Pin This decadent cinnamon roll bread pudding is the ultimate way to transform leftover bakery treats into a rich, custardy dessert. Every bite is loaded with gooey cinnamon, creamy vanilla custard, and a sweet glaze drizzle that melts right in. It is irresistible right out of the oven, with warm spices and a comfort factor that guarantees empty plates.
The first time I made this, it was a Sunday with extra cinnamon rolls and I did not want them to dry out. My family ended up fighting over the last spoonful. Now we purposely buy extra rolls just for this recipe.
Ingredients
- Cinnamon rolls: Provide the base and offer a rich, built-in cinnamon swirl flavor. Always use day-old or slightly stale rolls so they soak up the custard properly.
- Eggs: Supply richness and help set the pudding’s creamy custard structure. Choose the freshest large eggs for best texture.
- Whole milk and heavy cream: Create a decadent, silkiness. Use full fat for a melt-in-your-mouth result.
- Granulated sugar: Sweetens the custard and balances the spice. Opt for fine, high-quality sugar that blends easily.
- Vanilla extract: Brings warmth and balances the cinnamon. Real vanilla is best for a pure aroma.
- Ground cinnamon: Enhances the nostalgic, spiced tone. Freshly opened jars have the boldest flavor.
- Salt: Rounds everything out so the sweetness is never cloying.
- Powdered sugar: Turns into a smooth, pourable glaze. Sift it if lumpy for a glassy finish.
- Milk and more vanilla for the glaze: Help whisk everything to a silky drizzle. Use just enough milk to create the ideal consistency.
Instructions
- Prepare the baking dish:
- Grease a nine by thirteen inch baking dish thoroughly so nothing sticks. This will also ensure easy serving later.
- Cube and arrange the cinnamon rolls:
- Cut the leftover cinnamon rolls into one inch cubes. Spread them evenly in the baking dish so every piece gets soaked.
- Make the custard:
- Crack the eggs into a large mixing bowl. Whisk in the milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt. Keep whisking until the custard is completely smooth with no streaks of egg.
- Soak the bread:
- Pour the custard carefully over the cinnamon roll cubes. Gently press the bread with the back of your spoon so it absorbs the liquid evenly. Let this rest for ten minutes. The soak is key.
- Bake the bread pudding:
- Slide the dish into a preheated oven at 350 degrees Fahrenheit. Bake for thirty five to forty minutes until the custard is set and the top is deeply golden. The center should barely jiggle when done.
- Make the glaze:
- As the pudding bakes, make the glaze by whisking powdered sugar with just enough milk and vanilla until glossy and thick but pourable. Adjust the milk drop by drop.
- Finish and serve:
- Let the bread pudding cool for ten minutes so it sets just enough to slice. Drizzle generously with the glaze right before serving for a creamy, sweet topping.
Pin My favorite part of this dessert is watching the glaze drip down into the pockets of warm bread. My kids love to swirl extra glaze on their slices. Every time this hits the table it brings up memories of lazy weekend brunches with family.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat single portions in the microwave until warmed through or cover and bake in a low oven. If you want to keep it longer, freeze in portions wrapped tightly in foil and reheat straight from the freezer.
Ingredient Substitutions
No leftover cinnamon rolls Swap in brioche or challah and add a swirl of cinnamon sugar for that classic cinnamon roll flavor. If you only have regular rolls, layer cinnamon and brown sugar between the cubes. Dairy free Use canned coconut milk and dairy free cream with excellent results. Out of heavy cream Increase the milk and add an extra egg for richness.
Serving Suggestions
Serve this piping hot with a scoop of vanilla ice cream for a classic touch. Fresh berries make a beautiful tart contrast to the sweet pudding. For holiday brunches top with a scattering of toasted pecans or walnuts to add texture and interest.
Cultural and Historical Notes
Bread pudding has roots in resourcefulness tracing back to medieval Europe where nothing went to waste. Today’s cinnamon roll version is an American evolution, making this classic even more decadent while upcycling day old baked goods to their fullest potential.
Seasonal Adaptations
Swap in pumpkin spice for the cinnamon during autumn. Top with fresh strawberries and glaze in spring for brightness. Mix in dried cranberries and orange zest for a cozy winter spin.
Success Stories
Readers often share that this bread pudding ends up being the star of their brunch spread. One family started a tradition of assembling it on Christmas Eve so everyone wakes up to sweet aromas on Christmas morning. The joy is in how forgiving this recipe is for kitchen mishaps as it is nearly impossible to mess up.
Freezer Meal Conversion
Make a double batch and freeze half for busy weeks. Assemble everything except the glaze, cover tightly, and freeze before baking. Bake straight from frozen adding an extra ten to fifteen minutes to the oven time, then glaze before serving.
Pin Make this once and you will want to bake it for every cozy family gathering it is simply irresistible.
Recipe Questions
- → How do I prevent sogginess in bread pudding?
Let the cubed cinnamon rolls soak in custard for 10 minutes before baking to absorb moisture evenly. Use stale rolls for best texture.
- → Can I make this dessert ahead of time?
Yes, assemble and refrigerate before baking. Bake when ready to serve and glaze while warm for freshness and best flavor.
- → What toppings work well?
Try chopped pecans, walnuts, vanilla ice cream, or whipped cream for extra crunch and creamy contrast.
- → Which milk options are suitable?
Whole milk provides richness, but you can substitute with half-and-half or a dairy-free alternative for dietary needs.
- → How can I check for doneness?
The center should be set and the top golden brown. Insert a knife in the middle; it should come out mostly clean.