Easy Cinnamon Roll Bread Pudding recipe using cinnamon rolls and custard. Rich, sweet, and perfect for brunch, parties, or cozy desserts.
Cinnamon Roll Bread Pudding is a warm, gooey dessert that turns simple cinnamon rolls into a rich, custardy treat. With layers of soft cinnamon rolls soaked in a sweet, creamy custard and baked to golden perfection, this dessert is perfect for brunch, holidays, or cozy nights in.
Topped with a drizzle of icing or caramel sauce, it’s an irresistible combination of comfort and indulgence that both kids and adults will love.
If you love Cinnamon Rolls and Bread Pudding, this recipe for Cinnamon Roll Bread Pudding is sure to be a hit. It is one of our favorite oven baked desserts along with Pumpkin Bread Pudding, Caramel Bread Pudding and Bread and Butter Pudding Recipe.
For more cinnamon flavor, also try Cinnamon Roll Cheesecake.
What's in this post: Cinnamon Roll Bread Pudding
Why We Love This Recipe
- Warm & Gooey – Soft cinnamon rolls soaked in custard create a melt-in-your-mouth dessert.
- Rich & Indulgent – Sweet, buttery, and full of cinnamon flavor.
- Easy to Make – Uses store-bought or homemade cinnamon rolls for a quick dessert.
- Perfect for Brunch or Dessert – Works for morning gatherings, holiday meals, or cozy nights.
- Customizable Toppings – Drizzle with icing, caramel, or chocolate sauce for extra flavor.
- Crowd-Pleaser – Loved by kids and adults alike for its sweet, comforting flavor.
- Make-Ahead Friendly – Can be prepared in advance and baked when ready to serve.
Ingredients
- Refrigerated Cinnamon Rolls – The base for the bread pudding; can use store-bought or homemade.
- Chopped Pecans – Adds a crunchy texture and nutty flavor.
- Whole Milk, divided – Used in the custard to soak the cinnamon rolls and create a creamy texture.
- Heavy Whipping Cream – Makes the custard rich and velvety.
- Large Eggs – Bind the custard and give structure to the bread pudding.
- Sugar – Sweetens the custard and balances the cinnamon flavor.
- Vanilla Extract – Enhances the sweetness and rounds out flavors.
- Ground Cinnamon – Adds warm, classic cinnamon flavor.
- Powdered Sugar – For drizzling on top as icing or glaze.
- Salt – Enhances the overall flavor and balances sweetness.
Get the complete ingredient list at the bottom of the page.
Variations
- Chocolate Lover’s Twist – Add chocolate chips between the cinnamon roll layers or drizzle melted chocolate on top.
- Caramel Pecan – Top with caramel sauce and extra chopped pecans for a sticky-sweet dessert.
- Fruit Infusion – Add sliced apples, pears, or berries between the cinnamon roll layers for a fruity twist.
- Nut-Free Version – Omit the pecans and replace with seeds or leave plain for nut-free servings.
- Maple Glaze – Drizzle with maple icing instead of powdered sugar glaze for a rich, autumnal flavor.
- Spiced Up – Add a pinch of nutmeg or allspice to the custard for extra warmth.
- Boozy Boost – Stir in a tablespoon of bourbon or rum for an adult-friendly dessert.
- Mini Portions – Make in a muffin tin for individual servings that are perfect for brunch or parties.
Step By Step Instructions
- Step 1. Preheat the oven to 350 degrees Fahrenheit.
Step 2. Separate the cinnamon rolls and put them in the baking dish. Bake according to the package instructions.
Step 3. Once baked, let them cool completely. Then cut the cinnamon rolls into pieces and place them in a 9×13-inch baking dish. Sprinkle on the pecans on top.
Step 4. Get out a large bowl. Combine the heavy cream, milk, eggs, sugar vanilla extract.
Step 5. Once combined, pour the mixture over the cinnamon roll pieces. Allow to sit for about 20 minutes to make sure that everything is coated, and the cinnamon rolls have soaked up some of the liquid. Cover and bake for 40 minutes.
Step 6. Make the glaze while the dish bakes. Use a small bowl and mix the powdered sugar, ground cinnamon, and the remaining milk together. It needs to be thin enough to drizzle.
Step 7. Finally, drizzle the icing over the cinnamon bread pudding. I like to serve it warm.
Frequently Asked Questions
Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Yes, this recipe is easy to freeze. Allow to cool and cover with foil. Freeze up to 3 months. Allow to thaw overnight in the fridge.
You can microwave each serving until heated through. Another option is to reheat in the oven at 350 degrees for 10 to 15 minutes.
Pro Tips
- Cut Evenly – Slice cinnamon rolls into uniform pieces to ensure consistent baking and custard absorption.
- Custard Temperature – Warm milk slightly before mixing with eggs to prevent curdling.
- Don’t Overmix – Gently fold the custard into the cinnamon rolls to maintain texture.
- Add Nuts Last – Sprinkle chopped pecans or other nuts on top before baking to keep them crunchy.
- Check for Doneness – The center should be set but slightly jiggly; it will firm up as it cools.
- Drizzle While Warm – Add icing or glaze while the pudding is slightly warm for easier spreading.
- Make-Ahead Friendly – Assemble the bread pudding the night before and refrigerate; bake in the morning for fresh, warm dessert or brunch.
More Cinnamon Roll Recipes
- Bacon Cinnamon Rolls
- Chocolate Chip Cinnamon Rolls
- Cinnamon Roll Bread
- Cinnamon Roll Apple Pie Cups
- Cinnamon Roll Apple Pie Recipe
Love this Cinnamon Roll Bread Pudding? Leave a 5-star review and share your thoughts in the comments below. Tell us how it turned out, any mix-ins or toppings you added, or your favorite way to serve it. Don’t forget to share this recipe with friends and family for a warm, gooey dessert everyone will enjoy!
Cinnamon Roll Bread Pudding
Ingredients
- 1 can 17.5-ounce refrigerated cinnamon rolls
- ½ cup chopped pecans
- 1 cup whole milk divided
- 1 cup heavy whipping cream
- 5 large eggs
- ½ cup sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ½ cup powdered sugar
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the refrigerated cinnamon rolls in a greased pan and bake according to its package instructions. Once baked, let them cool completely.
- Cut the cinnamon rolls into half inch cube pieces and place them in a 9×13-inch baking dish. Sprinkle on the pecans on top.
- In a large bowl, whisk together the heavy cream, ½ cup of the milk, eggs, vanilla extract, salt, and sugar.
- Pour the mixture over the cinnamon roll pieces. Let it sit for about 20 minutes to make sure that everything is coated and the rolls have soaked up some of the liquid.
- Cover with aluminum foil and bake in the preheated oven for 40 minutes or until the center is set.
- In a small bowl, mix the powdered sugar, ground cinnamon, and the remaining half cup of milk, 1 tablespoon at a time. You should get a drizzling consistency.
- Drizzle the icing over the cinnamon bread pudding.
- Serve warm and enjoy!
