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Cinnamon Roll Bread Pudding

  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 12
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This breakfast-inspired dessert will be devoured in minutes! MORE + LESS -

Karly Campbell
October 6, 2016


cinnamon rolls (from 2 packages of Pillsbury™ Grands!™ cinnamon rolls)
cup chopped pecans
1 3/4
cups milk
large eggs
cup sugar
teaspoons vanilla extract


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  • 1
    Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
  • 2
    While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
  • 3
    Add cinnamon roll pieces to a greased 9x13-inch baking dish. Sprinkle on the pecans.
  • 4
    In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
  • 5
    Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.

Expert Tips

This could also be served as a sweet breakfast or brunch dish.

For an even more decadent dessert, top with whipped cream or ice cream.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Cinnamon rolls go into full-on dessert mode with this easy twist on bread pudding.

I have a confession to make. One that is going to rock your world and shock you to the very core.

I don’t like cinnamon rolls unless they come from a can. I know. It’s weird. The rolls at the mall and in bakeries look so good, but nah. I’m just super picky about cinnamon rolls.

But the canned kind? I grew up with those bad boys. I will eat Pillsbury cinnamon rolls all day, every day!

Speaking of eating them all day, why not move the cinnamon roll into the dessert category so we can enjoy them in the evening for once? In fact, let’s make them so dessert-y that they’re a riff on bread pudding, because you cannot go wrong with bread pudding, my friends.

Let’s do this!

You’ll need a couple cans of Pillsbury Grands cinnamon rolls, some milk, eggs, vanilla extract, sugar and pecans. Easy to the peasy.

Bake those cinnamon rolls up as directed on the package. Don’t frost them, though! You’re actually only going to need 8 of the 10 rolls for this recipe, so go ahead and devour the extras. I’ll wait.

Now’s the weird part. Break those cinnamon rolls up into bite-sized pieces. My kids were traumatized when they saw me doing this.

Let them cool completely on a cookie sheet before moving on to the next step.

Pop those guys into a 9x13-inch baking dish and sprinkle on the chopped pecans.

Whisk together the milk, eggs, sugar and vanilla in a bowl. Isn’t this basically the easiest recipe ever?

Pour that goodness right over your cinnamon rolls. You’ll want to press down the rolls so that they soak up some of the liquid. Let ‘em sit in their milk bath for about 20 minutes.

Bake ‘em up and then drizzle them with the frosting that came in your tube of cinnamon rolls. How amazing does this look, you guys?

You can take it one step further, if you’d like, and top these guys with some whipped cream or a big ol’ scoop of ice cream and a drizzle of caramel. Heaven, I tell you.

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