Cinnamon Roll Bread Pudding Recipe

CINNAMON ROLLS: These are the base of the dish, giving it that sweet, spicy flavor and soft texture. Using day-old or slightly stale rolls helps them soak up the custard without getting mushy.

MILK: Adds creaminess to the custard mixture, making the pudding rich and smooth.

EGGS: Help bind everything together and give the custard its structure.

SUGAR: Sweetens the custard and balances the cinnamon flavor.

VANILLA EXTRACT: Adds a warm, sweet aroma that complements the cinnamon rolls perfectly.

CINNAMON: Enhances the cinnamon flavor already in the rolls and adds a little extra spice.

SALT: Just a pinch to balance the sweetness and bring out all the flavors.

One of the most important steps in this Cinnamon Roll Bread Pudding Recipe is making sure the cubed cinnamon rolls soak up the milk and egg mixture really well. This soaking step is what turns the bread pudding soft and creamy inside, instead of dry or crumbly. Here’s how you can do it like a pro:

1. After you’ve placed the cubed cinnamon rolls in your baking dish, pour the milk, eggs, sugar, vanilla extract, cinnamon, and salt mixture slowly over the top.
2. Try to pour evenly so all the pieces get some of the liquid.
3. Once poured, gently press down on the cubes with a spoon or your fingers to help them soak up the mixture better.
4. Let it sit for about 5 to 10 minutes before baking. This gives the cinnamon rolls time to absorb the custard and get soft.

Doing this soaking step carefully makes the bread pudding taste richer and more tender because the custard mixture gets inside every bite. If you skip this or don’t let it soak enough, the pudding might turn out dry or have some crunchy spots.

When I first made this, I didn’t press the cubes down or wait before baking, and the middle was a little dry. After I started soaking it longer and pressing the bread gently, the pudding came out perfectly soft and full of flavor every time. Plus, it’s fun to watch the cinnamon rolls soak up the creamy mixture like a sponge!

So, take a little extra time with this step—it really makes a difference and helps your Cinnamon Roll Bread Pudding turn out just right.

• cinnamon rolls - Substitute with brioche bread: Brioche bread has a similar richness and texture, making it a good base for bread pudding.

• milk - Substitute with almond milk: Almond milk provides a dairy-free alternative while maintaining a creamy consistency.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg as a vegan binding agent.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and can be used in equal amounts.

• vanilla extract - Substitute with almond extract: Almond extract offers a nutty flavor that complements the sweetness of the dish.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor similar to cinnamon, though slightly more intense.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a subtle mineral flavor.

• Allow the cinnamon roll bread pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the dessert soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container. Store it in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

• For freezing, cut the bread pudding into individual portions. Wrap each piece tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped pieces in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. The cinnamon roll bread pudding can be frozen for up to 2-3 months.

• To thaw, transfer the desired number of portions from the freezer to the refrigerator and let them thaw overnight.

• For a quick thaw, use the microwave. Unwrap the bread pudding and place it on a microwave-safe plate. Use the defrost setting or heat in short intervals until thawed.

• Once thawed, reheat using the oven method for the best texture and flavor.

• Preheat your oven to 300°F (150°C). Place the cinnamon roll bread pudding in an oven-safe dish, cover it with foil to prevent drying out, and warm it for about 15-20 minutes. This method helps maintain the pudding's delightful texture and ensures the custard is heated evenly.

• For a quick fix, use the microwave. Place a portion of the bread pudding on a microwave-safe plate, cover it with a damp paper towel to keep it moist, and heat on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.

• If you have an air fryer, set it to 300°F (150°C). Place the bread pudding in the basket, cover it with foil, and heat for about 8-10 minutes. This method can give the top a slight crispness while keeping the inside soft and warm.

• For a stovetop method, use a double boiler. Place the bread pudding in a heatproof bowl over simmering water, cover it, and gently heat for about 10-15 minutes. This method is gentle and helps retain moisture, preventing the custard from drying out.

• If you prefer a slightly caramelized top, try reheating in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat, add the bread pudding, and cover with a lid. Heat for about 5-7 minutes, flipping once, until warmed through and the edges are slightly crispy.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C) until the custard is set and the top is golden brown.

• Mixing bowl: Essential for whisking together the milk, eggs, sugar, vanilla extract, cinnamon, and salt to create the custard mixture.

• Whisk: Handy for blending the ingredients in the mixing bowl smoothly and ensuring the custard mixture is well combined.

• Baking dish: Holds the cubed cinnamon rolls and the custard mixture, allowing the pudding to bake evenly in the oven.

• Measuring cups: Used to accurately measure the milk and sugar, ensuring the right proportions for the custard.

• Measuring spoons: Necessary for measuring the vanilla extract, cinnamon, and salt to maintain the recipe's flavor balance.

• Knife: Useful for cubing the cinnamon rolls into even pieces, which helps them soak up the custard mixture uniformly.

• Cooling rack: Allows the bread pudding to cool slightly after baking, preventing it from becoming soggy and ensuring it sets properly.

Prepare ingredients ahead: Cube the cinnamon rolls the night before and store them in an airtight container to save time on the day of baking.

Use pre-made rolls: If you're short on time, use store-bought cinnamon rolls instead of making them from scratch.

Mix custard quickly: Use a blender to combine the milk, eggs, sugar, vanilla extract, cinnamon, and salt for a smooth mixture in seconds.

Soak efficiently: Pour the milk mixture over the cinnamon rolls and press down with a spatula to ensure even soaking.