Cinnamon Roll Bread Pudding (Printable Version)

A luscious blend of cinnamon rolls soaked in creamy custard with warm spices and sweet icing drizzle.

# What You Need:

→ Bread & Dairy

01 - 6 large cinnamon rolls, preferably 1–2 days old, cut into 2-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup granulated sugar
06 - 1/4 cup brown sugar
07 - 2 teaspoons vanilla extract

→ Spices & Extras

08 - 1 1/2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt

→ Icing

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Place the cubed cinnamon rolls evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
04 - Pour the custard evenly over the cinnamon roll cubes, gently pressing down to ensure all pieces soak up the liquid.
05 - Allow the mixture to sit for 10 to 15 minutes to fully absorb the custard.
06 - Bake for 35 to 40 minutes until the top is golden and custard is set but slightly wobbly in the center.
07 - While baking, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
08 - Remove from oven and cool for 10 minutes before drizzling with icing to serve.

# Expert Advice:

01 -
  • It turns day-old cinnamon rolls into something even better than the original—a secret I wish I'd known sooner
  • The entire dish comes together in just an hour, making it perfect for when unexpected guests arrive or you're craving something special
  • It feels fancy enough for brunch but honest enough for a weeknight dessert, which is exactly the kind of versatility I adore
02 -
  • Day-old cinnamon rolls are non-negotiable—fresh ones will turn to mush. If you only have fresh rolls, let them dry out for a day or cut them into smaller pieces so they don't disintegrate
  • That 10–15 minute soak is when all the flavor integration happens—don't rush it. This is what separates good bread pudding from transcendent bread pudding
  • The slightly wobbly center when it comes out of the oven is your target—it'll continue cooking as it cools, and you'll end up with that perfect custardy texture instead of something rubbery
03 -
  • For extra texture and nutrition, scatter chopped pecans or raisins into the dish before adding the custard—it adds layers of flavor and makes each bite slightly different
  • If you prefer a less sweet version, reduce both sugars by half. The pudding will still be delicious, and the cinnamon and nutmeg will shine through more prominently
  • Make sure your eggs are at room temperature before whisking them in—it helps them incorporate more smoothly and ensures even cooking

Go Back