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Cinnamon Roll Bread Pudding from Farmwife Feeds is a sweet breakfast treat, a delicious dessert served with ice cream or a great afternoon snack. #cinnamonrolls #recipe #dessert #breakfast #snack

Cinnamon Roll Bread Pudding



  • 8-9 cups of roughly torn up cinnamon rolls-I used 12RhodesBake and Serve Cinnamon Rolls-1 package - they were also day old - I made extra for Sunday morning so I would have some for this recipe - use any kind canned ones, day old bakery ones
  • 4 large eggs
  • 2 cups heavy cream
  • 2/3 cup half and half
  • 2 Tablespoons Frangelico optional
  • 1 cup sugar
  • 2-3 Tablespoons butter cut into small pieces
  • Optional - raisons, nuts, chocolate chips


  • Whisk well eggs, heavy cream, half and half, Frangelico and sugar in a large bowl
  • Once mixed add your cinnamon roll pieces and mix throughly pushing cinnamon roll pieces down into the liquid to cover; allow to sit for at least 15 minutes to soak up the liquid or cover and place in refrigerator over night
  • Grease a 2 quart casserole dish and pour mixture into dish
  • Cover with foil and bake in a 300 degree oven for 1-1.5 hours -time will be dependent of how thick the your recipe is in your size pan-the less thicker the layer is the less time it will take to cook. I used a 1.5 quart casserole dish, mine took the full 1.5 hours.
  • Remove foil approximately 15 minutes before done and place butter pieces on top
  • Insert knie in middle to check for doneness, when knife comes out clean custard is set up.