Cinnamon Roll Bread Pudding Vanilla (Print View)

Soft cinnamon rolls blend with creamy custard and a rich vanilla sauce for an irresistible sweet finish.

# Components:

→ Bread Pudding

01 - 8 large day-old cinnamon rolls, cut into 1-inch cubes
02 - 4 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1/4 cup packed brown sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Vanilla Sauce

10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 1/2 cup granulated sugar
13 - 2 tablespoons unsalted butter
14 - 1 tablespoon cornstarch
15 - 1/4 cup cold water
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Thoroughly grease a 9x13-inch baking dish with butter to prevent sticking.
02 - Scatter the cubed cinnamon rolls evenly over the base of the prepared baking dish.
03 - In a large mixing bowl, briskly whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until the mixture is fully combined and smooth.
04 - Evenly pour the custard over the cinnamon roll cubes. Gently press the bread cubes into the liquid to ensure each piece is saturated.
05 - Allow the mixture to stand at room temperature for 10 minutes so the cinnamon rolls soak up the custard.
06 - Transfer the dish to the oven and bake for 40 to 45 minutes, or until the pudding is set and a knife inserted into the center emerges mostly clean with only a few moist crumbs.
07 - While the pudding bakes, combine whole milk, heavy cream, granulated sugar, and unsalted butter in a medium saucepan over medium heat. Stir continuously until the sugar has dissolved and the mixture is hot but not boiling.
08 - Whisk cornstarch and cold water together in a small bowl until smooth and fully incorporated.
09 - Gradually whisk the cornstarch slurry into the hot saucepan mixture. Continue stirring until the sauce thickens, about 2 to 3 minutes.
10 - Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Blend thoroughly.
11 - Allow the bread pudding to cool briefly. Serve warm portions generously drizzled with vanilla sauce.

# Expert Advice:

01 -
  • Uses leftover or store bought cinnamon rolls for easy prep
  • Decadent vanilla sauce brings classic dessert shop flavor
  • Requires basic pantry staples only
  • Hearty and satisfying for both kids and adults
02 -
  • Loaded with warm cinnamon flavor
  • Delivers a perfect creamy to chewy texture balance
  • Works well with gluten free cinnamon rolls too
03 -
  • Use day old cinnamon rolls or let fresh ones air dry uncovered overnight for the best custard absorption
  • Press bread gently into custard with a spatula or your hand so every bit soaks up flavor
  • Always let the pudding rest for at least ten minutes after baking or the texture will be too loose and you will miss out on those perfect creamy slices

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