6-Ingredient Cinnamon Roll Bread Pudding You’ll Obsess Over

Name: 6-Ingredient Cinnamon Roll Bread Pudding You'll Obsess Over
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups cubed cinnamon rolls or bread; 2 cups milk; 1/2 cup heavy cream; 3 eggs; 1/2 cup brown sugar; 1 tsp vanilla extract; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup raisins (optional)

Author: Sarah Milen

Published: November 19, 2025

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You know those mornings when you wake up to half a pan of leftover cinnamon rolls staring at you from the counter? That’s exactly how this cinnamon roll bread pudding was born in my kitchen. I couldn’t stand the thought of wasting those slightly stale but still delicious rolls, so I did what any desperate baker would do – I transformed them into something magical. This recipe is my secret weapon for turning “eh” leftovers into “wow!” dessert that’ll have everyone fighting for seconds.

The beauty of cinnamon roll bread pudding is how effortlessly it comes together. It’s basically a hug in dessert form – warm, comforting, and packed with all those cozy cinnamon flavors we love. I’ve made this with everything from bakery cinnamon rolls to homemade ones that didn’t rise quite right (we’ve all been there). The result is always this perfect combination of custardy goodness and caramelized edges that I swear tastes even better than the original rolls. Trust me, once you try this, you’ll start baking extra cinnamon rolls just so you can make this pudding later!

Why You’ll Love This Cinnamon Roll Bread Pudding

Oh my stars, let me count the ways this dessert will steal your heart:

It’s the ultimate leftover makeover – turning stale cinnamon rolls into something even more delicious than the original
Simple enough for weeknights but special enough for brunch with friends (I’ve fooled many people into thinking I slaved for hours)
That magical custard soaks into every nook, creating the perfect balance of soft center and crispy edges
Smells like a cozy bakery while baking – basically aromatherapy for your kitchen
Tastes like cinnamon roll heaven but with bonus custardy goodness

Honestly, the hardest part is waiting for it to cool enough before digging in!

Ingredients for Cinnamon Roll Bread Pudding

Here’s what you’ll need to make magic happen – I promise it’s all simple stuff you probably have already:

6 cups cubed cinnamon rolls or bread – day-old works best (those slightly stale bakery cinnamon rolls are perfect!)
2 cups whole milk – none of that skim milk nonsense, we want richness
1/2 cup heavy cream – because why not make it extra indulgent?
3 large eggs – fresh from the fridge works fine
1/2 cup packed brown sugar – dark brown gives the best caramel notes
1 teaspoon vanilla extract – the real stuff, please
1 teaspoon cinnamon – can’t have cinnamon roll pudding without it!
1/4 teaspoon nutmeg – just a whisper for depth
1/4 teaspoon salt – balances all that sweetness
1/2 cup raisins (optional) – soak them in warm water first if you’re using them

See? Nothing fancy – just good, honest ingredients that transform into something extraordinary.

How to Make Cinnamon Roll Bread Pudding

Okay, let’s get to the fun part! Making this cinnamon roll bread pudding is easier than you think – I’ll walk you through each step like I’m right there in the kitchen with you.

Preparing the Bread Base

First, grab those cinnamon rolls (or bread) and cut them into generous 1-inch cubes. Don’t be too precise – uneven pieces create wonderful texture contrasts. Arrange them in your greased baking dish, letting some pieces stick up at angles. This isn’t a fussy recipe – just toss them in there!

Mixing the Custard

Now for the magic potion! In a large bowl, whisk together the milk, cream, eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until perfectly smooth. I like to taste the mixture (just a tiny dip!) to check if I need more cinnamon – sometimes I sneak in an extra pinch because why not?

Baking and Serving

Pour that luscious custard over your bread cubes, pressing down gently so every piece gets soaked. Let it sit for 15 minutes – this patience pays off! Bake at 350°F for 45-50 minutes until golden and set (a knife inserted should come out clean). Let it cool just enough so you don’t burn your tongue, then dig in while it’s gloriously warm!

Tips for Perfect Cinnamon Roll Bread Pudding

After making this recipe more times than I can count (okay fine, I keep making it because I keep eating it), here are my absolute must-know tricks:

Stale is superior! Day-old cinnamon rolls or bread work best – they soak up the custard like little sponges without turning to mush. No stale bread? Toast fresh cubes lightly first.
Press down with love. After pouring the custard, gently press the bread down with your hands to ensure every nook gets soaked. Walk away for 15 minutes – this patience makes all the difference!
Bake until singing. Listen for the edges to make little bubbling sounds – that’s your cue it’s done. The center should jiggle just slightly when shaken.
Go nuts (literally). Toss in a handful of toasted pecans or walnuts if you’re feeling fancy. They add the best crunch contrast to the creamy custard.
Leftovers? Yes please! This actually tastes even better the next day – just warm slices gently in the oven. The flavors get all cozy together overnight.

Trust me, once you try these tips, you’ll never look at stale cinnamon rolls the same way again!

Cinnamon Roll Bread Pudding Variations

Oh, the fun we can have with this recipe! Once you’ve mastered the basic version, try these delicious twists:

Apple pie vibes: Toss in diced apples with the bread cubes – they soften beautifully and add lovely texture
Caramel dream: Drizzle caramel sauce over the top before baking for extra gooey goodness
Chocolate lover’s: Mix in chocolate chips or swirl in Nutella for a decadent treat
Boozy version: Swap 1/4 cup milk for bourbon or rum in the custard (adults only, obviously!)
Savory-sweet: Add crispy bacon bits for an unexpected salty crunch

The best part? No matter what you add, it’ll still taste like cozy cinnamon roll heaven!

Serving and Storing Cinnamon Roll Bread Pudding

Here’s how I serve this beauty – piping hot with a scoop of vanilla ice cream melting over the top (because hot+cold is magic). A drizzle of caramel or cream cheese glaze takes it over the top, but honestly, it’s perfect just as is. Leftovers? Ha! But if you somehow have any, cover and refrigerate for up to 3 days. Reheat gently in the oven – microwaving makes it soggy. Pro tip: Cold slices make amazing French toast the next morning!

Cinnamon Roll Bread Pudding Nutrition

Now, let’s be real – we’re not eating bread pudding for our health! But in case you’re wondering, each serving has about 320 calories. These estimates vary based on your specific ingredients (like using skim milk vs whole). My philosophy? Enjoy every delicious bite guilt-free – life’s too short to skip dessert!

Frequently Asked Questions

Can I use regular bread instead of cinnamon rolls?
Absolutely! Plain bread works wonderfully – just add an extra teaspoon of cinnamon to the custard. I’ve used everything from brioche to sandwich bread in a pinch. The magic is in that custard soak!

How do I know when it’s done baking?
Look for golden edges that pull slightly from the pan, and a center that jiggles just a bit when shaken. A knife inserted should come out clean (except maybe some melted sugar – that’s fine!).

Can I make this ahead of time?
You bet! Assemble it the night before (covered in fridge), then bake in the morning. The extra soak time makes it even more flavorful. Just add 5-10 minutes to baking time since it’ll be cold.

Is there a dairy-free version?
Sure thing! Swap milk for almond or oat milk, and use coconut cream instead of heavy cream. The texture changes slightly but still tastes amazing.

Why does mine turn out soggy?
Usually means the bread was too fresh or you didn’t let it soak long enough before baking. Next time, use drier bread and press down firmly to help absorption. And don’t skip that 15-minute rest!