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Cinnamon Roll Bread Pudding Recipe

Cinnamon Roll Bread Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on November 28, 2009

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    I was so excited to make this! But then it turned into a gewy mess! It did smell very good when I ntook it out of the oven but then it wasn't sweet enough.

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  • on September 23, 2009

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    When it was baking it smelled Amazing and we couldn't wait to try it. It was a disappointment to us only because we LOVE cinnamon rolls and we were hoping for an amazing flavor to go with the amazing scent.

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  • on September 13, 2009

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    I first read the reviews and made some changes. I used 2 small boxes of pudding instead of 1 large. It's what I had. I used vanilla extract instead of almond extract. And I added about 1/4 cup of sugar and an egg. I also used homemade cinnamon rolls. I had no problems with the cooking time. Everyone in my family agrees that this is absolutely delicious. Like one big, warm, gooey center. It's perfectly moist and creamy. I will definately make this again.

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  • on March 15, 2009

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    This was wonderful. I read no reviews first, but when I tasted the pudding mixture, it wasn't sweet enough for me. I added 1/4 cup sugar, 1 tsp vanilla extract (no almond extract, 1/2 tsp nutmeg, 1/2 tsp allspice. I also used French vanilla pudding vs regular vanilla, and used 1 can evaporated milk and 1 can regular 2% milk so it wouldn't be too rich. Recommended cook time was too long, and I removed from oven after 1 hour and top was a bit dark. But the taste was SCRUMPTIOUS. Thanks Food Network and Sandra Lee - I'll be making this one again for sure!

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  • on March 02, 2009

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    I absolutely LOVE this recipe. It's the first bread pudding I've tasted and I'm hooked!! I made it exactly how it said and it turned out excellent!

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  • on November 17, 2008

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    It is the best cinnamon roll ever.

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  • on November 08, 2008

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    When I saw this on TV It looked so good that I could not wait to make it. I was so sad it wasn't good. It was not sweet, the almond extract did not fit in and it was too dark on top. I wish I had read the reviews before I made it.... I'm not sure if I will bother to make it again, even with the helpful suggestions given by other reviewers.

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  • on October 30, 2008

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    I tried this today..others said it wasn't sweet enough so I added a half can of condensed milk along with the 2 cans of evap. milk. I also could swear that when I saw Sandra make this on tv she added 2 eggs beaten, so I put that in also. I used 2 small boxes of instant pudding (instead of the one large box and followed the rest of the directions. After putting it all into a greased baking dish I drizzled the top with some caramel syrup (the kind you put over icecream and dotted with butter. It was delicious, solid-the way I like it-
    it was great warm and just as good at room temperature. A keeper!

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  • on May 07, 2008

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    i read all the reviews before i made the recipe. i changed up a couple of things. i added the emerald pecan pie glazed pecans, almonds and raisins. after i cooked the mini bites cinnamon rolls i drizzled honey over them and let it soak in. i added two packs of the smaller french vanilla pudding and put a cup of heavy cream in addition to the 2 cans of evap. milk. i cooked it for 10 minutes less than listed. mine didn't brown. it looked caramel color and it was yummy. i am taking a big pan of it to work with me today.

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  • on March 10, 2008

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    definitely agree with other reviews
    it was just too bland and burnt on the top

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