Irresistible Cinnamon Roll Bread Pudding Recipe That Melts in Your Mouth

There’s something undeniably comforting about a warm, gooey Cinnamon Roll Bread Pudding that instantly transports me back to my grandmother’s kitchen in Monterey. I can still hear the soft hum of her radio, smell the cinnamon swirling in the air, and watch my mother Elena improvising with whatever sweet bread was on hand. This recipe isn’t just dessert—it’s a love letter to those cozy afternoons filled with laughter, storytelling, and the simple joy of family gathered around the table. If you’re craving a dessert that feels like a warm hug, this Cinnamon Roll Bread Pudding is exactly what you need.

Why You’ll Love This Cinnamon Roll Bread Pudding

Growing up, bread pudding was a humble dish—one that took leftover bread and magic to transform it into something extraordinary. But this Cinnamon Roll Bread Pudding takes that tradition and cranks it up with the sweet, sticky delight of cinnamon rolls baked right in. It’s the perfect marriage of two comfort foods that I’ve loved since childhood. The tender bread soaked in a rich custard, the swirls of cinnamon and brown sugar, and that irresistible glaze drizzle—all come together to create a dessert that feels special but is surprisingly easy to make.

What makes this recipe stand out is how it captures the spirit of my Nonna Rosa’s kitchen, where nothing was wasted and everything was made with love. I remember standing on a flour-dusted stool, watching her tear apart day-old bread, knowing it was about to become something magical. This bread pudding evokes that same warmth, making it the perfect dish for chilly weekends, holiday brunches, or when you just want to share something sweet with the people you love.

Ingredients You’ll Need for This Cinnamon Roll Bread Pudding

• 6 cups cinnamon rolls, torn into bite-sized pieces (store-bought or homemade)
• 3 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 3 tablespoons unsalted butter, melted
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened (optional but adds richness)
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Substitution tips: If you prefer a lighter version, swap heavy cream for more milk. For a dairy-free option, use almond or oat milk and a dairy-free butter substitute. If cinnamon rolls aren’t your thing, brioche or challah bread make excellent alternatives, but the cinnamon rolls bring that perfect swirl of flavor that makes this pudding truly special.

Nutrition Facts

• Calories: Approximately 410 per serving (based on 8 servings)
• Protein: 8g
• Fat: 18g
• Carbohydrates: 55g
• Fiber: 1.5g
• Sugar: 30g
• Sodium: 280mg

These numbers reflect a rich, indulgent dessert, perfect for special occasions or a weekend treat. Growing up, my family never worried about calories—we focused on flavor and the joy of sharing food together. That’s the kind of indulgence I hope you experience with every bite.

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Steps to Create Your Cinnamon Roll Bread Pudding

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Tear your cinnamon rolls into bite-sized pieces and spread them evenly in the prepared baking dish. I like to use slightly stale rolls—Nonna Rosa always said day-old bread soaks up the custard better, making every bite tender and flavorful.
3. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
4. Pour the custard evenly over the cinnamon roll pieces, pressing down gently with a spatula to ensure all pieces absorb the liquid. Let it sit for at least 20 minutes. This step is crucial; it gives the bread time to soak up the custard and become luscious and soft.
5. Sprinkle the brown sugar evenly over the top, then drizzle the melted butter over everything. This adds a beautiful caramelized finish as it bakes.
6. Bake uncovered for 40-45 minutes until the custard is set and the top is golden brown. You’ll know it’s done when the edges puff up slightly and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
7. While the pudding bakes, mix the powdered sugar, cream cheese (if using), vanilla extract, and milk in a small bowl until smooth and pourable. Adjust milk quantity for desired glaze thickness.
8. Once the bread pudding has cooled for about 10 minutes, drizzle the glaze generously over the top. This finishing touch adds the signature sweetness and richness I fondly remember from my mom’s kitchen.
9. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Tips for Making the Best Cinnamon Roll Bread Pudding

From my years wandering through Italian markets and my childhood in Monterey, I’ve learned that the best dishes come down to a few simple secrets. Here are some tips to make your Cinnamon Roll Bread Pudding unforgettable: Learn more: Decadent Delight: Unveiling the Irresistible Banana Pudding Cheesecake

• Use slightly stale cinnamon rolls: Fresh rolls tend to be too soft and won’t hold up well when soaked in custard. A day or two old is perfect.
• Don’t skip the soaking time: Letting the bread absorb the custard fully is what makes bread pudding tender and moist rather than dry or rubbery.
• Customize your cinnamon: I love adding a little extra cinnamon or even a pinch of nutmeg for warmth. Elena always said cooking is an expression of love—feel free to make this your own.
• Use whole milk and cream: The richness makes a big difference. I remember my Nonna Rosa insisting on cream for every dessert—her secret to that melt-in-your-mouth texture.
• Don’t overbake: The pudding should be set but still slightly jiggly in the center when you take it out. It will firm up as it cools.
• Make the glaze ahead: It keeps well and can be made a day before, saving you time when the pudding comes fresh from the oven.

Serving Suggestions and Pairings

In our household, this Cinnamon Roll Bread Pudding has become a weekend staple, especially when Olivia and Isabella want something sweet but homemade. It pairs beautifully with a cup of freshly brewed coffee or a warm chai latte—reminding me of those chilly mornings in Monterey when we’d all gather around the kitchen counter.

You can also serve this dessert alongside:

• A scoop of vanilla bean ice cream for a luscious contrast between warm and cold.
• Whipped cream lightly dusted with cinnamon for extra fluffiness.
• A drizzle of caramel sauce or a sprinkle of toasted pecans for added texture.
• Fresh berries or a simple berry compote to cut through the sweetness and add a bit of tartness.

These pairings bring out the best in the bread pudding and make it a versatile dish suitable for brunch, dessert, or even a special breakfast treat.

Storage and Reheating Tips

As someone who loves cooking for family but often juggles busy days, I always make sure my desserts hold up well for leftovers. Here’s how to keep your Cinnamon Roll Bread Pudding fresh and delicious:

• Storage: Cover the pudding tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day.
• Freezing: You can freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm leftovers in a 325°F oven for 15-20 minutes until heated through. Microwaving works too, just be careful not to overdo it or the pudding will dry out.

Whenever I reheat this bread pudding, I like to add a little extra glaze or a fresh drizzle of cream to bring back that just-baked magic. It’s a small touch that makes all the difference.

Frequently Asked Questions

What are the main ingredients for Cinnamon Roll Bread Pudding?

The main ingredients for Cinnamon Roll Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cinnamon Roll Bread Pudding?

The total time to make Cinnamon Roll Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cinnamon Roll Bread Pudding ahead of time?

Yes, Cinnamon Roll Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cinnamon Roll Bread Pudding?

Cinnamon Roll Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cinnamon Roll Bread Pudding suitable for special diets?

Depending on the ingredients used, Cinnamon Roll Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Cinnamon Roll Bread Pudding is more than just a dessert—it’s a celebration of heritage, family, and simple pleasures. Every time I make it in my cozy Monterey kitchen, I feel connected to my grandmother’s garden, my mother’s improvisational spirit, and my daughters’ eager anticipation as they watch the oven door.

Whether you’re new to bread pudding or a seasoned cook, this recipe invites you to slow down and savor the little moments: the sweet aroma filling your home, the soft custard melting in your mouth, and the smiles shared around the table. It’s a dish that’s as much about love and memory as it is about flavor.

“Cooking is not just about ingredients or technique—it’s about the stories and hearts behind every meal.”

I hope this Cinnamon Roll Bread Pudding warms your kitchen and your heart as much as it has mine. Buon appetito!