Cinnamon Roll Bread Pudding Muffins

12 servings


20 minutes

active time

1 hour 20 minutes

total time


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

2 tablespoons turbinado sugar (or brown sugar)

1/4 cup chopped pecans, (optional)

1 cup powdered sugar

1/4 cup milk (or half-and-half)


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.

Then preheat the oven to 350 degrees F.

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.

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.

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.

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:

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.


Serving Size

1 muffin


349 kcal

Total Fat

15 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



51 mg


467 mg

Total Carbohydrate

48 g

Dietary Fiber


Total Sugars

30 g


5 g

12 servings


20 minutes

active time

1 hour 20 minutes

total time
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