Cinnamon Roll Bread Pudding is a great use of your leftover cinnamon rolls! You really need to make this sweet dessert anyway, as the gooey cinnamon rich bread pudding is quite possible the best bread pudding there is!! Made from my easy cinnamon rolls recipe and soaked then baked in a delicious, rich custard that will have you coming back for more!
My Cinnamon Roll Bread Pudding is a holiday favorite for treating the family to an amazing breakfast or dessert!
My best and favorite of all bread puddings, hands down, is any bread pudding made with cinnamon rolls! I was blown away the first time I tried a cinnamon roll bread pudding while visiting the Black Hills and Mt. Rushmore in South Dakota.
If you're ever headed in that direction, make sure to visit Hill City, SD ( and ask me where to eat! ).
I know that when I bake up a fresh batch of my classic cinnamon rolls, there is no way that even a house full of guests are likely to finish. When it's just the three of us, a full recipe worth of cinnamon rolls is undoubtedly going to have an uneaten portion that actually may start to get hardened.
That's the perfect excuse to bake up this amazing cinnamon roll bread pudding!
What Is Bread Pudding?
Bread pudding is a classic dessert ( although bread puddings can also be savory ) made using bread - or in this case cinnamon rolls, cream or milk, eggs, a fat such as butter or oil, and other ingredients that vary depending on the bread pudding recipe and the personal preferences of the person making it.
Our dessert bread puddings are made using phenomenal breads ( no need to wait for stale bread! ) that are soaked in a custard of cream, sugar, egg, and egg yolks before baking.
Cinnamon Roll Bread Pudding Ingredients
- Cinnamon Rolls - about 8 large cinnamon rolls or ⅔ of a 9 x 13 baking pan of cinnamon rolls.
- Heavy Cream - Half & Half or Whole Milk can also be used ( alone or in combination ). They can be used to finish filling your baking dish, to cover the contents completely with the custard.
- Sugar - granulated sugar will be used in the custard that the cinnamon rolls will be soaked and baked in. Confectioners sugar is used to dust the baked cinnamon roll bread pudding when serving.
- Eggs - use large eggs, room temperature eggs will help your bread pudding to bake more evenly in less time.
- Egg Yolks - from large eggs. Like the eggs, room temperature yolks will allow your bread pudding to bake faster.
- Butter - melted butter that has been allowed to cool slightly, if it is too warm it will start to cook the eggs in the custard.
- Vanilla - a small amount of vanilla extract is used to flavor the custard.
- Cinnamon - to stick to the cinnamon roll theme, add some extra cinnamon!
How To Make Cinnamon Roll Bread Pudding
- Butter a 2 qt baking dish. Cut or tear your cinnamon rolls into approximately 1 inch square pieces and layer them into the buttered baking dish. Do not compactly fill the dish or fill to the very top edge of your dish. *The bread will expand, you do not want your bread pudding overflowing.
- In a medium to large mixing bowl, combine the heavy cream (half & half or whole milk can also be used), eggs, egg yolks, melted and cooled butter, sugar, vanilla extract, and cinnamon. Whisk until well combined, then pour over the layered cinnamon roll chunks. *If your pudding mixture does not come to the bottom edge of the top lip of your baking dish, you can use milk to top off the bread pudding. You want your bread pretty well covered with liquid.
- Soak the layered bread pudding in the custard mix for about 30 minutes, then preheat your oven to 350 ºF ( 175º C ).
- Place bread pudding in preheated oven on the middle rack and bake for about 25-30 minutes, or until the custard is set and a toothpick inserted into the middle of the baked dish comes out clean. The top will be browned and the pudding will be set between the bread pieces in the center.
- Remove from the oven and allow to cool slightly ( 10-15 minutes ) before serving warm. Dust with confectioners sugar, if desired.
Why Is Bread Pudding Called Bread Pudding?
Bread pudding ( also known as bread and butter pudding in the UK ) is based on utilizing stale bread, to save it from going to waste. This was a common use of stale bread that originated as early as the 11th or 12th century.
It was known in England as ‘poor man’s pudding’ in the 13th century.
Is Stale Bread Better For Bread Pudding?
Bread pudding is historically based on using stale bread ( see above section, Why Is Bread Pudding Called Bread Pudding? ). However, there is not necessarily an advantage to using stale bread.
Bread pudding is still a great use of any stale bread, but the argument that stale bread takes on more moisture from the custard liquid isn’t one that I take too seriously. There’s only so much moisture a piece of bread can lose, or take back in, anyway.
So, no. Stale bread isn’t necessary for making truly wonderful bread pudding for any reason!
Is Bread Pudding Served Hot or Cold?
Bread pudding can be served either warm or cold, but is best served warm. Once baked, allow your cinnamon roll bread pudding to cool for 10 - 15 minutes before serving.
Although there are many desserts that are equally wonderful a day or so after being made, I feel that bread pudding is always best served on the day it was first baked. Of course, no one in the family will complain if there's a bit leftover to eat the next day!
What To Serve With Bread Pudding?
Bread pudding can be served with a variety of toppings. My Chocolate Chip Banana Nut Bread Bread Pudding is typically served with a dusting of powdered sugar and a small dollop of ice cream or whipped cream.
Other bread puddings ( such as my Irish Soda Bread Pudding ) may be served with a vanilla icing or liqueur based creme sauces. My favorite way to serve up a basic bread pudding that is using apricot and complimentary fruits, is to brush the baked top layer of the bread pudding with apricot preserves then lightly dust with powdered sugar.
Can Bread Pudding Be Made Ahead of Time?
This is a super easy dessert to make ahead of time! Simply assemble the bread layers and pour the custard sauce over the layers, then refrigerate overnight until ready to bake your bread pudding.
The custard will soak into your bread overnight, making it even more scrumptious!
*Note that overnight is all the longer the bread should soak, if it remains unbaked much longer your bread will get soggy and take on a ‘loose’ texture once baked.
Does Bread Pudding Need to be Refrigerated?
Baked bread pudding should be stored in the refrigerator once it has cooled. I recommend either an air tight container, or tightly wrapped with cling film over your baking dish.
Reheat any unused portions when ready to serve.
How Long Can Bread Pudding Keep in the Refrigerator?
Your leftover bread pudding can be stored in an air tight container in the refrigerator for 3-4 days. I recommend that it is used within the first one or two days for best results and flavor, as days three and four the texture loses firmness.
Cinnamon Roll Bread Pudding
Ingredients
- 8 large cinnamon rolls
- ½ c butter (salted - 1 stick, melted and cooled)
- 3 c heavy cream
- ¼ c sugar
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ c confectioners sugar (optional, for dusting when served)
Instructions
- Butter a 2 qt baking dish. Cut or tear your cinnamon rolls into approximately 1 inch square pieces and layer them into the buttered baking dish. Do not compactly fill the dish or fill to the very top edge of your dish. *The bread will expand, you do not want your bread pudding overflowing.
- In a medium to large mixing bowl, combine the heavy cream (half & half or whole milk can also be used), eggs, yolks, butter, sugar, vanilla extract, and cinnamon. Whisk until well combined, then pour over the layered cinnamon roll chunks. *If your pudding mixture does not come to the bottom edge of the top lip of your baking dish, you can use milk to top off the bread pudding. You want your bread pretty well covered with liquid.
- Soak the layered bread pudding in the custard mix for about 30 minutes, then preheat your oven to 350 degrees F (175 degrees C).
- Place bread pudding in preheated oven on the middle rack and bake for about 25-30 minutes, or until the custard is set and a toothpick inserted into the middle of the baked dish comes out clean. The top will be browned and the pudding will be set between the bread pieces in the center.
- Remove from the oven and allow to cool slightly (10-15 minutes) before serving warm. Dust with confectioners sugar, if desired.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Barb Schmitz says
Can you use leftover caramel rolls ?
Angela @ BakeItWithLove.com says
Yes, most definitely! And it will be delicious! Enjoy!
Anonymous says
made this with store-bought 2-bite cinnamon rolls that no one wanted. added some apple slices. delicious!
Lydia Clipper says
Question on this recipe. My daughter made it for us for Christmas Dinner dessert. She bought a refrigerated roll of raw cinnamon rolls. Without baking them, she tore them in pieces and put them in a dish, then covered with custard. The custard never really 'set' and was somewhat water-y. Was she supposed to cook the cinnamon rolls by themselves first? And add icing to them, and then tear them up for the dish? She doesn't think so, but it was definitely a 'fail'!
Angela @ BakeItWithLove.com says
Hi there, yes, definitely use fully baked cinnamon rolls. This is meant as a way to use up leftovers and is a great way to add moisture back into day-old or slightly stale cinnamon rolls. Please try again sometime with baked and iced or frosted cinnamon rolls. You should have no issues with the custard setting properly then. Enjoy!