Cinnamon Roll Bread Pudding

Golden, gooey, and dripping with sweet vanilla glaze, this Cinnamon Roll Bread Pudding is comfort food at its finest. Each bite delivers the warmth of spiced cinnamon swirls, the tenderness of custard-soaked bread, and the rich decadence of classic cream cheese icing. It’s a nostalgic twist on two timeless favorites—cinnamon rolls and bread pudding—baked into a single dish that smells like cozy weekend mornings.

Perfect for brunch gatherings, holiday breakfasts, or a sweet evening indulgence, this dish hits all the right notes. It’s rich without being overly heavy, with caramelized edges and a soft, custardy center that keeps you coming back for more. Serve it warm with a drizzle of maple syrup or a scoop of vanilla ice cream, and you’ll have a dessert (or breakfast!) that disappears in seconds.

Why You’ll Love This Cinnamon Roll Bread Pudding

• Combines the best of cinnamon rolls and bread pudding in one.
• No kneading or dough-making required—uses store-bought or leftover rolls/bread.
• Easy to prep ahead for a low-stress brunch or dessert.
• Irresistibly gooey with caramelized tops and creamy centers.
• Can be customized with raisins, nuts, or a splash of bourbon for extra flair.

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Preparation Phase & Tools to Use

To make this Cinnamon Roll Bread Pudding, you don’t need any fancy equipment, just the right basics:

• Baking Dish (8×8 or 9×9 inch): Essential for even baking and creating that golden crust.
• Mixing Bowls: One for the custard, one for mixing the bread pieces.
• Whisk: Helps you blend the custard mixture until smooth.
• Serrated Knife or Kitchen Shears: Ideal for cutting bread or rolls into bite-sized chunks without squishing them.
• Spatula or Spoon: For folding everything together gently.
• Aluminum Foil: Helps prevent over-browning on top during baking.

Each of these tools plays a role in achieving the perfect texture and flavor, ensuring your pudding is evenly cooked and beautifully golden.

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Preparation Tips

Use slightly stale cinnamon rolls or bread—this helps them soak up more custard without getting soggy. If you’re using fresh rolls, toast them briefly in the oven to dry them out. Don’t rush the soak time; give the bread at least 15–20 minutes to absorb the custard before baking. For added depth, sprinkle a touch of nutmeg or a splash of vanilla extract into the custard. And when baking, check halfway through—if the top starts to brown too quickly, loosely cover with foil. Let it rest after baking to set the custard, then drizzle with icing while still warm.

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Ingredients for this Cinnamon Roll Bread Pudding

• 5–6 large cinnamon rolls (preferably a day or two old) or about 6 cups of cubed brioche or challah bread with cinnamon swirl
• 4 large eggs
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted (for greasing and optional drizzle)
• Cream cheese glaze or vanilla icing (store-bought or homemade)
• Optional: 1/3 cup chopped pecans or raisins for added texture

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Step 1: Prep the Baking Dish and Bread

Grease an 8×8 or 9×9 inch baking dish generously with melted butter. If your cinnamon rolls are fresh, cut them into 1-inch cubes and spread them out on a baking sheet. Toast them in a preheated oven at 300°F (150°C) for 10 minutes to slightly dry them out. This helps them soak up the custard without becoming mushy.

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until fully combined and the sugars are dissolved. This mixture should be rich, smooth, and fragrant with spice.

Step 3: Combine Bread and Custard

Place your prepared bread or cinnamon roll cubes into the greased baking dish. Slowly pour the custard mixture over the bread, pressing down gently to make sure all the pieces are soaked evenly. Let the mixture sit for at least 20 minutes to absorb the custard thoroughly. For even better results, you can refrigerate it for up to 4 hours or overnight.

Step 4: Bake the Bread Pudding

Preheat your oven to 350°F (175°C). Cover the dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for another 15–20 minutes, or until the top is golden brown and the center is set but slightly wobbly. A knife inserted into the middle should come out mostly clean.

Step 5: Add the Final Touches

Let the bread pudding cool slightly for 10–15 minutes. Warm your cream cheese glaze or vanilla icing and drizzle it generously over the top. If desired, add a few more sprinkles of cinnamon or a dusting of powdered sugar. Serve warm with maple syrup, whipped cream, or a scoop of vanilla ice cream for an indulgent twist.

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Notes

This Cinnamon Roll Bread Pudding is incredibly versatile and forgiving. You can use leftover cinnamon rolls, stale sweet bread, or even plain brioche with added cinnamon and sugar. If you’re making it ahead, it tastes even better the next day once the flavors have melded. It’s also an excellent candidate for a holiday brunch table or dessert spread. You can reheat it in the oven or microwave, and it retains its soft, gooey texture beautifully.

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Watch Out for These Mistakes While Cooking

• Using overly fresh bread or rolls: Fresh bread tends to become mushy; always use slightly stale rolls or toast fresh ones first.
• Skipping the soak time: The custard needs time to fully absorb into the bread—don’t rush this step.
• Overbaking: The pudding should be slightly wobbly in the center when done. Overbaking dries it out.
• Uneven custard mixing: Make sure to fully whisk the custard to prevent uneven cooking or sweet spots.
• Pouring custard too quickly: Pour slowly and evenly to ensure all the bread pieces are soaked.
• Using too large a dish: This spreads the custard too thin; stick to a snug 8×8 or 9×9 dish for optimal height and texture.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for about 30 seconds or warm the entire dish in a 300°F oven for 10–15 minutes, covered with foil. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 9 servings):

• Calories: 380
• Protein: 7g
• Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Carbohydrates: 48g
• Sugar: 26g
• Fiber: 1g
• Sodium: 220mg

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Frequently Asked Questions

Can I make this bread pudding ahead of time?

Yes! You can prep it the night before and refrigerate it overnight. Bake it fresh in the morning.

What type of bread works best if I don’t have cinnamon rolls?

Brioche, challah, or any rich, slightly sweet bread works great. Add extra cinnamon and sugar to mimic the roll flavor.

Can I add fruit to this recipe?

Absolutely. Try adding chopped apples, raisins, or even dried cranberries for a festive touch.

How do I prevent the top from burning?

Cover with foil for the first part of baking, then remove to brown the top without overcooking it.

Is it okay to use low-fat milk?

Whole milk is preferred for richness, but 2% can work. Avoid skim—it may make the custard watery.

What’s the best glaze to use?

Cream cheese glaze gives that classic cinnamon roll taste, but vanilla or maple glaze also works beautifully.

Can I freeze baked bread pudding?

Yes. Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

How do I know when it’s done baking?

The center should be just set and slightly wobbly. A knife inserted should come out mostly clean, not wet.

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Conclusion

Cinnamon Roll Bread Pudding is the kind of dish that brings comfort and indulgence to any occasion. With a perfect balance of custardy softness and caramelized crunch, it’s both familiar and fresh. Whether you’re whipping it up for a weekend breakfast, a potluck, or just to use up leftover rolls, it’s guaranteed to be a hit. Simple to make, endlessly adaptable, and irresistibly delicious—it’s one of those recipes you’ll find yourself making again and again.

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