Cinnamon Roll Bread Pudding

It’s time for another bread pudding recipe to hit the blog and this time I’ve got a Cinnamon Roll Bread Pudding recipe for you that going to become a family favorite!

This bread pudding is perfect for dessert and would be great for a special treat, a Mother’s Day dinner treat, but I think this Cinnamon Roll Bread pudding would also make a fantastic special day breakfast for Christmas, Valentines, Easter, an Anniversary or Birthday. Or you know…. to celebrate a Wednesday.

Ingredients For Cinnamon Roll Bread Pudding:

• jumbo refrigerated cinnamon rolls
• eggs
• Light Brown Sugar
• vanilla
• whole milk
• half and half
• Butter/cooking spray to grease pan

Ingredient amounts and recipe directions are in the recipe card below with a print option!

What Cinnamon Rolls To Use:

Let’s take a few minutes to talk about cinnamon rolls.

First I want to let you know, because I know someone will ask, YES you can use homemade cinnamon rolls for this Cinnamon Roll Bread Pudding.  I decided to use canned cinnamon rolls to make particular one because bread pudding already has a few steps and a wait time and I didn’t want to add more time with a homemade cinnamon roll recipes.

However, if you want to make cinnamon rolls from scratch for this bread pudding, here are a few recipes to try:

• Cinnamon Buns Glazed with Vanilla Coffee Infused Icing
• Banana Cinnamon Rolls With Cream Cheese Frosting
• Cinnamon Apple Buns

If you want to use store bought cinnamon rolls for this bread pudding, those work perfectly too! Just baked them about 5 minutes longer than the package says. The cinnamon rolls are going to soak in a custard before the bread pudding is baked so they need to be just a tad dry in order to really soak up that custard mixture.

DON’T GLAZE THEM

I know you’ll be tempted to glaze those warm cinnamon rolls when they come out of the oven but resist! You’re going to use those packets of cream cheese frosting for the glaze later!

How To Make Cinnamon Roll Bread Pudding:

What you’ll need for the sauce:

• packets of icing that came with cinnamon rolls
• heavy cream
• white sugar
• cornstarch
• warm water
• vanilla extract
• cinnamon

Follow the recipe below to make the glaze and pour it over each piece of cinnamon roll bread pudding as it is served. It can also drizzled over the entire dish before slicing.

WHAT IS BREAD PUDDING?

I talked about bread pudding in my Doughnut Bread Pudding Recipe Post, but if you didn’t get to see that one, let me tell you about bread pudding quickly. Bread Pudding, in the south, is normally a sweet baked dessert. It’s a wonderfully baked combination of bread and custard that’s topped with a sauce.

How Is Cinnamon Roll Bread Pudding Different From Regular Bread Pudding?

Bread pudding is normally made with stale/toasted bread, sweet bread like I use in my Pineapple Bread Pudding or doughnuts like in my Doughnut Bread Pudding. Cinnamon Roll Bread Pudding is made with baked cinnamon rolls as the base!

Q&A:

• Can I use homemade cinnamon rolls that I made from scratch instead of canned rolls?

YES you can use homemade cinnamon rolls for this Cinnamon Roll Bread Pudding.

• Can I use regular sized cinnamon rolls instead of jumbo?

Yes, but you’ll need to use more rolls to fill the pan.

More Bread Pudding Recipes:

• S’mores Bread Pudding
• Pineapple Bread Pudding
• Jack Daniels Bread Pudding

More Cinnamon Roll recipes:

• Shortcut Strawberry Cinnamon Rolls 
• Shortcut Blueberry Cheesecake Cinnamon Rolls

Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding

Yield: 8-10 servings

Prep Time: 15 minutes

Chill Time: 8 hours

Cook Time: 1 hour 25 minutes

Total Time: 9 hours 40 minutes

Create a fun breakfast or dessert by replace traditional french bread with cinnamon rolls in this Cinnamon Roll Bread Pudding. This will knock the socks off of a traditional cinnamon roll breakfast! 

Print

Ingredients

Ingredients for Bread Pudding:

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• 12 Jumbo refrigerated Cinnamon Rolls
• 6 eggs
• 1 cup light brown sugar
• 4 tablespoons of vanilla
• 2 cups whole milk
• 2 cups half and half
• Butter/Cooking spray to grease pan

Ingredients for Vanilla Glaze:

Toggle ingredient group

• 2 cups heavy cream
• 1 cup white sugar
• 4 tablespoons cornstarch
• 2 tablespoons warm water
• 2 tablespoons Vanilla Extract
• 1/8 teaspoon cinnamon
• 2 packets of icing that came with cinnamon rolls (about 4 ounces)

Instructions

Directions for bread pudding:

Bake Jumbo cinnamon rolls according to package directions, adding 5 minutes onto baking time.

Once baked, remove from oven and let rolls cool.

Generously butter 2 quart rectangular baking dish or a 9x9 baking dish.

Cut or rip cinnamon rolls into large chunks and toss into baking dish.  

In a bowl, mix together eggs, brown sugar and vanilla.

Stir in half and half and milk. 

Pour milk mixture evenly over cinnamon rolls.

Press down on cinnamon rolls with a spoon or spatula to make sure all pieces soak up custard. 

Cover with foil and refrigerate 2 hours - or up to 8 hours/overnight.

Preheat oven to 325F.

Bake 1 hour..  Edges should be browned and the center slightly jiggly when moved. 

Remove from oven and let cool. 

Directions for sauce: 

In a saucepan, heat cream and sugar over medium heat, whisking to dissolve sugar. 

In a small bowl, whisk together cornstarch and water to create a paste. 

Once cream is hot but not boiling, add in cornstarch mixture. Heat and whisk for 5-7 minutes as mixture slightly thickens. If there are bits of cornstarch mixture left, strain mixture before moving on. 

Remove from heat and whisk in vanilla and cinnamon. 

Stir in icing from cinnamon rolls, whisking until melted. 

Pour sauce over bread pudding when ready to serve.

If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog! 

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