Cinnamon Roll Bread Pudding with Vanilla Glaze
Some desserts don’t need much of an introduction.
You catch the scent of warm cinnamon drifting through the kitchen, peek into the oven, and suddenly you’re counting down the minutes until it’s ready.
This Cinnamon Roll Bread Pudding takes two comfort food favourites and folds them into one baking dish.
Soft pieces of cinnamon roll bake into a rich vanilla custard until the tops turn golden and the edges become lightly caramelized.
Once it’s out of the oven, everything is covered with a smooth vanilla glaze that melts into every swirl, creating pockets of sweet icing in every bite.
It’s rich without feeling heavy, simple to make, and just as welcome at a holiday brunch as it is for a slow weekend breakfast or dessert.
Why You’ll Love This Recipe
- Soft, custardy centre with golden baked edges.
- Made with refrigerated cinnamon rolls for convenience.
- Rich vanilla custard keeps every bite moist.
- Thick vanilla glaze melts beautifully over the warm rolls.
- Easy enough for beginners.
- Great for breakfast, brunch, or dessert.
- Can be prepared ahead of time.
- Feeds a crowd with very little effort.
- Leftovers reheat surprisingly well.
- Every serving has plenty of cinnamon flavour.
Ingredients
For the Bread Pudding
- 2 cans refrigerated cinnamon rolls (8 rolls each), icing reserved
- 4 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons melted butter
For the Vanilla Glaze
- Reserved icing from both cinnamon roll cans
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Optional Garnish
- Light dusting of cinnamon
- Chopped pecans
- Cinnamon sticks for serving
Kitchen Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small bowl
- Spoon or spatula
How to Make Cinnamon Roll Bread Pudding
Step 1: Prepare the Baking Dish
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Cut the Cinnamon Rolls
- Open both cans of cinnamon rolls.
- Reserve the icing packets.
- Cut each roll into quarters.
- Spread the pieces evenly into the prepared baking dish.
Step 3: Make the Custard
In a large bowl whisk together:
- Eggs
- Whole milk
- Heavy cream
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
Whisk until completely smooth.
Step 4: Assemble
- Pour the custard evenly over the cinnamon roll pieces.
- Gently press the rolls into the custard with a spoon.
- Drizzle the melted butter over the top.
- Let everything sit for about 10 minutes so the custard can soak into the dough.
Step 5: Bake
- Place the dish into the preheated oven.
- Bake for 35 to 40 minutes.
- The top should be golden brown.
- The custard should be set but still soft in the centre.
Step 6: Make the Vanilla Glaze
While the pudding bakes, whisk together:
- Reserved cinnamon roll icing
- Powdered sugar
- Milk
- Vanilla extract
Mix until smooth and pourable.
Step 7: Finish
- Allow the bread pudding to cool for about 5 to 10 minutes.
- Pour the vanilla glaze generously over the warm pudding.
- Let it drip into the cinnamon swirls.
- Sprinkle with chopped pecans if using.
- Serve warm.
Tips for Success
- Don’t skip letting the custard soak into the cinnamon rolls before baking.
- Bake until the centre is just set to keep the texture creamy.
- Warm the glaze slightly if it becomes too thick.
- Add the glaze while the pudding is still warm so it melts into every crevice.
- Use whole milk and cream for the richest texture.
- Avoid overbaking, which can dry out the custard.
Easy Variations
- Stir diced apples into the baking dish.
- Add chopped toasted pecans or walnuts.
- Mix mini chocolate chips into the custard.
- Sprinkle raisins between the cinnamon roll pieces.
- Add orange zest for a bright citrus note.
- Finish with caramel sauce instead of vanilla glaze.
- Add a pinch of cardamom for extra warmth.
What to Serve with Cinnamon Roll Bread Pudding
This dish pairs well with:
- Fresh berries
- Sliced bananas
- Whipped cream
- Vanilla ice cream
- Crispy bacon
- Breakfast sausage
- Fresh fruit salad
- Hot coffee
- Chai latte
- Cold milk
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating
- Microwave individual portions for 30 to 45 seconds.
- Or warm in a 325°F (165°C) oven for about 15 minutes.
Freezing
Freeze tightly wrapped for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes.
Assemble the dish the night before, cover, and refrigerate.
Bake the next morning.
Can I use homemade cinnamon rolls?
Absolutely.
Homemade cinnamon rolls work just as well once they’ve cooled slightly.
Why is my bread pudding dry?
It was likely baked too long or didn’t have enough custard soaking into the rolls.
Can I make it without heavy cream?
Yes.
Replace it with additional whole milk, though the finished pudding won’t be quite as rich.
Is the glaze necessary?
The pudding is delicious on its own, but the warm vanilla glaze adds the creamy finish that makes every bite taste like a freshly iced cinnamon roll.
Final Thoughts
Cinnamon Roll Bread Pudding is one of those recipes that feels familiar from the very first bite.
The baked cinnamon rolls become soft and custardy inside while the tops develop lightly browned edges that add just a little texture.
Finished with a generous layer of silky vanilla glaze that settles into every swirl, it’s the kind of dessert people naturally gather around for one more spoonful.
