Cinnamon Roll Bread Pudding made with baked cinnamon rolls soaked in a spiced vanilla custard, then topped with vanilla glaze & pecans!
Day-old cinnamon roll pieces are soaked then baked in a rich custard that brings flavor and warmth. Chopped pecan pieces add a delightful crunch while a cinnamon glaze adds to the cinnamon flavor profile. Bread pudding made with cinnamon rolls is a simple and fun way to make a warm spiced treat any time of the year.
Leftover cinnamon roll bread pudding
This recipe uses leftover cinnamon rolls to make the most perfectly spiced bread pudding you’ve ever had. No more eating stale cinnamon rolls or tossing them out because this recipe is as frugal as it is tasty. Made with basic ingredients and with little hands-on prep this dish is perfect for any occasion.
Cinnamon Roll Bread Pudding Ingredients
For the pudding, you will need:
-Eggs: You will need 4 eggs plus 4 additional egg yolks to get a good and rich custard filling.
-Heavy cream: Use 1 ⅔ cups of heavy cream to make a wet and creamy base for the custard.
-Sugars: You will need 1 cup of granulated sugar and 1 cup of brown sugar for a sweet filling that has a nice depth of flavor.
-Cinnamon: Add in 2 teaspoons of cinnamon for added warmth and spice.
-Vanilla bean paste: You will need 1 ½ teaspoons of vanilla bean paste (easily found in Walmarts special cake decorating section) or you can replace it with 2 teaspoons of vanilla extract.
-Spices: Add in ½ teaspoon of nutmeg and ¼ teaspoon of ground cloves for additional spice or replace them both by just using ½ teaspoon of allspice instead.
-Cinnamon rolls: You will want to use 1 can of Pillsbury cinnamon rolls that have been baked a day prior and then chopped into 1 inch sized pieces.
-Milk: Add in 1 ½ cups of milk to make the mixture wet enough to stretch over all of the pieces of cinnamon rolls.
-Pecans: For added crunch add in ⅔ cups of chopped pecans or walnut pieces. This can be left out if you prefer this dish to be nut-free.
For the glaze, you will need:
-Powdered sugar: Use ½ cup of powdered sugar for the base of this simple icing recipe.
-Sugar: For additional sweetness, add in 2 tablespoons of granulated sugar, or leave it out completely if desired.
-Cinnamon: You will need 1 teaspoon of cinnamon for a deliciously spiced glaze.
-Milk: Use milk to help thin down the icing to the perfect consistency, you will need about 2 tablespoons but more or less can be used to get the texture desired.
How to make cinnamon roll bread pudding
Whisk together the eggs, heavy cream, and both sugars in a large mixing bowl until smooth.
Add in the cinnamon and vanilla, nutmeg, and cloves.
Place your chopped cinnamon roll pieces into the bottom of a large 9×13 baking dish.
Pour the egg mixture over the top of the cinnamon rolls and then gently press down on the cinnamon rolls so that the tops are coated in the eggy mixture.
Pour your milk over the top of the cinnamon roll pieces.
Sprinkle the chopped pecans over the top, if using.
Cover the pan with foil or plastic wrap and place in the fridge to rest for 1 hour.
Preheat you oven to 350 degrees F.
Remove the foil or plastic wrap from the top of the pan and then place the chilled bread pudding into the oven and bake for 35 minutes.
Reduce the heat to 325 degrees F and let it continue to bake for another 30 minutes.
Once baked, remove the pan from the oven and then place it onto a cooling rack to cool for several minutes as you prepare the glaze.
Whisk together the glaze ingredients in a small bowl until smooth, adding in a little milk at a time until the consistency is as desired.
Drizzle the glaze over the top of the bread pudding.
Slice and serve warm. Enjoy!
Cinnamon Roll Bread Pudding
Ingredients
Pudding:
- 4 eggs
- 4 egg yolks
- 1 ⅔ cup heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp cinnamon
- 1 ½ tsp vanilla bean paste
- ½ tsp nutmeg
- ¼ tsp cloves
- 14.6 oz cinnamon rolls 2 cans Pillsbury, baked 1 day prior, chopped into 1” pieces
- 1 ½ cup milk
- ⅔ cup chopped pecans
Glaze:
- ½ cup powdered sugar
- 2 TBSP sugar
- 1 tsp cinnamon
- 2 TBSP milk
Instructions
- In a large mixing bowl, whisk together the eggs, heavy cream, sugar and brown sugar until smooth. Add in the cinnamon, vanilla bean paste, nutmeg and cloves.
- Place the chopped cinnamon rolls into a greased 9×13 glass pan. Pour the egg yolk mixture over all of the cinnamon rolls then press them down into the mixture to be sure that they are properly soaked. Pour the milk over the top of the cinnamon roll pieces. Sprinkle the chopped pecans over the surface.
- Cover with tin foil or plastic wrap and place into the fridge to chill and soak for 1 hour.
- Preheat the oven to 350 F. Remove the tin foil or plastic wrap and place the chilled pudding into the oven to bake for 35 minutes.
- Reduce the heat to 325 and let it continue to bake for another 30 minutes.
- Once baked, remove from the oven and place onto a cooling rack to cool for several minutes while you make the glaze.
- In a small bowl, whisk together the powdered sugar, sugar and cinnamon. Add in the milk and whisk together until smooth. Drizzle the glaze over the hot bread pudding. Slice and serve warm.
Notes
Nutrition
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How long is bread pudding good for?
This bread pudding is good for up to 5 days when kept properly stored in an airtight container in the fridge.
Do I have to chill my bread pudding before baking?
Do not skip the fridge time before baking the pudding. This allows the bread to soak up as much of the custard as possible to avoid losing too much moisture during baking.
What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
More bread pudding recipes to enjoy
Check out these other great cinnamon roll recipes
- CINNAMON ROLL BREAD
- CHRISTMAS CINNAMON ROLLS
- CINNAMON ROLLS WITHOUT YEAST
- HOMEMADE CINNAMON ROLLS
- CINNAMON ROLL FRENCH TOAST CASSEROLE
- CINNAMON ROLL CAKE RECIPE
- CINNAMON ROLL SNICKERDOODLES
- MINI 15-MINUTE CINNAMON ROLLS
- PUMPKIN CINNAMON ROLLS WITH CARAMEL FROSTING
- EASY CINNAMON ROLL QUICK BREAD
This delicious cinnamon roll bread pudding is always a great way to start your day or settle in for a sweet dessert after dinner. The warm slices and warm spices are always in season.
Cinnamon Roll Bread Pudding made with baked cinnamon rolls soaked in a spiced vanilla custard, then topped with vanilla glaze & pecans!
wilhelmina says
This was super delicious! I am adding this to our menu for holiday brunch, it’s a keeper!
Marsha says
This was absolutely delicious! Perfect enjoyed on a chilly autumn morning.