Cinnamon roll bread pudding is a warm, indulgent dessert that takes the beloved flavors of cinnamon rolls and transforms them into a comforting, custardy treat. Perfect for using leftover rolls or making a crowd-pleasing dessert, this recipe combines soft bread, rich custard, and gooey cinnamon-sugar swirls for an irresistible finish to any meal.
Ingredients
- 4 cups cinnamon rolls (about 4 large rolls, preferably slightly stale or day-old for best absorption)
- 3 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Optional: ½ cup chopped pecans or walnuts
- Optional: Powdered sugar or caramel sauce for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a similar-sized ovenproof dish with butter or non-stick spray.
- Cut the cinnamon rolls into bite-sized pieces. If using pre-made rolls, tear or slice them into chunks, including the frosting if desired for extra sweetness.
- Spread the bread pieces evenly in the prepared baking dish. If using nuts, sprinkle them over the top at this stage.
- In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
- Pour the custard mixture evenly over the bread pieces, making sure all are soaked. Gently press down on the bread to help it absorb the custard if needed.
- Allow the mixture to sit for about 10 minutes to ensure thorough absorption, or cover and refrigerate for up to 2 hours for deeper flavor.
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set (a toothpick inserted in the center should come out clean).
- Remove from oven and let cool for 5 minutes before serving. Optionally, dust with powdered sugar or drizzle with caramel sauce for added decadence.
Tips
- Using slightly stale cinnamon rolls helps them absorb more custard, resulting in a moister pudding. Fresh rolls can be used, but the texture may be softer.
- For an extra flavor boost, add a teaspoon of bourbon or maple extract to the custard mixture.
- If you prefer a crunchier topping, sprinkle some streusel or crushed cookies over the pudding before baking.
- Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds before serving.
Serving Suggestions
Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel or chocolate sauce. It pairs beautifully with a cup of coffee or a glass of cold milk for a satisfying breakfast or dessert.
Variations
- Apple Cinnamon Bread Pudding: Add diced apples and a sprinkle of nutmeg to the custard for a fruity twist.
- Chocolate Cinnamon Roll Bread Pudding: Mix in chocolate chips or drizzle melted chocolate over the pudding before baking.
- Vegan Version: Substitute eggs with ¾ cup of unsweetened applesauce or a commercial egg replacer, and use plant-based milk and coconut cream.
- Nutty Flavor: Incorporate chopped pecans, walnuts, or almonds into the bread mixture for added texture and flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds until warmed through. For larger portions, reheat in a 350°F (175°C) oven for about 10-15 minutes. To maintain moisture, cover the dish with foil during reheating.
Frequently Asked Questions
Can I use homemade cinnamon rolls for this recipe?
Absolutely! Homemade cinnamon rolls work wonderfully, especially if they’re slightly stale or day-old, as they absorb the custard better. Fresh rolls can also be used, but expect a softer texture.
Is this recipe suitable for gluten-free diets?
Yes, you can make it gluten-free by using gluten-free cinnamon rolls and bread. Be sure to check labels for ingredients and baking instructions specific to gluten-free products.
Can I make this ahead of time?
Yes, assemble the bread pudding, cover it, and refrigerate for up to 2 hours before baking. This allows the flavors to meld and can save time on the day you plan to serve it.
What if I don’t have heavy cream?
You can substitute heavy cream with additional whole milk or use half-and-half. Keep in mind that using less fat may slightly alter the richness, but the pudding will still turn out delicious.
Can I freeze leftovers?
Yes, bread pudding freezes well. Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave before serving.
What other toppings go well with this dessert?
Whipped cream, vanilla ice cream, caramel sauce, chocolate drizzle, or chopped nuts all complement the warm cinnamon flavors beautifully. Fresh berries can also add a refreshing touch.
Related
- Soy Yogurt Oat Bread Recipe for Soft, Healthy Loaves
- Soy Yogurt Sandwich Bread Recipe for Soft, Fluffy Loaf
- Soy Yogurt Sourdough Bread Recipe for a Tangy, Nutritious Loaf