Cinnamon Roll Bread Pudding (Holiday Brunch)

There’s something undeniably magical about blending the comfort of cinnamon rolls with the warm, custardy goodness of bread pudding. This Cinnamon Roll Bread Pudding (Holiday Brunch) recipe is exactly that—a decadent, cozy dish perfect for those special mornings when you want to impress your loved ones without spending hours in the kitchen. Imagine the soft, cinnamon-spiced cubes of cinnamon rolls soaked in a rich custard, studded with pecans and raisins, baked until golden and bubbly, then dusted with powdered sugar. It’s brunch, but elevated to something truly memorable.

Why It Works Every Time

This Cinnamon Roll Bread Pudding (Holiday Brunch) works every time because it brings together the best of both worlds: the flaky, cinnamon-swirled layers of cinnamon rolls and the creamy, custard-soaked texture of bread pudding. The cinnamon rolls provide a perfect base that already has sugar, spice, and that buttery swirl, meaning less prep and more flavor. The custard mixture—made from whole milk, eggs, sugar, and cinnamon—softens the cubes just right without turning mushy. Adding pecans and raisins gives it a delightful texture contrast and bursts of sweetness. Plus, baking it slowly allows the custard to set perfectly while the edges turn slightly crisp. It’s a foolproof way to serve a crowd and create a warm, inviting atmosphere at any holiday brunch.

What’s in the Bowl

• 4 cinnamon rolls, cut into cubes – Using your favorite brand or homemade cinnamon rolls works beautifully.
• 2 cups whole milk – Provides richness for the custard.
• 3 large eggs – Helps bind and set the custard.
• 1/2 cup granulated sugar – Sweetens the custard to balance the cinnamon rolls.
• 1 teaspoon vanilla extract – Adds a warm, aromatic note.
• 1 teaspoon ground cinnamon – Enhances the cinnamon flavor.
• 1/4 teaspoon salt – Balances sweetness and elevates flavor.
• 1/2 cup chopped pecans – Adds crunch and nuttiness.
• 1/2 cup raisins – For a natural sweetness and chewy texture.
• 2 tablespoons butter, melted – Brushed on top for browning and richness.
• Powdered sugar – For dusting before serving.

What’s in the Gear List

• 9×9-inch baking dish – Perfect size for even baking and serving.
• Mixing bowls – For whisking custard and tossing ingredients.
• Whisk – To combine eggs, milk, and flavorings smoothly.
• Measuring cups and spoons – Accuracy matters for custard consistency.
• Rubber spatula – Handy for folding in pecans and raisins.
• Pastry brush – To melt butter over the top before baking.
• Sifter or fine mesh sieve – For dusting powdered sugar evenly.

Cinnamon Roll Bread Pudding (Holiday Brunch) Made Stepwise

Step 1: Prep Your Cinnamon Rolls

Cut your cinnamon rolls into roughly 1-inch cubes. You want bite-sized pieces that will soak up the custard but still hold their shape. If your rolls are very fresh and soft, that’s perfect—they’ll transform beautifully in the oven.

Step 2: Whisk Together the Custard

In a large bowl, combine whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk until the mixture is smooth and the sugar has somewhat dissolved. This custard base is what makes the bread pudding rich and creamy.

Step 3: Assemble the Bread Pudding

Place the cubed cinnamon rolls in your baking dish. Sprinkle chopped pecans and raisins evenly over the top. Pour the custard mixture over everything, gently pressing the cinnamon rolls down to help them absorb the liquid. Let it sit for 10-15 minutes to soak.

Step 4: Butter and Bake

Preheat your oven to 350°F (175°C). Brush the melted butter over the top of the pudding to encourage a golden crust. Bake uncovered for about 40-45 minutes or until the custard is set and the top is golden brown. You want a slight jiggle in the center but no liquid custard.

Step 5: Serve and Enjoy

Remove from the oven and allow to cool slightly. Dust with powdered sugar right before serving for a festive touch. This dish shines warm but can be enjoyed at room temperature too.

Health-Conscious Tweaks

• Swap whole milk for unsweetened almond milk or oat milk to reduce saturated fat.
• Use maple syrup or honey instead of granulated sugar for natural sweetness.
• Replace pecans with walnuts or skip nuts entirely if you’re nut-free.
• Choose cinnamon rolls made without artificial preservatives or make your own for cleaner ingredients.
• Add a handful of fresh or frozen berries for an antioxidant boost and a pop of color.

Don’t Do This

• Don’t skip the soaking time—letting the cinnamon rolls sit in the custard is key to achieving that melt-in-your-mouth texture.
• Don’t overbake. Overcooking can dry out the custard and make the bread pudding tough.
• Don’t forget to butter the top; it helps create that irresistible golden crust.
• Don’t be afraid to use high-quality cinnamon rolls. They’re the star of this dish and worth investing in.

Storing, Freezing & Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop individual portions in the microwave for 30-45 seconds or warm in a 325°F oven until heated through. If you want to freeze the bread pudding, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating gently. This makes it a perfect make-ahead holiday dish.

Quick Questions

Can I use other types of bread instead of cinnamon rolls?

Absolutely! While cinnamon rolls provide a fantastic flavor base, you can experiment with brioche, challah, or even croissants. For a similar cinnamon twist, try the Panettone Bread Pudding recipe which uses a sweet, fruity bread.

What if I don’t like raisins?

You can substitute raisins with chopped dried cranberries, chopped dates, or even leave them out entirely. The pecans add enough texture and flavor to keep it interesting.

Can I make this ahead of time?

Yes! Assemble the Cinnamon Roll Bread Pudding (Holiday Brunch) the night before, cover it tightly, and refrigerate. In the morning, just bake as directed. This makes holiday mornings much easier and less rushed.

What’s a good drink pairing for this dish?

This bread pudding pairs wonderfully with a cup of coffee or chai tea. You might also enjoy it with a creamy latte or a glass of fresh orange juice for a refreshing balance. For a more indulgent brunch, try serving alongside a Cinnamon Swirl Coffee Cake Loaf.

Keep Cooking

• Try the rich and gooey Bread Pudding With Caramel Sauce for your next dessert adventure.
• Explore the festive and fruity flavors of the Panettone Bread Pudding for a unique holiday treat.
• Warm up with a slice of the classic Cinnamon Swirl Coffee Cake Loaf, perfect for any breakfast table.

See You at the Table

This Cinnamon Roll Bread Pudding (Holiday Brunch) is more than just a recipe; it’s a way to bring family and friends together around the table, sharing warmth and joy. Whether it’s Christmas morning, a lazy weekend brunch, or a special celebration, this dish invites comfort and smiles. So grab your cinnamon rolls, gather your ingredients, and let’s make a holiday brunch that everyone will remember fondly. Happy baking!

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Cinnamon Roll Bread Pudding (Holiday Brunch)

This Cinnamon Roll Bread Pudding is pure comfort! Soft cinnamon roll cubes soaked in creamy custard with pecans and raisins, baked to golden perfection for a cozy holiday brunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Brunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 count cinnamon rolls cut into cubes
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup raisins
• 2 tablespoons butter melted
• powdered sugar for dusting

Equipment

• 9x9 inch Baking Dish
• Mixing Bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Pastry Brush
• Sifter or fine mesh sieve

Method

 

1. Cut your cinnamon rolls into roughly 1-inch cubes to create bite-sized pieces that will soak up the custard but still hold their shape.
2. In a large bowl, whisk together whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and sugar is somewhat dissolved.
3. Place the cubed cinnamon rolls in your baking dish. Sprinkle chopped pecans and raisins evenly over the top. Pour the custard mixture over everything, gently pressing the cinnamon rolls down to help them absorb the liquid. Let it sit for 10-15 minutes to soak.
4. Preheat your oven to 350°F (175°C). Brush the melted butter over the top of the pudding to encourage a golden crust. Bake uncovered for about 40-45 minutes or until the custard is set and the top is golden brown with a slight jiggle in the center but no liquid custard.
5. Remove from the oven and allow to cool slightly. Dust with powdered sugar right before serving. Enjoy warm or at room temperature.

Notes

• Let the cinnamon rolls soak in the custard for at least 10 minutes to achieve a perfect custardy texture.
• Use high-quality cinnamon rolls or homemade for the best flavor and texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently before serving.
• For a nut-free version, omit pecans or substitute with walnuts if preferred.
• Try swapping whole milk for almond or oat milk for a lighter, dairy-free option.