Gooey Cinnamon Roll Bread Pudding (Ready in 45 Minutes)
Cinnamon roll bread pudding turns a can of refrigerated cinnamon rolls into a custardy, pull-apart dessert that tastes like it simmered all morning. It’s the kind of shortcut that feels like a small celebration.
You need one bowl, a baking dish, and about ten minutes of hands-on time. The oven does the rest, and the result is a puffed, golden top with slick ribbons of vanilla icing.
Why This Cinnamon Roll Bread Pudding Works
I keep this one close because the store-bought rolls do all the heavy lifting. Their dough breaks into soft, layered pieces that drink up a simple vanilla custard, and the cinnamon smear melts right into the pudding as it bakes.
The icing packet gets saved for the end. Drizzled over a warm, just-set pudding, it turns into a sticky glaze that tastes like the top of a fresh sticky bun. It’s rich without being heavy, and the edges get a little chewy while the center stays spoonable.
Ingredients
- 1 (12.4 oz) can refrigerated cinnamon rolls with icing: icing reserved; any brand works
- 4 large eggs: cold from the fridge is fine
- 1 cup whole milk: 2% will do but whole gives a silkier custard
- 1 cup heavy cream: adds body so the pudding sets soft, not rubbery
- ⅓ cup lightly packed brown sugar: dark or light, whichever you have
- 1 tsp vanilla extract: pure or imitation both work here
- ½ tsp ground cinnamon: extra warmth since the rolls already carry spice
- Pinch of salt: just enough to round the sweetness
- 2 tbsp unsalted butter, melted: plus a little more for the dish
Variations / Substitutions
- Dairy-free: swap the milk and cream for full-fat oat milk and use a can of coconut cream instead of heavy cream. The custard will set a touch softer but still hold.
- Add crunch: scatter ⅓ cup chopped pecans or walnuts between the roll layers before pouring the custard.
- Less sweet: use only half the reserved icing packet or whisk together a quick powdered sugar glaze with just ½ cup powdered sugar and a spoon of milk.
- Extra cinnamon kick: stir 1 tsp of cinnamon into the brown sugar before mixing the custard.
If you enjoy this, try my Cinnamon Roll French Toast Casserole next.
How to Make Cinnamon Roll Bread Pudding
Step 1: Cut and Arrange the Rolls
Preheat your oven to 350°F (175°C) and butter a 9-inch square baking dish (an 8-inch round works too). Pop open the can and separate the 8 rolls. Set the icing packet aside. Cut each roll into 4 equal pieces so you get a pile of doughy wedges.
Scatter half the pieces into the dish, then layer the rest on top so they sit in a casual, uneven pile. A few small gaps are good because the custard will flow into them later, but you want most of the dish covered.
Step 2: Whisk the Custard
In a large bowl, crack the 4 eggs and add the 1 cup milk, 1 cup cream, ⅓ cup brown sugar, 1 tsp vanilla, ½ tsp cinnamon, and the pinch of salt. Whisk for about 1 minute until the mixture looks smooth and no streaks of egg white remain.
The custard will be pale tan with flecks of cinnamon swirling through. It’s thin now, but the cream gives it a slight heaviness that you can feel on the whisk.
Step 3: Soak the Rolls
Pour the custard slowly over the cinnamon roll pieces, making sure to cover as much surface as you can. Use a spatula to gently press the top pieces down so every bit gets wet. Let the dish sit on the counter for 10 minutes.
During that wait the dough softens and puffs up, and the custard settles into the crevices. Some liquid will pool at the bottom; that’s what bakes into the creamy layer later, so don’t drain it.
Step 4: Bake and Glaze the Pudding
Drizzle the 2 tbsp melted butter over the top. Slide the dish into the oven and bake for 30 to 35 minutes, until the pudding is puffed and deep golden brown on top. A thin knife inserted near the center should come out with a few moist crumbs but no runny custard.
Let the baking dish rest on the counter for 5 minutes. The top will settle just a bit, and then you can squeeze the reserved icing over the whole surface while it’s still warm. Scoop into bowls and serve right away, with a few extra drips of icing from the dish.
Tips for the Best Cinnamon Roll Bread Pudding
- Use a thick ceramic or glass baking dish. It heats evenly and keeps the bottom from getting too dark before the center sets.
- Don’t skip the soak. Those 10 minutes let the dense roll pieces absorb the custard so you don’t end up with dry pockets.
- If your icing packet is too stiff to drizzle, snip the corner and warm it for 5 seconds in the microwave until it flows.
- A sprinkle of flaky sea salt over the iced pudding cuts the sweetness beautifully.
Storing Leftovers
- Refrigerate: cover the dish tightly and keep leftover pudding in the fridge for up to 3 days. It firms up as it chills.
- Reheating: warm individual servings in the microwave in 30‑second bursts, or cover the dish with foil and heat in a 300°F oven for 15 minutes until the center is hot again.
What to Serve With Cinnamon Roll Bread Pudding
A scoop of vanilla bean ice cream melting into the warm pudding is the obvious move, and for good reason. The cold, creamy spoonful against the hot custard makes every bite feel like a plated sundae. Fresh raspberries or sautéed apple slices add a tart edge that cuts through the sweetness without adding more sugar.
Frequently Asked Questions
Can I make this the night before?
Yes. Assemble the cut rolls in the baking dish, cover, and refrigerate. Whisk the custard separately and store it in the fridge too. The next morning, pour the custard over, soak for 10 minutes, and bake. The total time stays the same.
Do I have to use the icing packet?
No. The pudding is plenty sweet on its own. You can skip the icing or substitute a quick powdered sugar glaze (½ cup powdered sugar whisked with a tablespoon of milk). The top just won’t have that sticky layer.
Can I double this recipe?
Sure. Use a 9×13‑inch dish and double all the ingredients exactly. Increase the bake time by about 5 to 10 minutes and check the center; it’s done when the knife test comes out clean and the top is deeply browned.
Why did my pudding turn out dry?
It usually means the bake went a little too long or the rolls didn’t get enough time to soak. Next time, press the pieces down firmly after pouring the custard and pull the dish from the oven as soon as the center jiggles only slightly when you shake it.
Cinnamon Roll Bread Pudding Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9-inch square baking dish. Cut each cinnamon roll into 4 pieces and arrange in the dish, reserving the icing packet.
- Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour custard over the roll pieces, pressing down gently. Let soak for 10 minutes.
- Drizzle melted butter on top. Bake 30-35 minutes until puffed and golden. Cool 5 minutes, drizzle with reserved icing, and serve.
