Cinnamon Roll Bread Pudding Recipe

Introduction

Cinnamon Roll Bread Pudding is a warm, comforting dessert that combines the gooey sweetness of cinnamon rolls with a rich, custardy baked pudding. Perfect for cozy mornings or an indulgent treat, it’s easy to prepare and sure to delight anyone who loves cinnamon and cream.

Ingredients

• 4 cups Cinnamon Rolls (chopped into bite-sized pieces)
• 2 cups Milk (whole milk for creamier texture)
• 1 cup Heavy Cream (or substitute with half-and-half)
• 4 large Eggs (for binding the custard)
• 3/4 cup Granulated Sugar (or use brown sugar for richness)
• 2 teaspoons Vanilla Extract (pure vanilla preferred)
• 2 teaspoons Ground Cinnamon (adjust to taste)
• 1/4 teaspoon Salt (balances sweetness)
• 1 cup Raisins or Chopped Nuts (optional for extra texture)
• 1 cup Icing (for drizzling before serving)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cut cinnamon rolls into bite-sized pieces and set aside.
3. Step 3: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt until smooth.
4. Step 4: Fold the chopped cinnamon rolls into the wet mixture until well coated.
5. Step 5: Add raisins or chopped nuts if desired, mixing gently to combine.
6. Step 6: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
7. Step 7: Bake for 40-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the pudding cool for 10-15 minutes before drizzling with icing.
9. Step 9: Slice into squares and serve warm for the best flavor and texture.

Tips & Variations

• Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
• Add chopped nuts like pecans or walnuts for extra crunch and texture.
• Replace raisins with dried cranberries or chopped apples for a fruity twist.
• For a dairy-free option, substitute milk and cream with coconut milk or almond milk.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. Bread pudding is best enjoyed warm, but it can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the pudding the night before and refrigerate it before baking. Bake it fresh the next day for the best texture and flavor.

What if I don’t have cinnamon rolls on hand?

You can substitute with day-old cinnamon swirl bread or any sweet bread, but cinnamon rolls give the richest flavor and softness perfect for this recipe.