Cinnamon roll bread pudding has become my ultimate comfort food, transforming those leftover cinnamon rolls into something truly magical. I remember the first time I tried making this, the aroma of warm cinnamon and sweet dough filling my kitchen instantly brought back childhood memories of weekend mornings. It’s surprisingly simple to whip up, making this an incredibly easy cinnamon roll bread pudding that even beginners can master. Seriously, turning day-old pastries into a decadent dessert feels like a culinary superpower! This homemade cinnamon roll bread pudding is perfect for brunch, dessert, or anytime you need a hug in a bowl. Let’s get cooking!
Why You’ll Love This Cinnamon Roll Bread Pudding
This recipe is a game-changer for so many reasons:
- Incredible flavor that tastes just like a deconstructed cinnamon roll.
- Super quick prep time, making it perfect for busy weeknights.
- A fantastic way to use up leftover cinnamon rolls, saving money.
- It’s a crowd-pleaser that kids and adults alike will adore.
- This sweet roll bread pudding is incredibly moist and satisfying.
- You can feel good about serving this budget-friendly dessert.
- It’s a versatile dish that works for breakfast, brunch, or dessert.
- The comforting aroma makes this sweet roll bread pudding feel like home.
Ingredients for Cinnamon Roll Bread Pudding
Gathering the ingredients for this delightful cinnamon swirl bread pudding is the first step to dessert heaven. Using leftover cinnamon rolls is key; they absorb the custard beautifully, creating a perfect base for this cinnamon roll bread pudding recipe. You’ll need:
- 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes – day-old rolls work best for soaking
- 4 large eggs – these are essential for binding the custard
- 480 ml whole milk – provides a creamy base
- 240 ml heavy cream – adds richness and decadence
- 100 g granulated sugar – for sweetness and caramelization
- 2 teaspoons vanilla extract – enhances all the sweet flavors
- 1 teaspoon ground cinnamon – amps up that classic cinnamon flavor
- 1/4 teaspoon salt – balances the sweetness
- 120 g powdered sugar – for the simple glaze
- 30 – 45 ml milk – to thin the glaze to the right consistency
- 1/2 teaspoon vanilla extract – for the glaze
How to Make Cinnamon Roll Bread Pudding
Transforming those leftover cinnamon rolls into this incredible dessert is easier than you think. Follow these simple steps for the most delicious homemade cinnamon roll bread pudding:
- Step 1: First, preheat your oven to 175°C (350°F). While the oven heats up, lightly grease a 22×33 cm baking dish. This prevents sticking and ensures a beautiful golden crust.
- Step 2: Evenly arrange the cubed cinnamon rolls in the prepared baking dish. Make sure they are spread out so the custard can reach all the nooks and crannies. This is a crucial part of how to make cinnamon roll bread pudding that’s perfectly gooey.
- Step 3: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. You want to whisk until everything is thoroughly combined and the mixture looks smooth and creamy. The aroma of cinnamon and vanilla at this stage is just heavenly!
- Step 4: Pour this rich custard mixture evenly over the cinnamon roll pieces in the baking dish. Gently press down on the rolls with a spatula or your hands to help them submerge and absorb the custard. Let the mixture stand for at least 10 minutes. This soaking time is vital for that wonderfully soft texture characteristic of great cinnamon roll bread pudding.
- Step 5: Bake in the preheated oven for 35–40 minutes. You’ll know it’s ready when the center is set and the top is a beautiful golden brown, with perhaps a few slightly caramelized edges.
- Step 6: While the bread pudding bakes, prepare the simple glaze. In a small bowl, combine the powdered sugar, milk, and the remaining 1/2 teaspoon of vanilla extract. Whisk until you have a smooth, pourable consistency. Add a splash more milk if it’s too thick.
- Step 7: Once baked, carefully remove the dish from the oven and let it cool for about 10 minutes. This allows it to set up slightly before glazing. Drizzle the prepared glaze over the warm bread pudding just before serving. Enjoy this amazing dessert bread pudding cinnamon swirl!
Pro Tips for the Best Cinnamon Roll Bread Pudding
Want to elevate your dessert game? Follow these simple tips for the most amazing cinnamon roll bread pudding:
- Use day-old cinnamon rolls. They are drier and absorb the custard better, preventing a soggy texture.
- Don’t overmix the custard. Gently combine ingredients to avoid incorporating too much air, which can affect the final texture.
- Let the bread pudding soak! The 10-minute rest period is crucial for ensuring every bite is moist and flavorful.
- For an extra decadent treat, consider adding a few dollops of cream cheese frosting to the custard mixture before baking.
What’s the secret to perfect Cinnamon Roll Bread Pudding?
The real secret to achieving the best cinnamon roll bread pudding is using slightly stale cinnamon rolls. They soak up the rich custard without becoming mushy, resulting in a perfectly balanced texture that’s both creamy and satisfying. For more baking tips, check out this guide on how to bake artisan bread.
Can I make Cinnamon Roll Bread Pudding ahead of time?
Yes, you absolutely can! Assemble the bread pudding up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. Bake as directed, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.
How do I avoid common mistakes with Cinnamon Roll Bread Pudding?
A common pitfall is using fresh cinnamon rolls, which leads to a gummy texture. Also, avoid overbaking; it can dry out your delicious cinnamon roll bread pudding. Bake just until the center is set and golden.
Best Ways to Serve Cinnamon Roll Bread Pudding
This delightful sweet bread pudding with cinnamon is fantastic on its own, but serving it warm really brings out its best qualities. I love drizzling it with that simple vanilla glaze right before it hits the table. For a truly decadent brunch experience, consider pairing it with something like coffee or a glass of milk. If you’re looking for a breakfast-for-dinner vibe, this cinnamon roll bread pudding is perfect. You can also serve it alongside a light fruit salad to balance the sweetness, or even as a dessert after a savory meal. For a creative twist, think of it like a baked French toast casserole – you could even serve it with some crispy bacon, similar to how you might enjoy maple bacon cinnamon rolls!
Nutrition Facts for Cinnamon Roll Bread Pudding
This rich and decadent cinnamon roll bread pudding is a real treat! Here’s a breakdown of what you can expect per serving, though remember these are just estimates. This dessert is a delightful way to enjoy a sweet treat, and knowing the nutritional details helps you savor it!
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cinnamon Roll Bread Pudding
This delightful cinnamon roll bread pudding is truly a cinnamon roll bread pudding comfort food that you’ll want to have on hand. Once baked and slightly cooled, I usually let mine sit on the counter for about 30 minutes. Then, I cut it into individual portions and store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you have a lot of this yummy dessert, you can also freeze it! Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, I find the best way is to pop a slice in the microwave for about 30-60 seconds until warm and gooey. Alternatively, you can reheat it in a 350°F (175°C) oven for about 10-15 minutes until heated through. It’s perfect for a quick breakfast or an anytime sweet treat! For more dessert ideas, explore our desserts category.
Frequently Asked Questions About Cinnamon Roll Bread Pudding
What is cinnamon roll bread pudding?
Essentially, cinnamon roll bread pudding is a delightful dessert that takes the concept of traditional bread pudding and gives it a decadent cinnamon roll makeover. Instead of using plain bread, it utilizes leftover cinnamon rolls as the base, soaking them in a rich custard and then baking until golden and gooey. It’s a fantastic way to repurpose pastries into a comforting, sweet treat that’s perfect for any occasion.
Why is cinnamon roll bread pudding so good?
Oh, why is cinnamon roll bread pudding so good? It’s the perfect marriage of textures and flavors! You get the soft, custardy interior from the soaked cinnamon rolls, combined with warm cinnamon and sweet glaze. It’s like a deconstructed cinnamon roll in bread pudding form, offering that familiar comforting flavor with a wonderfully rich and creamy consistency that’s incredibly satisfying.
Can I use fresh cinnamon rolls for this recipe?
While you *can* use fresh cinnamon rolls, I highly recommend using day-old or slightly stale ones for the best results. Fresher rolls tend to be softer and might absorb the custard too quickly, leading to a mushy texture. Day-old rolls have a bit more structure, allowing them to soak up the creamy custard beautifully without falling apart, which is key for achieving that perfect texture in your pumpkin cinnamon rolls.
What are some cinnamon roll bread pudding variations I can try?
There are so many fun cinnamon roll bread pudding variations! You could add a swirl of cream cheese frosting into the custard mixture before baking for an extra tangy layer. For a different flavor profile, try adding chopped pecans or walnuts to the mix, or even a handful of raisins for a bit of chewy sweetness. Some people enjoy a bit of espresso powder mixed into the custard to deepen the flavor, making it a truly gourmet cinnamon roll bread pudding.
Variations of Cinnamon Roll Bread Pudding You Can Try
If you’re looking to mix things up or cater to specific tastes, there are so many fun cinnamon roll bread pudding variations to explore! These tweaks can transform your dessert into something uniquely yours.
- Dietary Adaptations: For a dairy-free version, swap the whole milk and heavy cream for full-fat coconut milk or almond milk, and use a plant-based butter for greasing the dish. You can also try a gluten-free bread pudding by using gluten-free cinnamon rolls or a gluten-free cinnamon swirl bread.
- Flavor Boosts: Add a tablespoon of espresso powder to the custard for a mocha twist, or a handful of fresh berries like raspberries or blueberries for a burst of tartness. Chopped nuts, such as pecans or walnuts, also add a delightful crunch.
- Cooking Method Switch-Up: While baking is classic, you can also make a no-bake version by chilling the soaked rolls in the fridge for a few hours, though the texture will be softer. Some people even make individual portions in ramekins for a more elegant presentation.
- Topping Twists: Instead of a simple glaze, try a cream cheese frosting drizzle for a truly decadent dessert bread pudding cinnamon swirl, or top with whipped cream and a sprinkle of cinnamon sugar.
Cinnamon Roll Bread Pudding: 6 Genius Twists
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
Transform leftover cinnamon rolls into a decadent dessert with this easy Cinnamon Roll Bread Pudding recipe. It features a creamy custard, sweet cinnamon flavor, and a simple glaze.
Ingredients
- 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
- 4 large eggs
- 480 ml whole milk
- 240 ml heavy cream
- 100 g granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 120 g powdered sugar
- 30 – 45 ml milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C. Grease a 22×33 cm baking dish.
- Evenly arrange the cinnamon roll cubes in the prepared baking dish.
- In a large mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
- Pour the custard evenly over the cinnamon roll pieces, gently pressing to submerge and soak the bread. Allow the mixture to stand for 10 minutes so the rolls absorb the custard.
- Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
- While baking, combine powdered sugar, milk, and vanilla extract in a bowl. Whisk until smooth and pourable.
- Remove from oven and let cool for 10 minutes. Drizzle with glaze before serving.
Notes
- For best results, use day-old cinnamon rolls as they absorb the custard better.
- Feel free to add raisins or nuts for extra texture.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg