For an extra layer of flavor, try adding a handful of chopped pecans or walnuts to the cinnamon roll mixture. If you don't have bourbon, you can substitute with rum or even a splash of vanilla extract. Ensure the cinnamon rolls are truly stale for the best texture; slightly dried out is perfect for soaking up the custard.
Cinnamon Roll Bread Pudding
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME10 hrs 30 mins
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SERVING10 People
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VIEWS10
Transform leftover cinnamon rolls into a decadent bread pudding that's perfect for breakfast, brunch, or a sweet dessert. The warm bourbon sauce adds an irresistible touch of sophistication.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol190 mg
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Fiber1 g
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Protein6 g
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Saturated Fat18 g
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Sodium346 mg
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Sugar36 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
02
StepBake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
03
StepPreheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
04
StepCut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
05
StepPour mixture into the prepared baking dish. Cover with aluminum foil.
06
StepBake in the preheated oven until almost set, about 45 minutes.
07
StepMix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
08
StepUncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
09
StepWarm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
10
StepMelt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
11
StepSpoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
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Please Rate
Fanny Cremin
Jul 1, 2025Next time I'm going to try adding some chocolate chips to the cinnamon roll mixture.
Herman Reichel
Jun 25, 2025I accidentally used regular milk instead of heavy cream and it still turned out great.
Odell Larson
Jun 22, 2025The bourbon sauce is a game changer. So delicious!
Aryanna Lynch
Jun 18, 2025I made this for a brunch party and it was a huge hit!
Mittie Stoltenberg
Jun 18, 2025This recipe is amazing! My family devoured it in one sitting.