Chocolate Cinnamon Roll Bread Pudding

(from castro15’s recipe box)

Categories: Breakfast


  • 12.4 oz. can refrigerated cinnamon rolls with icing
  • 4 tbsp butter, melted
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup toasted pecans, chopped
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 400. Spray a shallow 2-quart baking dish with baking spray with flour. Line a rimmed baking sheet with parchment paper.

  2. Separate rolls and place on prepared baking sheet. Reserve icing.

  3. Bake rolls until golden brown, about 10 minutes. Let cool slightly. Reduce oven temp to 375.

  4. Cut each roll into quarters. Place half of pieces in prepared dish; drizzle with half of melted butter. Sprinkle with half of chocolate chips and half of pecans. Repeat procedure with remaining rolls, remaining melted butter, remaining chocolate chips and remaining pecans.

  5. In a medium bowl, whisk together milk, eggs, vanilla and cinnamon; pour all over bread mixture. Loosely cover with foil. Refrigerate for 30 minutes.

  6. Bake for 20 minutes. Uncover and bake until set, about 15 minutes more. Let stand for 10 minutes; drizzle with reserved icing.

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