fully combined.

Step 3: Pour and Soak

Pour the custard evenly over the bread pieces in the dish. Use a spatula to gently press the bread into the liquid so it soaks evenly. Let sit for 20 minutes to absorb the custard.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 20-25 minutes, or until the center is set and the top is golden and puffy.

Step 5: Glaze and Serve

While the pudding cools slightly, whisk together powdered sugar and milk to create a glaze. Drizzle it over the warm pudding before serving.

How to Serve and Store Cinnamon Roll Bread Pudding

Serve warm straight from the oven, drizzled with glaze or topped with a scoop of vanilla ice cream for added indulgence. It’s a perfect treat for brunch, holidays, or cold evenings.

To store, let it cool completely and refrigerate in an airtight container for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in the oven at 300°F covered with foil for about 15 minutes.

Frequently Asked Questions

How do I keep the pudding from getting soggy?

Use slightly stale bread or cinnamon rolls so they soak up the custard without breaking down too much.

Can I use canned cinnamon rolls?

Yes! Bake them first, let them cool, and then tear into pieces for the pudding.

Can this be made ahead of time?

Absolutely. Assemble the dish and let it soak overnight in the fridge. Bake fresh in the morning.

What can I use instead of heavy cream?

You can substitute half-and-half or more whole milk, though it may slightly affect the richness.

Can I freeze bread pudding?

Yes. Once baked and cooled, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Want More Dessert Ideas with a Cozy Twist?

If you love this Cinnamon Roll Bread Pudding, you’ll want to try these warm and comforting treats too:

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use day-old cinnamon rolls or bake fresh ones? Add raisins or nuts? I love seeing your twists on these cozy classics.

Want more ideas like this? Browse my daily recipe inspirations here: Kitchen By Kate on Pinterest