Oh my goodness, do I have the perfect way to use up those leftover cinnamon rolls sitting on your counter! This cinnamon roll bread pudding with vanilla sauce is my go-to comfort dessert – it transforms slightly stale rolls into something outrageously delicious with almost no effort. The first time I tried this, I couldn’t believe how the cinnamon swirls from the rolls melted into the creamy custard, creating pockets of spiced sweetness in every bite.
What I love most (aside from eating it straight from the pan) is how forgiving this recipe is. No fancy techniques here – just tear, soak, and bake. That vanilla sauce? Pure magic drizzled over the warm pudding. It’s the kind of dessert that makes everyone hover around the oven asking “Is it ready yet?” Trust me, your house will smell incredible while this bakes.
The best part? You probably have most ingredients already. It’s just one of those simple, cozy recipes that feels like a hug in dessert form. Perfect for lazy weekend brunches or when you need to impress guests without stressing. Let me show you how easy it is!
Table of Contents
Why You’ll Love This Cinnamon Roll Bread Pudding with Vanilla Sauce
This recipe is pure dessert magic – here’s why:
- Easy-peasy prep: Just tear, soak, and bake! Even beginner bakers can nail this one.
- Leftover hero: Turns stale cinnamon rolls into something spectacular (no food waste guilt here).
- Comfort in every bite: Rich custard soaking into spiced rolls, topped with that dreamy vanilla sauce.
- Crowd pleaser: Brunch guests will beg for seconds – it’s that good warm from the oven.
Seriously, this dessert checks all the boxes for flavor and simplicity!
Ingredients for Cinnamon Roll Bread Pudding with Vanilla Sauce
Okay, let’s gather our goodies! Here’s what you’ll need to make this cozy dessert (and yes, day-old cinnamon rolls work perfectly here – no waste!):
- 6 cups cubed cinnamon rolls (about 6 large rolls – slightly stale is actually better!)
- 2 cups whole milk (2% works too, but whole gives that luscious texture)
- 1/2 cup heavy cream (this is where the magic happens – don’t skip it!)
- 3 large eggs (room temp blends smoother)
- 1/2 cup granulated sugar (pack it in there good)
- 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
- 1/4 teaspoon ground cinnamon (a little extra never hurt anybody)
See? Mostly pantry staples! The cinnamon rolls already bring their own sweetness and spice, which is why this recipe is so brilliantly simple. Now let’s make some magic!
How to Make Cinnamon Roll Bread Pudding with Vanilla Sauce
Alright, let’s get baking! This recipe comes together so easily – just follow these simple steps for the most comforting dessert you’ll make all week.
Preparing the Cinnamon Roll Base
First, grab your baking dish (I use a 9×13-inch) and give it a good buttering – we don’t want anything sticking to those delicious caramelized edges! Tear or cut your cinnamon rolls into bite-sized chunks (about 1-inch pieces work great) and scatter them evenly in the dish. Don’t worry about being neat – rustic is charming here! The nooks and crannies will soak up all that custardy goodness.
Making the Custard Mixture
Now for the magic potion! In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, and that extra pinch of cinnamon until it’s completely smooth. No streaks of egg white should remain – we want perfect harmony here. Pro tip: Let the mixture sit for a minute after whisking, then give it one more quick stir to make sure all the sugar’s dissolved.
Baking and Serving
Pour that glorious custard over your cinnamon roll pieces, then gently press them down with a spatula so every bit gets soaked. Pop it in a 350°F oven for 40-45 minutes – you’ll know it’s done when the top is golden brown and the center barely jiggles. Let it rest for 10 minutes before serving (I know, torture!) so the custard can set. Then…drizzle, devour, and prepare for compliments!
Tips for the Best Cinnamon Roll Bread Pudding with Vanilla Sauce
Want bakery-level results at home? These pro tips make all the difference:
- Stale is superior: Day-old cinnamon rolls absorb custard better without getting mushy (fresh ones work, but dry them out slightly first).
- The knife test: Insert a knife near the center – it should come out mostly clean with just a few moist crumbs.
- Sauce warmth: Gently heat the vanilla sauce before drizzling – it flows beautifully and enhances the flavors.
- Rest time matters: Letting the pudding sit for 10 minutes after baking helps the custard set perfectly.
Follow these, and you’ll get that ideal balance of crispy top and creamy center every time!
Vanilla Sauce Recipe for Cinnamon Roll Bread Pudding
Oh, this vanilla sauce is liquid gold – it takes the bread pudding from great to “can I lick the plate?” status. Here’s how to make it:
- 1/2 cup (1 stick) unsalted butter (the good stuff!)
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon pure vanilla extract (yes, a whole tablespoon!)
- Pinch of salt
In a small saucepan over medium heat, melt butter, then whisk in sugar until dissolved. Slowly stream in the cream while stirring constantly – the mixture will bubble and thicken slightly. Remove from heat and stir in that glorious vanilla and salt. Let it cool for just a minute (it thickens more as it sits), then pour generously over warm bread pudding. Prepare for happy sighs!
Storage and Reheating Instructions
This cinnamon roll bread pudding keeps beautifully! Just cover tightly and refrigerate for up to 3 days. To reheat, I love using the oven (300°F for 10-15 minutes) to bring back that crispy top – but the microwave works in a pinch (just 30-second bursts to avoid sogginess). Pro tip: Add fresh vanilla sauce after reheating for maximum deliciousness!
Nutritional Information for Cinnamon Roll Bread Pudding with Vanilla Sauce
Now, let’s be real – this is a treat, not a health food! But for those curious, here’s the nutritional scoop per serving (remember, values are estimates): about 320 calories, 14g fat (7g saturated), 42g carbs, and 18g sugar. That vanilla sauce adds extra indulgence, but hey – life’s short, eat the pudding!
FAQs About Cinnamon Roll Bread Pudding with Vanilla Sauce
Can I use fresh cinnamon rolls instead of stale ones?
Absolutely! Fresh rolls work fine – just cube them and let them sit uncovered for about an hour first. This helps them soak up the custard without turning mushy. I actually keep a baking sheet of cubed rolls in the oven (turned off!) to dry them out a bit faster when I’m in a hurry.
How do I prevent a soggy bread pudding?
The keys are: 1) Don’t over-soak the bread (just press lightly after pouring the custard), 2) Bake until the center barely jiggles, and 3) Let it rest before serving. That 10-minute wait isn’t just torture – it lets the custard set properly so you get that perfect texture.
Can I make this ahead of time?
You bet! Assemble everything (except the sauce) up to a day in advance – just cover and refrigerate. Add 5-10 minutes to the bake time since it’ll be going in cold. The sauce is best made fresh though – it takes just minutes!
What if I don’t have heavy cream?
No worries! Use all milk instead – the pudding will be slightly less rich but still delicious. For extra richness without cream, try substituting one of the eggs with an extra yolk. The sauce needs the heavy cream though – that’s non-negotiable for the right texture!
Share Your Cinnamon Roll Bread Pudding Creation!
I’d love to see your masterpiece! Snap a photo of your cinnamon roll bread pudding with that glorious vanilla sauce drizzle and tag me – or leave a comment telling me how it turned out. Nothing makes me happier than hearing when these recipes bring a little extra joy to your kitchen! You can find more delicious recipes on our Pinterest page.
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7-Minute Cinnamon Roll Bread Pudding with Vanilla Sauce
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A delicious bread pudding featuring cinnamon rolls as the base, topped with a rich vanilla sauce for extra flavor.
Ingredients
- 6 cups cubed cinnamon rolls (about 6 large rolls)
- 2 cups milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Place cubed cinnamon rolls in the prepared dish.
- In a bowl, whisk milk, cream, eggs, sugar, vanilla, and cinnamon.
- Pour mixture over cinnamon roll pieces, pressing down to soak.
- Bake for 40-45 minutes until set and golden brown.
Notes
- Let cool slightly before serving.
- Best served warm with vanilla sauce.
- Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
