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Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding in a small ramekin.

Like your cinnamon rolls a little undercooked and gooey in the center? This is the perfect dessert for you.

Bread Pudding made with cinnamon rolls in small ramekins.

It’s like a whole bowl full of the center part of a cinnamon roll. Served warm from the oven with crunchy pecans, and a sweet icing drizzle, this is a treat to savor in small spoonfuls.


This recipe uses refrigerated cinnamon rolls, making it a cinch to prepare. And since it is cinnamon roll based, it’s multifunctional. You can pass it off for breakfast, brunch, or dessert. I don’t think you’ll hear any complaints.

Make them in individual ramekins so no one complains about not getting their fair share. They could also be made in a casserole dish, but they won’t be nearly as cute. Just increase the cooking time some.

Cinnamon Roll Bread Pudding with a bite eaten.

The last couple of times I’ve made refrigerated cinnamon rolls, I’ve so undercooked them, they were completely raw in the center and soft and gooey towards the outside. It totally disgusted my kids who will pretty much no longer eat cinnamon rolls. But I like them that way.

And now I’ve found the perfect way to get my gooey cinnamon roll fix. 🙂



Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding



  • ½ cup sugar, plus 2 tablespoons
  • 1 ¼ teaspoons ground cinnamon, divided
  • 10 regular-size cinnamon rolls, cut in 1 ½-inch chunks
  • 3 egg yolks
  • 1 cup half-and-half
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons pecan pieces
  • ¾ cups confectioners’ sugar
  • ¼ cup heavy whipping cream


  • Preheat oven to 350º. Combine 2 tablespoons of sugar and ½ teaspoon cinnamon in a small bowl. Spray 5 ramekins with cooking spray and coat with cinnamon sugar. Set on a baking sheet.
  • Place cinnamon roll pieces in a large bowl and set aside.
  • Place egg yolks in a medium bowl and set aside.
  • Combine half-and-half, ½ cup sugar, and ¾ teaspoon cinnamon in a small saucepan. Heat over medium-high heat, stirring frequently, until it boils. Remove from heat and add vanilla extract and salt. Let cool slightly.
  • Slowly add ½ cup half-and-half mixture to eggs while whisking continuously (so the eggs don’t curdle.). Gradually add remaining half-and-half mixture. Pour mixture over cinnamon rolls and stir to combine.
  • Divide mixture evenly among the ramekins. Sprinkle tops with pecans. Place in oven and bake for about 18-20 minutes, until golden brown on top. Remove from oven.
  • In a small bowl, whisk together confectioners’ sugar and cream. Drizzle on top of bread puddings.
Course: Dessert

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Recipe Source: adapted from Taste of the South

Cinnamon Roll Bread Pudding with glaze.

More Bread Pudding Recipes:

Bourbon Molasses Bread Pudding

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27 thoughts on “Cinnamon Roll Bread Pudding”

  1. Hi Christin,
    This looks wonderful, can’t wait to try it. I’d like to make the bread pudding in a casserole dish rather than the individual ramekins. Would you know what the new cooking time would be and if anything else in the directions would change? Thank you!

    1. Did anyone ever tried making it in a casserole dish instead of ramekins?
      I would really like to try it this way.

  2. I want to make this for Valentine’s Day! Do you think half and half would work in place of the heavy whipping cream in the icing?

  3. THANK YOU, THANK YOU,THANK YOU!!! I have been looking for this recipe for such a long time. I am going to make it for a family get together this weekend. How would you recommend reheating them? Again, thank you, thank you!

    1. Christin
      Christin Mahrlig

      I think the microwave would be best. If you reheated in the oven, it might get too dry. Hope you enjoy!

  4. Hi these look amazing!
    When you say store-bought, refrigerated cinnamon rolls.. Are you referring to the ones that are already made that you would purchase in the bakery section of the store or the Pillsbury type ones that are totally uncooked and in a paper can thing that you open, break apart and bake?
    Thank you so much for this recipe in advance I can’t wait to try it 🙂

  5. This may be a dumb question, but should I cook the store bought cinnamon rolls before I make this recipe? Or use them uncooked in the recipe… newbie to baking!

  6. Pamela @ Brooklyn Farm Girl

    My goodness, look at this! Cinnamon rolls are my favorite, but you just turned it up a notch. I totally love this!

    1. Christin
      Christin Mahrlig

      Thanks Pamela! Cinnamon rolls deserve to be turned into something extra special 🙂

  7. Wow, this looks wonderful! I love the ooey gooey cinnamon roll centers and these sound perfect! Love that you added pecans too! Delish!

  8. Kristi @ Inspiration Kitchen

    Oh geezzzzzz. The first thing I wanted to do when I saw these photos is lick that icing off the side of the bowl. Then, I wanted to grab that fork and dig right in. These look absolutely amazing!!! I can’t wait to try them. And beautiful photography! Thank you for making me want to eat my computer screen! LOL!

  9. Ashley | Spoonful of Flavor

    I love bread pudding and using cinnamon rolls sounds delicious. I love how you baked them in small ramekins.

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