This Cinnamon Roll Bread Pudding is a twist on two classic recipes. You can serve this easy, versatile recipe at breakfast or dessert.
Cinnamon Roll Casserole
This Cinnamon Roll Casserole is the perfect dish to share at brunch – or serve it for dessert! It ranks up there with some of our other favorite brunch casseroles like Italian Breakfast Strata, Mexican Breakfast Casserole, or Sausage Egg & Waffle Breakfast Casserole.
I also love that it can be an easy cinnamon-flavored dessert like my Snickerdoodle Cupcakes, Cinnamon Banana Cake, or Snickerdoodle Cake
We especially love to serve this Cinnamon Roll Bread Pudding for Easter. It comes together quickly with refrigerated cinnamon rolls. You can also use homemade cinnamon rolls that you have already cooked – or you can use up leftover cinnamon rolls from your local grocer to make something a little more fun and special!
Of course, this recipe is great all year long – so don’t think you have to wait for a holiday to enjoy it! 😉
How to make Cinnamon Roll Bread Pudding
Ingredients
- refrigerated cinnamon rolls – you can also use leftover store-bought or homemade baked cinnamon rolls
- butter – feel free to use salted or unsalted
- raisins – totally optional
- large eggs – used to make the custard that binds everything together
- milk – use whatever neutral-flavored dairy or non-dairy milk you prefer
- granulated sugar – or your favorite sugar substitute
- vanilla extract – use pure vanilla extract for the best flavor
- 2 teaspoons ground cinnamon – amps up the yummy cinnamon flavor so don’t skip it
- maple syrup (optional) – great if you’re enjoying this recipe as part of a breakfast or brunch
Instructions
- Bake the cinnamon rolls (if necessary). Chop them up and place them in the baking dish. Add butter and raisins, if desired.
- Prepare the custard (see the full recipe below) and pour it over the cinnamon rolls.
- Bake the casserole.
- Drizzle the finished casserole with icing before serving.
Cinnamon Roll Bread Pudding FAQs
Yes, you can – BUT save the icing topping for AFTER it has thawed to avoid a mess. You will want to plan ahead when you’re ready to eat it as it will need at least 8 hours to thaw. Allowing it to thaw overnight in the fridge is best.
Yes. Once it has cooled, the pan can be covered with plastic wrap or aluminum foil and refrigerated for up to 3-5 days. Alternatively, you can transfer the casserole to refrigerator-safe storage containers with an air-tight lid.
Reheat any leftover portions in a preheated 350F oven for 10-20 minutes or until heated through. You can also microwave individual portions until heated through.
Recipe Variations
- Try adding a can of apple pie filling (or another flavor you like) to the casserole.
- Replace the raisin with chocolate chips. 😍
Other recipes you may enjoy
Cinnamon Roll Bread Pudding
Equipment
Ingredients
- 2 tubes refrigerated cinnamon rolls 16 oz. each
- 4 tablespoons melted butter
- 1 cup raisins optional
- 8 large eggs slightly beaten
- 3 cups milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- maple syrup optional
Instructions
- Remove the frosting from the tubes and keep them refrigerated until needed later in the recipe. Bake the cinnamon rolls according to package directions – minus the frosting. Allow the rolls to cool.
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cube the cinnamon rolls and place them in the baking dish. Drizzle the melted butter over the cinnamon rolls. Sprinkle with raisins, if desired.
- In a medium mixing bowl, combine the eggs, milk, sugar, vanilla, and cinnamon. Beat with a whisk until well mixed. Pour the mixture over the cinnamon rolls and gently press the cinnamon rolls down with the back of a spoon.
- Bake for 45 minutes or until the top springs back lightly when tapped.
- Top with the reserved frosting.
- Serve warm or at room temperature. If desired, drizzle individual portions with maple syrup.
Notes
- Store any leftovers in the refrigerator.
- Try adding a can of apple pie filling to the casserole.
- Replace the raisin with chocolate chips. 😍
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 25, 2013. Updated on January 12, 2022.
That looks absolutely fantastic, great job as usual Jamie! Hope you're doing well and I hope you have a fantastic Thanksgiving!
Happy Blogging!
Happy Valley Chow
Wishing I had a nice warm bowl of this right now!
Looks fantastic!
This looks so good Jamie! I tried to share it on my FB page using the link at the top and bottom of your post but neither worked. The top link is showing a mexican breakfast casserole instead. I did pin it though while I was here 🙂
Shauna @ The Best Blog Recipes
Oh my this looks so yummy! Headed over to pin this for later!
Jamie, this sounds awesome!! I love bread pudding and I am totally going to try your version! Thanks so much for sharing and pinning! Hope you have a happy Monday and so I don't forget, wishing you and your family a happy & wonderful Thanksgiving!
Ah, you use cinnamon rolls to make puddings and I always used left over cakes, scones,breads etc to make. Not need to say, it sure taste fabulous. Pin in the Group boards to share.
This looks super yummy & perfect for serving up over the holidays. I'm pinning this! Visiting from DBB!
Sounds easy and delicious!
This looks amazing!! I would love if you would come linkup with me today!
http://thediaryofarealhousewife.blogspot.com
I love that you took one delicious thing and turned it into something totally over the top! Kind of like the cronut, but something you can do at home!
This looks so good, not all gooey like most bread pudding. Thanks for sharing Jamie!
I went shopping for Thanksgiving on Saturday morning. Had to go to 3 stores to find the size turkey I needed…and I thought I was ahead of the game. Ha!
This is a fun bread pudding. Never would have thought to use cinnamon rolls. But if people use donuts, why not?!
Thank you for linking this week.
This sounds great for a busy morning breakfast before the parade. We have the Sun Bowl parade here on Thanksgiving morning. I'd love it if you linked this to,What'd You Do This Weekend.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
this looks SO good! thanks for sharing. http://www.handmadeintheheartland.com/
What a great way to use refrigerated cinnamon rolls! Thanks for sharing at Simple Supper Tuesday.
Oh gosh this looks incredible. I need to get my hands on some of these!
Love this idea – have pinned, Alice x
This sounds incredible! I love both cinnamon rolls and bread pudding! I chose this as my Foodie Friends Friday host favorite this week, so it will be featured on Daily Dish Magazine tomorrow. Thanks so much for sharing!
G'day Jamie! Doesn't this look yum, true!
Love your photo and wish I could have some of this now too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
Hey Jamie,
This looks delicious. Thank you so much for sharing with Wednesday's Adorned From Above Link Party. Have a great week.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Miz Helen
I made this subbing one roll of cinnamon rolls with current pumpkin cinnamon rolls. Turned out beautifully!!