Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding is a delightful way to transform leftover cinnamon rolls into a warm, comforting dessert. This indulgent dish features soft cubes of cinnamon rolls soaked in a rich custard, baked to golden perfection, and then drizzled with a sweet vanilla glaze. Whether you’re enjoying it for breakfast, brunch, or dessert, this bread pudding is sure to be a hit with family and friends.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 450
• Protein: 9 grams
• Carbohydrates: 58 grams
• Fat: 23 grams
• Fiber: 1 gram
• Sugar: 21 grams
• Sodium: 300 mg

Why Make This Cinnamon Roll Bread Pudding

This Cinnamon Roll Bread Pudding is not just a delicious dessert; it’s a great way to minimize food waste by giving leftover cinnamon rolls a new life. The soft, sponge-like texture melds beautifully with the rich custard, creating a sensorial experience in every bite. Plus, it’s a simple recipe that doesn’t require any fancy techniques or hard-to-find ingredients, making it perfect for beginner bakers and seasoned chefs alike.

How to Make Cinnamon Roll Bread Pudding

Crafting this delightful bread pudding is straightforward. With just a few easy steps, you can bring together a luxurious dessert that tastes like it took hours of meticulous effort. Get ready to impress your guests and savor every sweet mouthful!

Ingredients:

• 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
• 4 large eggs
• 480 ml whole milk
• 240 ml heavy cream
• 100 g granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 120 g powdered sugar
• 30–45 ml milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)

Directions:

Step 1: Preparation

Preheat the oven to 175°C (350°F) and grease a 22×33 cm (9×13 inch) baking dish.

Step 2: Arranging

Evenly arrange the cinnamon roll cubes in the prepared baking dish, making sure they cover the bottom without any gaps.

Step 3: Mixing

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until all ingredients are fully combined and the mixture is smooth.

Step 4: Soaking

Pour the custard evenly over the cinnamon roll pieces. Gently press down to submerge and soak the bread cubes. Allow the mixture to stand for 10 minutes, giving the rolls time to absorb the rich custard.

Step 5: Baking

Bake in the preheated oven for 35–40 minutes, or until the center is set and the surface is a beautiful golden brown.

Step 6: Finishing

While the bread pudding is baking, prepare the glaze by combining the powdered sugar, milk, and vanilla extract in a separate bowl. Whisk until you achieve a smooth and pourable consistency.

Step 7: Cooling and Serving

Remove the baking dish from the oven and let it cool for about 10 minutes. Drizzle the glaze over the warm bread pudding before serving.

How to Serve Cinnamon Roll Bread Pudding

Serve this Cinnamon Roll Bread Pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It makes a delightful addition to brunch tables and is perfect for cozy family gatherings. Pair it with a hot cup of coffee or chai for a heavenly experience!

How to Store Cinnamon Roll Bread Pudding

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For longer storage, you can freeze the unglazed bread pudding for up to 2 months. Thaw in the refrigerator overnight before baking and glazing.

Expert Tips for Perfect Cinnamon Roll Bread Pudding

• Tip 1: Use stale cinnamon rolls as they will absorb more custard, resulting in a richer flavor and creamier texture.
• Tip 2: Feel free to add nuts, raisins, or chocolate chips to the custard mixture for added texture and flavor.
• Tip 3: If you prefer a lighter dessert, you can substitute half of the heavy cream with additional milk.
• Tip 4: For a fun twist, experiment with flavored extracts like almond or maple instead of vanilla for the glaze.
• Tip 5: To create a crunchy top, sprinkle brown sugar or crushed nuts over the bread pudding before baking.

Delicious Variations

• Apple Cinnamon Roll Bread Pudding: Add diced apples into the cinnamon roll layer for a fruity twist.
• Spiced Pumpkin Bread Pudding: Mix in 1 cup of pumpkin puree and a dash of nutmeg to the custard.
• Chocolate Chip Cinnamon Roll Bread Pudding: Stir in chocolate chips for a decadent dessert that chocolate lovers will adore.

Frequently Asked Questions

• Can I use fresh cinnamon rolls instead of leftover ones?
  Yes, fresh cinnamon rolls can be used. Just cut them into cubes and proceed with the recipe as usual; you may want to reduce the soaking time slightly.

• How can I make this recipe gluten-free?
  Use gluten-free cinnamon rolls and ensure that all other ingredients are gluten-free as well.

• Can I prepare this dish ahead of time?
  Absolutely! You can assemble everything the night before and refrigerate. Just remember to add a few extra minutes to the baking time if baking directly from the fridge.

• What if I don’t have heavy cream?
  You can substitute heavy cream with a combination of milk and melted butter for a similar richness.

• Is it possible to skip the glaze?
  Yes, the glaze is optional. The bread pudding is delicious on its own even without it.

Conclusion

Cinnamon Roll Bread Pudding is a deliciously simple way to elevate your leftover cinnamon rolls into a dessert full of warmth and comfort. Its rich, custard-soaked goodness combined with the sweet glaze will surely satisfy your cravings. Whether you’re serving it at a holiday gathering, a cozy breakfast, or simply indulging in a quiet night at home, this recipe is bound to bring joy to any occasion. So, gather your ingredients and make this delightful dish—your taste buds will thank you!

Cinnamon Roll Bread Pudding

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• Author: lydia
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful way to transform leftover cinnamon rolls into a warm, comforting dessert featuring soft cubes soaked in rich custard, baked to perfection, and drizzled with vanilla glaze.

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Ingredients

Scale 1x2x3x

• 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
• 4 large eggs
• 480 ml whole milk
• 240 ml heavy cream
• 100 g granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 120 g powdered sugar
• 30–45 ml milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)

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Instructions

1. Preheat the oven to 175°C (350°F) and grease a 22×33 cm (9×13 inch) baking dish.
2. Evenly arrange the cinnamon roll cubes in the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
4. Pour the custard over the cinnamon roll pieces and gently press down to soak. Allow to stand for 10 minutes.
5. Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
6. Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
7. Let the bread pudding cool for about 10 minutes, then drizzle with glaze before serving.

Notes

Serve warm, optionally with vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 21g
• Sodium: 300mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 200mg