Bread Pudding With Cinnamon Rolls

So, you’re staring into the abyss of your fridge, craving something ridiculously good, kinda fancy-ish, but also… you know, *easy*? And maybe you have a tube of those ready-to-bake cinnamon rolls lurking in the back, feeling a little underappreciated? Perfect! Because today, my friend, we’re about to turn that humble tube of breakfast pastry into a dessert so epic, so comforting, so “OMG, you made this?!” that you’ll feel like a culinary wizard without, you know, doing any actual wizardry. Get ready for Cinnamon Roll Bread Pudding!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a life hack disguised as dessert. Why is it awesome? First, it’s **idiot-proof**. Seriously, if I can’t mess it up, neither can you. Second, it takes those already-delicious cinnamon rolls and elevates them into a warm, custardy, pull-apart dream that practically screams “hug in a bowl.” Third, it’s a brilliant way to use up those rolls if they’re getting close to their date, or if you just accidentally bought too many (oops!). Plus, it smells incredible while baking, turning your kitchen into a cozy, cinnamon-scented haven. You’re welcome.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for this masterpiece:

• **1 tube (approx. 12-13 oz) store-bought cinnamon rolls:** The bigger, the better! Don’t forget their little icing packets. They’re important.
• **3 large eggs:** Your binding agents, keeping everything together.
• **1 cup whole milk (or half-and-half):** For that rich, creamy goodness. If you’re feeling extra decadent, heavy cream works too – live a little!
• **1/2 cup granulated sugar:** Just enough sweetness to complement the rolls.
• **1 teaspoon vanilla extract:** Because everything is better with a splash of vanilla.
• **1/4 teaspoon ground cinnamon (optional, but highly recommended):** A little extra spice never hurt anyone, right?
• **2 tablespoons unsalted butter, melted:** For greasing your dish and adding a touch more richness.

Step-by-Step Instructions

Ready? Let’s get this cinnamon-y party started!

1. **Preheat and Prep:** First things first, preheat your oven to **350°F (175°C)**. Grab an 8×8 inch baking dish or a similar sized shallow dish and give it a good grease with that melted butter. Don’t skip this, unless you enjoy prying stuck dessert from ceramic.
2. **Chop ’em Up:** Open your tube of cinnamon rolls and cut each roll into 4-6 pieces. Just rough chops, no need for precision here. Think bite-sized chunks. Toss these chunks into your greased baking dish, spreading them out evenly.
3. **Whip Up the Custard:** In a medium bowl, whisk together the eggs, milk (or half-and-half), granulated sugar, vanilla extract, and that optional extra cinnamon. Whisk until everything is well combined and the sugar looks dissolved. **You want this smooth.**
4. **Pour and Soak:** Carefully pour the egg mixture over the cinnamon roll pieces in the baking dish. Gently press down on the roll pieces to make sure they’re all soaking up that delicious custard. Let it sit for about 5-10 minutes to really absorb. This is key for that lovely pudding texture!
5. **Bake It Baby!:** Pop the dish into your preheated oven. Bake for **30-35 minutes**, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.
6. **Icing on the Cake (or Pudding):** While the pudding is still warm, grab those little icing packets that came with your cinnamon rolls. Snip a corner off each and drizzle the icing generously all over the hot bread pudding. The warmth will melt it slightly, creating a glorious glaze.
7. **Serve and Devour:** Let it cool for a few minutes before serving. It’s amazing warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.

Common Mistakes to Avoid

Listen, we all make mistakes. But let’s try to avoid these rookie errors when making this cinnamon roll masterpiece:

• **Not Greasing the Dish:** Unless you enjoy a vigorous scrubbing session after dessert, **don’t forget to butter your baking dish!** Seriously, it’s a pain otherwise.
• **Skimping on Soak Time:** Rushing the soaking process means your rolls won’t absorb enough of that custardy goodness, resulting in dry spots. Give it a solid 5-10 minutes. Patience, grasshopper.
• **Overbaking:** This isn’t a brick, it’s a pudding! Baking it for too long will make it dry and rubbery. Keep an eye on it after the 30-minute mark. It should still have a slight jiggle, which will set as it cools.
• **Forgetting the Icing:** Those little packets are there for a reason! They transform it from “baked bread” to “Cinnamon Roll Bread Pudding.” Use them!

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are some fun tweaks:

• **Cinnamon Roll Varieties:** Got some seasonal rolls (pumpkin spice, orange)? Go for it! The flavor will just be even more exciting. You can also use other ready-to-bake sweet rolls.
• **Milk Options:** Out of whole milk? 2% or even skim will work, but for ultimate richness, whole milk or half-and-half are your best bets. For a dairy-free version, try unsweetened almond or oat milk, though the texture might be slightly different.
• **Add-ins:** Want to jazz it up? Stir in a handful of chopped pecans, walnuts, chocolate chips, or even dried cranberries with your cinnamon roll pieces before pouring the custard. Yum!
• **Extra Toppings:** Beyond the included icing, consider a sprinkle of powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla bean ice cream. Because why not?

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones).

• **Can I make this ahead of time?** You bet! Assemble it, cover tightly with plastic wrap, and pop it in the fridge for up to 12 hours. Let it sit out at room temp for 20-30 minutes before baking, or add 5-10 minutes to the bake time.
• **How do I store leftovers?** Assuming you have any, cover it and refrigerate for up to 3-4 days.
• **How do I reheat it?** Gently warm individual servings in the microwave, or pop the whole dish back in the oven at 300°F (150°C) until heated through.
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul (and the flavor) like that? Butter is king here, my friend.
• **What if I don’t have an 8×8 inch dish?** A 9×9 inch will work, or a similar sized oval/round dish. Just keep an eye on the bake time as it might be slightly shorter or longer depending on the depth.
• **Can I add more cinnamon?** Absolutely! If you’re a cinnamon fiend, feel free to add another 1/2 teaspoon to the custard. Go wild!

Final Thoughts

There you have it! A ridiculously easy, incredibly delicious, and impressive dessert that will have everyone asking for your secret (which, FYI, is just a tube of cinnamon rolls and a little culinary bravado). This Cinnamon Roll Bread Pudding is perfect for brunch, dessert, or, let’s be honest, a Tuesday night treat just because you deserve it. Now go forth and impress someone – or, more importantly, yourself – with your new culinary superpowers. You’ve earned it!