Healthy Meal Prep
Bread Pudding Made with Cinnamon Rolls Recipe

Bread Pudding Made with Cinnamon Rolls


Transform leftover cinnamon rolls into the ultimate cinnamon roll casserole made with vanilla pudding mix, milk, raisins, and pecans.


  • 2 (12 fluid ounce) cans evaporated milk
  • 1 (4.3 ounce) package instant vanilla pudding mix
  • ½ teaspoon almond extract
  • ½ teaspoon pumpkin pie spice
  • 1 pound cinnamon rolls, torn into pieces
  • 1 ½ cups raisins
  • ¼ cup pecans
  • ¼ cup butter, cut into small pieces


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

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Nutritional Information

Bread Pudding Made with Cinnamon Rolls

Servings Per Recipe: 8
Calories: 561.2
% Daily Value *
protein: 23 %
carbohydrates: 25 %
exchange other carbs:
dietary fiber: 12 %
fat: 39 %
saturated fat: 50 %
cholesterol: 27 %
vitamin a iu: 10 %
niacin equivalents: 28 %
vitamin b6: 11 %
vitamin c: 6 %
folate: 10 %
calcium: 31 %
iron: 10 %
magnesium: 17 %
potassium: 17 %
sodium: 23 %
thiamin: 30 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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