Cinnamon Roll Bread Pudding (Cozy Dessert): The 30-Minute Hack That Makes Your Kitchen Smell Like a Bakery

You know that moment when a cinnamon roll and a warm hug team up? That’s this dessert. It takes leftover bread (or actual cinnamon rolls, you rebel) and turns it into a gooey, crackly-topped masterpiece that tastes like a bakery flexed in your oven.

No fancy gear. No sugar-art degree. Just pantry basics, five minutes of whisking, and a silky custard that soaks every crumb like it means business.

This cinnamon roll bread pudding (cozy dessert) gives you the golden edges, the plush middle, and the icing drizzle situation that makes people stop talking mid-bite. Want a crowd-pleaser you can slam together on a Tuesday? Here’s your move.

Why You’ll Love This Recipe

• Ridiculously easy: You whisk, you pour, you bake.

  That’s the playbook.

• Bakery-level flavor, home-level effort: Cinnamon, vanilla, brown sugar, and buttery richness—classic, nostalgic, and wildly satisfying.
• Flexible AF: Use brioche, challah, stale sandwich bread, or even actual cinnamon rolls. Gluten-free bread works too.
• Make-ahead friendly: Assemble the night before, bake when needed. Brunch hero status unlocked.
• Perfect texture: Crisp top, custardy center.

  You get both, no compromise.

What Goes Into This Recipe – Ingredients

• 6 cups bread cubes (day-old brioche, challah, cinnamon swirl bread, or leftover cinnamon rolls), 1-inch pieces
• 4 large eggs
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for extra richness)
• 1/2 cup granulated sugar
• 1/3 cup brown sugar (light or dark)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional, but recommended)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 3 tablespoons melted butter (plus more for greasing)
• Optional add-ins: 1/2 cup raisins or chopped pecans, zest of 1 orange, or 1/3 cup mini chocolate chips
• For the glaze: 3/4 cup powdered sugar + 2–3 tablespoons cream or milk + 1/2 teaspoon vanilla (pinch of cinnamon optional)

How to Make It – Instructions

1. Prep the pan: Grease a 9×9-inch baking dish or a 2-quart casserole with butter. Preheat the oven to 350°F (175°C).
2. Cube the bread: Cut into 1-inch pieces. If the bread is super fresh, spread cubes on a sheet pan and bake for 6–8 minutes to dry slightly.
3. Whisk the custard: In a large bowl, whisk eggs, milk (and cream if using), granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and salt until smooth.
4. Combine: Add bread cubes to the bowl and toss gently to coat.

   Let sit 10 minutes so the custard absorbs. Stir once halfway through.

5. Add flavor boosts: Fold in raisins, nuts, or chocolate chips if using. Drizzle in melted butter and toss lightly.
6. Transfer and top: Pour the mixture into the prepared pan.

   Press down lightly to level it. For extra crunch, sprinkle a tablespoon of sugar on top.

7. Bake: 30–40 minutes, until the edges are golden and the center is just set but still soft. A knife inserted in the middle should come out moist but not liquid.
8. Make the glaze: Whisk powdered sugar, vanilla, and cream/milk until smooth and pourable.
9. Finish: Cool 10 minutes.

   Drizzle glaze over the warm pudding. Serve warm as-is or with ice cream, whipped cream, or a splash of warm cream.

Storage Tips

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
• Reheat: 300°F oven for 10–15 minutes, or microwave individual portions 45–60 seconds. Add a spoon of milk or cream if it seems dry.
• Freezer: Wrap portions well and freeze up to 2 months.

  Thaw overnight in the fridge, then reheat as above.

• Glaze note: If freezing, glaze after reheating for the best texture.

Benefits of This Recipe

• Budget-friendly: Uses leftover bread and everyday staples. Gourmet vibes, thrift-store price.
• Time-smart: Minimal prep; hands-off baking. Great for last-minute guests or midnight cravings, IMO.
• Customizable: Scales easily for a crowd, adapts to dietary needs (see swaps below).
• Comfort-food fix: Warm spices and custard hit that cozy, nostalgic sweet spot.

Avoid These Mistakes

• Skipping the soak: If the bread doesn’t absorb the custard, you’ll get dry patches.

  Wait the 10 minutes.

• Using only fresh bread: Super soft bread can turn mushy. Either dry it out briefly or use day-old.
• Overbaking: The center should be set but still soft. If it’s firm and pulling away from the edges, you went too far.
• Under-seasoning: Cinnamon needs friends—vanilla, salt, and a little nutmeg make it pop.
• Drowning with glaze: It’s a finishing touch, not a frosting bath.

  A light drizzle keeps balance.

Different Ways to Make This

• Apple pie twist: Fold in 1 1/2 cups sautéed apples (butter + cinnamon + a touch of sugar). Caramel drizzle on top? Yes.
• Pecan sticky-bun style: Scatter chopped pecans and a spoon of maple syrup over the top before baking.
• Orange-vanilla: Add orange zest to the custard and glaze.

  Bright, brunchy, and a little fancy.

• Chocolate swirl: Mix in mini chips and a tablespoon of cocoa. Swap vanilla for almond extract for a subtle twist.
• Gluten-free: Use GF bread. Let it soak a touch longer; GF bread is thirstier.
• Dairy-free: Use full-fat coconut milk or almond milk and a dairy-free butter.

  Glaze with plant milk.

• Actual cinnamon rolls: Cube leftover baked cinnamon rolls and reduce the sugars by 2–3 tablespoons. Ridiculously good.

FAQ

Can I make this ahead?

Yes. Assemble, cover, and refrigerate up to 12 hours.

Bake straight from the fridge, adding 5–10 minutes if needed. Glaze after baking.

What’s the best bread to use?

Rich, eggy breads like brioche or challah give the plushest texture. Cinnamon swirl bread or leftover cinnamon rolls add built-in flavor.

Sandwich bread works in a pinch—dry it out first.

Why is my bread pudding soggy?

Too much liquid, too little soak time, or very soft bread can cause sogginess. Dry the bread slightly, measure liquids, and bake until the center just sets. Let it cool 10 minutes to firm up.

Can I reduce the sugar?

Absolutely.

Reduce each sugar by 1–2 tablespoons without hurting texture. If your bread is sweet (like cinnamon rolls), cut a bit more. You can also skip the glaze or use a thinner drizzle.

How do I scale this for a crowd?

Double the recipe and use a 9×13-inch pan.

Bake 40–50 minutes, checking at 35. For large gatherings, make two pans—more crispy edges, fewer arguments.

Is it okay to use non-dairy milk?

Yes. Full-fat coconut milk or a creamy almond/oat milk works well.

Add an extra tablespoon of melted dairy-free butter for richness, FYI.

What can I serve it with?

Vanilla ice cream, lightly sweetened whipped cream, or a warm vanilla sauce. Coffee on the side is non-negotiable (kidding… kind of).

My Take

This cinnamon roll bread pudding (cozy dessert) is the dessert I reach for when I want maximum payoff with minimum chaos. It’s forgiving, fast, and endlessly tweakable—perfect for weeknights, brunches, or “I have stale bread and feelings” moments.

The contrast of crunchy top and custardy center? Elite. Keep a bag of bread cubes in the freezer and you’ll always be 30 minutes away from bakery-level comfort at home.