Cinnamon Roll Bread Pudding is a delicious combination of flavors in one convenient recipe. It’s perfect for dessert or breakfast!

Cinnamon Roll Bread Pudding on a plate.
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If you love Cinnamon Rolls and Bread Pudding, this recipe for Cinnamon Roll Bread Pudding is sure to be a hit. Each bite is so decadent with swirls of cinnamon, and everything is topped with a sweet glaze. It is one of our favorite oven baked desserts.

Why we love this recipe

Most of the ingredients are items you likely already have. The recipe is so easy to make using store bought cinnamon rolls.

The flavor is so rich and delicious. It is so easy to adapt and make this recipe your own. Sometimes, we add nuts or dried fruit. Bread pudding is so easy and we also love Pineapple Bread Pudding.

Ingredients

Ingredients for recipe - cinnamon rolls, pecans, milk, heavy whipping cream, eggs, sugar, vanilla, cinnamon, powdered sugar.
  • Refrigerated cinnamon rolls
  • chopped pecans
  • whole milk, divided
  • heavy whipping cream
  • large eggs
  • sugar
  • vanilla extract
  • ground cinnamon
  • powdered sugar
  • salt

Get the complete ingredient list at the bottom of the page.

Variations to try

  • Mix in’s- Raisins, Nuts and Chocolate Chips.
  • Brown Sugar – Sprinkle brown sugar on top of the rolls before adding the milk mixture.

Step by step instructions

  • Step 1. Preheat the oven to 350 degrees Fahrenheit.  
Cinnamon rolls in baking dish.

Step 2. Separate the cinnamon rolls and put them in the baking dish. Bake according to the package instructions.

Cinnamon rolls cut in pieces.

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.  

Mixing bowl with heavy cream mixture.

Step 4. Get out a large bowl. Combine the heavy cream, milk, eggs, sugar vanilla extract.

Mixture poured over pieces in baking dish.

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.

Bowl with glaze ingredients.

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.

Glaze drizzled over top.

Step 7. Finally, drizzle the icing over the cinnamon bread pudding. I like to serve it warm.

Cinnamon Roll Bread Pudding in a baking dish.

FAQs

How to store?

Leftovers can be stored in an airtight container for up to 5 days in the fridge.

Can you freeze this recipe?

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.

How to reheat Cinnamon Roll Bread Pudding?

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 the cinnamon rolls into small pieces. This will make it easier for the liquid to absorb.
  • Don’t overbake. It should be golden brown and set in the middle. However, if you overbake it, the dish will be too dry.
  • Cover while baking. Make sure to cover the dish with aluminum foil.
Cinnamon Roll Bread Pudding in a baking dish.

More Cinnamon Roll Recipes

It’s your turn to make bread pudding using cinnamon rolls. Please leave a comment a comment once you do.

Cinnamon Roll Bread Pudding

5 from 1 vote
Cinnamon Roll Bread Pudding is a delicious combination of flavors in one convenient recipe. It's perfect for dessert or breakfast!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Cuisine American
Course Dessert
Calories 407

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
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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!

Recipe Notes

Leftovers can be stored in an airtight container for up to 5 days, or you can freeze them for up to 3 months.

Nutrition Facts

Calories 407kcal, Carbohydrates 44g, Protein 7g, Fat 23g, Saturated Fat 10g, Polyunsaturated Fat 2g, Monounsaturated Fat 5g, Trans Fat 1g, Cholesterol 112mg, Sodium 417mg, Potassium 114mg, Fiber 1g, Sugar 29g, Vitamin A 512IU, Vitamin C 0.2mg, Calcium 64mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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