Welcome to the heart of cozy autumn days with our Cinnamon Roll Bread Pudding. This delightful dessert transforms classic cinnamon rolls into a warm, gooey pudding. Imagine sharing this sweet, golden-brown treat with loved ones, gathered around a rustic kitchen table. It’s perfect for family gatherings and seasonal celebrations, bringing together the familiar comfort of cinnamon rolls with a creative twist. Let’s dive into a recipe filled with love, warmth, and unforgettable flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Skill Level: Easy
Ingredients
- 4 large cinnamon rolls (stale or fresh)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cut the cinnamon rolls into bite-sized pieces and place them in the baking dish.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- Pour the egg mixture evenly over the cinnamon roll pieces. Gently press down with a spatula to ensure all pieces are soaking in the mixture.
- If using, sprinkle the raisins over the top. Drizzle the melted butter evenly over the mixture.
- Bake for 45 minutes until the top is golden brown and a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Remove the bread pudding from the oven and let it cool for 10 minutes before drizzling the glaze over the top.
- Serve warm and enjoy!
Helpful Tips
Customize: Try adding chopped pecans or chocolate chips for extra flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Substitutions: Substitute heavy cream with half-and-half if desired, and use gluten-free cinnamon rolls if necessary.
Pairings
This Cinnamon Roll Bread Pudding pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, serve with a cup of hot coffee or a glass of spiced apple cider.
Thank you for joining me in creating this cozy and delicious Cinnamon Roll Bread Pudding. I’d love to see your creations, so don’t forget to share your photos using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is invaluable, please leave a comment on our website. For more incredible recipes, subscribe to our newsletter and follow us on social media. Happy cooking!
