There is something a little bit magical about turning leftover cinnamon rolls into a warm, gooey dessert, and this cinnamon roll bread pudding is the coziest way to do it. It takes the buttery, spiced flavor of cinnamon rolls and marries it with a creamy baked custard, then crowns the whole thing with a silky vanilla glaze. The result is somewhere between a decadent dessert and the dreamiest brunch bake you have ever pulled out of the oven.
Whether you are prepping dessert for a holiday gathering, rounding out a lazy weekend brunch, or simply treating yourself on a cozy night in, this dish is a total crowd-pleaser. It is the kind of recipe that fills your kitchen with the smell of cinnamon and vanilla and has everyone drifting toward the oven asking when it will be ready. If you are in the mood for something irresistibly sweet and comforting, this bread pudding will absolutely hit the spot.
Why You’ll Love This Recipe
This is one of those recipes that delivers maximum comfort for minimal effort. It is incredibly easy to make with no fancy equipment required, and it happens to be a brilliant way to use up day-old cinnamon rolls or bakery leftovers that might otherwise go to waste. Nothing feels better than turning something a little past its prime into a warm, gooey showstopper.
The texture is what wins people over: perfectly spiced, lusciously creamy, and just sweet enough without tipping into cloying. The custard soaks into every nook and cranny of the cinnamon rolls, giving you soft, pudding-like centers and lightly crisp, golden edges. That warm vanilla glaze poured over the top is quite literally the cherry on top.
It is also endlessly customizable. Stir in raisins, nuts, or chocolate chips, add a pinch of extra spice, or serve it with a scoop of ice cream — it adapts to whatever mood or occasion you are cooking for.
Ingredients
The foundation of this bread pudding is 6 to 8 cinnamon rolls, cubed. Day-old rolls work best here because they are slightly firmer and soak up the custard without turning mushy. If you do not have cinnamon rolls on hand, brioche or challah with a cinnamon swirl makes a lovely substitute.
For the custard, you will whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon. The eggs add richness and bind everything together, the milk and cream give it that indulgent, creamy texture, and the vanilla and cinnamon amplify the warm spice already in the rolls. You can swap in a non-dairy milk like almond or oat if you need to.
The finishing glaze is simple but essential: 1 cup powdered sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract whisked into a smooth, pourable drizzle. It seeps into the warm pudding and pulls the whole dessert together.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or non-stick spray. Cut the cinnamon rolls into bite-sized pieces and spread them out evenly in the prepared dish so every piece has room to soak up custard.
In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until fully combined and smooth. Pour this custard evenly over the cinnamon roll pieces, then gently press the pieces down so they can absorb the liquid. Let the whole thing rest for about 10 minutes — this soaking time is the secret to a pudding that is creamy all the way through rather than dry in spots.
Slide the dish into the oven and bake for 35 to 40 minutes, until the top is golden and the custard is set. You will know it is done when a toothpick inserted into the center comes out clean with no liquid custard clinging to it. The edges should be lightly crisp while the center stays soft and gooey.
While the bread pudding cools slightly, make the glaze by whisking the powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Drizzle it generously over the warm pudding, letting it seep into all those nooks and crannies, then serve immediately and watch it disappear.
Tips for the Best Cinnamon Roll Bread Pudding
Day-old cinnamon rolls truly are the way to go, since their slightly firmer texture soaks up the custard beautifully without going soggy. If your rolls are very fresh, you can cube them and leave them out for an hour or two to dry slightly before assembling. For a little extra flair and crunch, sprinkle chopped pecans or walnuts over the top before baking.
This dessert is also wonderfully make-ahead friendly — assemble the dish the night before, cover it tightly, and refrigerate, then bake it fresh the next morning for an effortless brunch centerpiece. If you love cozy, spiced bakes like this, you might also enjoy the warm-spice profile in my pomegranate molasses roasted chicken for the savory side of your holiday menu, or round out a festive dinner with my cranberry rosemary pork tenderloin before this bread pudding takes the spotlight for dessert.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I use store-bought cinnamon rolls?
Absolutely. This recipe is a fantastic way to revive day-old store-bought rolls, and it works beautifully with both refrigerated and bakery varieties.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven just until warmed through, and add a fresh drizzle of glaze if you like.
Can I freeze the bread pudding?
Yes. Freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make it ahead of time?
Definitely. Assemble the dish the night before, cover it tightly with plastic wrap, and refrigerate. Bake it fresh the next day, adding a few extra minutes if it is going into the oven cold.
What can I add to switch it up?
Try a pinch of nutmeg, clove, or cardamom in the custard, fold in mini chocolate chips, or mix in raisins soaked in rum or bourbon for a grown-up twist. A scoop of vanilla ice cream on top never hurts either.
Give this cinnamon roll bread pudding a try and let your kitchen fill with that irresistible cinnamon-vanilla aroma. I would love to see your creation — tag @thekitchensaid on Instagram so I can drool over your masterpiece. For more wholesome inspiration, browse these healthy eating ideas from our sister site. Happy baking!
Cozy Cinnamon Roll Bread Pudding
American · Dessert
Turn day-old cinnamon rolls into a warm, gooey bread pudding baked in a rich custard and finished with a silky vanilla glaze. Easy, cozy, and crowd-pleasing.
Ingredients
- 6-8 cinnamon rolls, cubed
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk or cream (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350F (175C) and grease a 9x13-inch baking dish. Cube the cinnamon rolls and spread evenly in the dish.
- Whisk together eggs, milk, cream, sugar, vanilla, and cinnamon. Pour over the cinnamon rolls and press down gently.
- Let rest 10 minutes so the pieces absorb the custard.
- Bake 35-40 minutes until golden and set; a toothpick in the center should come out clean.
- Whisk powdered sugar, milk, and vanilla into a smooth glaze and drizzle over the warm bread pudding before serving.
Nutrition: 420 calories
