Cinnamon Roll Bread Pudding (Cozy Dessert) – Warm, Sweet, and Simple

Warm, buttery, and loaded with cinnamon-sugar goodness, this cinnamon roll bread pudding feels like a hug in dessert form. It’s the kind of treat you pull together on a slow weekend morning or when you want something sweet without a lot of fuss. You get all the comfort of cinnamon rolls with the creamy, custardy texture of bread pudding.

It’s great for brunch, holidays, or just because. Serve it warm with a drizzle of icing or a scoop of vanilla ice cream, and watch it disappear.

Print Recipe

Cinnamon Roll Bread Pudding (Cozy Dessert) - Warm, Sweet, and Simple

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 8 servings

Ingredients

• 6–8 cinnamon rolls (baked or from a bakery; about 16–20 ounces total).You can also use 1 can of refrigerated cinnamon rolls, baked first.
• 4 large eggs
• 1 3/4 cups milk (whole milk is best; or 1 1/2 cups milk + 1/4 cup cream)
• 1/3 cup granulated sugar (adjust to taste)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• Pinch of salt
• 2 tablespoons melted butter (for drizzling)
• Icing or glaze (use the packet from the rolls or make a quick glaze with 1/2 cup powdered sugar + 1–2 teaspoons milk)

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Grease an 8x8 or 9-inch baking dish.
• Cut the rolls: Slice cinnamon rolls into 1–2-inch pieces. If they’re very fresh, let them sit out for 15 minutes to dry slightly for better texture.
• Make the custard: In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
• Combine: Add the roll pieces to the dish.Pour the custard evenly over the top. Gently press the rolls down so they soak it up.
• Rest (optional but helpful): Let sit for 10–20 minutes to absorb more custard. This yields a creamier center.
• Butter and bake: Drizzle melted butter over the top.Bake 35–45 minutes, until set in the center and golden at the edges. A knife inserted in the middle should come out mostly clean.
• Finish and serve: Let cool 5–10 minutes. Top with icing or glaze.Serve warm, optionally with ice cream or whipped cream.

Why This Recipe Works

• Uses pantry basics: Eggs, milk, sugar, and cinnamon are all you need alongside cinnamon rolls.
• Custard meets cinnamon rolls: The custard soaks into the rolls for a soft center with golden edges.
• Flexible and forgiving: Stale rolls? Great.

  Fresh? Still works. You can bake it right away or let it rest for deeper flavor.

• Easy to scale: Works in an 8×8 dish for a small crowd or a 9×13 for gatherings.

What You’ll Need

• 6–8 cinnamon rolls (baked or from a bakery; about 16–20 ounces total).

  You can also use 1 can of refrigerated cinnamon rolls, baked first.

• 4 large eggs
• 1 3/4 cups milk (whole milk is best; or 1 1/2 cups milk + 1/4 cup cream)
• 1/3 cup granulated sugar (adjust to taste)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• Pinch of salt
• 2 tablespoons melted butter (for drizzling)
• Icing or glaze (use the packet from the rolls or make a quick glaze with 1/2 cup powdered sugar + 1–2 teaspoons milk)

How to Make It

1. Prep the pan: Heat oven to 350°F (175°C). Grease an 8×8 or 9-inch baking dish.
2. Cut the rolls: Slice cinnamon rolls into 1–2-inch pieces. If they’re very fresh, let them sit out for 15 minutes to dry slightly for better texture.
3. Make the custard: In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Combine: Add the roll pieces to the dish.

   Pour the custard evenly over the top. Gently press the rolls down so they soak it up.

5. Rest (optional but helpful): Let sit for 10–20 minutes to absorb more custard. This yields a creamier center.
6. Butter and bake: Drizzle melted butter over the top.

   Bake 35–45 minutes, until set in the center and golden at the edges. A knife inserted in the middle should come out mostly clean.

7. Finish and serve: Let cool 5–10 minutes. Top with icing or glaze.

   Serve warm, optionally with ice cream or whipped cream.

Keeping It Fresh

• Room temperature: Cover and keep for up to 6 hours if your kitchen is cool.
• Refrigerate: Store covered for 3–4 days. Reheat in the oven at 300°F for 10–15 minutes or microwave individual slices for 30–45 seconds.
• Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and rewarm as above.
• Avoid sogginess: Reheat uncovered so steam escapes and edges crisp up.

Health Benefits

• Protein from eggs: The custard adds some protein to help balance the sweetness.
• Portion control: It’s rich, so smaller servings satisfy cravings without going overboard.
• Customizable: You can reduce sugar slightly, use part milk and part Greek yogurt, or add fruit for fiber.

Pitfalls to Watch Out For

• Undercooked center: If it’s jiggly and wet in the middle, bake longer and tent with foil if the top browns too fast.
• Too soggy: Use slightly stale rolls, don’t oversaturate with extra milk, and let it rest briefly before baking.
• Bland custard: Season well—salt, cinnamon, vanilla, and a hint of nutmeg make a big difference.
• Watery glaze: Start with less milk in your glaze and add drops until pourable.

Alternatives

• Add-ins: Chopped pecans, walnuts, raisins, or diced apples for texture.
• Flavor twist: Swap vanilla for maple extract, add orange zest, or stir in a spoonful of cream cheese for tang.
• Dairy-free: Use almond or oat milk and a dairy-free butter; check that your rolls fit your dietary needs.
• Gluten-free: Use gluten-free cinnamon rolls or a cinnamon-swirl bread that’s gluten-free.
• Less sweet: Reduce sugar to 1/4 cup and skip the glaze in favor of a dusting of powdered sugar.

FAQ

Can I make this ahead?

Yes.

Assemble, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time.

Do I have to pre-bake canned cinnamon rolls?

Yes. Bake them first according to package directions, let cool slightly, then cut and proceed with the recipe.

How do I know it’s done?

The center should be set with only a slight wobble.

A knife inserted near the middle should come out mostly clean, not wet with custard.

What if I don’t have enough cinnamon rolls?

Supplement with cubed cinnamon bread, brioche, or challah. Aim for the same total volume of bread pieces.

Can I use cream instead of milk?

You can. For richness without heaviness, use half milk and half cream, or keep cream to 1/4–1/2 cup and use milk for the rest.

Is it good without glaze?

Absolutely.

It’s still sweet and flavorful. A dusting of powdered sugar or a drizzle of warm maple syrup is a nice touch.

Final Thoughts

Cinnamon roll bread pudding is the kind of cozy dessert that never fails. It’s easy, flexible, and feels special without a lot of work.

Keep the custard simple, don’t rush the bake, and finish with something sweet on top. Whether it’s brunch or dessert, this one’s a keeper.