Cinnamon Roll Bread Pudding

I remember the first time I made cinnamon roll bread pudding—it was a lazy Sunday morning when I had leftover cinnamon rolls from the bakery and wanted to create something extraordinary from them. The result was pure magic: warm, custardy, and infused with all that cinnamon-sugar goodness, but transformed into something entirely new. Now it's my go-to recipe when I want to impress guests without spending hours in the kitchen.

There was this one Saturday when my sister showed up unannounced with her kids, and I had nothing but cinnamon rolls in my fridge. I threw this together, and by the time it came out of the oven, the whole house smelled like a cinnamon dream. The look on their faces when they tasted it—that moment made me realize this recipe was worth repeating again and again.

Ingredients

• 6 large cinnamon rolls (preferably 1–2 days old), cut into 2-inch cubes: Day-old rolls work beautifully here because they're sturdy enough to soak up the custard without falling apart. If they're fresh, let them sit out overnight—trust me, it makes all the difference in texture
• 2 cups whole milk: This is your custard foundation, giving the pudding its creamy foundation and gentle sweetness
• 1 cup heavy cream: Don't skip this—it's what makes the pudding luxuriously rich rather than just custardy
• 4 large eggs: These set the custard while keeping it tender, so fresh eggs really do matter
• 1/2 cup granulated sugar and 1/4 cup brown sugar: The brown sugar adds a subtle molasses depth that makes people ask 'what's in this?'
• 2 tsp vanilla extract: Pure vanilla makes such a difference; it rounds out all the warm spices beautifully
• 1 1/2 tsp ground cinnamon: This echoes the flavors already in the rolls and builds a cinnamon-forward experience
• 1/4 tsp ground nutmeg: Just a whisper of nutmeg adds complexity without announcing itself loudly
• 1/4 tsp salt: This tiny amount heightens all the other flavors and balances the sweetness
• 1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla extract (for icing): The icing is optional but recommended—it adds that bakery-style finish that makes everything feel complete

Instructions

Get Everything Ready:

Preheat your oven to 350°F and grease that 9x13-inch dish. This is when you'll cut your cinnamon rolls into 2-inch cubes—don't worry if they're a bit sticky. Arrange them in the dish so they're somewhat evenly distributed; they don't need to be perfect because they'll shift as they bake.

Build Your Custard:

This is where the magic starts. In a large bowl, whisk together the milk, cream, eggs, both sugars, vanilla, cinnamon, nutmeg, and salt until everything is completely smooth and combined. You want to whisk for a good minute or two—not aggressively, but thoroughly. The eggs need to be fully incorporated so your custard sets evenly.

The Soaking Part:

Pour that golden custard mixture over your cinnamon roll pieces, and gently press down with a spatula. You're not mashing them, just encouraging them to nestle into the liquid. Let everything sit for 10–15 minutes—this is crucial. You'll see the bread absorbing the custard, and the rolls will soften slightly. This resting time is what makes the pudding creamy inside.

Into the Oven:

Bake for 35–40 minutes. You're looking for a golden-brown top and a custard that's just set but still has a tiny wobble in the very center when you gently shake the dish—that wobble means it's still got that custardy texture rather than being fully firm.

The Sweet Finish:

While it's baking, whisk together your powdered sugar, milk, and vanilla in a small bowl until it reaches a pourable consistency. Once the pudding comes out of the oven, let it cool for just 10 minutes—no more, or the icing won't flow beautifully—then drizzle that icing across the top in whatever pattern feels right. It'll set just enough to look gorgeous.

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I made this pudding for a holiday morning when my whole family was gathered in the kitchen, and something shifted. It wasn't just dessert anymore—it became the centerpiece of our gathering, the thing people asked for by name the next time we got together. That's when I knew this recipe had transcended from being clever to being meaningful.

Keeping It Fresh

This pudding actually tastes wonderful at room temperature, but I'm partial to serving it warm. If you're making it ahead, bake it completely, let it cool to room temperature, and store it covered in the refrigerator for up to three days. To reheat, cover it loosely with foil and warm it in a 300°F oven for about 15 minutes until it's gently heated through. The flavor actually deepens slightly as it sits, so don't hesitate to make it a day ahead.

When You're Missing Something

Don't have cinnamon rolls on hand? This technique works beautifully with day-old brioche or challah bread—just swirl some extra cinnamon sugar throughout as you layer it in the dish. I've also made this with plain white bread cubes when I was in a pinch, and it became more of a classic spiced bread pudding, which is its own delicious thing. The soul of the recipe is the custardy, cinnamon-forward approach, not the specific bread.

Serving Ideas That Clicked

Vanilla ice cream is the traditional companion—the cold, plain vanilla against the warm, spiced pudding is a perfect contrast. But I've discovered that a dollop of whipped cream mixed with a tiny pinch of cinnamon is equally wonderful, and it feels slightly lighter. Some mornings I serve it with strong coffee and call it breakfast. Other nights it's the finale to a special dinner. The beauty of this recipe is how it adapts to whatever mood you're in.

• The icing drizzle is optional but genuinely transforms the presentation—it takes the pudding from homey to something that looks like it came from a bakery
• If you're making this for a crowd, you can bake it in two smaller dishes instead of one large one, which also means it cooks more evenly
• Leftovers are wonderful, and I find myself sneaking spoonfuls straight from the refrigerator the next day

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This recipe has become my answer to almost every breakfast and dessert occasion, and I hope it becomes yours too. There's something deeply satisfying about taking something as simple as leftover cinnamon rolls and turning them into a moment worth remembering.