Home > Recipes > > Cinnamon Roll Bread Pudding Breakfast Casserole
by Michelle
February 13, 2014 (updated Mar 18, 2020)
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4.48 (21 ratings)
I’ll be honest. The whole notion of “breakfast in bed” has been totally lost on me. I never made my parents breakfast in bed growing up. I have never been made breakfast in bed. That might be a blessing, as a breakfast in bed with two larger-than-life Golden Retrievers, one of whom is hopelessly addicted to food, could be a very messy disaster. However, breakfast in the kitchen is something I can totally get behind. More specifically, an extra-special breakfast on an extra-special day is a fantastic way to start the day.
While most Valentine’s Day food is centered around extravagant dinners and indulgent desserts, I think breakfast deserves a fair shake. Often times, how our morning gets started sets the tone for how the rest the day develops. What better way to start off your Valentine’s Day than with a warm, soul-satisfying breakfast?
This recipe was inspired by a very similar one over at The CozyApron– using cinnamon rolls in place of bread for a bread pudding is simply genius! I went with that idea and adapted my very favorite bread pudding recipe [bourbon bread pudding], omitting the booze and giving it a cinnamon roll makeover. Simply put, this is phenomenal.
You could go all-in and make the cinnamon rolls from scratch, or you can use your favorite store-bought ones. The key is to leave them out to get a little stale, so that they soak up all of that good custard. I am also begging you not to skip the icing. It only takes about a minute to whisk together and really puts the finishing touch on this breakfast. I went ahead and added a drizzle of maple syrup, as well, because… why not?!
If I were passing out Valentines tomorrow, I would be dropping one in each of your decorated shoeboxes! I hope you have a wonderful day filled with love! xo
One year ago: Flourless Chocolate Cake
Two years ago: Baked Hot Chocolate
Three years ago: Boston Cream Pie
Six years ago: Thin n’ Crispy Pizza Crust
Cinnamon Roll Bread Pudding Breakfast Casserole
Yield: 6 to 8 servings
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 1 hour hr 25 minutes mins
A bread pudding using cinnamon rolls that tastes just like baked French toast.
4.48 (21 ratings)
Print Pin Rate
Ingredients
For the Bread Pudding:
- 6 cups (2.21 kg) cubed cinnamon rolls, homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale
- 5 egg yolks
- 1 cup (220 g) light brown sugar
- 2 cups (476 ml) heavy cream
- ⅔ cup (162.67 ml) whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, divided
- Pinch of salt
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, cubed and chilled
For the Icing:
- ½ cup (60 g) powdered sugar
- 4 teaspoons heavy cream
- ½ teaspoon (0.5 teaspoon) vanilla
Instructions
Make the Bread Pudding: Preheat oven to 300 degrees F. Butter a 2-quart baking dish; set aside.
In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.
Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
Make the Icing: Whisk together the powdered sugar, heavy cream and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to achieve a drizzling consistency. Using a spoon, drizzle the icing over the cinnamon roll bread pudding. Serve immediately. Leftovers should be stored, covered, in the refrigerator, for up to 3 days.
Notes
Nutritional values are based on one serving
Calories: 762kcal, Carbohydrates: 238g, Protein: 21g, Fat: 98g, Saturated Fat: 49g, Cholesterol: 298mg, Sodium: 701mg, Potassium: 160mg, Sugar: 131g, Vitamin A: 1710IU, Vitamin C: 0.5mg, Calcium: 140mg, Iron: 6.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Breakfast
Cuisine: American
Originally published February 13, 2014 — (last updated March 18, 2020)
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52 Comments on “Cinnamon Roll Bread Pudding Breakfast Casserole”
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Ally — Reply
Eh…. It was okay, at best. The differing baking temperatures didn’t bake too well with my experience- I added raisins & they were burnt to a crisp, lol 😂 I’ll be looking for a different recipe next time.
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Paige — Reply
Recipe sounds great. Since cinnamon rolls vary in size, how many cups of cut up rolls would this recipe use?
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Denise Goddard — Reply
I didn’t have heavy cream so I used a can of lite coconut milk instead, with skim milk in place of the whole milk. It was delicious, but a bit mushy on bottom. I made a second pan and eliminated the whole milk, just using the lite coconut milk. I also didn’t make the icing, and it was still so good! Thanks for the recipe to use up several days old cinnamon rolls!
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Tracy — Reply
Do you ice the rolls after you bake them? Wasn’t sure if they sit out overnight with icing on them or not. Thanks.
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Michelle — Reply
Hi Tracy, The bread pudding is iced after it has been cooled for at least 30 minutes. However, if storing overnight, this should be stored in the refrigerator, per the recipe. Enjoy!
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Nina — Reply
Hi. a quick question. When do we sprinkle the butter and sugar crumble? After baking it for 45 min or in the middle? If it is after baking for 45 min, then we bake for another 20-25 min after sprinkling the crumble?
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Michelle — Reply
Hi Nina, After baking it for 45 minutes, then yes, continue to bake.
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Lisa G — Reply
I just made this yesterday for our annual Gasparilla Brunch and it was a complete hit! We packed the leftovers with us to the parade route and it held up nicely. It definitely saved some lives after a great fun filled day of Pirates and Beads!
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Teresa — Reply
These look so good. I can’t wait to try the recipe!
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Elizabeth — Reply
Can I make this in advance and refrigerate the bread pudding part overnight to put in the oven in the morning?
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Michelle — Reply
Hi Elizabeth, I think that would work just fine. If you do that, I would eliminate the soaking in step #2.
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Julie — Reply
I made this for breakfast this morning and it was a hit! The best part are the crispy edges so don’t skip the high heat section. (I actually had to leave it longer than suggested to get the crust.) Thanks for sharing!
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Andi — Reply
I made this for my family on Sunday morning. I got a single serving before my husband and boys gobbled up the rest. It was delicious!
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Angela — Reply
Hi! Can you use 1% milk instead of the cream?
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Michelle — Reply
Hi Angela, I would not recommend that substitution, as the mixture may be a bit too watery.
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LATIFA — Reply
I LOVE THIS PUDDING, I HAVE A SIMILAR RECIPE ON MY BLOG.
MY CHILDREN LOVES TO ! -
David @ From Ballparks to BBQ — Reply
This looks delicious! I love the smell of cinnamon rolls baking in the mornings.
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Kira - HealthAble Old Soul — Reply
This kind of reminds me of a fresh french toast, but I got to say… I have heard much better things about Bread Puddings!
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Leeta — Reply
Can I substitute buttermilk for whole milk?
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Michelle — Reply
Hi Leeta, I have not tried using buttermilk, and I’m not sure how it would affect the final taste/texture. If you try it, let me know how it turns out!
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Jenn @ Cakes, Cookies, and Pie Oh My! — Reply
I’m running to the store right now to grab the ingredients!! Looks super good!!
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Mari @ Oh, Sweet & Savory — Reply
Genius: bread pudding for breakfast! Love! Thank you, thank you, for the inspiration!
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Margaret Pounder — Reply
Just made this, and the sugar and butter mixture doesn’t go to size of peas, it turns into mush. Is it really tablespoons of butter ??
thanks for any help
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Michelle — Reply
Hi Margaret, Yes. It certainly should not be mush. Was your butter chilled? If it was too soft, I could see it maybe being mushy.
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Lily (A Rhubarb Rhapsody) — Reply
I love that you’ve deemed this breakfast! :D Wickedly decadent, just the way breakfast should be once in a while.
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I think I just died and went to breakfast heaven!
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Oh my! This looks positively AMAZING!!!! I can not wait to try this recipe. :)
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Vicki @ WITK — Reply
This is the best idea ever! I’ve made baked french toast with cinnamon raisin bread, I have to imagine it’s like that, only more delicious. Especially once you add cream cheese frosting :) I would totally go for this in place of a fancy V-day dinner.
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Kevin @ Closet Cooking — Reply
This would be amazing for breakfast!
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Jamie@Milk n Cookies — Reply
I didn’t think there was a way to make bread pudding more decadent, but you’ve definitely done so. This looks like a very indulgent way to celebrate Valentine’s Day, or any morning!
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Shikha @ Shikha la mode — Reply
Who would ever skip the icing? This looks like a great idea – I love using croissants personally and then dousing them in bourbon and custardy happiness, and I love this version too!
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Liz @ Tip Top Shape — Reply
I’ve never had breakfast in bed, either. I don’t think I’d be a fan of it, though! The thought of crumbs in my bed makes me all sorts of anxious. This bread pudding looks amazing!!
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Taylee @ twist me fit — Reply
I’ve never been made breakfast in bed either, and have no desire! I’d rather walk just a couple steps to the table… :-)
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Michael — Reply
Hi Michelle,
First of all, sincere thanks for the love you’ve given to Ingrid’s (my wife) recipe! I can vouch for the “genius”, as I’ve got a few extra pounds to show for it! ;)
I wanted to let you know though, that her site is “The Cozy Apron” not “The Cozy Kitchen”.
Anyway, we love you! And again, totally appreciate the shout-out! Looks like you truly rocked the recipe Brown-Eyed style!!
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Chandana — Reply
Wow Michelle, I was just thinking that I would love to try and make Cinnamon Rolls, just couple of days ago and that I need to find a good recipe for them. And this morning I this email from you! So I did a search in your recipe box to see if you had one and then one you that you really seem to like is the one that has the cream cheese in the dough? A recipe you had shared in 2009 .. would that still be your top recipe for Cinnamon Rolls? Now I have two to make, the rolls first and then the pudding! The list keeps getting longer!!
Thank you!-
Michelle — Reply
Hi Chandana, I do love the cream cheese cinnamon rolls, but if you are making them to use in this recipe, I would actually recommend the original one, as they would dry out a little better for use in bread pudding.
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Luci Stoddard — Reply
This cinnamon roll bread pudding looks deeeelicious!! I shy away from bread pudding because to me…bread and pudding…. it doesn’t sound like it goes together. My daughter keeps telling me not to think of it that way, it’s not bread AND pudding, it’s its own thing. I think your recipe has convinced me. I just wish someone would make it for me! lol
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Helen Cassidy Page — Reply
Your blog is one of the few things I read first thing in the morning and am addicted to the Friday Things. About the bread pudding, you have almost pushed me over the edge. I’ve been promising myself for years I would write a bread putting cookbook because I love all things bread pudding, sweet and savory. I have made a delish apple bread pudding using croissants instead of bread. You can use anything.
Love, a huge fan. -
Katrina @ Warm Vanilla Sugar — Reply
Anything “cinnamon roll” is the best – this looks awesome!
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Robin Christensen — Reply
That looks downright SINFUL! Can’t WAIT to try it! :-)
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jen — Reply
O-M-GEEEEEEEEEEEEEEEEEEEEEEEEEEE.
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Winter — Reply
Wow, this looks so good. I’ve never made a bread pudding because I have a mental block against it, but this just may convince me to give it a try!!
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Kimber — Reply
Hi, Winter. I’m from South Mississippi, and like you, I was always squeamish when it came to bread pudding, which is pretty much a sin down here. I’d only ever had a couple of bites before and it was always soggy and squishy. I’m a texture eater, so given these qualities, I never liked it. However, I make one substitution that makes a world of difference. The secret is to use a whole loaf of French bread instead of sliced bread. The bread is drier to begin with, and the thick crust keeps it from getting soggy. Finally, I toast the bread for 7-9 minutes in the oven on low heat to really dry it out.
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Michelle — Reply
Now that you mention it, I would rather have a fabulous Valentine’s Day BREAKFAST over dinner & dessert (although those are pretty good too – Let’s just celebrate at each meal :D ), and I love your idea of Cinnamon Roll Bread Pudding. Thanks for the idea and recipe. Off to locate some cinnamon rolls . . . a trip to Oakmont Bakery??? :)
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bluebellish — Reply
Hi…..can we make this over night in the trusty crockpot?
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Michelle — Reply
I’ve actually never made a bread pudding in the crockpot, so I can’t say for sure how it would turn out. If you try it, definitely report back!
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Jessica @ Portuguese Girl Cooks — Reply
This looks so incredibly good and I would just about die for some right now!
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Belinda@themoonblushbaker — Reply
Yep This is what I do all the time to stale sweet bread, it is such a great way to make dinner fancy and reduce waste. I like to make them in individual muffin tins and heat them up with a custard. So good and that slice is mouthwatering
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Emily — Reply
I make something very similar to this for my family on special ocassions. My cheat – Trader Joe’s Cinnamon Bread (they make a with and without raisins loaf). Leave it out for a day or two and you are ready to bake! So easy!
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Averie @ Averie Cooks — Reply
I love bread pudding and make ahead desserts or things with sauce that the bread soaks it up – SO GOOD! Mmm! Looks wonderful! Pinned
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The Macadame — Reply
Such a good idea – you’re so creative!!!!!
The Macadame. xx
http://www.creamstop.com -
Amanda Nelson — Reply
This is incredible – I’ve never seen a recipe like this and it is truly creative. I’m so excited about this..
