Description
Learn how to make delicious Cinnamon Roll Bread Pudding. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 6 large cinnamon rolls (store-bought or homemade), cut into 1-inch pieces
- 3 large eggs
- 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for an extra cinnamon boost)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
- Maple syrup or caramel sauce for serving (optional)
Substitution tip: If you don’t have cinnamon rolls on hand, any sweet bread like brioche or challah works beautifully here. You can also swap milk for almond or oat milk if you prefer a dairy-free option.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter or non-stick spray. I like to use butter here because it adds a subtle richness that complements the cinnamon rolls.
- Cut your cinnamon rolls into roughly 1-inch pieces. This size helps them soak up the custard evenly without turning mushy. When I first tried smaller pieces, the pudding became too dense, so this is a sweet spot I recommend.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon (if using), and salt until fully combined. The whisking step is key—getting those eggs fully mixed ensures a smooth custard that sets perfectly.
- Place the cinnamon roll pieces into the prepared baking dish, spreading them out evenly. Pour the custard mixture over the bread, making sure all pieces are submerged. Press down gently with a spatula to encourage absorption. If you’re like me, you’ll find this part oddly satisfying—watching the bread soak up that creamy custard reminds me of those early kitchen experiments fixing my oversalted chili!
- Drizzle the melted butter over the top of the pudding. This step adds a nice golden finish and a hint of richness that elevates the dish.
- Let the bread pudding sit for about 10 minutes before baking. This resting period was a game-changer I learned after a few trial-and-error runs—it allows the bread to soak up the custard deeply, leading to a tender, custardy center.
- Bake in the preheated oven for 40-45 minutes. You want the custard to be set but still slightly jiggly in the middle. The top should be golden brown and slightly crisp around the edges. I always keep an eye on it around the 35-minute mark to avoid drying out, especially since every oven runs a bit differently.
- Remove from the oven and let the pudding cool for at least 10 minutes before serving. This cooling time helps the custard finish setting and makes it easier to slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cinnamon Roll Bread Pudding, recipe, cooking, food
