Slow-Cooker Cinnamon Roll Pudding

Imagine waking up to the aroma of freshly baked cinnamon rolls, infused with the warmth of vanilla and the comforting richness of custard-soaked bread. This slow cooker cinnamon roll bread pudding is a delightful twist on a classic. It is perfect for cozy mornings, holiday brunches or whenever you’re craving a touch of homemade sweetness.

Slow cookers are essential appliances for those who love fuss-free cooking with delicious results. They transform simple ingredients into something extraordinary with minimal effort and this old-fashioned favorite is no exception. Combining the best of cinnamon rolls and bread pudding, it promises layers of cinnamon-spiced bread soaked in a creamy custard, all melding together to create a heavenly dessert or brunch centerpiece.

Whether you’re planning a leisurely weekend breakfast or a special dessert for family and friends, this slow cooker cinnamon roll bread pudding recipe will come in handy time and time again, especially when topped with lemon or vanilla sauce or whipped cream. 

Ingredients for Cinnamon Roll Bread Pudding

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• Cinnamon rolls: Cinnamon rolls are the star here. You’ll want unfrosted rolls for this bread pudding recipe and day-old works best since you’ll cut them up into cubes before tossing them with the rest of the pudding ingredients. 
• Eggs: Eggs act as a binder for the pudding and help it fluff up while cooking.
• Milk: Whole milk is another binder and keeps the pudding from drying out. We suggest using whole milk but you could use reduced fat or plant-based milk. Just keep in mind the final result will be slightly different. 
• Sugar: It gives this dessert a touch of sweetness. 
• Melted butter: Everything is better with butter, including cinnamon roll pudding. 
• Vanilla extract: Vanilla is a natural complement to warming spices and cinnamon rolls, plus a dash of this secret sauce will make your kitchen smell heavenly while the pudding is bubbling away.
• Nutmeg: A pinch of nutmeg will give the bread pudding a nutty, earthy aroma and flavor. We love grating fresh nutmeg—it makes a huge flavor difference—but ground works too if that’s all you have.
• Raisins: Bread pudding is often studded with nuts and fruit. We used raisins for this recipe for a tangy pop with every bite.
• Vanilla ice cream: Optional, but a total game changer over warm cinnamon roll bread pudding if you ask us.

Directions

Step 1: Cube the cinnamon rolls

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Plug in your slow cooker and slice the cinnamon rolls into 1-inch cubes. Place them in the bottom of the crockpot.

Step 2: Mix the pudding

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Then, whisk together the eggs, milk, sugar, butter, vanilla and nutmeg in a small bowl. Stir in the raisins until well combined.

Step 3: Cook the pudding

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Pour the pudding mixture over the cinnamon rolls, stirring gently until all the cubes are coated. Cover and cook on low for about 3 hours.

Step 4: Serve

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After 3 hours, transfer the bread pudding to bowls and top with a dollop of vanilla ice cream or other toppings if desired.

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Cinnamon Roll Bread Pudding Variations 

• Swap the rolls: If you don’t have cinnamon rolls on hand (or in the freezer), use eight slices of cinnamon or white bread instead. Cut the bread into 1 inch cubes and follow the rest of the recipe instructions. The texture may be a tad different but not enough to notice. 
• Add nuts: Fruit and nuts are a welcome pair in bread pudding. While we have the fruit part covered with raisins, you could add toasted chopped nuts like almonds, walnuts or pecans to the pudding mix before cooking for added crunch. You could also add more dried fruit in addition to the raisins. 
• Get creative with toppings: Vanilla ice cream is a power move here but clotted cream, whipped cream or a drizzle of homemade salted caramel sauce would be decadent and delicious, as would lemon sauce.

How to Store Bread Pudding With Cinnamon Buns

The good news is this bread pudding not only keeps well but tastes even better the next day. Store any leftovers to sealed airtight containers in the fridge or freezer for breakfast, dessert or a late-night snack.

Can you freeze cinnamon roll bread pudding?

Absolutely! Let the bread pudding cool completely before wrapping it in plastic wrap or tin foil, then place the wrapped sections in a ziploc bag or Tupperware. They will be good for up to three months this way.

How long does cinnamon bread pudding last?

Although cinnamon bread pudding will still be tasty the day after you make it, especially for breakfast on Christmas morning or during the holidays, it can start to dry out after two days. Plan to devour any leftovers before then to enjoy it at peak freshness.

Cinnamon Roll Bread Pudding Tips

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Why does bread need to be stale for bread pudding?

Day-old bread holds its shape better when it comes to bread pudding and soaking up the custard mixture. Fresh bread tends to break down and get too soggy.

How can I tell when my bread pudding is done?

Insert a toothpick or a fork into the middle. If it comes out of the slow cooker clean, it’s ready! If it’s coated in pudding it still needs a little more time.

Why does my bread pudding taste like eggs?

To avoid this, be sure to beat the eggs well before adding them to the pudding mixture. If you simply crack them into the slow cooker, the whites and yolks can separate leading to an eggy-tasting bread pudding.