Whipped Cinnamon Roll Bread Pudding
A comforting bread pudding made from cinnamon roll pieces soaked in a vanilla custard, whipped to a light texture and baked until golden. This american-inspired desserts ready in about 70 minutes layers whole milk, heavy cream, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, cut into 1-inch cubes cinnamon rolls
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 4 oz, softened cream cheese
- 2 tbsp, melted unsalted butter
Instructions
- Step 1: Preheat oven to 350°F. Grease an 8x8-inch baking dish with 2 tbsp melted unsalted butter. Spread 4 large cinnamon rolls cut into 1-inch cubes evenly in the dish.
- Step 2: In a large bowl, whisk together 1 1/2 cups whole milk, 1/2 cup heavy cream, 4 large eggs, 1/2 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until fully combined and smooth.
- Step 3: Pour the custard mixture evenly over the cinnamon roll cubes, pressing down lightly to submerge the bread. Let soak for 15 minutes at room temperature.
- Step 4: Meanwhile, in a separate bowl, beat 4 oz softened cream cheese with 1/2 cup powdered sugar until fluffy and smooth.
- Step 5: Dollop spoonfuls of the cream cheese mixture over the soaked bread and swirl gently with a knife to marble the pudding.
- Step 6: Bake for 40-45 minutes until the top is golden and a knife inserted in the center comes out clean. Let cool for 10 minutes before serving.
Frequently asked questions
How long does Whipped Cinnamon Roll Bread Pudding take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Whipped Cinnamon Roll Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Whipped Cinnamon Roll Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Whipped Cinnamon Roll Bread Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Whipped Cinnamon Roll Bread Pudding?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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