I love making these cinnamon roll bread pudding muffins when I want a cozy breakfast or dessert that feels extra comforting. They combine the rich texture of bread pudding with the sweet flavor of cinnamon rolls in a perfectly soft muffin form.

Why You’ll Love This Recipe

I enjoy this recipe because it’s warm, sweet, and incredibly easy to prepare. The muffins come out soft in the center with lightly crisp edges, and the cinnamon flavor makes the kitchen smell amazing. I also like that this recipe is a great way to use leftover bread or cinnamon rolls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups cinnamon rolls or bread, cubed
3 large eggs
1 1/2 cups milk
1/3 cup heavy cream
1/3 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted butter
Cream cheese icing for topping

Directions

I preheat the oven to 350°F (175°C) and grease a muffin tin.
I place the cubed cinnamon rolls or bread into a large bowl.
I whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter.
I pour the mixture over the bread cubes and gently stir until everything is coated.
I let the mixture sit for about 10 minutes so the bread absorbs the custard.
I divide the mixture evenly into the muffin tin cups.
I bake the muffins for 25–30 minutes until golden brown and set.
I drizzle cream cheese icing over the warm muffins before serving.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes add raisins, chopped pecans, or walnuts for extra texture. When I want a richer flavor, I mix cream cheese cubes directly into the batter. I also enjoy adding a little maple syrup or caramel drizzle on top before serving.

storage/reheating

I store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them for up to 2 months. I reheat them in the microwave for about 20–30 seconds or warm them in the oven until heated through.

FAQs

Can I use leftover cinnamon rolls for this recipe?

Yes, I often use leftover cinnamon rolls because they add extra sweetness and flavor.

Can I make these muffins ahead of time?

Yes, I prepare them in advance and reheat them before serving.

What type of bread works best?

I like using brioche, challah, or cinnamon swirl bread because they create a soft texture.

Can I freeze bread pudding muffins?

Yes, I freeze them in airtight containers and thaw them overnight in the refrigerator.

Do I need to use cream cheese icing?

No, but I think the icing adds a delicious finishing touch and extra cinnamon roll flavor.

Conclusion

I enjoy making these cinnamon roll bread pudding muffins because they’re rich, cozy, and perfect for breakfast, brunch, or dessert. The soft custard texture and warm cinnamon flavor make them a comforting treat that always feels special.

Cinnamon Roll Bread Pudding Muffins

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Soft and cozy cinnamon roll bread pudding muffins made with cubes of cinnamon rolls or bread soaked in a sweet custard and baked until golden brown. Finished with cream cheese icing, these muffins are perfect for breakfast, brunch, or dessert.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

4 cups cinnamon rolls or bread, cubed
3 large eggs
1 1/2 cups milk
1/3 cup heavy cream
1/3 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted butter
Cream cheese icing for topping

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Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin.
Place the cubed cinnamon rolls or bread into a large mixing bowl.
Whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter.
Pour the custard mixture over the bread cubes and gently stir until evenly coated.
Let the mixture sit for about 10 minutes so the bread absorbs the custard.
Divide the mixture evenly among the muffin tin cups.
Bake for 25–30 minutes until the muffins are golden brown and set in the center.
Drizzle cream cheese icing over the warm muffins before serving.