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Close-up of a serving of Gooey Cinnamon Roll Bread Pudding drenched in thick vanilla icing, with a wooden spoon scooping a bite.

Gooey Cinnamon Roll Bread Pudding

This recipe transforms old cinnamon rolls into a rich bread pudding, 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, packed light or dark
  • 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
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon optional

Equipment

  • Staub Oval Baker Set
  • 9x9 baking dish

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 eggs (3), brown sugar (1/2 cup), and vanilla (1 tablespoon) and whisk together. Add milk (1 cup) and half and half (1 cup) and continue to whisk all ingredients together until well incorporated.
  3. Add the cinnamon roll cubes to the baking dish and pour the egg custard over the top of the cubes. Press the cubes down a little with whisk or spoon to encourage them to start absorbing 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 bread pudding for 45 – 60 minutes until custard is set but still a little jiggly in the center. Remove from the oven and let set for about 15-20 minutes to let the custard set.
  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 comes to a slow simmer. Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon.
  7. Remove the glaze from heat, add vanilla (1 teaspoon) and cinnamon (1/2 teaspoon) and stir together.
  8. Pour glaze over warm bread pudding and serve.

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 20-30 minutes until warmed through.
You can freeze cinnamon roll 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 you are 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 at once and prepare equipment ahead of time. Cut up the cinnamon rolls ahead of time to encourage a little more drying out so it will absorb custard better. When served, the custard should be soft but not overly liquidy. If there is still liquid custard at the bottom of the baking dish, bake for longer.

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