Irresistible Cinnamon Roll Bread Pudding with Vanilla Sauce

Nothing brings my family running to the kitchen faster than the smell of cinnamon roll bread pudding with vanilla sauce baking in the oven. I first made this on a lazy Sunday morning when I had leftover cinnamon rolls and a craving for something warm and comforting.

The moment that sweet, cinnamony aroma hit the air, my kids abandoned their cartoons and my husband “just happened” to wander in for coffee. What I love most about this dessert is how effortlessly fancy it feels – those swirls of cinnamon and soft bread soaked in rich custard make it look like you slaved for hours, when really, it comes together in minutes. It’s become our go-to for brunches, potlucks, and those nights when we all need a little extra sweetness.

Table of contents:

Ingredients for Cinnamon Roll Bread Pudding with Vanilla Sauce

Gathering the right ingredients is the first step to cinnamon roll heaven! Here’s what you’ll need:

• 6 cups cubed cinnamon rolls (about 6 large rolls, slightly stale works best)
• 2 cups whole milk (don’t skimp – the fat makes it creamy)
• 1/2 cup heavy cream (this is where the magic happens)
• 3 large eggs (room temperature blends smoother)
• 1/2 cup granulated sugar (or brown sugar for deeper flavor)
• 1 teaspoon vanilla extract (the good stuff, please!)
• 1/4 teaspoon ground cinnamon (because you can never have too much)

That’s it! Simple, right? I always use day-old cinnamon rolls – they soak up the custard like little sponges without getting mushy.

How to Make Cinnamon Roll Bread Pudding with Vanilla Sauce

Okay, let’s get baking! This cinnamon roll bread pudding comes together so easily, you’ll be amazed at how something this delicious can be so simple. Just follow these steps, and you’ll have everyone asking for seconds.

Preparing the Cinnamon Roll Base

First things first – grab those cinnamon rolls! I like to cube them into generous bite-sized pieces (about 1-inch cubes). Don’t stress about perfection here – uneven pieces actually make the texture more interesting. Arrange them in your greased baking dish with some space between pieces. This lets the custard soak into every nook and cranny. I give them a gentle press down with my hands to make sure they’re packed in there nice and snug.

Mixing the Custard

Now for the good stuff – the custard that makes this bread pudding so dreamy. In a big bowl, whisk together the milk, cream, and eggs until they’re completely blended – no streaks of egg white! Add the sugar, vanilla, and that extra pinch of cinnamon. Keep whisking until the sugar dissolves and everything is silky smooth. Pro tip: taste it now – it should be sweet but not overpowering since the cinnamon rolls bring their own sweetness too.

Baking to Perfection

Pour that beautiful custard over your cinnamon roll cubes, making sure every piece gets some love. Let it sit for 5 minutes so the bread can soak it all up – this is when the magic starts! Into a 350°F oven it goes for about 40-45 minutes. You’ll know it’s done when the top is golden brown and the center barely jiggles when you give the pan a gentle shake. The smell in your kitchen will be your first clue that something amazing is happening!

Vanilla Sauce for Cinnamon Roll Bread Pudding

Oh, but we’re not done yet! The vanilla sauce is what takes this cinnamon roll bread pudding from great to “oh my goodness, I need the recipe!” It’s embarrassingly simple – just melt some butter in a saucepan, whisk in sugar and cream, then finish with a generous splash of vanilla. The sauce thickens as it cools, creating ribbons of sweet warmth that seep into every bite of pudding. Trust me, you’ll want to make extra – people love drizzling it over their servings (and maybe sneaking spoonfuls straight from the pan).

Tips for the Best Cinnamon Roll Bread Pudding with Vanilla Sauce

After making this cinnamon roll bread pudding countless times (and eating even more of it!), I’ve learned a few tricks to guarantee perfection:

• Use stale cinnamon rolls: Fresh rolls turn mushy – let them sit out overnight or use ones that were baked the day before.
• Check sweetness levels: Taste your custard before pouring – if your cinnamon rolls are extra sweet, reduce sugar slightly.
• Test with a knife: Insert a knife near the center – if it comes out clean, your pudding is ready. No wet batter means success!
• Rest before serving: Let it sit 10 minutes after baking – this helps the custard set properly for ideal texture.
• Serve sauce warm: Heat the vanilla sauce just before serving – lukewarm is perfect for drizzling.

Little things make big differences with this dessert. Now go forth and bake with confidence! For more delicious recipes, check out our full recipe collection.

Storing and Reheating

Now, I know there’s rarely leftovers with this cinnamon roll bread pudding – in my house it disappears faster than socks in the dryer! But if you do happen to have some left (lucky you!), here’s how to keep it tasting fresh:

Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for 2-3 days. When you’re ready for round two, I prefer reheating individual portions in the microwave for about 30 seconds – just until warmed through. The pudding stays moist this way without drying out.

For bigger batches, pop the whole dish back in a 300°F oven for 10-15 minutes. Pro tip: drizzle fresh vanilla sauce over the top right after reheating – it soaks right in and makes it taste like it just came out of the oven!

Nutritional Information

Now, I’ll be honest – we don’t make cinnamon roll bread pudding with vanilla sauce when we’re counting calories! This is pure comfort food meant to be enjoyed. The nutritional values will vary depending on your specific ingredients – like whether you use whole milk versus 2%, or extra creamy vanilla sauce.

As a general guideline, one serving provides a good balance of carbs from the cinnamon rolls and protein from the eggs and dairy. That said, I always remind my family (and myself!) that desserts like this are about celebration, not calculation. The real nutritional value? The joy it brings when we gather around the table together.

Nutritional values are estimates and vary based on ingredients used.

FAQ

Q1. Can I use store-bought cinnamon rolls?
Absolutely! Store-bought cinnamon rolls work beautifully in this bread pudding. I’ve used everything from bakery-fresh to the refrigerated tube kind in a pinch. Just cube them up as you would homemade rolls. The texture might vary slightly depending on the brand – some are softer while others are more bready – but they all soak up that custard goodness wonderfully.

Q2. Can I make this cinnamon roll bread pudding ahead?
You sure can! Here’s my favorite make-ahead trick: assemble the pudding the night before (pour the custard over the rolls in the baking dish), cover tightly with plastic wrap, and refrigerate overnight. In the morning, just pop it in the oven – the extra soak time actually makes it even more flavorful! The vanilla sauce also keeps well in the fridge for 2-3 days – just warm it gently before serving.

Q3. Is there a dairy-free option for this recipe?
Yes! I’ve successfully made this with almond milk and coconut cream instead of dairy milk and heavy cream. The texture will be slightly different (a bit less rich), but still delicious. For the vanilla sauce, try using coconut oil instead of butter and coconut milk instead of cream. Just make sure your cinnamon rolls are dairy-free too – many store-bought versions contain milk products.

There you have it – my foolproof recipe for cinnamon roll bread pudding with vanilla sauce that never fails to make people swoon! Whether you’re serving it for a special brunch, a cozy family dessert, or just because it’s Tuesday, this dish always feels like a warm hug. I’d love to hear how yours turns out – did you add any fun twists? Maybe a sprinkle of nuts or a dash of bourbon in the sauce? Drop your creations in the comments below so we can all get inspired! You can also find more inspiration on our Pinterest page.

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