There’s something undeniably comforting about waking up to the aroma of cinnamon rolls baking in the oven. Now, imagine transforming that cozy feeling into a delightful dessert with this Cinnamon Roll Bread Pudding recipe. This dish is not just a way to use up stale bread, but a warm, decadent treat that combines the flavors of sweet cinnamon rolls and creamy custard. It’s perfect for brunch or a sweet finish to any meal, offering a luscious texture and a flavor that feels like a hug in a bowl.
Why You’ll Love This Recipe
This recipe brings everything you love about cinnamon rolls and makes it a simple, shareable dessert. The combination of flavors and textures is simply irresistible.
- Uses simple ingredients you likely have on hand.
- Perfect for breakfast, brunch, or dessert.
- Easy to prepare, making it a great choice for gatherings.
- Rich custard with soft, fluffy bread and swirls of cinnamon.
- Can be made ahead and baked fresh when ready.
My Experience Making This Recipe
The first time I made this dish, my kitchen smelled like a bakery, and I couldn’t wait to dig in. The combination of gooey cinnamon and sweet bread was a hit with everyone at the table.
Watching my family enjoy each spoonful reminded me why I love cooking. Each bite was a warm embrace, and I knew this recipe was a keeper.
Recipe Overview
- Recipe Name: Cinnamon Roll Bread Pudding
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Course: Dessert
- Cuisine: American
- Calories per Serving: 350
Equipment You Will Need
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven mitts
Ingredients for Cinnamon Roll Bread Pudding
- 6 cups of stale cinnamon rolls, cut into cubes
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of chopped pecans (optional)
Ingredient Notes and Substitutions
- Cinnamon rolls: They provide the sweet cinnamon flavor. You can substitute with any sweet bread if needed.
- Whole milk: This adds creaminess to the custard. You can use 2% milk or a dairy-free alternative.
- Heavy cream: It makes the pudding rich. You can use half-and-half for a lighter option.
- Granulated sugar: This sweetens the mixture. Brown sugar can be used for a deeper flavor.
- Pecans: They add a nice crunch. You can omit them or substitute with walnuts.
How to Make Cinnamon Roll Bread Pudding
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your bread pudding bakes evenly and achieves a lovely golden crust.
Step 2: Prepare the Baking Dish
Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking and make cleanup a breeze.
Step 3: Cut the Cinnamon Rolls
Take your stale cinnamon rolls and cut them into cubes. This increases surface area for the custard to soak in, maximizing flavor.
Step 4: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt. This combination creates the creamy custard that binds the dish together.
Step 5: Combine Bread and Custard
Add the cubed cinnamon rolls to the custard mixture and gently fold to combine. Ensure every piece is coated for even flavor distribution.
Step 6: Add Pecans
If using, fold in the chopped pecans. They add a delightful crunch to the soft pudding.
Step 7: Pour into Baking Dish
Pour the mixture into the prepared baking dish, spreading it evenly. This helps the pudding bake uniformly and ensures everyone gets a piece of that delicious cinnamon roll.
Step 8: Bake the Pudding
Bake in the preheated oven for 45 minutes, or until the top is golden and set. The custard should be firm but still slightly jiggly in the center.
Pro Tip: Let the bread pudding cool for a few minutes before serving. This allows it to firm up and makes serving easier.
Tips for the Best Cinnamon Roll Bread Pudding
- Use stale cinnamon rolls for the best texture; fresh ones can become too mushy.
- Consider letting the mixture rest for 30 minutes before baking to enhance flavor.
- Top with a drizzle of icing just before serving for extra sweetness.
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
- Experiment with different types of bread, like brioche or challah, for unique flavors.
Common Mistakes to Avoid
- Using fresh cinnamon rolls can lead to a soggy pudding; stale is best.
- Not whisking the egg mixture well can result in uneven custard texture.
- Baking at a temperature that is too low can lead to undercooked pudding.
- Skipping the resting time before baking may affect the flavor infusion.
Serving Suggestions
This bread pudding is delicious on its own but pairs wonderfully with other flavors. Try these suggestions for a delightful experience.
- Vanilla ice cream
- Whipped cream
- Maple syrup drizzle
- Fresh fruit like berries or bananas
- Coffee or spiced chai for a cozy beverage pairing
Variations to Try
- Add chocolate chips for a sweeter twist.
- Incorporate fruits like apples or raisins for added texture.
- Try flavored creamers in place of milk for a unique taste.
- Add a splash of bourbon or rum for a grown-up version.
Dietary Adaptations
- Gluten-free: Use gluten-free cinnamon rolls or bread.
- Dairy-free: Substitute with almond or oat milk and coconut cream.
- Vegan: Replace eggs with flax eggs and use plant-based milk and cream.
- Low-carb/keto: Use keto-friendly bread and sugar substitutes.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for individual servings.
- Warm the whole dish in the oven at 350°F until heated through.
Freezer
You can freeze the bread pudding before baking. Wrap tightly in plastic wrap and foil.
- Thaw overnight in the fridge before baking.
- Bake directly from frozen, adding extra time as needed.
Reheating
For best results, reheat in the oven rather than the microwave to maintain texture.
- Cover with foil to prevent drying out.
- Heat until warmed through, about 20 minutes.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 39g |
| Fiber | 1g |
| Sugar | 20g |
| Protein | 7g |
| Sodium | 300mg |
| Cholesterol | 150mg |
This nutritional information is an estimate and can vary based on ingredients used.
Frequently Asked Questions
Can I use fresh cinnamon rolls instead of stale ones?
Using fresh cinnamon rolls might make the pudding too soggy, so stale ones are better.
Can I make this ahead of time?
Yes, you can prepare the mixture a day ahead and bake it the next day for convenience.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why is my bread pudding too dry?
This may happen if you bake it too long or do not use enough custard mixture.
Can I add fruits to the recipe?
Absolutely! Adding fruits like apples or berries can enhance flavor and texture.
Final Thoughts
Try this Cinnamon Roll Bread Pudding for a delightful treat that brings the warmth of home baking to your table. Its rich flavors and comforting texture make it a dish everyone will enjoy.
If you liked this recipe, be sure to check out my cinnamon roll recipe with heavy cream or the Dollywood cinnamon bread recipe for more delicious options!
Cinnamon Roll Bread Pudding
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Cut the stale cinnamon rolls into cubes.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Add the cubed cinnamon rolls to the custard mixture and gently fold to combine.
- If using, fold in the chopped pecans.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden and set.