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Quick Summary
In This Recipe
This cinnamon roll bread pudding is what happens when breakfast and dessert have a conversation and decide to become one dish. You take store-bought cinnamon rolls, tear them into chunks, soak them in a rich...
Category: Sweet Tooth | By: Matt Price, Mr. Make It Happen
This cinnamon roll bread pudding is what happens when breakfast and dessert have a conversation and decide to become one dish. You take store-bought cinnamon rolls, tear them into chunks, soak them in a rich vanilla custard, and bake until everything is golden, puffed, and irresistible. Then you drizzle the included icing right on top while it's still warm. It's pure indulgence.
I make this every single holiday morning — Christmas, Easter, Thanksgiving — and it's become the thing everyone asks about. The beauty is in the simplicity. About 15 minutes of hands-on prep, 20 minutes of soaking time, and 35 minutes in the oven. By the time the coffee is ready, so is this. Let's make it happen.
Why This Recipe Works
Most bread pudding recipes use stale bread or brioche as the base. This one uses cinnamon rolls, which means you're starting with dough that already has butter, cinnamon sugar, and sweetness baked in. When you soak those chunks in egg custard, they absorb the vanilla and cream while keeping their soft, pillowy interior. The edges get golden and slightly crispy during baking. It's the best of both worlds — custardy center, crunchy edges.
The other reason this works so well is the icing. Pillsbury cinnamon rolls come with that iconic cream cheese icing packet. Instead of spreading it on flat rolls, you drizzle it over the warm bread pudding where it melts into every crevice and crack. That warm icing seeping into the custard is next level.
Ingredients
Canned cinnamon rolls — Two cans of Pillsbury Grands cinnamon rolls work perfectly. Set the icing packets aside — you'll use those at the end. If you want to go homemade, use leftover homemade cinnamon rolls cut into chunks. The store-bought version is honestly just as good in this application and saves you hours of work.
Eggs — Four large eggs form the custard base. They bind everything together and give the bread pudding its structure. Make sure they're at room temperature so the custard comes together smoothly.
Heavy cream and milk — A combination of heavy cream and whole milk. The cream adds richness while the milk keeps it from being too heavy. I use about a half cup of each. Don't substitute with skim or low-fat milk — the fat content matters for texture.
Vanilla extract — A full tablespoon. This is a dessert that lives and dies by its vanilla flavor, so don't skimp. Use real vanilla extract, not imitation. The difference is noticeable.
Cinnamon sugar — A tablespoon of cinnamon mixed with two tablespoons of sugar, sprinkled on top before baking. This creates a crunchy, spiced crust on the surface.
How to Make Cinnamon Roll Bread Pudding
Step 1: Chop the Cinnamon Rolls
Open both cans of cinnamon rolls and set the icing packets aside. Cut each roll into 6-8 pieces — you want bite-sized chunks, not tiny crumbs. Don't unroll them; just chop straight through. Spread the pieces evenly in a greased 9x13 baking dish.
Step 2: Whisk the Custard
In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, and a pinch of salt. Whisk until completely smooth — no streaks of egg white visible. Pour this custard mixture evenly over the cinnamon roll pieces. Use a spatula or your hands to press the chunks down into the liquid so they absorb as much as possible.
Step 3: Rest and Soak
Let the dish sit for 15-20 minutes at room temperature. This is the step most people skip, and it makes all the difference. The cinnamon roll dough needs time to absorb the custard so the finished pudding is evenly creamy throughout. Press the pieces down once or twice during the soak. Sprinkle the cinnamon sugar mixture on top just before baking.
Step 4: Bake and Glaze
Bake at 350°F for 35-40 minutes until the top is golden brown and the center is set — a slight jiggle is fine, but it shouldn't be liquidy. The edges will pull away from the dish slightly when it's done. Remove from the oven and immediately drizzle both packets of icing over the top while it's piping hot. The icing melts and seeps into the crevices, creating the most incredible sweet finish.
Let it cool for 5-10 minutes before serving. It's incredible warm, but it's also surprisingly good at room temperature if there happen to be leftovers — which is rare.
Variations
Cream cheese layer: Spread softened cream cheese between the cinnamon roll chunks before pouring the custard. It creates pockets of tangy richness throughout that balance the sweetness perfectly. This is my favorite upgrade.
Pecan studded: Toss a cup of chopped pecans over the top before baking. They toast in the oven and add a nutty crunch that contrasts beautifully with the soft custard. Add a drizzle of maple syrup over the finished dish for a pecan-pie-meets-bread-pudding situation.
Bourbon glaze: Skip the packaged icing and make your own glaze: powdered sugar, a splash of bourbon, a tablespoon of melted butter, and a teaspoon of vanilla. The bourbon burns off during drizzling over the hot pudding, leaving behind a warm, caramel-like sweetness that's perfect for adult brunch.
Make-Ahead and Storage
Night-before prep: Assemble everything — cinnamon roll pieces in the dish, custard poured over — the night before. Cover tightly and refrigerate. In the morning, let it sit on the counter for 15 minutes to take the chill off, sprinkle with cinnamon sugar, and bake as directed. Add 5 minutes to the bake time since it starts cold.
Leftovers: Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 30 seconds or in a 350°F oven for 8-10 minutes. The microwave is faster but the oven re-crisps the top. Either way, drizzle a little extra icing or maple syrup on top before serving.
Freezing: You can freeze the assembled, unbaked bread pudding for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and bake fresh in the morning. Don't freeze the icing — save that for drizzling after baking.
If you love desserts like this, my strawberry banana pudding is another Southern classic that disappears fast. And for the OG version, my classic bread pudding uses brioche and a bourbon sauce that's next level. Check out my full product line for vanilla extract and seasonings that make everything taste better.
Frequently Asked Questions
Can I use store-bought cinnamon rolls?
Yes — that's actually the easiest and most reliable approach. Pillsbury Grands cinnamon rolls are the standard. They come with icing packets that you use as the glaze. If you want to use a different brand, just make sure they come with icing. Homemade cinnamon rolls work too, but the store-bought version is honestly perfect for this recipe.
Can I make it the night before?
Absolutely. Assemble everything (minus the cinnamon sugar topping) in the baking dish, cover, and refrigerate overnight. The extra soaking time actually improves the texture — the cinnamon rolls absorb even more custard. Add the cinnamon sugar right before baking and add about 5 extra minutes to account for the cold start.
How long do leftovers keep?
Stored in an airtight container in the fridge, leftovers last 3 days. The texture changes slightly — the top loses its crispiness — but a quick reheat in the oven at 350°F for 8-10 minutes brings it back close to fresh. Drizzle a little extra icing or maple syrup when reheating for best results.
Can I freeze cinnamon roll bread pudding?
Yes. Freeze the unbaked, assembled bread pudding wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze baked leftovers — reheat from frozen at 350°F for 15-20 minutes covered with foil, then uncover for the last 5 minutes to crisp the top.
This cinnamon roll bread pudding is the kind of recipe that makes holiday mornings special without making you spend all morning in the kitchen. Fifteen minutes of prep, and the oven does the rest. Your house will smell incredible. Boom — let's make it happen.
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Cinnamon Roll Bread Pudding
Ingredients
- 2 loaves challah bread cubed
- 2 cups heavy cream
- 1 cup milk
- 5 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 4 tablespoon melted butter
- Cinnamon Swirl:
- ½ cup melted butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- Cream Cheese Glaze:
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9x11 baking dish. Cut the challah into thick cubes and place them evenly in the dish. If the bread is fresh, allow it to sit uncovered for about 30 minutes so it dries slightly.
- In a large mixing bowl, whisk together heavy cream, milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth and fully combined. Pour this custard evenly over the bread cubes, pressing down gently so every piece absorbs the mixture.
- Let the bread soak for several minutes to fully absorb the custard. This step ensures the center stays soft and creamy without dry spots.
- In a separate bowl, mix melted butter, brown sugar, and cinnamon to create the swirl mixture. Layer spoonfuls throughout the dish, gently folding portions of the bread to distribute it evenly.
- Cover the baking dish with foil and bake for 30–40 minutes. Remove the foil and continue baking for another 10–15 minutes until the top is golden and the center is set but still soft.
- While the bread pudding cools slightly, whisk together softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle generously over the warm pudding before serving.
- Serve warm for the best texture and flavor.
Notes
- Do not overbake; the center should have a slight jiggle when removed.
- Store leftovers covered in the refrigerator up to 4 days.
- Brioche can be substituted for challah if needed.
