Cinnamon roll bread pudding is a delightful twist on the classic bread pudding, combining the flavors of cinnamon rolls with the creamy texture of traditional bread pudding. Here's a recipe for you to enjoy:

  • 6 to 7 cups cubed cinnamon rolls (homemade or store-bought), about 4-6 cinnamon rolls
  • 2 cups heavy whipping cream
  • 1 cup light brown sugar
  • ⅔ cup whole milk
  • 5 eggs 
  • 2 teaspoons vanilla extract
  • 1 pinch salt

for the glaze:

  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Cut the cinnamon rolls into one inch pieces.
  2. Whisk the eggs, brown sugar, heavy cream, milk and vanilla extract together in a large bowl. Stir in the cinnamon roll pieces until well coated.  Let the mixture sit for an hour (you can leave it overnight if you like)
  3. Preheat oven to 350 and butter a 13 x 9 inch baking dish.  Pour the bread pudding mixture into the baking dish, cover it with aluminum foil and bake  for 45 minutes.
  4. Once the pudding is ready, make the glaze by whisking up the powdered sugar, the milk and the vanilla,  Drizzle it all over the top of the pudding, let it set for about 5 minutes and then serve.