Cinnamon Roll Bread Pudding (Printable)
Sweet cinnamon rolls soaked in spiced custard create a luscious, creamy baked delight perfect for cozy moments.
# Ingredient List:
→ 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
# Steps:
01 - Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - Distribute the cubed cinnamon rolls evenly within the prepared baking dish.
03 - In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth.
04 - Pour the custard mixture evenly over the cinnamon roll cubes, gently pressing down to ensure full absorption.
05 - Allow the dish to rest for 10 to 15 minutes so the cinnamon rolls can soak up the custard.
06 - Bake for 35 to 40 minutes until the surface is golden and the custard is set but slightly jiggly in the center.
07 - While baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
08 - Remove from oven and let cool for 10 minutes before drizzling the icing on top.
# Expert Advice:
01 -
- It transforms humble cinnamon rolls into something restaurant-worthy with minimal effort—you're basically just whisking together a custard and pouring it over bread.
- The contrast of textures is absolutely addictive: gooey cinnamon roll centers, custardy bread, and that sweet vanilla icing on top.
- It works for breakfast, brunch, or dessert, making it the perfect dish when you're not quite sure what meal you're serving.
02 -
- Day-old cinnamon rolls are non-negotiable. Fresh ones will fall apart on you because they're too soft. If you only have fresh rolls, let them sit uncovered in the fridge overnight to firm up.
- Don't skip the soaking step. Those 10–15 minutes make the difference between bread pudding and glorified bread soup. The bread needs time to absorb the custard properly.
- That wobble in the center is your friend. Overbaked bread pudding becomes rubbery and sad. Slightly underbaked stays custardy and divine.
03 -
- Use a water bath if you want an even more custardy result. Place your baking dish in a larger pan filled with hot water that comes halfway up the sides of your dish. This gentler heat creates an incredibly creamy custard with no dry edges.
- Make the icing ahead of time and keep it at room temperature. It stays pourable and comes together in less than a minute, so there's no reason to rush this step.