I love this recipe because it is simple, sweet, and perfect for serving a group. The cinnamon rolls soak up the creamy custard, then bake into a soft pudding with golden edges and a tender center.
I also like that it works for brunch, holidays, or dessert. It tastes delicious warm, and I can dust it with confectioners sugar for a simple finishing touch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 large cinnamon rolls 3 cups heavy cream, at room temperature 3 large eggs, at room temperature 2 large egg yolks, at room temperature ¼ cup sugar ½ cup butter, melted and cooled 1-2 teaspoons vanilla extract ½ teaspoon ground cinnamon ⅛ cup confectioners sugar, optional, for dusting when served
Directions
I butter a 2-quart baking dish, then cut or tear the cinnamon rolls into about 1-inch pieces. I layer them into the dish without packing them too tightly because the bread expands as it bakes.
In a medium to large mixing bowl, I whisk together the heavy cream, eggs, egg yolks, melted butter, sugar, vanilla extract, and ground cinnamon until well combined.
I pour the custard mixture over the cinnamon roll pieces. I make sure the bread is covered with liquid, and I add a little milk if the mixture does not reach near the top edge of the bread.
I let the bread pudding soak for about 30 minutes, then I preheat the oven to 350°F.
I bake it on the middle rack for 25-30 minutes, until the custard is set and a toothpick inserted into the center comes out clean.
I remove it from the oven and let it cool for 10-15 minutes before serving warm. I dust it with confectioners sugar if I want a pretty finish.
Servings and timing
This recipe makes 8 servings.
Prep time: 35 minutes Cook time: 25-30 minutes Total time: about 1 hour
Variations
I like adding chopped pecans or walnuts for crunch. I can also drizzle caramel sauce or cream cheese glaze over the top before serving.
For a lighter version, I can replace some or all of the heavy cream with half-and-half or whole milk. I can also add raisins, chopped apples, or a pinch of nutmeg for extra flavor.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm individual portions in the microwave until heated through. For a better texture, I reheat it in the oven at 300°F until warm.
FAQs
Can I use store-bought cinnamon rolls?
Yes, I can use store-bought cinnamon rolls. I like using large baked cinnamon rolls because they soak up the custard well.
Can I make this ahead of time?
Yes, I can assemble it ahead and refrigerate it before baking. I let it sit at room temperature for a short time before putting it in the oven.
Can I use milk instead of heavy cream?
Yes, I can use whole milk or half-and-half. The pudding will be a little less rich but still delicious.
How do I know when bread pudding is done?
I know it is done when the custard is set and a toothpick inserted into the center comes out clean.
Should I serve it warm or cold?
I prefer serving it warm because the texture is soft and cozy, but it can also be enjoyed chilled.
Conclusion
This Cinnamon Roll Bread Pudding is an easy, comforting dessert with creamy custard, sweet cinnamon flavor, and golden baked edges. I like making it when I want something simple that still feels special.
Rich, creamy cinnamon roll bread pudding baked with a sweet custard and warm cinnamon flavor. Perfect for brunch, holidays, or an easy dessert.
Author:Emma
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
8 large cinnamon rolls
3 cups heavy cream, room temperature
3 large eggs, room temperature
2 large egg yolks, room temperature
¼ cup sugar
½ cup butter, melted and cooled
1–2 teaspoons vanilla extract
½ teaspoon ground cinnamon
⅛ cup confectioners’ sugar, optional for dusting
Instructions
Butter a 2-quart baking dish. Cut or tear the cinnamon rolls into about 1-inch pieces and place them in the dish without packing them tightly.
In a mixing bowl, whisk together the heavy cream, eggs, egg yolks, melted butter, sugar, vanilla extract, and ground cinnamon until well combined.
Pour the custard mixture evenly over the cinnamon roll pieces. Add a little milk if needed so the bread is covered with liquid.
Let the bread pudding soak for about 30 minutes. Preheat the oven to 350°F.
Bake on the middle rack for 25–30 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes before serving warm. Dust with confectioners’ sugar if desired.
Notes
Do not overfill the baking dish, as the bread pudding will expand while baking. Half-and-half or whole milk may be used instead of heavy cream for a lighter version.
