What ingredients do I need for cinnamon roll bread pudding muffins?

You’ll need day-old cinnamon rolls, milk, cream, sugar, eggs, vanilla, cinnamon, and salt. For a glaze, just use powdered sugar and milk.

How do I make cinnamon roll bread pudding muffins?

Chop cinnamon rolls, mix them with the liquid ingredients, fill a muffin tin, and bake. Finish with a glaze for extra sweetness.

Can I use leftover cinnamon rolls for bread pudding muffins?

Absolutely! In fact, day-old cinnamon rolls are perfect for this recipe as they soak up the liquid beautifully.

How long do cinnamon roll bread pudding muffins take to bake?

They typically take about 20-25 minutes in a preheated oven at 350°F (175°C). Keep an eye on them for that golden brown top!

What is the best way to store cinnamon roll bread pudding muffins?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat before serving for the best taste.

Can I freeze cinnamon roll bread pudding muffins?

Yes, you can freeze them for up to a month. Just make sure to store them in an airtight container.

What are some variations of cinnamon roll bread pudding muffins?

You can add nuts, chocolate chips, or even fruit to the batter for different flavors. Experiment with your favorite add-ins!

How do I make a glaze for cinnamon roll bread pudding muffins?

Mix powdered sugar with a bit of milk until smooth. Adjust consistency to your liking for drizzling.

Cinnamon Roll Bread Pudding Muffins

Name: Cinnamon Roll Bread Pudding Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups day-old cinnamon rolls, chopped; 2 cups milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup powdered sugar (for glaze); 2 tablespoons milk (for glaze)

Ingredients

Scale

4 cups day-old cinnamon rolls, chopped
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
Add the chopped cinnamon rolls into the liquid mixture. Gently fold until the rolls are coated and have soaked up some of the liquid. Allow it to sit for about 10 minutes.
Using a spoon or a cookie scoop, fill each muffin cup about 3/4 full with the mixture.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden brown.
While the muffins are baking, prepare the glaze by whisking powdered sugar and milk together until smooth.
Once done, let the muffins cool for a few minutes before drizzling the glaze on top. Enjoy warm or at room temperature!

Prep Time: 15
Cook Time: 25

Nutrition

Calories: 380
Fat: 18g
Carbohydrates: 50g
Protein: 7g