Cinnamon Roll Bread Pudding: Ultimate Recipe Guide

Cinnamon roll bread pudding combines the comforting texture of traditional bread pudding with the signature cinnamon-sugar swirl of cinnamon rolls. The best version uses day-old cinnamon rolls, rich custard base, and a buttery cinnamon streusel topping, baked until golden and served warm with vanilla ice cream or caramel sauce for optimal flavor and texture.

If you've ever wondered how to transform leftover cinnamon rolls into an extraordinary dessert, cinnamon roll bread pudding delivers the perfect solution. This innovative twist on two beloved treats creates a decadent, restaurant-quality dessert that's surprisingly simple to make at home. Unlike traditional bread pudding that uses plain bread, this variation incorporates the sweet, spiced layers of cinnamon rolls for an intensified flavor experience.

What Makes Cinnamon Roll Bread Pudding Special

Cinnamon roll bread pudding stands apart from conventional versions through its built-in flavor complexity. The swirls of cinnamon and sugar within each roll melt into the custard base during baking, creating pockets of intense flavor throughout the dish. When prepared correctly, you'll achieve a custard-to-bread ratio that's neither soggy nor dry, with a delicate crust forming on top during baking.

Essential Ingredients for Perfect Results

The magic of this dessert lies in ingredient selection and preparation technique. For the best homemade cinnamon roll bread pudding, you'll need:

• 6-8 day-old cinnamon rolls (homemade or quality store-bought)
• 3 large eggs (room temperature)
• 2 cups whole milk or half-and-half
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Optional: 1/4 cup chopped pecans or walnuts

Ingredient	Why It Matters	Substitution Options
Day-old cinnamon rolls	Absorbs custard better without becoming mushy	Plain bread + extra cinnamon-sugar swirl
Whole milk or half-and-half	Creates richer custard texture	Heavy cream (diluted with milk)
Room temperature eggs	Blends smoothly with other ingredients	None (critical for proper emulsion)

Step-by-Step Preparation Guide

Follow these professional techniques for flawless cinnamon roll bread pudding every time:

1. Prep the cinnamon rolls: Cut day-old cinnamon rolls into 1-inch cubes, placing them in a greased 9x13 inch baking dish. If using store-bought rolls, gently separate the swirls to maximize surface area.
2. Create the custard base: Whisk eggs thoroughly before adding milk, sugars, vanilla, cinnamon, and salt. Proper whisking prevents scrambled eggs in your finished pudding.
3. Combine ingredients: Pour custard mixture evenly over cinnamon roll cubes. Press down gently with a spatula to ensure all pieces are submerged. Let sit for 30 minutes to allow complete absorption.
4. Bake properly: Bake at 350°F (175°C) for 45-55 minutes until the center is set but still slightly jiggly. An instant-read thermometer should register 160°F (71°C) when inserted in the center.
5. Cool appropriately: Allow the bread pudding to rest for at least 15 minutes before serving. This crucial step allows the custard to set properly.

Proven Baking Techniques for Best Results

Professional bakers rely on these techniques to elevate their cinnamon roll bread pudding from good to exceptional:

• Temperature control: Always use room temperature ingredients for even mixing. Cold ingredients create separation in the custard base.
• Absorption time: The 30-minute resting period allows the bread to fully absorb the custard, preventing a soggy bottom layer.
• Baking precision: Check for doneness starting at 45 minutes. Overbaking creates a rubbery texture, while underbaking leaves a custard-like center.
• Streusel topping: For extra decadence, add a simple streusel topping (1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, 1 tsp cinnamon) during the last 15 minutes of baking.

Serving Suggestions and Creative Variations

While delicious on its own, cinnamon roll bread pudding shines when paired thoughtfully:

• Classic presentation: Serve warm with vanilla ice cream and a drizzle of caramel sauce for the ultimate comfort dessert experience.
• Breakfast twist: Reduce sugar by 25% and serve with maple syrup and breakfast sausage for a brunch-friendly version.
• Flavor variations: Add orange zest to the custard for a citrus note, or incorporate cream cheese swirls for a cinnamon roll cheesecake bread pudding hybrid.
• Texture contrast: Top with a crunchy pecan streusel or a sprinkle of coarse sugar before baking for added textural interest.

Storage and Reheating Instructions

Proper storage maintains the delicate texture of your cinnamon roll bread pudding:

• Refrigeration: Store leftovers in an airtight container for up to 3 days. The custard will continue to set as it chills.
• Reheating: Warm individual portions in the microwave at 50% power for 60-90 seconds, or cover with foil and bake at 325°F (160°C) for 15 minutes.
• Freezing: Freeze portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh cinnamon rolls instead of day-old for bread pudding?

Yes, but you'll achieve better texture with slightly stale rolls. If using fresh cinnamon rolls, reduce the custard liquid by 1/4 cup and let the mixture rest for 45 minutes instead of 30 to prevent sogginess. The ideal texture comes from rolls that have lost some moisture but remain pliable.

How do I prevent my cinnamon roll bread pudding from becoming too dense?

To avoid dense texture, don't overmix the custard after adding eggs, and ensure proper absorption time before baking. The bread should be moist but not saturated. Using a combination of milk and half-and-half instead of all milk creates a lighter custard. Additionally, avoid pressing the cinnamon roll cubes too firmly into the dish before baking.

What's the difference between cinnamon roll bread pudding and regular bread pudding?

Cinnamon roll bread pudding incorporates the sweet, spiced swirls of cinnamon rolls directly into the dish, creating pockets of intense cinnamon-sugar flavor throughout. Regular bread pudding uses plain bread with cinnamon added to the custard. The pre-existing sugar content in cinnamon rolls also affects the custard ratio, requiring slight adjustments to sugar quantities in the recipe.

Can I make cinnamon roll bread pudding ahead of time for brunch?

Absolutely. Prepare the bread pudding through the absorption step, cover, and refrigerate overnight. When ready to bake, remove from refrigerator 30 minutes before baking and add 5-10 minutes to the baking time. This make-ahead approach actually enhances flavor as the ingredients meld together during refrigeration.