There’s something magical about turning leftover cinnamon rolls into a decadent Cinnamon Roll Bread Pudding with Vanilla Sauce—it’s the ultimate comfort dessert that feels like a hug in a dish. I first tried this recipe one lazy Sunday morning when I had stale cinnamon rolls begging to be used, and oh my stars, it was love at first bite! The custard-soaked rolls bake up soft and pillowy, while that rich vanilla sauce? Absolute perfection. What I adore most is how effortless it is—just a handful of ingredients, minimal prep, and maximum wow factor. My family now requests it for every brunch (and let’s be honest, sometimes dinner—no judgment!). It’s the kind of recipe where you’ll sneak back for seconds before the plates are cleared.
Table of Contents
Table of Contents
Why You’ll Love This Cinnamon Roll Bread Pudding with Vanilla Sauce
This dessert isn’t just delicious – it’s downright addictive, and here’s why:
- Crowd-pleasing magic: It’s impossible to resist the heavenly combo of cinnamon-spiked bread pudding swimming in warm vanilla sauce. I’ve watched even the most disciplined eaters go back for thirds!
- Simple ingredients, spectacular results: With just eggs, milk, sugar and those leftover cinnamon rolls you’d normally toss, you’ll create something extraordinary. My trick? Splurge on good vanilla for the sauce – it makes all the difference.
- Brilliant for leftovers: Unlike regular bread pudding that gets dry, this stays moist for days (not that it lasts that long in my house). The sauce reheats beautifully too.
- Foolproof assembly: No fancy techniques here – just cube, soak, and bake. Perfect for sleepy weekend mornings when you want impressive results with minimal effort.
- Versatile star: Equally at home at brunch buffets, holiday dinners, or as a midnight snack eaten straight from the pan (I won’t tell).
The first time I made this, my neighbor smelled it baking and actually rang the doorbell asking for the recipe. That’s when I knew this dessert was something special!
Ingredients for Cinnamon Roll Bread Pudding with Vanilla Sauce
Gather these simple ingredients – you probably have most in your kitchen already! I like to separate them into two groups: the bread pudding components and that dreamy vanilla sauce we’ll drizzle on top.
For the Bread Pudding:
- 6 day-old cinnamon rolls – Cubed (about 5 cups). Stale is actually better here – they soak up the custard like little flavor sponges!
- 3 large eggs – Room temperature blends smoother
- 1 cup whole milk – The fat content makes the custard extra rich
- 1/4 cup granulated sugar – Just enough to sweeten without overpowering the cinnamon
- 1 teaspoon pure vanilla extract – My splurge ingredient – never use imitation!
- 1/4 teaspoon ground cinnamon – Boosts those lovely spice notes
For the Vanilla Sauce:
- 1/2 cup heavy cream – The foundation for that luxurious pour
- 1/4 cup granulated sugar – Dissolves into silky sweetness
- 1 teaspoon pure vanilla extract – Added right at the end to preserve its flavor
Ingredient Notes & Substitutions
A few insider tips from my many test batches:
- Cinnamon rolls: Fresh works in a pinch, but let them sit uncovered overnight first. The slight staleness helps them hold structure.
- Milk: Whole milk gives best results, but 2% works if that’s what you have. Avoid skim – the pudding needs that richness.
- Heavy cream: Half-and-half makes a perfectly good sauce if you’re watching calories, though it won’t be quite as thick.
- Vanilla: If using vanilla bean paste instead of extract, use half the amount.
See? Nothing fussy here – just good, honest ingredients that transform into something spectacular together.
Equipment You’ll Need
Here’s the short list of kitchen tools that’ll make your Cinnamon Roll Bread Pudding dreams come true. Honestly, you probably have everything already – that’s the beauty of this recipe!
- 9×9 inch baking dish – My trusty ceramic one works perfectly. No 9×9? A deep pie plate or oven-safe skillet (about 10 inches) does the trick in a pinch.
- 2 mixing bowls – One for the custard, one for tossing the cinnamon roll cubes. I like to use my biggest glass bowls because they’re easy to whisk in.
- Whisk – Nothing fancy needed, just something to blend that custard smooth.
- Measuring cups and spoons – For all those simple ingredients.
- Small saucepan – For the vanilla sauce. Mine’s a little 1-quart one that’s seen better days but still makes magic happen.
- Silicone spatula – Great for scraping every last bit of that delicious vanilla sauce from the pan.
Pro tip from my messy experiences: If you’re using a metal pan instead of ceramic, keep an eye on baking time – it tends to cook a bit faster! And hey, if you forget the whisk? A fork works just fine for mixing the custard. This recipe is all about making do with what you’ve got.
How to Make Cinnamon Roll Bread Pudding with Vanilla Sauce
Once you’ve gathered your ingredients, it’s time to work some magic! This recipe comes together in just a few simple steps – I promise it’s easier than it looks. The hardest part? Waiting for it to bake while that incredible cinnamon-vanilla smell fills your kitchen!
Preparing the Bread Pudding Base
- Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or cooking spray – this prevents sticking and helps with cleanup later.
- Toss those cinnamon roll cubes into your prepared baking dish. Spread them out evenly – no need to be perfect, just make sure they’re not all clumped together.
- Whisk together the custard in a large bowl: eggs first until they’re nice and frothy, then milk, sugar, vanilla, and cinnamon. Keep whisking until everything is completely smooth and the sugar dissolves (about 1 minute of vigorous whisking does the trick).
- Pour the custard mixture over the cinnamon rolls, making sure to coat every cube. I like to use a spatula to gently press down any floating pieces so they soak up that delicious custard.
- Let it sit for 10 minutes – this resting time allows the bread to fully absorb the custard. You’ll notice the cubes plump up slightly – that’s when you know they’re ready to bake!
Making the Vanilla Sauce
- While the pudding bakes, make the sauce. Combine heavy cream and sugar in your small saucepan over medium heat.
- Stir constantly until the sugar completely dissolves (about 3-4 minutes). You’re aiming for tiny bubbles around the edges, not a rolling boil – too much heat can make the sauce separate.
- Remove from heat immediately once the sugar dissolves. Stir in the vanilla extract – the residual heat will incorporate it beautifully without cooking off that precious flavor.
- Keep warm by covering the saucepan with a lid while the bread pudding finishes baking. If it thickens too much, just whisk in a teaspoon of warm milk to loosen it up.
See? I told you it was simple! Now comes the hardest part – waiting for that timer to ding while your kitchen fills with the most amazing cinnamon-vanilla aroma. Trust me, it’s worth the wait!
Tips for Perfect Cinnamon Roll Bread Pudding
After making this recipe more times than I can count (hey, quality control is important!), I’ve picked up some tricks that guarantee flawless results every time. Here are my can’t-live-without secrets:
- Cube size matters: Keep your cinnamon roll pieces about 1-inch – big enough to stay pillowy, small enough to soak up all that custard goodness. Uneven pieces mean some get soggy while others stay dry. My trick? Stack a few rolls at a time and slice like bread before cubing.
- The jiggle test never lies: When the timer goes off, your pudding should be golden with slightly puffed edges. Give the pan a gentle shake – the center should jiggle just slightly but not look liquidy. Still unsure? Insert a knife near the center – it should come out clean or with a few moist crumbs (not wet batter).
- Crispy-top lovers, listen up: For extra texture, broil for the last 2-3 minutes (watch closely!). Or better yet – arrange a handful of extra cinnamon roll cubes on top before baking. They’ll get gloriously crisp while the pudding underneath stays cloud-soft.
- Rest time is magic: Let it sit 10 minutes after baking. I know it’s tempting to dive right in, but this helps the custard set properly so you get neat slices instead of a delicious mess. Those minutes also give you time to reheat the sauce if needed!
Last pro tip from my many “experiments”? Always make extra sauce – people will want to drown their servings in it (I certainly do!). These little tricks turn good bread pudding into the kind that makes guests beg for your recipe.
Serving Suggestions
Oh, the joy of serving this warm Cinnamon Roll Bread Pudding with its luscious vanilla sauce cascading down the sides! Here’s how I love to present it for maximum wow factor:
- Temperature is everything: Serve it straight from the oven while still warm – that’s when the custard is at its silkiest and the cinnamon aromas are most intoxicating. If you’ve made it ahead, a quick 10-second zap in the microwave per serving brings back that fresh-baked magic.
- The perfect pour: I always serve the sauce on the side in a little pitcher. That way everyone can control their drizzle (though in my family, it’s more like a flood). For special occasions, I’ll warm the sauce tableside in a small fondue pot.
- Dreamy pairings:
- A scoop of vanilla bean ice cream melting over the top creates the most heavenly hot-cold contrast
- Fresh berries cut through the richness – raspberries are my favorite for their tart pop
- Strong coffee or a chai latte makes the perfect accompaniment for brunch
- Presentation pro-tip: Dust with powdered sugar or extra cinnamon right before serving for that bakery-worthy finish. I sometimes sprinkle chopped toasted pecans for crunch too!
The beauty of this dessert? It transitions effortlessly from casual breakfast to elegant dinner party finale. Last Christmas, I served it in individual ramekins with candied orange peel – my aunt still talks about it. However you choose to present it, just be ready for the recipe requests!
Storing and Reheating
One of the best things about this Cinnamon Roll Bread Pudding? It keeps beautifully, meaning you can enjoy that amazing flavor for days after baking (if it lasts that long in your house!). Here’s how I store and revive leftovers to taste just-baked fresh:
- Fridge storage: Let the pudding cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay perfect for up to 3 days. The vanilla sauce keeps separately in a jar or sealed container – just give it a good stir before reheating.
- Oven revival: For that just-baked texture, reheat individual portions at 300°F (150°C) for about 10 minutes. Cover with foil if the top starts getting too dark. This method restores that lovely crispness to the edges while keeping the center lusciously soft.
- Microwave magic: When you need a quick fix, microwave single servings for 30-45 seconds. I like to place a damp paper towel over the top to prevent drying out. Perfect for those late-night cravings!
- Sauce tips: Reheat the vanilla sauce gently in the microwave at 50% power in 15-second intervals, stirring between each. Or warm it in a small saucepan over low heat – just don’t let it boil or it might separate.
Fun fact from my many tests? The flavors actually deepen overnight as the cinnamon and vanilla meld together. Some might argue the leftovers are even better than fresh! Just between us, I’ve been known to eat it cold straight from the fridge at midnight… but that’s our little secret.
Nutrition Information
Just between us, I don’t count calories when this heavenly Cinnamon Roll Bread Pudding with Vanilla Sauce is on the table – some things are worth every delicious bite! But since I know folks often ask, here’s the scoop:
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients or brands used. The vanilla sauce especially will change depending on whether you use heavy cream or a lighter substitute.
What I can tell you from making this recipe dozens of times? The custard base keeps things lighter than you’d expect, and using day-old cinnamon rolls means less butter than starting from scratch. My trick for portion control? I bake it in individual ramekins – looks fancy and helps with serving sizes (though good luck stopping at just one!).
At the end of the day, this is a special occasion treat meant to be savored guilt-free. Life’s too short not to enjoy that first forkful of warm bread pudding swimming in vanilla sauce – trust me on that!
FAQs About Cinnamon Roll Bread Pudding
Over the years, I’ve gotten so many great questions about this recipe from friends and readers – here are the ones that come up most often with my tried-and-true answers:
Can I use fresh cinnamon rolls instead of day-old?
Absolutely! They’ll work in a pinch, but here’s my trick: spread the fresh rolls on a baking sheet and let them sit uncovered overnight. This dries them out just enough to better absorb the custard without turning to mush. If you’re really in a rush, you can toast the cubes at 300°F for 10 minutes to mimic that stale texture.
Can I assemble this the night before baking?
You bet! I do this for holiday mornings all the time. Just prepare through step 4 (pouring the custard over the rolls), cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temp while the oven preheats, then bake as directed. You might need an extra 5-10 minutes in the oven since it’s going in cold.
How do I prevent a soggy bread pudding?
Oh, I learned this the hard way! Three keys: 1) Don’t oversoak – 10 minutes is plenty for the custard absorption, 2) Make sure your oven is fully preheated before baking (I keep an oven thermometer in mine to be sure), and 3) Let it rest 10 minutes after baking so the custard can set. If all else fails, a quick broil at the end crisps things up nicely!
Any alternatives to vanilla sauce?
While I’m partial to the classic vanilla, sometimes I’ll switch it up! A caramel sauce is divine (just melt 1/2 cup caramel candies with 2 tbsp cream). For chocolate lovers, whisk 2 tbsp cocoa powder into the sugar before making the sauce. Or go citrusy with orange zest in the sauce instead of vanilla. My neighbor swears by maple syrup warmed with a pat of butter – simple but delicious!
Now it’s your turn! Try this recipe and share your results (and any new questions) in the comments – I love hearing how you make it your own!
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6-Ingredient Cinnamon Roll Bread Pudding with Heavenly Vanilla Sauce
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious bread pudding made with cinnamon rolls and topped with a rich vanilla sauce.
Ingredients
- 6 cinnamon rolls, cubed
- 3 eggs
- 1 cup milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 cup heavy cream (for sauce)
- 1/4 cup sugar (for sauce)
- 1 tsp vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C).
- Place cubed cinnamon rolls in a greased baking dish.
- Whisk eggs, milk, sugar, vanilla, and cinnamon in a bowl.
- Pour mixture over cinnamon rolls.
- Bake for 30-35 minutes until set.
- For the sauce, heat cream and sugar in a saucepan until sugar dissolves.
- Remove from heat and stir in vanilla.
- Drizzle sauce over warm bread pudding before serving.
Notes
- Use day-old cinnamon rolls for best results.
- Sauce can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
