Description
This cinnamon roll bread pudding recipe transforms leftover cinnamon rolls into a warm, comforting dessert packed with cinnamon, vanilla, and creamy custard. Perfect for brunch or a sweet treat, it’s easy to make and even easier to love. Keywords: cinnamon roll bread pudding, leftover cinnamon roll dessert, cinnamon custard bake.
Ingredients
2 ½ cups cinnamon rolls (cubed, slightly dry or toasted if fresh)
4 large eggs
1 ½ cups whole milk
1 cup heavy cream
⅓ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup powdered sugar (for optional glaze)
2 tablespoons milk (for optional glaze)
Instructions
1. Cut cinnamon rolls into bite-sized cubes and place in a greased baking dish. Toast slightly if very soft.
2. In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
3. Pour custard over cinnamon roll cubes. Press gently and let sit for 15–20 minutes.
4. Bake at 350°F for 40–45 minutes until golden and set in the center.
5. Drizzle with optional glaze made by mixing powdered sugar and milk. Serve warm.
Notes
Make sure your cinnamon rolls are slightly dry to soak up the custard.
Let the mixture sit before baking to avoid dry spots.
Serve warm with whipped cream or ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg