Cinnamon Roll Bread Pudding
Servings: 6–8
Time: ~50 minutes
Ingredients
Base:
1 can (12–16 oz) refrigerated cinnamon rolls (with icing)
or 4 cups day-old bread + 2 tsp cinnamon + 1/4 cup sugar
Custard:
3 large eggs
1 cup milk
1/2 cup heavy cream
1/3 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
Optional Add-ins:
1/2 cup raisins or chopped nuts
1/4 cup brown sugar (for extra caramel flavor)
Glaze:
Icing from cinnamon roll can
or
1/2 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla
Instructions
- Prep
Preheat oven to 180°C (350°F).
Grease a baking dish. - Prepare base
Cut cinnamon rolls into bite-sized pieces.
Spread evenly in the baking dish. - Make custard
In a bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon. - Assemble
Pour custard over the cinnamon roll pieces.
Gently press down so everything absorbs the liquid.
Let sit for 10–15 minutes. - Bake
Bake for 30–35 minutes until set and golden on top. - Finish
Drizzle with icing while warm.
Tips for best results
Let it soak before baking for a softer texture.
Add cream cheese chunks for extra richness.
Cover loosely with foil if the top browns too fast.
Serve warm for best flavor. Serving ideas
With vanilla ice cream
With whipped cream
With a drizzle of caramel sauce