Cinnamon Roll Bread Pudding Recipe

Name: Cinnamon Roll Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 1 (12.4 oz) can refrigerated cinnamon rolls with icing; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/3 cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans or walnuts (optional)

I’ll never forget the first time I tried to make this cinnamon roll bread pudding recipe. I was trying to impress my in-laws at a holiday brunch and I totally misjudged the baking time. It came out looking like a sad, soggy brick. My father-in-law, god bless him, took a huge bite and said “It’s… very moist, honey.” We all had a good laugh and now it’s our family’s go-to story for kitchen disasters. But I kept at it, and now this dish is my absolute favorite comfort food to make on a lazy weekend.

Recipe Card

Recipe Title	Cinnamon Roll Bread Pudding Recipe
Servings	8 people
Prep Time	15 minutes
Cooking Time	45-50 minutes
Calories	Approx. 420 per serving

Ingredients

1 (12.4 oz) can refrigerated cinnamon rolls with icing
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)

That can of cinnamon rolls is non-negotiable, trust me. I once tried to use homemade rolls and it was a total disaster that took forever. The heavy cream is key for richness, but I’ve used half-and-half in a pinch and it was fine, just not as indulgent. Don’t skip the vanilla either, it makes the whole house smell amazing.

Directions

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
Open the can of cinnamon rolls and cut each roll into 6-8 small pieces. Scatter them evenly in the prepared dish.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, and cinnamon until well combined.
Slowly pour the egg mixture over the cinnamon roll pieces, making sure everything gets coated. Press down gently with a spatula to help the bread soak it up.
Sprinkle the chopped nuts over the top if you’re using them.
Bake for 45-50 minutes, or until the top is golden brown and the center is set.
Let it cool for about 10 minutes before drizzling the included icing over the top. Serve warm.

That step about pressing the bread down into the custard? I learned that the hard way. I used to just pour and go, and I’d end up with dry, crunchy pieces on top and a soggy mess underneath. Now I take a minute to really press it all in there, and it makes all the difference for an even, delicious texture.

This cinnamon roll bread pudding recipe is my secret weapon for turning a boring Sunday into something special. It feels fancy but it’s honestly so simple, which is my kind of cooking. The best part is the leftovers, if there are any—it reheats surprisingly well in the microwave for a quick and easy breakfast all week.

I love that it’s basically a one-pot wonder. I hate doing a million dishes, and with this, you just need one bowl and the baking dish. It’s the perfect family favorite for when you want something that feels homemade without spending all day in the kitchen. Next time, I might try adding a handful of raisins, though my kids will probably pick them out.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	48g	22g	8g

Okay, so it’s not a health food, I know. But it’s a treat! I’ve tried to make a lighter version using almond milk and less sugar, and honestly, it just wasn’t the same. It was kinda sad and rubbery. If you’re watching calories, just have a smaller portion with some fruit on the side. It’s all about balance, right?

Ingredient Swaps

Ingredient	Substitution
Heavy Cream	Half-and-Half or Whole Milk
Pecans/Walnuts	Slivered Almonds or omit
Granulated Sugar	Brown Sugar or Maple Syrup

I’ve tried most of these swaps over the years. Using brown sugar instead of white gives it a deeper, almost caramel-like flavor which is awesome. The maple syrup swap works, but you gotta reduce the milk a little bit or it gets too loose. Skipping the nuts is totally fine if you have allergies or just don’t like ’em, it’s still delicious.

Tips

Let the custard-soaked bread sit for 10 minutes before baking. This helps it absorb everything.
Don’t overbake! The second the center doesn’t jiggle much, pull it out. It keeps cooking as it cools.
Warm the icing packet in a cup of hot water for a minute before drizzling. It makes it so much easier to spread.

That tip about letting it sit before baking? I learned that after a major fail. I was in a huge rush once and threw it right in the oven. The custard didn’t soak in at all and it basically just baked around the bread, leaving these weird dry pockets. It was such a bummer. Now I set a timer and just walk away for a few minutes.

FAQ

Can I make this the night before?
Oh yeah, absolutely. I do this all the time for holidays. Just assemble the whole thing, cover it tightly with plastic wrap, and stick it in the fridge overnight. In the morning, pop it in the oven. You might need to add a few extra minutes to the bake time since it’s going in cold.

My bread pudding came out super wet in the middle. What did I do wrong?
You probably just needed to bake it a little longer! Ovens can be so tricky. Mine runs hot, so I always have to check early. If the top is getting too brown but the center is still liquid, just lay a piece of foil loosely over the top for the rest of the bake time.

Can I use stale cinnamon rolls instead?
Actually, that’s a great idea! Stale, dry bread is perfect for bread pudding because it soaks up the custard like a sponge. If you have leftover cinnamon rolls from a bakery that are going hard, this is the perfect way to use them up.

That’s everything I know about making Cinnamon Roll Bread Pudding Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.