Breakfast meets dessert in a bread pudding that tastes as delicious as a batch of ooey-gooey cinnamon rolls complete with an icing glaze drizzled over top. Originally published October 2018. Last updated November 2022.
As a lifelong member of the "and now I need something sweet" club, I know a thing or to about unique sweet treats. My cinnamon roll bread pudding is exactly that because it evokes all the flavor of cozy morning buns but for dessert. I wouldn't even bat an eyelash if you enjoyed it as a breakfast bread pudding. Let's get into it!
If you like flavored bread pudding recipes, try these, too!
- Chocolate Chunk Bread Pudding with Red Wine Chocolate Sauce
- Fruit & Nut Bread Pudding with Maple Cream Sauce
- Sweet Potato Bread Pudding with Praline Sauce
What Does Cinnamon Roll Bread Pudding Taste Like?
You've probably seen several recipes for cinnamon roll bread pudding with refrigerated cinnamon rolls. This is not that. But it still tastes like sweet, buttery, spiced cinnamon rolls in a different format. If you've ever had a Cinnabon Pecanbon, the sticky sweet glaze and crunchy pecans in this recipe give it similar vibes.
What You'll Need for this Recipe
Here's what to add to your grocery list.
What's the best bread for bread pudding? Thick and substantial, fully-baked bread is best. I typically use French bread but challah, brioche, or Texas toast work just as well.
Tips & Tools for Making Bread Pudding
Do I need stale bread to make bread pudding? Nope. You can make bread pudding with fresh bread and it turns out just as good.
Must I soak the bread for bread pudding? It's not at all necessary. Especially if you don't want soggy bread pudding. I make bread pudding all the time without soaking more than a few minutes.
Can I make bread pudding in advance? Yes. This is a great make-ahead dessert idea for parties. You can simply prep all the ingredients in advance, pre-soak the bread in the custard, or even bake ahead and store, which is my method for easy holiday dinner prep.
How to store bread pudding to keep fresh? Store it in the refrigerator in an airtight container or covered tightly with foil or plastic wrap. And store bread pudding sauce in an airtight container, as well. Some separation is likely so you'll need to stir it after reheating. Both keep for about seven days this way.
Why did bread my pudding fall? Bread pudding puffs up while baking then collapses or flattens to be about even with the rim of the baking dish. This is normal as there's no rising agent used in baking bread pudding.
Making the Icing
This dessert is simply not complete with out the sticky cinnamon roll glaze! I put it together in a multi measuring cup so pouring it on top of the bread pudding is easy. Here's what goes into the bread pudding icing.
- Heavy Cream
- Pecan Halves
- Powdered Sugar
- Vanilla Extract
I hope you thoroughly enjoy this easy cinnamon roll dessert idea very soon. And sharing is caring so be sure to pin my spiced bread pudding recipe for later and follow me over on Pinterest. Thanks for reading!
Cinnamon Roll Bread Pudding Recipe
Cinnamon Roll Bread Pudding
For the Bread Pudding
- 1 loaf French bread
- 4 eggs
- ⅔ cup sugar
- 2 cups heavy cream
- 1 ½ cups half and half
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
For the Glaze
- 3 cups powdered sugar sifted
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup pecans
- Preheat oven to 350 degrees. Spray a square or oblong baking dish with non-stick oil and set aside.
- Put butter into a microwave safe container and microwave until. melted. Meanwhile, tear bread into small (about one-inch) pieces and place in prepared pan.
- Crack eggs into a large mixing bowl and whisk until smooth. Mix in sugar, heavy cream, half and half, vanilla extract, and melted butter until uniform then stir in cinnamon, nutmeg, and sea salt.
- Pour wet mixture over torn bread pieces and mix until each piece is coated and has soaked up the mixture (about 2 minutes). Transfer pan to oven to back for about an hour or until bread pudding is firm to the touch (but still springs back a bit) and golden brown. It should be slightly springy but not jiggly and will pull away from edges of pan a bit.
- While bread pudding cools, sift powdered sugar into a bowl. Add in heavy cream and vanilla extract, and mix vigorously until smooth and uniform. Stir in pecans. Icing should be thin and glossy.
- Pour glaze all over top of bread pudding. Alternatively, you can cut and glaze individual servings. Just be sure to do so while still warm.