Gooey Cinnamon Roll Bread Pudding: 1 Victory

Oh, you know those days? The ones where you just need a huge hug in the form of food? That’s exactly when I developed this Gooey Cinnamon Roll Bread Pudding. We all have those amazing, sticky cinnamon rolls left over, right? Instead of letting them go stale, we’re transforming them into the ultimate comfort dessert. I remember the first time I tested this—it was a chilly autumn weekend, and I was dead set on something decadent that felt totally indulgent. The smell of cinnamon and vanilla filled up my whole kitchen, and honestly, I was grinning like a maniac. It felt like such a win, creating something so cozy straight from what was once leftover bread.

This recipe is gold, straight from my kitchen to yours. I’m Mark Williams, The Keto Performance Chef, and I promise this pudding proves comfort food doesn’t have to be off-limits!

Why This Gooey Cinnamon Roll Bread Pudding is Your New Favorite Comfort Food

Seriously, if you’re looking for that perfect cozy vibe, this is it. Forget complicated baking projects! This dessert just comes together, especially when you’re trying to clear out some half-eaten sweets. It hits every comfort note you could want. You can find more amazing ideas just like this one over at our recipe index!

• It’s incredibly fast to bring together—15 minutes of action, tops, before it rests.
• The flavor is rich: all that sweet, gooey cinnamon goodness soaking into a creamy custard.
• It’s the absolute best destination for those slightly old, perfect leftover bread ideas.

Quick Preparation for Gooey Cinnamon Roll Bread Pudding

You won’t believe how fast this is. We are talking 15 minutes of active time! You just cube up those rolls, whisk the custard, pour it over, and let the fridge do the work. It’s designed for when you want that cozy winter sweets feeling without the commitment of an all-day baking session.

Using Leftover Bread Ideas

This is where the magic starts! Don’t use rolls straight from the package when they are super soft. We actually want that bread to be a day or two old—maybe 2 or 3 days is perfect. Why? Because those drier edges soak up the creamy custard mixture so much better, leading to a more uniform texture everywhere. These cubes transform completely into the most divine Gooey Cinnamon Roll Bread Pudding!

Essential Ingredients for Gooey Cinnamon Roll Bread Pudding

Gathering your supplies is half the battle! Since this is a recipe that relies on soaking, we need everything measured perfectly for that custard to absorb just right. Trust me, good quality ingredients really shine through here, especially in the sauce. When you see room temperature eggs called for, or the sugar needing to be packed—don’t skip those little details!

For the Bread Pudding Base

This is where we use those awesome leftovers. You’ll need:

• Cinnamon rolls: 2 cups, cubed. Make sure they are 2-3 days old if you can!
• Large eggs: 3 of them—please make sure they are room temperature!
• Brown sugar: 1/2 cup, light or dark brown, and you must pack it down into the cup!
• Vanilla extract or vanilla bean paste: 1 tablespoon—vanilla bean paste really makes a difference here.
• Whole milk: 1 cup.
• Half and half: 1 cup, for that extra richness.

For the Vanilla Butter Sauce

This sauce is non-negotiable; it makes the dish divine. We are keeping it simple but rich:

• Butter: 1/4 cup. You absolutely must use real butter! If you use unsalted, throw in just a tiny pinch of salt (about 1/8 teaspoon).
• Heavy whipping cream: 1/4 cup.
• Granulated sugar: 1/2 cup. I use a nice cane sugar, but regular white granulated works fine too.
• Vanilla extract: 1 teaspoon.
• Cinnamon: 1/2 teaspoon, totally optional but I always add it!

Step-by-Step Instructions for Your Gooey Cinnamon Roll Bread Pudding

Okay, let’s get into the fun part! Making this dessert is mostly about waiting, but the active time is lightning fast. You’ll need about 15 minutes of work, but make sure you listen closely to the chilling time. That soak time is what makes the custard really integrate beautifully into every cube of the roll, which is essential for a truly amazing result. If you want more ideas on make-ahead stratas while you wait for this to chill, check out my recipe for make-ahead breakfast casserole!

Assembling the Gooey Cinnamon Roll Bread Pudding

First things first: grab your 9×9 dish—or whatever nice oval baker you have—and grease it well, or use some good baking spray. Next, in your big bowl, whisk those 3 room temperature eggs with the packed brown sugar and vanilla until they look happy and combined. Then, gently whisk in the milk and the half and half. Now, toss those cubed cinnamon rolls into your prepared dish. Pour that luscious custard right over the top. Don’t be shy! Use a whisk or a spoon to gently push those bread cubes down a bit so they start drinking up the liquid right away.

Chilling and Baking the Bread Pudding

This is crucial for a perfect texture! Cover the whole thing up tightly with foil or plastic wrap. This Gooey Cinnamon Roll Bread Pudding needs to chill in the fridge for at least 2 hours—overnight is even better, honestly. Once that time is up, pull it out, dust off the fridge shelf, and preheat your oven to 350° F (175° C). Bake it for about 45 to 60 minutes. You’re looking for it to be set but still have a tiny little quiver in the very center, like Jell-O. Let it rest for about 15–20 minutes after it comes out; this lets that custard firm up completely. If you want to see another take on this classic, I loved how they handled the baking over at The Fresh Cooky!

Creating the Vanilla Butter Sauce

While the pudding is cooling a touch, let’s make the topping that takes this over the top! Grab a small saucepan over low heat. Add the butter, heavy cream, and granulated sugar. You have to stir constantly until it just starts to simmer softly. Keep stirring until that sugar is completely dissolved and the sauce coats the back of a wooden spoon like a thin syrup. Once it’s off the heat, stir in that vanilla and the optional cinnamon. Drizzle that gorgeous sauce right over your warm bread pudding and get ready!

Expert Tips for Perfect Gooey Cinnamon Roll Bread Pudding

Creating that perfect texture in a bread pudding is all about preparation, isn’t it? I learned this when testing countless breakfast casseroles, like my bacon and potato version. For this Gooey Cinnamon Roll Bread Pudding, the biggest tip is managing the moisture in those rolls. If your cinnamon rolls are too fresh, they can end up getting just mushy instead of pleasantly soaked.

When you cut your rolls, try to do it ahead of time to encourage them to dry out just a little bit. This lets them absorb that beautiful custard without turning into soup. And listen, if you pull your pudding out of the oven and you look down in the dish and see way too much liquid custard sitting there at the bottom? Don’t panic! Just pop it back in the oven uncovered for another 10 or 15 minutes. You want moist crumbs, not a watery puddle. That attention to detail results in the best bite every single time!

Storage and Make-Ahead Options for Your Cinnamon Roll Desserts

The best part about comfort food is that it’s often even better the next day, right? If you’re lucky enough to have any leftovers from your batch of cinnamon roll desserts, you’re in luck. They keep beautifully! Store any remaining bread pudding in an airtight container, or just cover your baking dish really well with plastic wrap or foil, and tuck it into the fridge. It lasts up great for up to 3 days.

Reheating is simple. I usually just nuke a portion in the microwave for about 30 seconds at a time until it’s warm and gooey again. If you want to warm up the whole dish, just tent it with foil and pop it back into a low oven for about 20–30 minutes. And guess what? You can totally freeze this! Let it cool completely, wrap it up super tight in plastic and then foil, and it’s good for about a month. Don’t forget, you can also get ahead of the game by mixing the whole thing up the day before—you just need to let it sit out on the counter for about half an hour before it goes into the oven. Check out my make-ahead chocolate mousse recipe if you need another great make-ahead dish for later!

Serving Suggestions for This Cozy Winter Sweets Recipe

This Gooey Cinnamon Roll Bread Pudding is just begging to be served warm, right out of the oven, smothered in that vanilla butter sauce. It feels like the definition of cozy winter sweets, doesn’t it? Honestly, the best way to enjoy it is with a big mug of black coffee or maybe a strong, spiced tea—the slight bitterness really balances out that sweet, buttery richness.

If you want to dress it up a little for company, a very light dusting of powdered sugar over the top of the sauce looks lovely. It’s incredibly good with just a scoop of vanilla ice cream, too, though I usually just rely on the sauce! We even sometimes have it for brunch because it’s so nostalgic. If you’re looking for a great savory side dish to go with your brunch vibes, you should check out my recipe for steakhouse creamed spinach—talk about an odd pairing, but it works!

Frequently Asked Questions About Bread Pudding Recipe

I get so many questions about this recipe, especially since it’s one of the most popular cinnamon roll desserts we have floating around here! It’s only natural to tweak recipes, but sometimes the original method truly is the best way to go. If you can’t find the answers here, you can always check out my About Page too!

Can I use fresh cinnamon rolls instead of day-old ones in this bread pudding recipe?

You certainly *can*, but trust me, you might not love the texture as much. If you use rolls that are super fresh, they have too much moisture locked in. When you pour the custard over them, they tend to absorb it too quickly and can end up getting a little dense or even mushy once baked. A day or two old roll is slightly dried out, which makes it the perfect sponge for our rich custard base in this bread pudding recipe.

What is the best way to reheat Gooey Cinnamon Roll Bread Pudding?

It depends on how much you’re reheating! If you’re warming up a single slice, the microwave is your friend—just 30 seconds should do the trick until it’s soft and gooey again. If you want to warm the entire dish up, covered lightly with foil, sticking it back into a modest oven (maybe 300° F) for about 20 to 30 minutes works wonders to bring back that fresh-from-the-oven warmth.

Estimated Nutritional Data for Gooey Cinnamon Roll Bread Pudding

I always like to include a rough idea of what’s in the pan, just for planning purposes. Remember, because we are using real, high-quality ingredients—like real butter in that sauce—these numbers are going to reflect a decadent dessert! Use this as a guideline, keeping in mind that substituting ingredients (especially cutting sugar or using keto substitutes) will change these figures dramatically.

Based on the standard recipe proportions, here is what you can generally expect per serving:

• Calories: 473
• Fat: 24 grams
• Carbohydrates: 59 grams
• Protein: 7 grams

A quick note: These estimates are calculated based on standard grocery ingredients and portion sizes; your final counts might fluctuate a bit depending on how much butter you sneak into the pan or the exact brand of cream you pick up. So, treat these figures as a helpful ballpark for this wonderfully indulgent dessert!

Share Your Gooey Cinnamon Roll Bread Pudding Creations

Now that you’ve baked up this incredible dessert, I really want to see it! Seriously, there is nothing better than seeing your kitchen transformed by the smell of cinnamon and vanilla. Please, please, please come back here and leave a rating for this Gooey Cinnamon Roll Bread Pudding recipe. I read every single comment and review—it helps me know what you loved and what ideas you might have for future recipes!

Did you use a secret spice in your sauce? Did you eat it for breakfast instead of dessert? Tell me everything! I absolutely love seeing your photos shared on social media, so make sure you tag us so I can cheer you on. Sharing our culinary victories, especially when they come from using up those leftover cinnamon rolls, is what this whole community is about.

If you have any burning questions that I didn’t cover in the FAQ, or if you just want to connect about cooking in general, feel free to reach out through the contact page! You can find the link right here. Happy baking, friends!