Cinnamon Roll Casserole

The perfect way to use up day old cinnamon rolls is to bake them into a warm, luxurious bread pudding, complete with a sweet glaze.

Cinnamon Roll Bread Pudding

Two ways to make cinnamon roll casserole

One thing to note right off the bat about this recipe is that there are two options for how to make it. The way that I made it was to use a large loaf of Cinnamon Challah bread from a local bakery. This type of bread has no frosting, which is why I went back and added the optional glaze at the end. Alternatively, you can use day old cinnamon rolls.

If you are using cinnamon rolls with frosting already on them, use your best judgement to decide if you want the optional glaze. Try a bite without the glaze perhaps and see if you think it needs any additional sweetness that the glaze would provide.

Cinnamon Roll Bread Pudding

Use good quality cinnamon rolls or cinnamon bread

In my opinion, the key to success for this recipe is using a very good quality of either Cinnamon Challah bread or cinnamon rolls. If you use a bad quality cinnamon roll, I am not sure it will make the best ever bread pudding. Really great cinnamon rolls that are a day old and just a bit stale are perfect.

Cinnamon Roll Bread Pudding
Cinnamon Roll Bread Pudding
Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding

Servings: 8
5 from 1 vote
The perfect way to use up day old cinnamon rolls is to bake them into a warm, luxurious bread pudding, complete with a sweet glaze.
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins

Ingredients
  

  • 1 large loaf of cinnamon challah bread (Alt. use 6-8 large day old cinnamon rolls)
  • 6 eggs beaten
  • 3 cups half and half
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Optional garnish: powdered sugar + milk for a glaze Approx. 2-3 cups powdered sugar and 1-2-3 Tbsp. milk. You will have to adjust it to your preference for how thick you want it.

Instructions
 

  • Preheat oven to 325-f degrees. Spray or butter a 9″x13″ casserole dish with cooking spray.
  • Cut cinnamon rolls into large pieces. Set in a large mixing bowl.
  • In large bowl, whisk together the beaten eggs, milk, sugar and vanilla. Pour evenly over the cinnamon rolls.
  • Let mixture sit for about 20 minutes to allow the eggs mixture to soak in.
  • Bake for 50 to 55 minutes or until set.

Nutrition

Calories: 359kcalCarbohydrates: 36gProtein: 9gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 156mgSodium: 414mgPotassium: 164mgSugar: 19gVitamin A: 499IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Don’t forget to pin this recipe for laterMention @jamhandsblog on Pinterest and let me know how it turned out!

Adapted from The Dutch Baker’s Daughter.

Leave a Reply

Your email address will not be published.

Recipe Rating




4 Comments

  1. Cinnamon rolls are one of my weaknesses. Bread pudding is another. I'm in trouble now(in a good way, that is)!