This easy recipe for cinnamon roll bread pudding takes leftover cinnamon rolls and bakes them up into a decadent pan of soft and sweet dessert. Perfect for a holiday brunch treat!
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Why we love this recipe 🥰
Oh, this luxurious, decadent, mouthwatering recipe. It started with one of my mama’s recipes.. her cinnamon rolls. Warm, fat, tender rolls bursting with cinnamon and brown sugar flavor…they are a Christmas tradition in my house.
There is only one issue with them, and that is that my mama usually gives us two trays of them. 24 glorious cinnamon rolls.
And there are four of us, not counting the dog, who is not getting any cinnamon rolls.
Now, I can eat cinnamon rolls with the best of them, but inevitably there are leftover cinnamon rolls, which is how this recipe was born! Yep, I chopped those extra rolls into pieces, marinated them in a mixture of eggs and milk and brown sugar (think French toast!), poured the whole thing into a pan and baked it up until it was golden on the top and tender on the inside.
And then I drizzled an easy vanilla glaze over the whole glorious thing. And life was good!
Ready to turn your cinnamon rolls into cinnamon roll bread pudding? Let’s make it!
Ingredients you need 🍞
Ingredient notes and substitutions 📝
- Cinnamon Rolls: You can bake your own (here is our favorite classic cinnamon roll recipe) or you can use store bought rolls. You are going to need about 4 to 6 rolls depending on their size.
- Milk: Either low-fat or whole milk works!
- Powdered Sugar: This is the super fine sugar also known as confectioner’s sugar – look for it in the baking aisle.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe 👩🏻🍳
STEP 1: You probably figured out that you start with cinnamon rolls. You want 6 cups of cinnamon rolls cut into cubes, which usually means 4 of my mama’s size rolls, or 6 of the smaller variety.
STEP 2: Whisk the eggs, brown sugar, milk and vanilla extract together in a large bowl.
STEP 3: Stir in the cinnamon roll pieces until they are nice and coated, and let the whole glorious mixture sit for an hour (you can leave it overnight if you like)
STEP 4: Preheat oven to 350 and butter a 13 x 9 inch baking dish.
STEP 5: Pour the bread pudding mixture into the baking dish.
STEP 6: Cover the casserole with foil.
STEP 7: Bake up your bread pudding for 45 minutes.
STEP 8: Once the pudding is done, mix up some powdered sugar with a little milk and vanilla.
STEP 9: Drizzle the glaze all over the top of the pudding, let it sit for 5 minutes and then serve it up! You can either cut it into neat squares or you can just scoop it out.
Oh my goodness.
I highly recommend eating a bowl of this pudding while it is still warm.
I also highly recommend throwing caution utterly to the wind and topping it with ice cream.
Recipe FAQs 🧐
It can! You have two options here…you can put the cubed rolls and the egg mixture together and let it sit until you are ready to bake, or you can make the whole thing as much as a day ahead, including the glaze.
This pudding will last for up to 5 days in the fridge (cover it with plastic wrap and let it come to room temperature before serving).
You can find them in the bakery section of your grocery store…you can also bake them up from the kind in the can, which you can find in the dairy section.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Happy merry everything. :)
What to serve with this recipe 🍽️
Other cinnamon recipes we love! ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Cinnamon Roll Bread Pudding
This easy recipe for cinnamon roll bread pudding takes leftover cinnamon rolls and bakes them up into a decadent pan of soft and sweet dessert. Perfect for a holiday brunch treat!
- Prep Time: 15 minutes
- Marinating time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 10
- Category: Brunch
- Method: Oven
- Cuisine: American
Ingredients
- 6 cups cubed cinnamon rolls (homemade or store-bought) – about 4-6 cinnamon rolls
- 5 eggs
- 1 cup brown sugar
- 3 cups milk
- 2 teaspoons vanilla extract
For the Glaze:
- ½ cup powdered sugar
- 4 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Whisk the eggs, brown sugar, milk and vanilla extract together in a large bowl. Stir in the cinnamon roll pieces until the are nice and coated, and let the whole glorious mixture sit for an hour (you can leave it overnight if you like)
- Preheat oven to 350 and butter a 13 x 9 inch baking dish. Pour the bread pudding mixture into the baking dish, cover it with aluminum foil and bake it up for 45 minutes.
- Once the pudding is ready, make the glaze by whisking up the powdered sugar, the milk and the vanilla, Drizzle it all over the top of the pudding, let it set for about 5 minutes and then dish it out!
Notes
-
- Cinnamon Rolls: You can bake your own (here is our favorite classic cinnamon roll recipe) or you can use store bought rolls. You are going to need about 4 to 6 rolls depending on their size.
-
- Milk: Either low-fat or whole milk works!
-
- Powdered Sugar: This is the super fine sugar also known as confectioner’s sugar – look for it in the baking aisle.
Jerrie Avis says
Can you add frozen or can peaches to this and if so do you cook itvlinger
You can! If you are using frozen peaches make sure they are completely thawed, and if you are using canned peaches drain the juice out. I would recommend chopping them up into bite-sized pieces before stirring them into the roll mixture. Hope this helps!
Rose says
Sounds awesome! I might add raisins to this. Question: can you use condensed milk instead of whole milk?
Hi Rose and thank you! Raisins would be a delicious addition. As for your question about the milk, condensed milk is much sweeter and thicker than whole milk, so I’m afraid that wouldn’t work the way you want it to. Even thinning it out with water would make this dish too sweet, I think. By any chance did you mean evaporated milk? You CAN use evaporated milk instead of whole milk – you just need to thin it out with water. So for this recipe, you would use 1.5 cups of evaporated milk mixed with 1.5 cups of water. Hope this helps and happy baking!
Beth says
This is the BEST morning after Christmas recipe! So easy – my favorite leftover dish!
You are so right, Beth – it helps ease us into the post-holiday season for sure! :)
Theresa Murphy says
I would definitely eat that as birthday cake! And breakfast. And lunch. And all day, actually. I’m thinking my cinnamon ice cream would be a good topper for this. And since it is for a birthday, why not a drizzle of some salted caramel sauce, just for fun. Hope your birthday was grand!
Well, I think cinnamon ice cream with caramel sauce would send it over the top! And my birthday was all kinds of grand! Now on to Christmas (puff puff pant pant!) :)
Martha in KS says
Happy Birthday! Mine was Friday. My mother also made wonderful cinnamon rolls. Since I’m a yeast-killer I’ve never been able to duplicate them.
Happy happy birthday!!!!