Cinnamon Roll Bread Pudding

Why You’ll Love This Recipe

• Easy Preparation: Utilizing refrigerated cinnamon rolls simplifies the process, making it accessible for both novice and experienced bakers.​

• Rich and Decadent: The combination of cinnamon rolls and a creamy custard base offers a luxurious dessert experience.​

• Customizable: Add-ins like nuts or dried fruits can be incorporated to suit personal preferences.​

Ingredients

• 1 (17.5-ounce) can refrigerated cinnamon rolls

• ½ cup chopped pecans​

• ½ cup plus 2 tablespoons milk, divided​

• ⅔ cup heavy cream​

• 5 large eggs​

• ¼ cup granulated sugar​

• 2 teaspoons vanilla extract​

• ½ cup powdered sugar​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cinnamon Rolls: Preheat your oven to 350°F (175°C). Grease a baking sheet and arrange the cinnamon rolls on it. Bake according to package instructions. Once baked, allow them to cool completely.​

2. Cut and Mix: After cooling, cut the cinnamon rolls into 1-inch pieces. In a large bowl, combine the chopped cinnamon rolls with the chopped pecans.

3. Prepare the Custard: In a medium bowl, whisk together ½ cup of milk, heavy cream, eggs, sugar, and vanilla extract until well combined.​

4. Assemble: Pour the custard mixture over the cinnamon roll and pecan mixture. Gently stir to ensure all pieces are coated. Let the mixture sit for 20 minutes to allow the liquid to absorb.

5. Bake: Transfer the soaked mixture into a greased 8×8-inch baking dish. Bake in the preheated oven for 35-40 minutes, or until the center is set.​

6. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and the remaining 2 tablespoons of milk, adding the milk gradually until you achieve a drizzling consistency

7. Serve: Once baked, remove from the oven and drizzle the glaze over the warm bread pudding. Serve immediately

Servings and Timing

• Servings: This recipe yields 8 servings.​

• Preparation Time: Approximately 10 minutes​

• Cooking Time: 35-40 minutes​

• Total Time: Approximately 50 minutes​

Variations

• Add-ins: Incorporate raisins, dried cranberries, or chocolate chips for added flavor.​

• Nuts: Substitute pecans with walnuts or omit them if preferred.​

• Spices: Add a teaspoon of ground cinnamon or nutmeg to the custard mixture for extra warmth.​

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.​

• Freezing: This dish can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 45-50 minutes, or until heated through.​

FAQs

Can I use homemade cinnamon rolls for this recipe?

Yes, homemade cinnamon rolls can be used. Ensure they are fully baked and cooled before preparing the bread pudding.

Is it necessary to let the mixture sit for 20 minutes?

Allowing the mixture to sit helps the bread absorb the custard, resulting in a moist and flavorful pudding.​

Can I prepare this dish ahead of time?

Assemble the bread pudding and refrigerate overnight. Bake before serving.​

How can I make this recipe dairy-free?

Use dairy-free alternatives such as plant-based milk and cream, and ensure the cinnamon rolls are dairy-free.​

Can I add a streusel topping?

A streusel topping can be added before baking for extra crunch. Combine flour, brown sugar, butter, and cinnamon, and sprinkle over the assembled pudding.​

Conclusion

This Cinnamon Roll Bread Pudding is a delightful fusion of two beloved treats, offering a comforting dessert that’s perfect for breakfast, brunch, or as a sweet ending to any meal.

Cinnamon Roll Bread Pudding

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Indulge in the rich and decadent Cinnamon Roll Bread Pudding, a comforting dessert that combines the sweetness of cinnamon rolls with a creamy custard base. Topped with a sweet glaze and enhanced with crunchy pecans, this dessert is perfect for breakfast, brunch, or as a satisfying sweet treat after any meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: Approximately 50 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 1 (17.5-ounce) can refrigerated cinnamon rolls
• ½ cup chopped pecans
• ½ cup plus 2 tbsp milk, divided
• ⅔ cup heavy cream
• 5 large eggs
• ¼ cup granulated sugar
• 2 tsp vanilla extract
• ½ cup powdered sugar

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Instructions

1. Prepare the Cinnamon Rolls: Preheat your oven to 350°F (175°C). Grease a baking sheet and arrange the cinnamon rolls on it. Bake according to package instructions. Once baked, allow them to cool completely.
2. Cut and Mix: After cooling, cut the cinnamon rolls into 1-inch pieces. In a large bowl, combine the chopped cinnamon rolls with the chopped pecans.
3. Prepare the Custard: In a medium bowl, whisk together ½ cup of milk, heavy cream, eggs, sugar, and vanilla extract until well combined.
4. Assemble: Pour the custard mixture over the cinnamon roll and pecan mixture. Gently stir to ensure all pieces are coated. Let the mixture sit for 20 minutes to allow the liquid to absorb.
5. Bake: Transfer the soaked mixture into a greased 8×8-inch baking dish. Bake in the preheated oven for 35-40 minutes, or until the center is set.
6. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and the remaining 2 tbsp of milk, adding the milk gradually until you achieve a drizzling consistency.
7. Serve: Once baked, remove from the oven and drizzle the glaze over the warm bread pudding. Serve immediately.

Notes

• Add-ins: You can incorporate raisins, dried cranberries, or chocolate chips for added flavor.
• Nuts: Substitute pecans with walnuts, or omit them entirely if preferred.
• Spices: Add a teaspoon of ground cinnamon or nutmeg to the custard mixture for extra warmth.