Cinnamon Roll Bread Pudding Muffins

Simple Cinnamon Roll Bread Pudding Muffins are a great way to repurpose holiday leftovers!

Best Cinnamon Roll Bread Pudding Muffins Recipe
Pin it on Pinterest!

Is it a cinnamon roll? Is it bread pudding? Is it a muffin?

Well, yes, yes and yes.

Perfect Cinnamon Roll Bread Pudding Muffins Recipe

Cinnamon Roll Bread Pudding Muffins are perfect for desert, breakfast, snacks and anytime in between.

They are a trifecta of your favorite treats. One recipe, with cinnamon sweetness in every bite.

Making Cinnamon Roll Bread Pudding Muffins Recipe

Cinnamon Roll Bread Pudding Muffins are exactly as their name implies. They are muffins made as individual bread puddings using cinnamon rolls. The combination makes a beautiful, luscious delight.

I have never been one to get excited about bread pudding.

Must-Make Cinnamon Roll Bread Pudding Muffins Recipe

In fact, I have avoided it most of my life, that is until now. My experience was not good… Dry flavorless edges and mushy middles, yuck!

Using cinnamon rolls as the “bread” and saturating it all in rich creamy custard changes all that. Muffin tins are perfect for individual treats like this, no cutting or portioning.

Go-To Cinnamon Roll Bread Pudding Muffins Recipe

Using mini cinnamon rolls in the Cinnamon Roll Bread Pudding Muffins allows for more cinnamon swirls per serving, not to mention how cute they are.

After all everyone knows that cute food just tastes better, right?

Warm Cinnamon Roll Bread Pudding Muffins Recipe

But wait, before you start cracking those eggs and measuring ingredients I have a very important tip to ensure your Cinnamon Roll Bread Pudding Muffins will be amazing.

Cinnamon Roll Bread Pudding Muffins Recipe

Your cinnamon rolls need to be dried out, crusty crunchy crouton dry.

This enables the custard mixture to be absorbed creating a moist tender pudding middle, not mushy.

How To: Cinnamon Roll Bread Pudding Muffins Recipe

When your dry cinnamon roll pieces are in the muffin cups and you are ready to pour the custard over them, relax and take your time. Slowly pour an eighth cup of the liquid over each cup and let it soak for a few minutes. Add more as needed.

Sprinkling the tops with a little cinnamon sugar before baking creates a crunchy top and adds a bit of sparkle.

Cinnamon Roll Bread Pudding Muffins Recipe

Cinnamon Roll Bread Pudding Muffins are a wonderful treat for the holidays.

You can repurpose leftover cinnamon rolls to make an entirely new breakfast or dessert!

Cinnamon Roll Bread Pudding Muffins Recipe

April Scharpf

More Baked Goods We Love!

Better Than Cinnabon Cinnamon Rolls

Arnold Palmer Sweet Rolls

Drunken Monkey Bread

Sour Cream Banana Bread

Cinnamon Roll Bread Pudding Muffins Recipe
Print

Cinnamon Roll Bread Pudding Muffins

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 

Cinnamon Roll Bread Pudding Muffins Recipe - A great way to repurpose leftovers into some wonderful muffins!

Servings: 12 muffins
Nutrition Facts
Cinnamon Roll Bread Pudding Muffins
Amount Per Serving (1 muffin)
Calories 349 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 467mg 19%
Potassium 63mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 0g 0%
Sugars 30g
Protein 5g 10%
Vitamin A 3.4%
Vitamin C 0.2%
Calcium 3.8%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Muffins:
  • 2 packages mini cinnamon rolls (12-ounce packages) or 24 ounces leftover cinnamon rolls
  • 1 cup half-and-half
  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Toppings:
For the Glaze:

Instructions

  1. Do ahead: Cut and dry out the cinnamon roll pieces on a baking pan in a warm 250 degree oven, for about 20-30 minutes, cool completely.
  2. In a small saucepan warm the butter, brown sugar, and 1/2 cup of the half-and-half on medium-low, stirring until melted and combined. Then remove from heat allow to cool.

  3. In another bowl whisk together the eggs, remaining 1/2 cup of half-and-half, cinnamon, nutmeg and vanilla until well combined. Then whisk in the ingredients from saucepan.

  4. Butter 12 muffin cups. Divide the cinnamon roll pieces among the muffin cups, piling them high. Pour 1/8 cup of the custard mixture over the cinnamon roll pieces in each muffin cup. Allow it to soak and absorb, add more custard as needed. Make sure the top layer has absorbed the custard too.
  5. Sprinkle each muffin with pecans and sugar. Bake in the bottom third of oven for 35 minutes. When a knife comes out clean, they are done.

To make the glaze:
  1. Stir milk into powdered sugar, 1 tablespoon at a time, until it is the consistency you like. Cool the muffins for 15 minutes. Remove from pan and drizzle with glaze. Serve warm.

Recipe Notes

The density and dryness of your cinnamon roll pieces may effect the amount of custard needed.

Share This Recipe With Friends!

Other Great Recipes

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *