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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.
12 large glazed cinnamon rolls, cut into 1½-inch chunks
1¼ cups granulated sugar, divided
2 teaspoons ground cinnamon, divided
6 large egg yolks
3 cups half-and-half
1 teaspoon vanilla extract
1 teaspoon salt
⅓ cup chopped pecans
1½ cups confectioners’ sugar
½ cup heavy whipping cream
Lightly grease a 6–7 quart slow cooker or line with a parchment sling.
In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the bottom of the slow cooker.
Spread cinnamon roll pieces evenly in the slow cooker and sprinkle with chopped pecans.
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.
In a separate bowl, whisk egg yolks. Slowly whisk 1 cup of the hot milk mixture into the egg yolks to temper them.
Gradually whisk the egg mixture back into the saucepan until fully combined.
Pour custard evenly over the cinnamon rolls, gently pressing down so all pieces are soaked.
Cover and cook on LOW for 2½–3 hours or HIGH for 1½–2 hours, until set but still slightly jiggly in the center.
Turn off heat and let rest 10–15 minutes with the lid slightly ajar.
Whisk confectioners’ sugar and heavy cream until smooth and drizzle over the warm bread pudding before serving.
For best texture, place a paper towel under the slow cooker lid to absorb condensation.
Do not overcook — a slight jiggle in the center ensures a creamy custard.
Serve by spooning rather than slicing for maximum creaminess.