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Close-up of Gooey Cinnamon Roll Bread Pudding being drizzled with sweet vanilla glaze from a spoon.

Gooey Cinnamon Roll Bread Pudding

This recipe transforms leftover cinnamon rolls into a comforting bread pudding. It combines the sweetness of cinnamon rolls with a rich custard base, topped with a simple vanilla butter sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 473
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread Pudding
  • 2 cups cinnamon rolls 2-3 days old, cubed
  • 3 large eggs room temperature
  • 1/2 cup brown sugar light or dark brown, packed
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1 cup whole milk
  • 1 cup half and half
Vanilla Butter Sauce
  • 1/4 cup butter use real butter; if using unsalted, add 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1/2 cup granulated sugar I used all-natural cane sugar but you can use white granulated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon optional

Equipment

  • Staub Oval Baker Set
  • 9x9 inch baking dish
  • Saucepan

Method
 

  1. Prepare a 9x9 baking dish, or rectangle or oval baking dish of similar size, with butter or spray oil.
  2. In a large bowl, add the eggs (3), brown sugar (1/2 cup), and vanilla (1 tablespoon) and whisk them together. Add the milk (1 cup) and half and half (1 cup) and continue to whisk all ingredients until well incorporated.
  3. Add the cinnamon roll cubes to the prepared baking dish and pour the egg custard over the top of the cubes. Press the cubes down slightly with a whisk or spoon to help them absorb the liquid.
  4. Cover the dish with tinfoil or plastic wrap and place it in the refrigerator for at least 2 hours or overnight.
  5. Remove the bread pudding from the refrigerator and heat the oven to 350° F (175° C). Bake the bread pudding for 45 to 60 minutes until the custard is set but still slightly jiggly in the center. Remove it from the oven and let it set for about 15 to 20 minutes to allow the custard to finish setting.
  6. While the bread pudding is cooling, make the butter sauce. Add the butter (1/4 cup), heavy cream (1/4 cup), and sugar (1/2 cup) to a saucepan and start to heat on low until it reaches a slow simmer. Stir constantly until the sugar dissolves and the mixture has a syrup consistency that coats the back of a wooden spoon.
  7. Remove the glaze from the heat, add the vanilla (1 teaspoon) and cinnamon (1/2 teaspoon), and stir together.
  8. Pour the glaze over the warm bread pudding and serve it.

Nutrition

Calories: 473kcalCarbohydrates: 59gProtein: 7gFat: 24gSaturated Fat: 12gCholesterol: 108mgSodium: 533mgPotassium: 143mgFiber: 0.1gSugar: 42gVitamin A: 545IUVitamin C: 0.3mgCalcium: 100mgIron: 1mg

Notes

Leftover cinnamon roll bread pudding can be stored in an airtight container or covered well in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-second bursts until warmed through, or return the dish to the oven, cover it with aluminum foil, and warm for 20 to 30 minutes.
You can freeze the bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Store it in the freezer for up to 1 month. To reheat, thaw it overnight in the refrigerator and then warm it in the oven.
Prepare the bread pudding ahead of time and refrigerate it overnight and up to 24 hours before baking. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking.
Gather all your ingredients and prepare equipment before you start. Cut up the cinnamon rolls ahead of time to help them dry out slightly so they absorb the custard better. When served, the custard should be soft but not overly liquidy; if liquid custard remains at the bottom of the baking dish, bake for longer.

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