Description

This Cinnamon Roll Bread Pudding transforms classic cinnamon rolls into a warm, comforting dessert perfect for breakfast or brunch. Soft bites of cinnamon roll are soaked in a sweet custard infused with vanilla and warm spices, then baked to golden perfection. Topped with a smooth powdered sugar glaze, this easy-to-make bread pudding offers a delightful twist on two beloved favorites.

Ingredients

Scale

Cinnamon Roll Base

6 to 8 cinnamon rolls

Custard Mixture

4 large eggs
1 cup heavy cream
1 cup milk
1/2 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Glaze

3/4 cup powdered sugar
2 to 3 tablespoons milk

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Instructions

Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or 9×13-inch baking dish to prevent sticking and ensure even cooking.
Cut Cinnamon Rolls: Cut the cinnamon rolls into bite-sized pieces. Arrange them evenly in the prepared baking dish to create the base layer.
Make Custard: In a mixing bowl, whisk together eggs, heavy cream, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
Soak Cinnamon Rolls: Pour the custard mixture evenly over the cinnamon roll pieces in the dish. Gently press the pieces down to ensure they absorb the custard. Let the mixture sit for 10–15 minutes to soak thoroughly.
Bake the Pudding: Place the baking dish in the preheated oven and bake for 35–45 minutes until the pudding is golden brown on top and set in the center. If the bread pudding starts browning too quickly, cover loosely with foil.
Prepare and Apply Glaze: While the pudding is baking, mix the powdered sugar with 2 to 3 tablespoons of milk until smooth to create a glaze. Once the pudding is warm out of the oven, drizzle the glaze evenly over the top and serve immediately.

Notes

Letting the bread pudding sit before baking helps the custard soak into the cinnamon rolls for better texture and flavor.
If using larger cinnamon rolls, 6 should suffice; use 8 for smaller rolls to fill the dish.
Cover with foil during baking if the top browns too fast to prevent burning.
The glaze consistency can be adjusted by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.