Here’s a rich, cozy Cinnamon Roll Bread Pudding topped with creamy sauce—gooey inside, golden on top, and basically dessert comfort food at its best.
🍞🍮 Cinnamon Roll Bread Pudding
🛒 Ingredients
🍩 Bread pudding
- 6–8 cinnamon rolls (store-bought or homemade), cut into chunks
- 4 large eggs
- 2 cups milk (or half milk, half heavy cream for richer texture)
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional for extra spice)
- ¼ tsp salt
- 2 tbsp melted butter
🍯 Creamy sauce topping
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp cream cheese (optional but makes it extra rich)
- Pinch of salt
👨🍳 Instructions
1. Prep the dish
- Preheat oven to 175°C (350°F).
- Grease a baking dish lightly with butter.
2. Assemble the pudding
- Cut cinnamon rolls into bite-sized pieces and place in the dish.
- In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, salt, and melted butter.
- Pour mixture evenly over the cinnamon rolls.
- Press down gently so they soak up the custard.
3. Bake
- Bake for 35–45 minutes, until golden and set in the center.
- The top should be slightly crisp while the inside stays soft and gooey.
🍯 Make the creamy sauce
- In a saucepan or bowl, whisk together:
- heavy cream
- powdered sugar
- vanilla
- cream cheese (if using)
- pinch of salt
- Whisk until smooth and slightly thickened (warm gently if you want a pourable sauce).
4. Serve
- Let bread pudding cool 10–15 minutes.
- Pour warm creamy sauce generously on top.
- Serve as-is or with extra drizzle.
🍽️ Tips for Best Results
- Slightly stale cinnamon rolls soak up custard better
- Don’t overbake—keep it soft and custardy inside
- Add chopped pecans or walnuts for crunch
- A drizzle of caramel sauce takes it over the top
🔥 Serving Ideas
- Serve warm with vanilla ice cream
- Add extra cinnamon sugar on top for crunch
- Perfect for brunch, holidays, or dessert nights
If you want, I can also give you a slow cooker version, a pumpkin cinnamon roll bread pudding, or a Cinnabon-style ultra gooey version.