If you love cinnamon rolls and cozy breakfasts, this slow cooker cinnamon roll bread pudding is about to become your new favorite brunch recipe. Soft, glazed cinnamon rolls soak into a rich vanilla custard, slow-cooked until irresistibly creamy, then finished with a silky glaze and crunchy pecans. It’s indulgent, comforting, and surprisingly easy — perfect for holidays, weekend mornings, or anytime you want a hands-off breakfast that feels special.
Why You’ll Love This Slow Cooker Cinnamon Roll Bread Pudding
- Ultra creamy texture (no dry edges)
- Made with store-bought cinnamon rolls
- Perfect for make-ahead brunch
- No oven needed — great for holidays
- Feeds a crowd with minimal effort
This recipe is inspired by classic bread pudding but uses a slow cooker to gently cook the custard, creating a soft, spoonable texture that melts in your mouth.
Ingredients You’ll Need
- Glazed cinnamon rolls, cut into chunks
- Egg yolks
- Half-and-half
- Sugar
- Ground cinnamon
- Vanilla extract
- Salt
- Chopped pecans
For the glaze
- Confectioners’ sugar
- Heavy whipping cream
How to Make Cinnamon Roll Bread Pudding in the Slow Cooker
1. Prepare the Slow Cooker
Lightly grease the slow cooker insert or line with parchment for easy removal. Sprinkle a cinnamon-sugar mixture over the bottom to create a sweet base.
2. Add the Cinnamon Rolls
Spread the chopped cinnamon rolls evenly in the slow cooker and sprinkle with pecans.
3. Make the Custard
Heat half-and-half, sugar, cinnamon, vanilla, and salt until steaming. Slowly temper the egg yolks, then whisk everything together until smooth.
4. Assemble
Pour the custard evenly over the cinnamon rolls. Gently press down so everything is soaked.
5. Slow Cook
Cook on LOW for 2½–3 hours or HIGH for 1½–2 hours, until set but still creamy in the center.
6. Glaze & Serve
Let rest slightly, then drizzle generously with glaze and serve warm.
Tips for the Creamiest Texture
- Place a paper towel under the lid to absorb condensation
- Do not overcook — a slight jiggle means perfect custard
- Let rest 10–15 minutes before serving
- Spoon-serve instead of slicing for maximum creaminess
Make-Ahead & Storage Tips
- Assemble everything the night before and refrigerate
- Start cooking in the morning for stress-free brunch
- Store leftovers covered in the fridge for up to 3 days
- Reheat gently to maintain the custard texture
Variations to Try
- Add diced apples or pears for fall
- Swap pecans for walnuts
- Add a splash of maple syrup to the custard
- Finish with caramel drizzle instead of glaze
Slow Cooker Cinnamon Roll Bread Pudding
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
Description
This ultra-creamy slow cooker cinnamon roll bread pudding is made with glazed cinnamon rolls soaked in a rich vanilla custard and finished with a silky glaze. An easy, hands-off breakfast or brunch perfect for holidays and weekends.
Ingredients
Bread Pudding
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12 large glazed cinnamon rolls, cut into 1½-inch chunks
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1¼ cups granulated sugar, divided
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2 teaspoons ground cinnamon, divided
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6 large egg yolks
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3 cups half-and-half
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1 teaspoon vanilla extract
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1 teaspoon salt
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⅓ cup chopped pecans
Glaze
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1½ cups confectioners’ sugar
-
½ cup heavy whipping cream
Instructions
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Lightly grease a 6–7 quart slow cooker or line with a parchment sling.
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In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the bottom of the slow cooker.
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Spread cinnamon roll pieces evenly in the slow cooker and sprinkle with chopped pecans.
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In a medium saucepan, combine half-and-half, remaining 1 cup sugar, remaining 1 teaspoon cinnamon, vanilla extract, and salt. Heat over medium heat until steaming and just beginning to bubble.
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In a separate bowl, whisk egg yolks. Slowly whisk 1 cup of the hot milk mixture into the egg yolks to temper them.
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Gradually whisk the egg mixture back into the saucepan until fully combined.
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Pour custard evenly over the cinnamon rolls, gently pressing down so all pieces are soaked.
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Cover and cook on LOW for 2½–3 hours or HIGH for 1½–2 hours, until set but still slightly jiggly in the center.
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Turn off heat and let rest 10–15 minutes with the lid slightly ajar.
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Whisk confectioners’ sugar and heavy cream until smooth and drizzle over the warm bread pudding before serving.
Notes
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For best texture, place a paper towel under the slow cooker lid to absorb condensation.
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Do not overcook — a slight jiggle in the center ensures a creamy custard.
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Serve by spooning rather than slicing for maximum creaminess.
- Prep Time: 15 MINUTES
- Cook Time: 2HOURS 30 MIN
- Category: BREAKFAST | BRUNCH
- Method: SLOW COOKER
- Cuisine: American
Frequently Asked Questions
Can I use canned cinnamon rolls?
Yes — store-bought glazed cinnamon rolls work perfectly and save time.
Can I make this overnight?
Yes! Assemble the night before and cook in the morning.
Can I freeze cinnamon roll bread pudding?
It’s best enjoyed fresh, but leftovers can be frozen and reheated gently.
Why use egg yolks only?
Egg yolks create a richer, creamier custard without a rubbery texture.
Final Thoughts
This slow cooker cinnamon roll bread pudding is the ultimate cozy breakfast — rich, creamy, and completely effortless. Whether you’re hosting brunch, celebrating a holiday morning, or just craving something comforting, this recipe delivers big flavor with minimal work. One spoonful and you’ll understand why it disappears fast.
