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!

I saved this luxurious, decadent, mouthwatering recipe for today because today is my birthday!  Yep, I am never-you-mind how old, but I still do love my birthday the same way I did when I was nine years old.

And one of the best things about my birthday year in and year out has been the amazing treats my mama has made for me…from the Heath Bar Birthday Cake she is making for my birthday supper tonight, to her world famous scones.

And one of the things I love best in her repertoire are 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!  Ready to turn your cinnamon rolls into cinnamon roll bread pudding?  Let’s make it!

Here’s how you make cinnamon roll bread pudding!

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.

Let them soak in a mixture of milk and eggs and brown sugar and vanilla until they are nice and mushy, then pour them into a butter baking dish, cover them with foil and bake them up until they have turned into a golden brown bread pudding.

Now mix up a quick glaze of powdered sugar, milk and vanilla and drizzle.  GENEROUSLY.

Here’s a quick video to show you have easy this deliciousness is to make…

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.

Because we aren’t getting any younger you know!  Especially me today!

Happy merry everything. :)

Want to round out your meal? This recipe pairs well with...

Apple Lemon Tea

Chai Hot Chocolate

Cinnamon Roll Bread Pudding

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• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10 1x
• Category: Brunch
• Method: Oven
• Cuisine: American

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Description

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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Ingredients

• 6 to 7 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

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Instructions

1. Cut the cinnamon rolls into one inch pieces.
2. 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)
3. 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.
4. 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!

23035 g210.9 mg4.4 g1.4 g0.8 g41 g0.2 g6.5 g94.5 mg

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