Stop Overpaying for Brunch: Cinnamon Roll Bread Pudding That Tastes Like a Bakery Flex

You ever take a bite of something and immediately wonder why you’ve been settling for less? That’s this dessert. Cinnamon Roll Bread Pudding is what happens when a lazy Sunday collides with genius—comforting, gooey, and unapologetically extra.

It’s the move when you want bakery-level results without playing pastry chef. And yeah, it’ll make your kitchen smell like a mall Cinnabon, but better.

The Secret Behind This Recipe

The magic is in the double cinnamon layer and a custard that’s not watery. We use stale cinnamon rolls or bakery sweet rolls to soak up a rich mix of eggs, cream, and spices—no soggy bottoms here.

A quick swirl of brown sugar–cinnamon butter between layers makes every bite taste like the gooey center. Finish with a vanilla cream cheese drizzle that hits like nostalgia in a bowl.

Ingredients

• 8–10 cinnamon rolls (day-old preferred; homemade or store-bought), chopped into 1.5-inch pieces
• 4 large eggs
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 3 tablespoons unsalted butter, melted
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup raisins

Cream Cheese Drizzle:

• 3 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 2–3 tablespoons milk (as needed)
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make It – Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into chunks.

   If they’re fresh and soft, spread on a sheet pan and toast for 8–10 minutes to dry slightly.

3. In a large bowl, whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Add the bread pieces to the custard and toss to coat. Let sit 10 minutes so they soak up the good stuff.
5. Stir the brown sugar into the melted butter. Pour half the soaked bread into the dish, drizzle half the butter-sugar mix, sprinkle nuts/raisins if using, then repeat with remaining bread and drizzle.
6. Press down gently to level.

   Tent with foil and bake 25 minutes. Remove foil and bake another 18–22 minutes until puffed, edges set, center slightly wobbly.

7. While it bakes, beat cream cheese, powdered sugar, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until pourable.
8. Cool pudding for 10 minutes, then drizzle with cream cheese glaze.

   Serve warm. Add a scoop of ice cream if you’re feeling chaotic (in a good way).

How to Store

• Fridge: Cover and refrigerate for up to 4 days. Reheat slices in the oven at 325°F for 10–12 minutes or in the microwave for 30–45 seconds.
• Freeze: Wrap tightly and freeze up to 2 months.

  Thaw overnight in the fridge, then reheat covered at 325°F until warmed through.

• Glaze tip: Save extra glaze separately and drizzle after reheating for peak texture.

Nutritional Perks

• Protein from eggs and dairy helps balance the sugar rush so you don’t crash instantly.
• Cinnamon brings antioxidants and a warm spice profile that tastes indulgent without extra calories.
• Customize the sweetness by reducing sugar or using less glaze—small tweaks go a long way, IMO.

Avoid These Mistakes

• Using fresh, super-soft rolls without drying: You’ll get mush, not pudding. Toast them first.
• Skipping the soak: The bread needs time to absorb custard or you’ll have dry patches.
• Overbaking: When the center is barely set and jiggly, it’s done. It firms as it cools.
• Flooding with glaze while piping hot: It can slide off or thin out.

  Give it a 10-minute breather.

Mix It Up

• Apple Pie Vibes: Fold in sautéed apples with a pinch of cardamom.
• Pecan Pie Twist: Add toasted pecans and a touch of maple syrup to the custard.
• Mocha Moment: Whisk 1 tablespoon espresso powder into the custard; drizzle with chocolate sauce.
• Orange Cream: Add 1 tablespoon orange zest to the glaze and a splash of Grand Marnier (FYI: adults only).
• Protein Push: Swap in part Greek yogurt for the cream in the glaze for tang and balance.

FAQ

Can I use canned cinnamon rolls?

Yes. Bake them first according to package directions, let cool, then chop and proceed. Day-old is best for texture.

What if I only have plain bread?

Use brioche or challah and add an extra teaspoon of cinnamon plus 1 teaspoon of brown sugar to the custard.

You’ll still get that cinnamon-roll energy.

Can I make it ahead?

Assemble up to 12 hours ahead, cover, and refrigerate. Let sit at room temp 20 minutes, then bake as directed.

How do I know it’s done?

The edges should be set and lightly browned, and the center should wobble slightly when jiggled. A knife inserted near the center should come out mostly clean.

Is there a dairy-free option?

Use full-fat coconut milk plus almond milk for the custard and a dairy-free cream cheese for the glaze.

Flavor stays rich and cozy.

Final Thoughts

This Cinnamon Roll Bread Pudding turns leftover rolls into a headliner dessert with minimal effort and maximum “who made this?” energy. It’s cozy, crowd-pleasing, and totally brunch-worthy. Make it your way, keep it warm, and don’t skimp on that glaze.

Your future self will thank you—probably with a second slice.