Dessert

Cinnamon Roll Bread Pudding Recipe

ByMarina Montclair February 8, 2026February 8, 2026

Introduction

Cinnamon Roll Bread Pudding is a warm, comforting dessert that combines the soft, gooey texture of cinnamon rolls with the rich creaminess of a classic bread pudding. It’s perfect for cozy mornings or an indulgent treat after dinner.

A close-up of a single golden brown waffle on a white plate, covered with a thick, creamy light beige sauce that drips down its textured surface and pools around the base. The waffle has a slightly crispy edge with a soft, airy inside, visible through a bite taken out of one corner. The creamy sauce spreads evenly over the raised grids, with flecks of cinnamon sprinkled across the waffle, adding a warm spice touch. The setting features a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cinnamon rolls, chopped into bite-sized pieces
2 cups whole milk
1 cup heavy cream (or substitute with half-and-half)
4 large eggs
3/4 cup granulated sugar (or brown sugar for richness)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins or chopped nuts (optional)
1 cup icing (for drizzling before serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cut cinnamon rolls into bite-sized pieces and set aside.
Step 3: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt until smooth.
Step 4: Fold the cinnamon roll pieces into the wet mixture until they are well coated.
Step 5: Add raisins or chopped nuts if using, mixing gently to combine.
Step 6: Pour the mixture into a greased 9×13-inch baking dish, spreading evenly.
Step 7: Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the bread pudding cool for 10 to 15 minutes, then drizzle with icing.
Step 9: Slice into squares and serve warm.

Tips & Variations

For extra flavor, sprinkle a little extra cinnamon on top before baking.
Swap raisins for dried cranberries or chocolate chips to suit your taste.
Use half-and-half instead of heavy cream for a lighter version.
If you prefer a crispier top, broil for 1-2 minutes at the end of baking—watch carefully to prevent burning.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or warm in the oven at 325°F (160°C) until heated through.

How to Serve

A close-up image of a single waffle piece on a white plate with ridged edges, set against a white marbled surface. The waffle has a golden-brown color with deep grid patterns and a slightly crisp texture visible on the edges. It is topped generously with a creamy light beige sauce that flows down the waffle’s crevices and pools on the plate, showing a smooth and glossy texture. There is a light sprinkling of cinnamon powder on the waffle and sauce, adding specks of warm brown color. The overall look is warm, soft, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cinnamon rolls for this recipe?

Yes, frozen cinnamon rolls work well. Just thaw them completely before chopping and mixing to ensure even cooking.

Can I prepare this ahead of time?

Absolutely! Assemble the bread pudding the night before, cover it, and refrigerate. Bake fresh the next morning or before serving for the best texture.