Leftover cinnamon roll bread pudding is the best answer to a couple of rolls that have gone a little dry. Cubed rolls soak in a simple vanilla and cinnamon custard, then bake until puffed, golden on top and soft and creamy underneath. This version is made for two leftover rolls and a small baking dish, so it serves two without needing a whole batch of rolls to start. I kept the added sugar low on purpose, because the rolls and their icing already bring plenty of sweetness. Serve it warm for dessert or as a lazy weekend brunch.
Why you’ll like this bread pudding
- No waste: two stale rolls become a warm, comforting dish.
- Sized for two: a small dish and two eggs, not a 9 x 13 pan.
- Not too sweet: just a little brown sugar in the custard, since the rolls are already sweet.
- Easy: one bowl, a short soak and about half an hour in the oven.
- Flexible: bakery rolls, homemade rolls or baked canned rolls all work.
What makes it work
Day-old rolls. Slightly dry rolls act like sponges, soaking up the custard while keeping their shape. Very fresh rolls are softer and can turn mushy, which is why bread pudding has always been a way to use up bread from yesterday.
A short soak. Ten minutes in the custard, with a gentle press or two, lets the liquid work all the way into the cubes. That gives a creamy center instead of dry spots and pools of egg.
The right custard for a small batch. Two eggs to a modest amount of milk makes a custard that sets reliably in a deep little dish. Most full-size recipes rely on a large pan; scaling them down without adjusting the egg can leave a small pudding loose in the middle.
A small, deep dish. A 1-quart dish keeps the pudding thick, so the inside stays tender while the tops of the cubes poke out and toast.
Ingredients for leftover cinnamon roll bread pudding
The full amounts are in the recipe card below. These are the choices that matter:
- Cinnamon rolls: two large bakery-style rolls, or four smaller ones, give about 3 cups of cubes. Leave the icing on; it melts into the custard.
- Eggs and whole milk: they make the custard. Whole milk gives the richest result, but 2 percent works.
- Light brown sugar: just enough to sweeten the custard with a hint of caramel.
- Vanilla and cinnamon: they echo the flavor of the rolls.
- Butter: part greases the dish and the rest goes into the custard for richness.
- Optional glaze: powdered sugar and a splash of milk, only if your rolls had no icing.
How to make cinnamon roll bread pudding
- Heat the oven to 350°F and butter a 1-quart baking dish.
- Cut the rolls into bite-size cubes.
- Whisk the custard, fold in the cubes, pour into the dish and soak for 10 minutes.
- Bake for about 30 minutes, until puffed, golden and set in the center.
- Rest for 5 minutes, glaze if you like, and serve warm.
How to tell it is done
Bread pudding is ready when it has puffed up, the tops of the cubes are golden and slightly crisp, and the center no longer jiggles like liquid when you nudge the dish. The surest test is a knife in the middle: it should come out without wet custard clinging to it. If you have a thermometer, look for 160°F in the center, the safe temperature for egg dishes.
If the top is browning quickly but the middle is still loose, lay a piece of foil loosely over the dish and give it a few more minutes. The pudding settles a little as it rests, which is normal.
Tips for the best bread pudding
- Dry out fresh rolls first. If your rolls are soft and fresh, cube them and leave them on the counter for an hour, or toast them briefly in the oven.
- Whisk the custard well. No streaks of egg white should remain, or they will show as white patches.
- Press, don’t mash. Push the cubes into the custard gently so they stay in pieces.
- Rest before serving. A few minutes out of the oven lets the custard finish setting.
Swaps and variations
- Canned rolls: bake them as the package directs, let them cool, then use four small rolls.
- Raisins or pecans: stir a small handful in with the cubes.
- Ramekins: divide the mixture between two individual ramekins for single servings; start checking a few minutes early.
- Milk: 2 percent milk works in place of whole milk for a slightly lighter custard.
Common mistakes to avoid
- Using a big pan for a small batch. Spread thin in a large dish, the custard sets before the cubes soften and the pudding turns dry. Keep it deep in a small dish.
- Skipping the soak. Pouring custard over the cubes and baking right away leaves dry centers and a layer of plain baked egg at the bottom. Give it the full soak.
- Adding too much sugar. Iced rolls are already sweet, and extra sugar makes the pudding cloying. Taste a corner of a roll; if it is very sweet, you can even skip the brown sugar.
- Pulling it too early. A pudding that still sloshes in the middle will not firm up as it rests. Wait for the knife test before taking it out.
- Letting it sit out. Because it is an egg custard, cool leftovers and refrigerate them rather than leaving the dish on the counter overnight.
Making it ahead
For an easy brunch, you can assemble the pudding the night before. Whisk the custard, fold in the cubes, pour everything into the buttered dish, cover it and refrigerate it overnight. The long, cold soak makes the inside especially creamy. In the morning, let the dish stand on the counter while the oven heats, then bake as written, adding a few extra minutes because it starts cold. Use the same knife test or thermometer to know when it is ready.
Serving ideas
Serve the bread pudding warm, straight from the dish. A scoop of vanilla ice cream or a spoonful of lightly whipped cream turns it into dessert, while a drizzle of maple syrup and a cup of coffee make it a lovely weekend brunch for two. Fresh berries or sliced apples on the side add a little brightness. It is the kind of small, warm treat that makes a slow morning feel special.
Storage and reheating
Bread pudding is best warm on the day it is baked. Refrigerate any leftovers within 2 hours in a covered container and eat them within 3 days. Reheat a portion in the microwave or in a 350°F oven until it is hot in the center, 165°F. The texture turns a little denser after a night in the fridge, which some people actually prefer.
Two forgotten cinnamon rolls deserve a second chance, and this cozy pudding gives them a delicious one. Enjoy it warm with someone you love sharing a slow morning with.
Frequently asked questions
Can you make bread pudding with fresh cinnamon rolls?
Yes, but dry them first. Cube fresh rolls and leave them out for an hour or toast them briefly, so they soak up the custard without going mushy.
How do you know when bread pudding is done?
It is puffed and golden, the center no longer jiggles like liquid, and a knife in the middle comes out without wet custard. A thermometer in the center should read 160°F.
Can I use canned cinnamon rolls?
Yes. Bake them as directed, let them cool, then cube four small rolls and use them the same way. Use the icing that comes in the can as the glaze.
How do you reheat bread pudding?
Warm a portion in the microwave or a 350°F oven until it is hot in the center, 165°F.
Print
Leftover Cinnamon Roll Bread Pudding for Two
- Total Time: 55 minutes
- Yield: 2 servings
Description
Two leftover cinnamon rolls cubed, soaked in a vanilla cinnamon custard and baked until puffed and golden: a small bread pudding for two.
Ingredients
- 2 large leftover cinnamon rolls (about 3 cups cubed), preferably a day old
- 1 tablespoon unsalted butter, melted
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup powdered sugar, for the optional glaze
- 2 teaspoons milk, for the optional glaze
Instructions
- Heat the oven to 350°F. Brush a 1-quart baking dish with a little of the melted butter.
- Cut or tear the cinnamon rolls into bite-size cubes, icing and all.
- In a bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, salt and the rest of the melted butter until smooth. Fold in the roll cubes and pour everything into the dish. Press the cubes down gently and let them soak for 10 minutes, pressing once or twice more.
- Bake for about 30 minutes, until the pudding is puffed and golden and the center is set: a knife inserted in the middle comes out without liquid custard, or a thermometer reads 160°F.
- Let the bread pudding rest for 5 minutes. If your rolls had no icing, stir the powdered sugar and milk into a thick glaze and drizzle it over the top. Serve warm.
Notes
Equipment: 1-quart baking dish or two 10-ounce ramekins, mixing bowl, whisk, instant-read thermometer (optional)
- Day-old rolls soak up the custard without turning mushy; very fresh rolls can be cubed and left out for an hour to dry slightly.
- Iced rolls make a sweeter pudding; skip the glaze when the rolls already have icing.
- Canned or store-bought rolls work: bake them first, let them cool and use four small rolls.
- Stir a small handful of raisins or chopped pecans in with the cubes if you like.
- Refrigerate leftovers covered for up to 3 days.
- Reheat portions in the microwave or a 350°F oven until hot in the center.
- Bake until the custard reaches 160°F, the safe temperature for egg dishes (FoodSafety.gov).
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
