Cinnamon Roll Bread Pudding Recipe

Introduction

Cinnamon Roll Bread Pudding is a comforting dessert that combines the warm flavors of cinnamon rolls with a creamy custard base. It’s easy to prepare and perfect for cozy gatherings or a special breakfast treat. Fresh out of the oven, it’s delightfully soft and topped with a sweet icing drizzle.

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

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

Tips & Variations

• Use brown sugar instead of granulated sugar for a deeper caramel flavor.
• Swap raisins with dried cranberries or use chopped pecans or walnuts for a different crunch.
• For extra creaminess, add a splash of bourbon or rum to the custard mixture.
• If you prefer a crispier top, sprinkle a little cinnamon sugar on top before baking.

Storage

Store leftover cinnamon roll bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake in a 350°F (175°C) oven for 10-15 minutes to refresh the texture. Avoid freezing as the custard may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cinnamon rolls for this recipe?

Absolutely! Store-bought cinnamon rolls work perfectly and make this recipe quick and convenient.

Can I prepare this bread pudding ahead of time?

Yes, you can assemble the pudding the night before and store it covered in the refrigerator. Bake it fresh in the morning, adding an extra 5-10 minutes to the baking time if baking cold.