Originally posted 11/18/2020 *Updated 10/09/2025*

This Cinnamon Roll Bread Pudding combines fluffy brioche bread and cinnamon rolls to give it texture. It is then soaked and baked in a creamy custard and topped with a DELICIOUS vanilla butter sauce.

This is personally one of my favorite recipes on this blog. It’s so simple and absolutely delicious. You can eat this Cinnamon Roll Bread Pudding for breakfast or dessert, it resembles a french toast bake but is so much richer and the sauce makes it delectable.

Tips for baking this cinnamon roll bread pudding:

Don’t overbake — The pudding should be just set in the center and still slightly jiggly when you take it out; it’ll firm up as it cools.
Cool before topping — Allow it to cool 15–20 minutes so the sauces set nicely instead of soaking in too much.
Customize the sauce — The Vanilla Butter Sauce adds richness, while the Eggnog Sauce gives a festive twist—try both to see which you prefer.

How to make this cinnamon roll bread pudding step-by-step:

Once cinnamon rolls are baked and cut into cubes along with the challah or brioche, place into greased baking dish.

Combine eggs, sugar, vanilla, cinnamon, and salt in a medium mixing bowl. Once combined, add milk and heavy cream. Pour custard mixture evenly on top and let bread absorb it.

Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes. Allow at least 15 minutes to cool. Top with sauce of your choice- vanilla butter sauce or eggnog sauce.

Cinnamon Roll Bread Pudding

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Have stale bread? This dish is perfect because it needs stale bread to absorb the custard. Then special vanilla butter sauce on top transforms this dish like something you’ve never had before!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 8 people

Course: Dessert

Cuisine: American

Ingredients

Bread Pudding

1/2 loaf challah or brioche (about 6-8 slices) cut into 1/2 inch cubes
2 cans refrigerated cinnamon rolls baked and cut into cubes
1 3/4 cups milk whole or 2%
1 cup heavy cream
6 eggs
3/4 cups brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1 tsp salt

Vanilla Butter Sauce

1/2 cup butter
1/2 cup sugar
1/3 cup heavy cream
2 tbsp milk
1 1/2 tbsp vanilla extract

Eggnog Sauce

1 cup powdered sugar
1 tbsp milk
1 tbsp eggnog
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp nutmeg

Cream Cheese Icing

2 things of the cream cheese icing , in the cinnamon roll can
1 tbsp heavy cream
1 tbsp milk
1 tbsp butter

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Method

Bread Pudding

Grease a 13×9 baking dish with butter. Preheat oven to 350 F
Once cinnamon rolls are baked and cut into cubes along with the challah or brioche, place into greased baking dish.
Combine eggs, sugar, vanilla, cinnamon, and salt in a medium mixing bowl. Once combined, add milk and heavy cream. Pour custard mixture evenly on top and let bread absorb it.
Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes. Allow at least 15 minutes to cool. Top with sauce of your choice below.

Eggnog Sauce

In a small mixing bowl whisk together powdered sugar, eggnog, milk, salt, and vanilla extract.
Sauce should be sticking slightly to whisk, thicker than water. If too thin, add more powdered sugar 1 tsp at a time until desired consistency. If too thick, add more milk 1/4 tsp at a time.

Vanilla Butter Sauce

In a medium saucepan on medium heat combine the butter, sugars, heavy cream, and milk. Stir periodically until it begins to thicken, about 5 minutes or so. Remove from heat and stir in vanilla extract. Let cool for about 15-20 minutes before pouring it on the bread pudding

Cream Cheese Icing

In a small microwave safe bowl melt the 1 tbsp butter. Mix in the cream cheese icing cups, heavy cream, and milk. Drizzle on top of bread pudding.

Notes

If making ahead:

Bake cinnamon rolls the night before and cut into cubes, place in the greased baking dish along with the brioche or challah cubes. Keep in the oven (turned off) overnight and pick up the recipe starting at step #3!

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Let us know how it was!

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