Amazing 1 Gooey Cinnamon Roll Bread Pudding

Oh my gosh, friends, do you ever look at day-old, slightly dried-out cinnamon rolls and think, “Waste not, want not”? I certainly do! That’s where we start our journey today to create the absolute best Gooey Cinnamon Roll Bread Pudding you’ve ever tasted. Seriously, this recipe takes cinnamon rolls from ‘okay’ to ‘unbelievably decadent crustless heaven’ in one easy soak.

I first discovered what pure magic a proper bread pudding could be when I was traveling through Nashville a while back. The smell coming out of this tiny bakery—warm, sweet cinnamon, rich custard—it just stopped me in my tracks! I knew then I had to capture that feeling. After many attempts fussing with substitutes to keep it cozy but light, I finally nailed it. This dish, my sweet friends, brings me right back to that bakery counter experience every single time I pull it out of the oven. I’m Isabella Moore, by the way, and as an International Keto Cuisine Explorer, trust me when I say this comfort food masterpiece is worth every second of the chill time!

Why This Gooey Cinnamon Roll Bread Pudding Recipe Works (E-E-A-T)

When you’re working on a recipe this comforting, you need to know that the technique is solid, right? That’s where my experience—and these specific steps—come in handy for creating the perfect Gooey Cinnamon Roll Bread Pudding. It’s all about balance so you get that luxurious, custardy middle without a soupy disaster at the bottom.

• The overnight chill time isn’t just a suggestion; it’s essential for saturation. The rolls need time to really drink up that creamy mixture.
• We use room-temperature eggs because they blend into the custard base much smoother than cold ones.
• The combination of whole milk and half and half gives us that rich mouthfeel we are aiming for!

For more foundational techniques that make great baking happen, check out some of my favorite general recipes.

The Magic of Day-Old Cinnamon Rolls

This is non-negotiable, truly! If you use rolls that are fresh out of the can or perfectly soft, they just turn to mush when they soak. Using rolls that are a couple of days old (cubed up, of course!) gives them just enough dryness so they can absorb the custard beautifully without falling completely apart into sludge.

Gathering Ingredients for Gooey Cinnamon Roll Bread Pudding

Okay, now that you know this bread pudding recipe is a winner, let’s get organized! To make the best Gooey Cinnamon Roll Bread Pudding, we have two separate jobs: making a rich custard soak for the rolls, and then whipping up that incredible sauce later. Trust me, having everything measured out beforehand makes the mixing part so much faster and less messy.

For the Bread Pudding Base

For turning those simple cinnamon rolls into a dessert powerhouse, you’ll need 2 cups worth of those cinnamon roll cubes—make sure they are 2 or 3 days old! Then we mix in 3 large eggs that you remembered to bring to room temperature. For sweetness, we’re using 1/2 cup of packed brown sugar (light or dark works fine here), 1 tablespoon of vanilla extract, 1 cup of whole milk, and 1 cup of half and half. That’s the magic that creates the perfect dense, soakable base.

For the Vanilla Butter Sauce

This sauce is what takes it over the top! You absolutely must use real butter—we need 1/4 cup of it. We combine that with 1/4 cup of heavy whipping cream and 1/2 cup of granulated sugar. Once it comes together, we pull it off the heat and stir in 1 teaspoon of vanilla extract. And here’s a little secret: if you want an extra layer of warmth, add in 1/2 teaspoon of cinnamon—it’s totally optional but so good!

Step-by-Step Instructions for Perfect Gooey Cinnamon Roll Bread Pudding

Alright, this is where the baking magic happens! We’re trying to get this done in about 15 minutes of active work before it needs a long nap in the fridge. Don’t rush the soak for this Gooey Cinnamon Roll Bread Pudding, though—that chilling time is absolutely key!

Preparing the Custard Soak and Baking Dish

First things first, grab your 9×9 dish—a nice oval Staub baker works wonderfully, too—and make sure it’s well buttered or sprayed really thoroughly. Now, into a big bowl go your 3 room-temperature eggs, that 1/2 cup of brown sugar, and the tablespoon of vanilla. Whisk those together until they look totally smooth, like spun silk. Then, gently whisk in your 1 cup of milk and 1 cup of half and half until everything is happy and well incorporated. Easy peasy!

Soaking and Chilling the Gooey Cinnamon Roll Bread Pudding

Go ahead and place your 2 cups of cubed cinnamon rolls into your prepared dish. Pour that lovely custard mixture right over the top of the cubes. You’ll need to gently press them down with a spoon or whisk to make sure every single piece starts absorbing that liquid right away. Once they look saturated, cover the whole thing up tightly with foil or plastic wrap. Pop it into the refrigerator for at least 2 hours, but honestly, overnight is when it becomes truly glorious!

Baking and Setting the Pudding

When you’re ready to bake (after that long chill!), preheat your oven to 350° F (175° C). Bake the pudding for about 45 to 60 minutes total. You’re looking for a custard that has mostly set but still has a little wobble or jiggle right in the very center—that’s how you know it’ll be gooey! When it comes out, please let it rest for 15 to 20 minutes before you even think about cutting it so that custard finishes setting up.

Creating the Vanilla Butter Sauce

While the pudding rests, let’s make the sauce. In a small saucepan over low heat, combine your 1/4 cup of butter, 1/4 cup of heavy cream, and 1/2 cup of granulated sugar. You have to stir this constantly over low heat until it just starts to simmer slowly and the sugar dissolves completely. You’ll know it’s done when it coats the back of a wooden spoon nicely. Take it off the heat immediately, stir in your 1 teaspoon of vanilla, and maybe that optional 1/2 teaspoon of cinnamon if you are feeling bold!

Don’t forget to check out tips on making dinner ideas foolproof while this is baking—you can see my thoughts on that here! And if you need more inspiration, this recipe was inspired by some great ideas I saw over at The Fresh Cooky.

Tips for Making the Best Gooey Cinnamon Roll Bread Pudding

Even with an amazing recipe like this, a few insider tips can guarantee success for your Gooey Cinnamon Roll Bread Pudding. My grandma always said baking is 50% recipe and 50% listening to your ingredients! Here are the absolute must-dos I learned from testing this recipe until it was perfect for my family.

• Always, always prep your ingredients ahead of time—get the cinnamon rolls cubed and the custard mixed so you can focus on the soak.
• If you see any liquid custard pooled at the bottom of the dish when you think it’s done baking, just toss it back in the oven! It needs more time to set up.
• Remember that freezing option I mentioned? Allow it to cool completely first, then wrap it super tight in at least two layers!
• If you plan to bake it the next day, take it out of the fridge about 30 minutes before you preheat the oven. It helps it bake more evenly.

For even more detailed guides on managing ingredients and temperatures across your kitchen, I’ve put together some thoughts on my ultimate guide to dinner ideas.

Serving Suggestions for Your Bread Pudding Recipe

Now that you’ve mastered baking this decadent dish, how do you make it even better for company? Honestly, this bread pudding recipe is rich enough on its own with that warm vanilla butter sauce drizzled all over, but sometimes you just need that little extra something!

If you’re serving this on a chilly evening, a small dollop of freshly whipped cream on top feels indulgent without being overwhelming. For a bit of textural contrast, sprinkle some chopped pecans or walnuts right before serving—the crunch is heavenly against the soft pudding. If you want to lean into breakfast territory, just add a dusting of powdered sugar instead of the sauce. Everything tastes better when it’s shared, so I hope you have a crowd ready when you bake this!

You can find more ideas for pairing meals with desserts like this one over in my general recipes section!

Storing and Reheating Leftover Gooey Cinnamon Roll Bread Pudding

The best part about making a big, comforting casserole like this? Seconds the next day! Leftover Gooey Cinnamon Roll Bread Pudding is honestly just as good, maybe even better, once the flavors have had a chance to truly settle together. You’ll want to store any leftovers in an airtight container. I find that if you cover it really well, it stays perfectly moist in the refrigerator for up to three days. That’s three days of cozy winter sweets waiting for you!

When you are ready to dive back in, I usually go for the quick microwave bursts—about 30 seconds at a time until it’s just warmed through. If you have a bigger piece or want to keep the texture really nice, you can put the dish back in the oven. Just cover it with foil so it doesn’t dry out, and warm it for about 20 to 30 minutes at a low temperature until it’s piping hot again. It’s one of my favorite ways to use up those delicious leftover bread ideas!

Common Questions About Cinnamon Roll Desserts

I know you bakers out there always have questions, and that’s what I love—it means you’re getting hands-on with the dough! When you’re making something as comforting and spectacular as this Gooey Cinnamon Roll Bread Pudding, it’s smart to anticipate bumps in the road. These are some of the questions I get most often when people try to recreate these amazing cinnamon roll desserts at home.

Can I use fresh cinnamon rolls instead of day-old ones?

Oh, I totally get the impulse to use them when they are at their freshest, but please try to resist! If you use rolls that are too soft or just out of the can, they won’t absorb the custard properly. They’ll just turn into a sweet, soggy mess. For the best texture that holds up as a perfect cozy winter sweet, letting those rolls dry out for a day or two is the secret handshake.

What if my bread pudding is too liquidy after baking?

If you pull your pudding out, let it rest, and you still see a noticeable puddle of liquid custard sitting at the bottom of the dish, don’t panic! It just needs a little more time to convince that egg mixture to set completely. Cover the dish well with foil so the top doesn’t burn, and pop it back into that 350° F oven for another 10 to 15 minutes. It should finish setting up beautifully!

If you are looking for some lightning-fast meal ideas to serve before you sit down to this amazing dessert, check out my tips on 5-ingredient dinner ideas!

Estimated Nutrition for This Cozy Winter Sweets Treat

Now, while this Gooey Cinnamon Roll Bread Pudding is definitely a luxurious treat—hello, butter sauce!—I always like to give you a rough idea of what you’re consuming. Based on the ingredients we used, a single serving clocks in around 473 calories. You’re looking at about 24 grams of fat and 59 grams of carbohydrates, with 42 of those coming from sugar.

Just remember, these numbers are estimates! If you swap out the heavy cream for something lighter, or use a different sugar substitute, the totals will shift a bit. This is meant to be an indulgence, so plan accordingly, but you can definitely find ways to adjust it. For more creative ways to manage your intake while still enjoying amazing food, take a look at my calorie-smart recipes!

Share Your Gooey Cinnamon Roll Bread Pudding Experience

Now that you’ve baked up this incredible dish, I truly want to see it! Let me know what you thought—did the custard set just right? Leave a rating below and drop a comment detailing your experience. If you snapped a picture of your beautiful **Gooey Cinnamon Roll Bread Pudding**, I’d love to see it shared! You can always reach out to me directly through my contact page. Happy baking, everyone!