Cinnamon Roll Bread Pudding with Fruit
Cubed cinnamon rolls soak in a custard of eggs, milk, and fruit cocktail, baking into a warm, spiced bread pudding with walnut crunch. The creamy interior contrasts with golden-brown tops, finished with a thick vanilla butter glaze. Perfect for brunch gatherings or weekend breakfast when you want something indulgent but straightforward. This version uses mini rolls and canned fruit for convenience while delivering classic flavors without requiring overnight soaking or complex techniques.
Ingredients
- 2 package un-iced mini cinnamon rolls
- 1 can fruit cocktail in 100% juicedrained canned peaches or mixed berries1:1fruit
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- 1 ¼ cup whole milk
- ½ cup walnuts, chopped
- ½ teaspoon vanilla extract
- 4 large eggs
- nonstick cooking spray
- 2 cup powdered confectioners sugar
- 2 tablespoon butter
- 2 teaspoon vanilla extract
- 4 tablespoon milk
Instructions
- 1
Preheat oven to 350F.
- 2
Spray an 8-inch square baking dish with nonstick spray.
- 3
Whisk together fruit cocktail, milk, walnuts, vanilla extract, and eggs in a large bowl.
- 4
Add cinnamon rolls and stir gently. Let rest 5-7 minutes to absorb liquid.
- 5
Transfer mixture to prepared dish.
- 6
Bake until golden on top, about 25 minutes.
- 7
While baking, whisk powdered sugar, butter, vanilla extract, and milk until smooth and thick.
- 8
Pour glaze over warm pudding and spread evenly.
- 9
Cut into 4x4-inch squares and serve warm.
Tips
Cube rolls into 1-inch pieces before soaking for more even absorption and texture throughout.
Use the soaking liquid from canned fruit instead of draining it for deeper fruit flavor.
Glaze pudding while still warm so it seeps into the crevices; let cool 5 minutes before cutting.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325F for 10 minutes.
Prepare pudding mixture through soaking step, cover, and refrigerate up to 8 hours. Bring to room temperature before baking; add 5 minutes to bake time.
Warm, with cold milk or coffee.
Common Mistakes
Overbake to avoid dry, rubbery custard; check at 20 minutes.
Skip resting step to avoid soggy bottom layer that doesn't absorb properly.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use iced cinnamon rolls instead of un-iced?
Yes, but reduce powdered sugar in glaze to 1.5 cups to avoid excessive sweetness. Omit the built-in icing if possible.
What if I don't have walnuts?
Pecans, almonds, or even chopped dates work well. Skip nuts entirely for a simpler version; the pudding stays moist from fruit and custard.
How long can I keep leftovers?
Cover and refrigerate up to 3 days. Reheat covered at 325F for 10 minutes. Do not freeze; custard texture breaks down.