Easy Cinnamon Bun Bread Pudding

Cinnamon Bun Bread Pudding

Imagine the smell of warm cinnamon and melted sugar filling the room. This dish gives you the best parts of a sticky roll and a custard tart, with a center that stays gooey and edges that get crisp and dark.

A cinnamon bun bread pudding is a great way to get a high-end dessert feel without spending all day in the kitchen. It's rich, comforting, and hits that sweet spot between a cake and a pudding.

The result is a dense, custardy bake that feels fancy but uses a few clever shortcuts. It's the kind of dish you put on the table and watch disappear in minutes.

Key Techniques Explained

• Dough Sizing: Cutting raw rolls into 1-inch pieces creates more surface area. This lets the custard soak into the dough quickly, so you don't need an overnight soak.
• Steam Trapping: The foil cover for the first 20 minutes traps steam. This ensures the center cooks through before the top browns too much.

Ingredients and Swaps

The Shopping List

• 1 can (12 oz / 340g) refrigerated cinnamon rolls
• 2 tbsp (28g) unsalted butter, melted Why this? Prevents sticking and adds flavor
• 3 large eggs
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (150g) sweetened condensed milk Why this? Adds a deep, milky sweetness
• 1 tsp (5ml) vanilla extract
• 1 tsp (2g) ground cinnamon
• 1/4 tsp (1.5g) salt
• 1/2 cup (approx. 80g) cinnamon roll icing (from the can)
• 1 tbsp (15g) melted butter
• 1/4 tsp (1g) ground cinnamon

Recipe Specs

Essential Gear

You don't need a lot for this. A 9x9 inch baking dish is the standard, and a large mixing bowl will do for the custard. A simple whisk and a spatula are all you need to get the dough submerged.

The Cooking Process

Preparing the Base

1. Preheat the oven to 350°F (180°C).
2. Use 2 tbsp (28g) of melted butter to grease a 9x9 inch baking pan.
3. Chop the raw cinnamon rolls into quarters (roughly 1-inch bits) and spread them evenly throughout the dish.

Mixing the Custard

4. Whisk 3 large eggs in a large mixing bowl until smooth.
5. Stir in 1 cup (240ml) whole milk, 1/2 cup (120ml) heavy cream, and 1/2 cup (150g) sweetened condensed milk, mixing well.
6. Add 1 tsp (5ml) vanilla extract, 1 tsp (2g) ground cinnamon, and 1/4 tsp (1.5g) salt, then whisk again.
7. Pour this mixture over the rolls, using a spatula to press the dough down so it's fully submerged.

Baking the Dish

8. Let the mixture sit at room temperature for 15 minutes to let the dough soak up the liquid.
9. Cover tightly with aluminum foil and bake for 20 minutes.
10. Take off the foil and bake for another 20–25 minutes until the edges are a chestnut brown brown, the center has a slight jell-like jiggle, and a thermometer reads 160°F (71°C).

11. Take the dish out of the oven and let it rest for 10 minutes.

Adding the Glaze

12. Combine the included icing with 1 tbsp (15g) melted butter and 1/4 tsp (1g) extra cinnamon in the microwave for 10 seconds.
13. Drizzle the warmed glaze over the bread pudding before serving.

Quick Fixes

Soggy Middle Fix

A wet center is often caused by an oven that is too cool or a pan that is too deep. Use a 9x9 inch dish to ensure the depth remains consistent. Should the middle stay too moist while the edges are finished, bake it uncovered for an additional 5 to 10 minutes.

Burnt Top Fix

If the surface browns too rapidly, your oven may be running hot. Using foil is the best solution. If you notice the top darkening before the 20-minute mark, recover it with the foil to protect the surface.

Stale Bread Question

Stale bread works well, though it behaves differently than raw dough. It absorbs liquids more quickly and holds its structure better. To prevent the pieces from becoming mushy, briefly toast the cubes at 300°F first.

Freezing and Reheating

Keep leftovers in an airtight container; they will last up to 4 days when refrigerated. This cinnamon bun bread pudding also freezes well. Wrap each square in parchment paper and store in a freezer-compatible bag for up to 3 months.

The oven is the best method for reheating. Heat at 300°F (150°C) for 10 minutes, until a thermometer reads 165°F (74°C) in the center. When short on time, use the microwave in 30-second bursts. Add a teaspoon of milk to the side of the dish to keep it velvety and moist.

Pairing Ideas

This dish is very sweet, so it pairs well with something tart. Fresh raspberries or a dollop of Greek yogurt cut through the richness. For another sweet treat, try this Strawberry Monkey Bread.

Tasty Variations

You can easily tweak this cinnamon bun bread pudding to change the vibe.

• Pecan Crunch: Toss 1/2 cup of chopped pecans into the dish before pouring the custard.
• Cream Cheese Swirl: Dollop small bits of softened cream cheese over the dough before baking.
• Fruit Add-in: Fold in 1/2 cup of dried cranberries for a tart contrast.

If you like a crumbly top, try these Apple Cinnamon Muffins.

Bread Myths

Some people think you have to use rock-hard stale bread for a pudding to work. That's not true. While stale bread is great for traditional recipes, raw dough creates a different, more cohesive texture that feels like a hybrid between a cake and a custard. It's a valid choice for a quicker result.