Here’s a decadent Cinnamon Roll Bread Pudding—soft, custardy, and packed with cinnamon-sugar flavor 😋
🍮 Cinnamon Roll Bread Pudding
🧾 Ingredients
- 4–5 cinnamon rolls (store-bought or homemade), cut into chunks
- 2 cups milk (or half-and-half for richer custard)
- 3 large eggs
- ½ cup sugar (or adjust depending on cinnamon rolls’ sweetness)
- 1 tsp vanilla extract
- Optional: ½ tsp cinnamon or nutmeg for extra spice
- Optional: icing or glaze for topping
👩🍳 Instructions
1. Prepare the pan
- Grease a 8×8-inch baking dish
- Place cinnamon roll chunks evenly in the dish
2. Make the custard
- In a bowl, whisk together milk, eggs, sugar, vanilla, and spices
- Pour custard evenly over cinnamon roll pieces
- Press gently so pieces soak up liquid
3. Let it soak (optional but recommended)
- Let sit for 15–20 minutes to absorb custard
4. Bake
- Preheat oven to 180°C (350°F)
- Bake 35–40 minutes, until custard is set and top is golden
5. Serve
- Drizzle with icing or glaze from cinnamon rolls
- Serve warm with a scoop of ice cream or whipped cream
🔥 Tips
- Slightly stale cinnamon rolls work best—they soak up custard without becoming mushy
- Add chocolate chips, raisins, or chopped nuts for variety
- For extra gooey texture, drizzle caramel sauce on top
If you want, I can give you a “quick 15-minute version” that uses leftover cinnamon rolls and cooks in the microwave or air fryer 😋
