Cinnamon Roll Bread Pudding

I still remember the first time I pulled a batch of cinnamon roll bread pudding from the oven—the kitchen filled with that intoxicating aroma of cinnamon and caramel, and I realized I'd accidentally created something magical. It started as a way to use up day-old cinnamon rolls from the bakery, but it became so much more than that. Now, whenever I make this dessert, I'm transported back to that moment of discovery, watching the custard set around those tender, gooey rolls.

The first time unexpected guests arrived on a Saturday morning, I had half a dozen day-old cinnamon rolls sitting on the counter that needed rescuing. I threw together this dish on a whim, and when I pulled it from the oven golden and bubbling, my guests literally stopped mid-conversation. One of them asked for the recipe right then and there—and honestly, that's when I knew I'd stumbled onto something special.

Ingredients

• 6 large cinnamon rolls (preferably 1–2 days old), cut into 2-inch cubes: Day-old rolls are your secret weapon here—they're sturdier and absorb the custard beautifully without turning to mush. Fresh rolls work too, just handle them gently when cubing.
• 2 cups whole milk and 1 cup heavy cream: This combination gives you that luxurious, silky custard. You need the fat from the cream to make it truly creamy.
• 4 large eggs: These are your binder, turning that milk and cream into a proper custard that sets beautifully.
• 1/2 cup granulated sugar and 1/4 cup brown sugar: The mix of sugars adds depth—granulated for sweetness, brown sugar for those caramel notes that echo the cinnamon rolls.
• 2 tsp vanilla extract: Don't skip this. It rounds out the spices and makes everything taste more intentional.
• 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg: These build on the spices already in the rolls, creating layers of warmth without overpowering.
• 1/4 tsp salt: Just enough to make everything taste brighter and more balanced.
• For the icing—1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla extract: This ties everything together with a sweet finish that tastes like you spent hours on it.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. This is the perfect size—it lets the bread pudding bake evenly without crowding. While you're at it, cut your cinnamon rolls into 2-inch cubes. You want them substantial enough to hold their shape but small enough to soak up that custard.

Build Your Custard:

In a large mixing bowl, whisk together the milk, heavy cream, eggs, both sugars, and vanilla extract. Add the cinnamon, nutmeg, and salt. Whisk until everything is completely smooth—no lumps, no streaks. You're creating the backbone of this whole dish, so take a moment with this step. The mixture should look homogeneous and slightly thick from the eggs.

The Assembly:

Arrange your cinnamon roll cubes evenly in the prepared baking dish—they don't need to be in perfect rows, just distributed so you get some in every bite. Now carefully pour that custard mixture over the rolls, letting it flow between the pieces. Gently press down with a spatula or wooden spoon, encouraging the bread to absorb the liquid. This is when the kitchen starts smelling incredible.

The Soak:

Let this sit for 10–15 minutes. This is crucial. The bread absorbs the custard, and everything bonds together. Use this time to prepare your icing—whisk the powdered sugar, milk, and vanilla until you have a smooth, pourable consistency. It should ribbon off the whisk without being too thick.

Into the Oven:

Bake for 35–40 minutes. You're looking for a golden-brown top and a custard that's mostly set but still has just a tiny wobble in the very center when you gently shake the dish. That wobble means it's perfectly creamy inside. If it looks too jiggly, give it another 3–5 minutes.

The Final Touch:

Remove from the oven and let it cool for about 10 minutes—this gives it time to set up a bit more and lets the interior stay warm and custardy instead of scalding. Drizzle that prepared icing over the top in whatever pattern feels right. The warmth of the pudding will make the icing melt just slightly, creating an irresistible glaze.

Save

There was a holiday gathering where this dish sat on the dessert table next to elaborate cakes and fancy pastries, and it was the first thing that disappeared. Someone came back for seconds while the other desserts sat mostly untouched, and I realized then that this wasn't just convenient—it was genuinely special. It's comfort and indulgence all at once, the kind of dish that makes people feel cared for.

When You're Missing Something

Life happens. You might not have cinnamon rolls, or maybe you're all out of heavy cream. Here's the beautiful thing about this recipe—it's flexible enough to work with substitutions. If cinnamon rolls are unavailable, day-old brioche or challah work beautifully; just swirl in a little extra cinnamon sugar to mimic that cinnamon roll flavor. If you don't have heavy cream, you can use all whole milk, though it won't be quite as rich. You could even use a combination of milk and sour cream for tang. The custard adapts, and the dessert still comes out delicious.

Adding Your Own Twist

While this recipe is perfect as written, I've found that little additions transform it into something uniquely yours. Some mornings I fold in a handful of raisins or chopped pecans before baking—they add texture and warmth. Other times, I'm in the mood for something less sweet, so I reduce the sugar in the custard by half and let the spices shine. You could even stir a splash of bourbon or rum into the custard for something more grown-up, or add a pinch of cardamom along with the cinnamon for an unexpected flavor note. The foundation is solid, so feel free to play.

Serving and Storing

Bread pudding is at its best warm, straight from the oven, ideally served with a scoop of vanilla ice cream or a dollop of whipped cream melting into those warm, custardy pockets. The contrast of temperatures is part of the magic. If you have leftovers (though they rarely stick around), cover them loosely and refrigerate for up to three days. You can reheat individual servings in the microwave for about 30 seconds, or warm the whole thing gently in a 300°F oven for about 10 minutes—this keeps it from drying out. You can also prepare the entire unbaked pudding the night before, cover it, and refrigerate it; just add 5–10 minutes to the baking time straight from the fridge.

• Vanilla ice cream or whipped cream is non-negotiable—the cool richness against the warm custard is where the magic happens.
• If you're making this for a crowd, you can assemble it early in the day and bake it just before serving for maximum warmth and impact.
• Leftovers are genuinely delicious cold the next morning with coffee, if they somehow make it that long.

Save

This recipe has become my go-to when I want to feel like I've made something impressive without actually spending hours in the kitchen. Every time I make it, I'm reminded that the best dishes are the ones that make people happy, and this one never fails to do exactly that.

Recipe FAQs

→ Can I use fresh cinnamon rolls for this dish?

Day-old cinnamon rolls work best as they absorb the custard evenly without becoming too soggy. Fresh rolls may result in a softer texture.

→ What can I substitute if I don't have cinnamon rolls?

Try brioche or challah sliced and tossed with cinnamon sugar for a similar sweet and spiced flavor.

→ How do I know when the custard is set properly?

The pudding should be golden on top and slightly wobbly in the center when gently shaken, indicating a creamy texture without being runny.

→ Can I add nuts or dried fruits to this dish?

Yes, stirring in chopped pecans, walnuts, or raisins before baking adds texture and a pleasant contrast to the creamy custard.

→ What is the best way to serve this dessert?

Serve warm with a drizzle of vanilla glaze or alongside whipped cream or vanilla ice cream to enhance the creamy, spiced flavors.