Can this recipe be made ahead?

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.

How long will this bread pudding last?

This pudding will last for up to 4 days in the fridge (cover it with plastic wrap and let it come to room temperature before serving).

Where can I find cinnamon rolls?

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.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Cinnamon Roll Bread Pudding Using Leftover Rolls!

Cinnamon Roll Bread Pudding

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5 from 3 reviews

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!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Soaking time: 1 hour
Cook Time: 45 minutes
Total Time: 2 hours
Yield: 10 1x
Category: Brunch
Method: Oven
Cuisine: American

Ingredients

Scale

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

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Instructions

Whisk the eggs, brown sugar, milk and vanilla extract together in a large bowl. Stir in the cinnamon roll pieces until they are nicely coated. Cover and refrigerate for 1 hour so the rolls can soak up the custard.
Preheat the oven to 350°F and butter a 9 x 13-inch baking dish. Pour the bread pudding mixture into the dish, cover with aluminum foil and bake for 45 minutes, until the custard is set in the center. If the center still looks liquid, bake for a few more minutes.
Make the glaze by whisking together the powdered sugar, milk and vanilla extract. Drizzle it over the pudding, let it sit for about 5 minutes and then serve warm!

Notes

- Use fully baked cinnamon rolls, and measure 6 cups after cutting them into cubes. The number of rolls needed will depend on their size.
- Frosted cinnamon rolls work too! If they are generously frosted, you can skip the glaze.
- You can cover and refrigerate the unbaked mixture overnight, but the texture may be softer depending on the rolls. A 1-hour soak gives the most predictable results.
- Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://www.framedcooks.com/cinnamon-roll-bread-pudding/