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This Cinnamon Roll Bread Pudding is a new holiday favorite! With store-bought cinnamon rolls and topped with icing, this bread pudding can be served as breakfast or a dessert!

Ingredients Needed For Cinnamon Roll Bread Pudding

large refrigerated cinnamon rolls (such as Grands)
unsweetened almond milk (or milk of your choice)
large eggs
vanilla extract
ground cinnamon
cooking spray
chopped pecans (optional)

Kitchen Tools Used In This Recipe

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How To Make Cinnamon Roll Bread Pudding

Before we can assemble the bread pudding, we have to bake the cinnamon rolls! Place the cinnamon rolls on a sheet pan and bake according to package instructions, about 23 – 27 minutes. Reserve the icing for later we will definitely use it! Cool for about 10 minutes or cool completely and store for later. I typically do this the day before, let them cool and store in refrigerator in an airtight container.

When ready to bake the pudding, preheat oven to 350 degrees and lightly grease a square baking dish with cooking spray. In a large mixing bowl, whisk together the unsweetened almond milk, eggs, vanilla extract and ground cinnamon. I used almond milk but any milk will work, just try not to use a sweetened milk or the pudding may turn out sweet!

Now, cut each cinnamon roll into 6 – 8 chunks and place in bowl with egg mixture. Stir until well combined and pour mixture into greased square baking dish. Bake at 350 for 40 – 45 minutes, the top should look lightly browned. Remove from oven and drizzle with the reserved icing and sprinkle with the chopped pecans, if desired. Serve immediately!

Hope you enjoy!

More Cinnamon Recipe Favorites (Click the Links Below)

Cinnamon Roll Bread Pudding

Author: The Sweet Cucina
Total Time: 1 hr 20 mins
Yield: 6 Servings 1x

Print Recipe

Ingredients

Units Scale

17.5 oz large refrigerated cinnamon rolls (such as Grands), baked and cut into chunks, reserve icing for later
2 cups unsweetened almond milk (or milk of your choice)
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
cooking spray
chopped pecans for garnish (optional)

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Instructions

Bake cinnamon rolls according to package instructions (about 23-27 minutes), reserving the icing for later, cool for about 10 minutes or cool completely and refrigerate until ready for use.
When ready, preheat oven to 350 degrees and lightly grease a square baking dish with cooking spray.
In a large mixing bowl, whisk together the unsweetened almond milk, eggs, vanilla extract and ground cinnamon.
Cut each cinnamon roll into 6 – 8 chunks and place in bowl with egg mixture.
Stir until combined and pour mixture into greased square baking dish.
Bake at 350 for 40 – 45 minutes, the top should look lightly browned.
Remove from oven and drizzle with the reserved icing and chopped pecans (optional).
Serve immediately!
Enjoy!