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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.

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

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.