Cinnamon Roll Bread Pudding makes for a decadent holiday dessert. This recipe combines sweet cinnamon rolls and creamy custard that will wow the crowd at your next family gathering. Chef Tom bakes it on the Yoder Smokers YS640s and then slathers it with an orange frosting for a Christmas dish that is packed with flavor.
WHAT YOU'LL LOVE
- Cinnamon rolls get toasted before they ever meet the custard. Drying them out on the grill until crispy at the edges keeps the bread pudding from turning mushy once the custard soaks in — a step plain bread pudding recipes often skip.
- The custard rests in two stages, not one long soak. Letting the mixture sit for 10 minutes, tossing, then resting 5 more minutes ensures even absorption throughout every piece instead of soggy spots and dry spots.
- Candied pecans and candied ginger add crunch and warmth in the same bite. Folding both into the mixture before baking means every serving gets a mix of nutty crunch and a spicy-sweet kick, not just cinnamon-roll flavor alone.
- The orange icing gets made while the pudding bakes, not after. Prepping it during the bake time means it's ready to drizzle the moment the pudding comes out, still warm.
Cinnamon Roll Bread Pudding
Tom Jackson
Rated 4.7 stars by 3 users
Category
Dessert
Cuisine
American
Servings
16
Prep Time
45 minutes
Cook Time
1 hour
Calories
500
Cinnamon Roll Bread Pudding makes for a decadent holiday dessert. This recipe combines sweet cinnamon rolls and creamy custard that will wow the crowd at your next family gathering. Chef Tom bakes it on the Yoder Smokers YS640s and then slathers it with an orange frosting for a Christmas dish that is packed with flavor.
Ingredients
- 8 cups (1 1/2 lb) cinnamon rolls, cubed
- 1 quart half and half
- 4 eggs
- 4 egg yolks
-
1/4 cup maple syrup
-
1/2 tsp Jacobsen Salt Co. Kosher Sea Salt
- 1/2 tsp orange extract
- Zest of 1 orange
- 1 cup candied pecans
- 2 tbsp candied ginger, minced
- 1/2 tbsp unsalted butter
- 2 cups powdered sugar
- Zest of 1 orange
- 4-6 tbsp fresh squeezed orange juice
For the Orange Icing
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF.
- Place the cubed cinnamon rolls on a parchment lined sheet pan. Place on the second shelf of the grill and bake until the donut pieces are dried out and crispy on the edges, about 20 minutes. Remove from the grill and cool.
- Combine the half and half, eggs, egg yolks, maple syrup, kosher salt, orange extract and orange zest in a pitcher and blend using an immersion blender.
- Place the toasted cinnamon rolls, candied pecans and candied ginger in a large bowl. Add the custard and toss gently to mix. Let sit 10 minutes. Toss again. Let sit 5 minutes more.
- Spread the 1/2 tablespoon unsalted butter in a Lodge 12” Cast Iron Skillet. Transfer the cinnamon roll mixture and custard to the skillet.
- Transfer the skillet to the second shelf of the grill. Bake the cinnamon roll bread pudding until browned and bubbling around the edge and puffed up, about 45-55 minutes.
- While the bread pudding bakes, combine all ingredients for the orange icing in a bowl and whisk well until smooth.
- Serve the cinnamon roll bread pudding drizzled with the orange icing.
Recipe Note
Recipe FAQ
Why toast the cinnamon roll cubes before adding the custard?
Drying them out until crispy at the edges gives the bread pudding structure to hold onto once it absorbs the custard, preventing it from turning mushy or falling apart during baking.
Why let the custard mixture rest in two stages instead of one long soak?
Tossing and resting twice — 10 minutes, then 5 more — helps the custard absorb evenly throughout every piece, rather than leaving some parts soggy and others dry.
Why use both candied pecans and candied ginger?
Together they add two different things: crunchy nuttiness from the pecans and a warm, spicy sweetness from the ginger, giving the pudding more complexity than cinnamon flavor alone.
Can I make the orange icing ahead of time?
It's easiest to make while the pudding bakes so it's ready to drizzle while everything is still warm, but it can also be made ahead and gently rewarmed if needed.
Can I use a different type of pastry instead of cinnamon rolls?
Yes — the site's Donut Bread Pudding recipe uses the same technique with donuts instead, so this method adapts well to other soft, sweet pastries.
How indoor-friendly is this recipe?
5 out of 5 — everything here works in a standard home oven; the pellet grill just adds a slight smoke note, not something the recipe depends on.
Recipe Highlights
Toasting the cinnamon rolls first: Drying them out before adding custard keeps the final texture from turning mushy.
The two-stage custard rest: Resting and tossing twice ensures even absorption throughout the dish.
Candied pecans and ginger together: This pairing adds both crunch and warm spice in every bite.
Icing made during the bake: Prepping it while the pudding cooks means it's ready to drizzle while everything is still warm.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 500
- Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 145 milligrams
- Sodium
- 284 milligrams
- Carbs
- 54 grams
- Fiber
- 3 grams
- Sugar
- 40 grams
- Protein
- 8 grams
