🍞🍮 Cinnamon Roll Bread Pudding with Caramel Sauce
A rich, cozy dessert made from soft cinnamon rolls baked into a custardy pudding and finished with warm caramel sauce—gooey, sweet, and comforting.
🛒 Ingredients
Bread pudding
- 1 can (8-count) refrigerated cinnamon rolls (or 6–8 baked cinnamon rolls)
- 3 large eggs
- 2 cups milk (or half milk, half cream for richness)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional, for extra spice)
- 1/4 tsp salt
- 2 tbsp melted butter
Caramel sauce (quick version)
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- Pinch of salt
- 1/2 tsp vanilla extract
🍳 Instructions
1. Prep cinnamon rolls
Cut cinnamon rolls into bite-sized pieces and place in a greased baking dish.
2. Make custard
Whisk together:
- eggs
- milk/cream
- brown sugar
- vanilla
- cinnamon
- salt
- melted butter
3. Combine
Pour custard evenly over cinnamon roll pieces.
Gently press down so they soak up the mixture.
Let sit for 10–15 minutes.
4. Bake
Bake at 175°C (350°F) for 35–45 minutes until golden and set in the center.
5. Make caramel sauce
In a small pan:
- Melt butter and brown sugar together
- Stir in cream and salt
- Simmer 2–3 minutes until smooth
- Remove from heat and add vanilla
6. Serve
Drizzle warm caramel sauce over bread pudding and serve.
🍽️ Tips
- Slightly stale cinnamon rolls work best for texture
- Don’t overbake or it may dry out
- Add raisins or pecans for extra flavor
- Serve warm with ice cream for extra indulgence 🍦
If you want, I can also make:
- a slow cooker cinnamon roll bread pudding
- a apple cinnamon bread pudding version
- or a gooey cream cheese swirl variation
