There’s something magical about Cinnamon Roll Bread Pudding that always takes me back to my childhood kitchen, where the comforting aroma of cinnamon and vanilla would wrap around us like a warm hug from Mama Lou. This recipe isn’t just a dessert; it’s a tender memory stitched together with love, laughter, and the sweet moments shared with my sister Ouma. I remember those lazy Sunday mornings when Mama Lou would pull out her secret stash of slightly stale cinnamon rolls, lovingly transforming them into this indulgent bread pudding that felt like a cozy blanket on chilly days. If you’re looking for a dessert that’s both nostalgic and irresistible, let me take you through how to create this heartwarming Cinnamon Roll Bread Pudding that’s become a family favorite and one I’m thrilled to share with you.
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Why You’ll Love This Cinnamon Roll Bread Pudding
Cinnamon Roll Bread Pudding is the kind of treat that feels like a warm embrace from home. It combines the gooey, cinnamon-swirled goodness of cinnamon rolls with the custardy richness of classic bread pudding. For me, this dish revives memories of Mama Lou’s kitchen, where nothing was wasted, and every ingredient told a story. Using leftover or day-old cinnamon rolls means you get that perfect blend of soft, chewy texture and custard-soaked decadence.
What I love most is how it bridges generations. My sister Ouma and I would often sneak bites right out of the baking dish, giggling as the sweet smells filled the house. It’s simple enough for any home cook, yet impressive enough to serve guests who appreciate comfort food with a twist. Plus, it’s flexible—whether you want it as a breakfast treat, an afternoon indulgence, or a cozy dessert after dinner, this pudding fits the bill.
Ingredients You’ll Need for This Cinnamon Roll Bread Pudding
- 6 large cinnamon rolls (day-old or slightly stale work best), torn into bite-sized pieces
- 3 large eggs
- 1 ½ cups whole milk (or substitute with almond milk for a lighter version)
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional but adds warmth)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
- Maple syrup or caramel sauce for serving (optional)
If you want to switch things up, I’ve found that swapping the heavy cream for coconut cream adds a lovely depth of flavor, especially if you’re aiming for a dairy-free twist. And if you can’t find cinnamon rolls, any sweet, cinnamon-spiced bread works beautifully—Mama Lou once made it with leftover challah, and it was just as divine.
Nutrition Facts
- Calories: Approximately 380 per serving (serves 8)
- Protein: 8g
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 1.5g
- Sugar: 25g
- Sodium: 250mg
This dessert is definitely a treat to savor mindfully. But when it comes to indulgence that feels like a warm memory, a little richness is part of the joy. I always tell Ouma, “Good food is about balance—between flavor, texture, and heart.”
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Irresistible Cinnamon Roll Bread Pudding Recipe You Need to Try
Learn how to make delicious Cinnamon Roll Bread Pudding. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 large cinnamon rolls (day-old or slightly stale work best), torn into bite-sized pieces
- 3 large eggs
- 1 ½ cups whole milk (or substitute with almond milk for a lighter version)
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional but adds warmth)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
- Maple syrup or caramel sauce for serving (optional)
If you want to switch things up, I’ve found that swapping the heavy cream for coconut cream adds a lovely depth of flavor, especially if you’re aiming for a dairy-free twist. And if you can’t find cinnamon rolls, any sweet, cinnamon-spiced bread works beautifully—Mama Lou once made it with leftover challah, and it was just as divine.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking.
- Tear the cinnamon rolls into bite-sized pieces and spread them evenly in the baking dish. I like to do this with my hands—it reminds me of helping Mama Lou prepare bread pudding on slow afternoons.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the custard mixture evenly over the torn cinnamon rolls, pressing gently to help the bread absorb the liquid. Let it sit for about 10 minutes. This step is crucial—Mama Lou always said, “Patience lets the flavors marry.”
- Drizzle the melted butter evenly over the top of the soaked bread. This adds a subtle richness and helps create a golden crust.
- Place the baking dish on the middle rack and bake for 40-45 minutes, or until the pudding is set in the center and the top is lightly browned. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.
- Remove from the oven and let it cool for at least 10 minutes before serving. This resting time helps the custard thicken slightly, giving you that perfect creamy texture.
One of my favorite memories is sharing this warm pudding with Ouma, sitting by the window with mugs of tea, watching the rain. It’s more than a recipe; it’s a moment of connection, a shared comfort born from simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Cinnamon Roll Bread Pudding
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking.
- Tear the cinnamon rolls into bite-sized pieces and spread them evenly in the baking dish. I like to do this with my hands—it reminds me of helping Mama Lou prepare bread pudding on slow afternoons.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the custard mixture evenly over the torn cinnamon rolls, pressing gently to help the bread absorb the liquid. Let it sit for about 10 minutes. This step is crucial—Mama Lou always said, “Patience lets the flavors marry.”
- Drizzle the melted butter evenly over the top of the soaked bread. This adds a subtle richness and helps create a golden crust.
- Place the baking dish on the middle rack and bake for 40-45 minutes, or until the pudding is set in the center and the top is lightly browned. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.
- Remove from the oven and let it cool for at least 10 minutes before serving. This resting time helps the custard thicken slightly, giving you that perfect creamy texture.
One of my favorite memories is sharing this warm pudding with Ouma, sitting by the window with mugs of tea, watching the rain. It’s more than a recipe; it’s a moment of connection, a shared comfort born from simple ingredients. Learn more: Irresistible Biscoff Pumpkin Cheesecake Bars You Need to Try
Tips for Making the Best Cinnamon Roll Bread Pudding
- Use day-old cinnamon rolls if you can. Fresh rolls tend to get too soggy and won’t hold the custard as well.
- Don’t skip the resting time after pouring the custard. It makes all the difference in texture.
- Feel free to add mix-ins like chopped pecans or raisins for a little extra surprise, like Mama Lou’s secret touches.
- For an extra caramelized top, broil the bread pudding for 1-2 minutes after baking, but watch it closely to avoid burning.
- Make sure your eggs are at room temperature to help the custard mix evenly and bake smoothly.
- If you want a less sweet pudding, reduce the sugar by ¼ cup, especially if your cinnamon rolls are already very sugary.
Serving Suggestions and Pairings
I often serve Cinnamon Roll Bread Pudding with a drizzle of warm maple syrup or a spoonful of homemade caramel sauce for an added touch of indulgence. A dollop of whipped cream or a scoop of vanilla bean ice cream on the side elevates it to pure bliss.
For a slightly lighter touch, fresh berries or sliced apples add a nice burst of freshness that balances the richness. When Ouma and I serve this to guests, we pair it with a strong cup of coffee or a spiced chai latte—both of which bring out the warm cinnamon notes in the pudding.
Storage and Reheating Tips
Leftovers? Don’t worry, this pudding keeps well. Store it covered in the refrigerator for up to 3 days. To reheat, I like to microwave individual portions gently for about 30-45 seconds or warm it in the oven at 325°F (160°C) for 10-15 minutes until heated through.
If you want to freeze it, wrap the cooled pudding tightly in plastic wrap and then in foil. It can last up to 2 months in the freezer. Thaw overnight in the fridge before reheating. I’ve done this more times than I can count when Mama Lou’s kitchen was bustling with extra guests, and it always comes back to life beautifully.
Frequently Asked Questions
What are the main ingredients for Cinnamon Roll Bread Pudding?
The main ingredients for Cinnamon Roll Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Cinnamon Roll Bread Pudding?
The total time to make Cinnamon Roll Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Cinnamon Roll Bread Pudding ahead of time?
Yes, Cinnamon Roll Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Cinnamon Roll Bread Pudding?
Cinnamon Roll Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Cinnamon Roll Bread Pudding suitable for special diets?
Depending on the ingredients used, Cinnamon Roll Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Cinnamon Roll Bread Pudding is more than just a dessert in my kitchen. It’s a vessel for memories, a reminder of Mama Lou’s loving hands and Ouma’s joyful spirit. Each bite carries a little story, a sprinkle of tradition, and a whole lot of heart. Whether you’re making it for a family gathering, a holiday brunch, or a cozy night in, I hope this recipe brings you the same warmth and comfort it has given me all these years.
Remember, the best dishes are made with patience, love, and a little bit of nostalgia. So grab those leftover cinnamon rolls, gather your loved ones, and create your own moments around this delicious Cinnamon Roll Bread Pudding. It’s a sweet way to keep tradition alive—one comforting bite at a time.
