Cinnamon Roll Bread Pudding with Rich Custard

Easy Cinnamon Roll Bread Pudding

Imagine the smell of warm cinnamon and melted butter filling your kitchen. You get a top that's dark golden brown and crisp, but the inside is a soft, custard-soaked dream. It's basically a giant, baked cinnamon roll that's been turned into a pudding.

This cinnamon roll bread pudding is for when you want something that looks like it took hours but actually uses a few shortcuts. It's heavy on the comfort and low on the stress.

It's a great choice for a weekend brunch. You just chop, pour, and bake.

The Technique Behind It

• Built-in Spices: Using refrigerated rolls means the cinnamon and butter are already layered into the dough, so you don't have to add extra fat to the base.
• Custard Balance: The ratio of heavy cream to eggs keeps the bread from turning into mush. It sets just enough to hold its shape while staying tender.

Recipe Specs

This recipe is built for minimal tools. You only need a bowl, a whisk, and a baking dish. It serves 10 people, making it a solid choice for a crowd.

The Building Blocks

For the Pudding Base

• 2 cans (680 g) refrigerated cinnamon roll dough
• 4 large eggs
• 2 cups (480 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 1 tsp (2 g) ground cinnamon
• 1/4 tsp (1.5 g) salt

For the Signature Glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp (30 g) unsalted butter, melted
• 2 tbsp (30 ml) whole milk
• 1/2 tsp (2.5 ml) vanilla extract

Ingredient Swaps

Equipment Needed

No specialized equipment is required. You will just need a 9x13 inch baking pan, a large mixing bowl, and a whisk. A silicone spatula is also useful for smoothing the dough down.

Bringing It Together

Phase 1: Preparing the Base

1. Set your oven to 180°C (350°F) and lightly grease a 9x13 inch baking pan with non-stick spray or butter.
2. Divide the 2 cans of cinnamon roll dough into 4 to 6 small pieces each, spreading them evenly across the bottom of the pan.

Phase 2: The Custard Soak

3. Combine the 4 large eggs, 100 g granulated sugar, 2 g ground cinnamon, and 1.5 g salt in a bowl, beating until the mixture is smooth and pale.
4. Gradually stir in 480 ml heavy cream, 120 ml whole milk, and 5 ml vanilla extract until well blended.
5. Pour this custard over the dough pieces, pressing them down lightly with a spatula to ensure they are fully submerged. Note: This ensures a velvety texture throughout.
6. Allow the pan to sit for 10–15 minutes so the dough can soak up the liquid.

Phase 3: The Bake and Finish

7. Bake for 45–50 minutes until the top is a chestnut brown and the center has a slight, stable jiggle and reaches 160°F (71°C) internally.

8. Take it out of the oven and let the pudding cool for 10 minutes.
9. During the cooling time, beat together 120 g powdered sugar, 30 g melted unsalted butter, 30 ml whole milk, and 2.5 ml vanilla extract until smooth.
10. Spread the glaze over the warm pudding, letting it set for 5 minutes before cutting into slices.

Troubleshooting Guide

For a Soggy Center

If the middle feels undercooked, the dough pieces were likely too large or packed too tightly. Cut the rolls into uniform, small chunks and don't skip the 15-minute resting period before baking.

To Avoid Burnt Edges

If the edges darken too quickly, tent the dish with aluminum foil after 30 minutes of baking. This protects the perimeter while the center finishes cooking.

Fixing a Thin Glaze

If the glaze runs right off the pudding, whisk in an extra tablespoon of powdered sugar. Let the pudding cool for a few more minutes before drizzling so the glaze clings to the top.

Easy Swaps and Add-Ins

For a twist, stir in a handful of diced apples or blueberries before adding the custard to bring a pleasant tartness to the sweetness. Alternatively, a brioche bread pudding utilizes a richer bread while following a similar custard base. You might also enjoy a baked bread pudding with vanilla sauce if you prefer a pourable topping over a thick glaze. For this cinnamon roll bread pudding, I suggest adding a pinch of nutmeg to the custard for extra warmth.

Storage and Reheating

Keep remaining portions in the refrigerator for up to 4 days. This cinnamon roll bread pudding is also freezer-friendly. Wrap each slice in parchment and store in the freezer inside a sealed bag for up to 3 months.

To warm them up, bake slices at 300°F (150°C) for 10 minutes. For a faster option, microwave for 30–45 seconds, though the top will be less crisp.

Pairing Ideas

This is quite rich, so I like pairing it with something bright. Fresh raspberries or sliced strawberries on the side cut through the sugar. A strong black coffee or a cold glass of milk is the classic way to go. If you're serving it as a dessert, a dollop of unsweetened whipped cream keeps it from feeling too heavy.