Description

This delicious gluten-free cinnamon roll bread pudding is soft, cozy, and full of sweet cinnamon flavor. Leftover GF cinnamon rolls soak up a rich custard, then bake into the perfect warm dessert topped with a simple icing drizzle — easy, comforting, and totally irresistible!

Ingredients

4 cups gluten-free cinnamon rolls, cubed (day-old preferred)

4 large eggs

1¾ cups milk or almond milk

½ cup heavy cream

½ cup brown sugar

2 tsp vanilla extract

1½ tsp cinnamon

¼ tsp salt

2 tbsp melted butter

Optional: raisins or chopped pecans

GLAZE: ½ cup powdered sugar + 1–2 tbsp milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish.

2. Place cubed gluten-free cinnamon rolls in the dish.

3. In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, salt, and melted butter.

4. Pour custard mixture evenly over the cinnamon rolls and gently press so everything absorbs liquid.

5. Sprinkle raisins or pecans on top if desired.

6. Bake 35–45 minutes or until custard is set and top is lightly golden.

7. Stir powdered sugar and milk together to form glaze. Drizzle over warm bread pudding before serving.

Notes

Day-old cinnamon rolls work best because they soak up more custard.

For extra richness, replace half the milk with eggnog during holidays.

Serve warm with vanilla ice cream, whipped cream, or caramel drizzle.

Leftovers reheat beautifully and freeze well.