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5 Incredible Cinnamon Roll Bread Pudding Secrets

Cinnamon Roll Bread Pudding
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Transform leftover cinnamon rolls into a decadent and comforting bread pudding. This recipe soaks the rolls in a rich, spiced custard for a warm, satisfying dessert or brunch treat.

Ingredients

Scale
  • 6 day-old cinnamon rolls (with icing)
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Optional: Extra icing for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish.
  2. Cut the cinnamon rolls into rough 1-inch pieces. Place the pieces evenly into the prepared baking dish. If the rolls have icing, leave most of it on the pieces.
  3. In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Gently press the pieces down to help them absorb the liquid.
  5. If you have extra icing, you can drizzle a small amount over the top now.
  6. Let the mixture sit for 15 minutes to allow the bread to soak up the custard.
  7. Bake for 35 to 40 minutes, or until the pudding is set in the center and golden brown on top. A knife inserted near the center should come out mostly clean.
  8. Let the pudding cool for 10 minutes before serving. Drizzle with any remaining icing, if desired, and serve warm.

Notes

  • Using day-old or slightly stale cinnamon rolls works best as they absorb the custard better.
  • If the tops start browning too quickly during baking, loosely cover the dish with aluminum foil.
  • For an extra rich flavor, use half-and-half instead of milk and cream.

Nutrition

Find it online: https://flavorvista.com/cinnamon-roll-bread-pudding-recipe/