Introduction

Let’s talk about cinnamon roll bread pudding, the ultimate quick breakfast treat that checks all the boxes: comforting, simple, and downright delicious. If you’re anything like me, mornings can feel rushed, but that doesn’t mean breakfast should be boring. This recipe takes the warm, gooey goodness of cinnamon rolls and transforms them into a rich, custard-soaked bread pudding that’s ready in just 30 minutes!

Did you know bread pudding has been around for centuries? It originally started as a way to use up stale bread, but over time, it evolved into a decadent dessert or, in this case, a breakfast dream. For me, this dish instantly brings back memories of lazy weekend mornings with family, where the smell of cinnamon would fill the air. Trust me, once you try this, it’ll become a staple in your home!

Recipe Story/Background

Cinnamon roll bread pudding is a fun twist on a classic comfort dish. Bread pudding itself has roots in Europe, where it was often a frugal way to make use of leftover bread. This version embraces all the nostalgia but adds a playful breakfast-themed flair by incorporating pre-made cinnamon rolls. It’s a modern take that feels indulgent yet achievable.

I stumbled upon this idea one Sunday when I had leftover cinnamon rolls from a brunch gathering. Instead of tossing them out, I decided to experiment, and voilà—this recipe was born. The best part? It’s flexible enough to feel right at home during any season. Imagine serving this in the winter with a drizzle of maple syrup or pairing it with fresh berries in the summer.

If you’re new to making bread pudding, don’t worry. This recipe is foolproof, quick, and uses ingredients you probably already have in your pantry. You’ll love how it turns simple components into a dish that looks like you spent hours preparing.

Ingredient Discussion

Let’s dive into the ingredients that make this cinnamon roll bread pudding shine. Most are straightforward, but I’ll share a few tips and substitutions to make this dish your own.

• Cinnamon Rolls: You can use store-bought or homemade cinnamon rolls. If you’re using store-bought, go for the soft, gooey ones—they soak up the custard beautifully. Stale rolls work great too!
• Eggs: These are the backbone of the custard. Large eggs are ideal, but if you’re out, you can substitute with egg whites or even a vegan egg replacer.
• Milk: Whole milk adds richness, but you can swap it with almond milk, oat milk, or even half-and-half for a creamier texture.
• Heavy Cream: This balances the milk and ensures the pudding is luscious. You can replace this with coconut cream for a dairy-free option.
• Vanilla Extract: Use pure vanilla extract for the best flavor. If you’re feeling adventurous, try almond extract for a slightly nutty twist.
• Ground Cinnamon: A little extra cinnamon is never a bad idea! Freshly ground cinnamon can take this to the next level.
• Sugar: Granulated sugar works perfectly, but brown sugar adds a deeper, molasses-like flavor. You can also try coconut sugar for a healthier swap.
• Optional Toppings: Maple syrup, powdered sugar, or whipped cream are fantastic. Fresh fruit or pecans can bring an extra layer of texture and flavor.

Most of these ingredients are pantry staples, which makes this recipe even more appealing. Don’t be afraid to mix and match based on what you have on hand!

Equipment Needed

Making cinnamon roll bread pudding doesn’t require fancy gadgets. Here’s what you’ll need:

• Baking Dish: A medium-sized (8×8-inch or similar) glass or ceramic dish works best.
• Mixing Bowl: One large bowl for whisking the custard.
• Whisk: A sturdy whisk ensures your custard is smooth. A fork can work in a pinch!
• Knife: You’ll need a sharp knife to chop the cinnamon rolls into bite-sized pieces.
• Measuring Cups and Spoons: Precision is key, especially for the custard mixture.

If you’re missing a baking dish, you can improvise with an oven-safe skillet or even individual ramekins for single servings. Cleanup is easy, and most of these tools are already in your kitchen.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Grease your baking dish lightly with butter or non-stick spray.
2. Prepare the cinnamon rolls: Chop the cinnamon rolls into roughly 1-inch pieces. Place them evenly in the baking dish.
3. Make the custard: In a mixing bowl, whisk together 3 large eggs, 1 cup (240 ml) of milk, ½ cup (120 ml) of heavy cream, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and ⅓ cup (65 g) of sugar. The mixture should be smooth and well-combined.
4. Pour over the rolls: Slowly pour the custard over the cinnamon rolls, ensuring each piece is soaked. Let it sit for 5 minutes to absorb.
5. Bake: Place the dish in the oven and bake for 25-30 minutes. The top should be golden, and the custard set but still slightly soft in the middle.
6. Cool slightly: Allow the bread pudding to cool for 5 minutes before serving. This helps it firm up and makes slicing easier.

Pro tip: If your bread pudding looks too dry, drizzle a little extra milk over the top before baking. Also, keep an eye on it during the last few minutes—every oven is different!

Cooking Tips & Techniques

Here’s how to make sure your cinnamon roll bread pudding turns out perfectly every time:

• Don’t overbake: Overbaking can dry out the custard. Aim for a slightly wobbly center—it sets as it cools.
• Use stale cinnamon rolls: Stale rolls absorb the custard better, giving you a richer texture.
• Flavor boost: Add a pinch of nutmeg or cardamom for a warm, spicy twist.
• Test the custard: When whisked, it should be smooth and lump-free. If it’s not, whisk a little longer.
• Multitasking tip: While the pudding bakes, prepare toppings like whipped cream or fresh fruit for serving.

I’ve learned these tips the hard way, so follow them and you’ll avoid common pitfalls like dry bread pudding or uneven flavor distribution.

Variations & Adaptations

This recipe is easy to customize. Here are some ideas to make it your own:

• Dairy-free: Swap the milk and cream for almond milk and coconut cream. Use vegan cinnamon rolls if needed.
• Seasonal twist: Add pumpkin puree and pumpkin spice for a fall-inspired version.
• Chocolate lovers: Sprinkle chocolate chips between the cinnamon roll pieces before adding the custard.
• Fresh fruit: Fold in diced apples or berries for a fruity variation.

My personal favorite? Adding a drizzle of salted caramel sauce before serving. It’s a decadent finish that takes this dish to the next level.

Serving & Storage Suggestions

This cinnamon roll bread pudding is best served warm, straight from the oven.

• Serving temperature: Warm is ideal, but it’s also tasty at room temperature.
• Presentation: Dust with powdered sugar and drizzle with maple syrup for a picture-perfect plate.
• Pairings: Serve with coffee or a glass of milk for a classic breakfast pairing.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Microwave individual portions for 30-40 seconds or bake at 300°F (150°C) for 10 minutes.

The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutritional values for one serving of cinnamon roll bread pudding:

• Calories: Approximately 320
• Protein: 6g
• Carbohydrates: 45g
• Fat: 12g
• Sugar: 25g

While this isn’t a low-calorie dish, it’s a great treat for special mornings. The eggs and milk provide protein and calcium, while cinnamon has anti-inflammatory properties. Just enjoy it in moderation!

Conclusion

There you have it—an irresistible cinnamon roll bread pudding recipe that’s quick, easy, and guaranteed to become a family favorite. Whether you’re hosting brunch or just want a comforting breakfast, this dish delivers every time.

I’d love to hear how you make this recipe your own. Did you try a fun variation or pair it with an unexpected topping? Share your thoughts in the comments below! And don’t forget to pin or share this recipe with friends—you never know who might need a little breakfast inspiration.

Happy baking, and remember—breakfast is better when it’s sweet!

FAQs

Can I use leftover cinnamon rolls?

Yes! Leftover cinnamon rolls work perfectly for this recipe and absorb the custard beautifully.

Can I make this ahead of time?

Absolutely. Prepare the dish and refrigerate overnight, then bake fresh in the morning.

What toppings work best?

Maple syrup, powdered sugar, whipped cream, or even fresh fruit are all great options.

Is this recipe kid-friendly?

Definitely! Kids love the sweet cinnamon flavor and gooey texture.

Can I freeze leftovers?

Yes, you can freeze portions in an airtight container for up to 2 months. Reheat in the oven for best results.