Caramel Apple Cinnamon Roll Bread Pudding Recipe – Easy Homemade Dessert with Ice Cream

Let me tell you, the scent of caramel, apples, and cinnamon swirling together from my oven is like autumn wrapping its arms around you—sweet, cozy, and a little bit irresistible. The first time I baked this Caramel Apple Cinnamon Roll Bread Pudding with Ice Cream, I was instantly hooked. The moment that golden crust bubbled up and the smell hit the kitchen, I paused, took a deep breath, and just smiled because you know you’re onto something truly special. It’s the kind of dessert that feels like a warm hug on a chilly evening.

Honestly, this recipe came to me during one of those “why not?” experiments—a leftover batch of cinnamon rolls, a couple of bruised apples (the ones no one wanted to eat), and a craving for something comforting. Years ago, my grandma used to make bread pudding with whatever she had on hand, and I figured, why not toss in some cinnamon rolls and apples? Turns out, it’s dangerously easy and brings pure, nostalgic comfort.

My family couldn’t stop sneaking spoonfuls off the cooling rack (and I can’t really blame them). There’s something about the gooey caramel drizzle and the creamy scoop of ice cream melting over the top that makes people suddenly appear in the kitchen—forks at the ready. This Caramel Apple Cinnamon Roll Bread Pudding is perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest dessert board.

I’ve tested it more times than I’d like to admit (in the name of research, of course) and every time, it’s become a staple for family gatherings and gifting. If you’re after something that feels like home, tastes like autumn dreams, and doesn’t take all day to make, you’re going to want to bookmark this one. Caramel Apple Cinnamon Roll Bread Pudding with Ice Cream—trust me, it’s a keeper.

Why You’ll Love This Caramel Apple Cinnamon Roll Bread Pudding

After countless test runs (and, honestly, a few flops), I can say with confidence that this bread pudding is a game-changer. It’s been passed around at family dinners, given the thumbs up by picky eaters, and even chef-tested at a local bake sale—so you know it’s legit.

• Quick & Easy: Comes together in under 20 minutes (plus baking time). Perfect for busy weeknights or when you need that last-minute dessert for guests who “just popped by.”
• Simple Ingredients: No fancy grocery trips needed; you probably have everything already—store-bought cinnamon rolls, apples, eggs, milk, sugar, and a bit of vanilla.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings. I’ve brought it to Thanksgiving and watched it disappear before the turkey even hit the table.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. There’s something about gooey cinnamon rolls with caramel apples and ice cream that no one can resist.
• Unbelievably Delicious: The texture—soft and pillowy with crisp edges; the flavor—a perfect blend of tart apples, sweet cinnamon rolls, and buttery caramel. It’s next-level comfort food.

What makes this Caramel Apple Cinnamon Roll Bread Pudding different? For starters, using cinnamon rolls instead of plain bread adds a layer of flavor and richness that’s hard to beat. The apples soften and caramelize, the custard is creamy but not soggy, and the caramel drizzle brings it all together. I blend the custard just enough to keep it silky, and the cinnamon rolls soak up the goodness without turning mushy.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. Comfort food reimagined: healthier, faster, and with all the soul-soothing satisfaction you crave. Perfect for impressing guests without the stress, or just turning a simple meal into something memorable. If you love cinnamon roll bread pudding but want an easy homemade dessert with ice cream, this is your best version.

What Ingredients You Will Need

This Caramel Apple Cinnamon Roll Bread Pudding uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few can be swapped out depending on what’s in your kitchen. You know, it’s one of those recipes that’s forgiving—and that’s half the charm!

• For the bread pudding base:
  • 6 large store-bought cinnamon rolls (about 450g), cut into bite-sized cubes (day-old works best)
  • 2 medium apples, peeled, cored, and chopped (I like Granny Smith for tartness, but use whatever you have)
  • 3 large eggs (room temperature)
  • 1 1/2 cups (360ml) whole milk (or use half-and-half for extra richness)
  • 1/2 cup (120ml) heavy cream (makes the custard silky)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar (adds caramel depth)
  • 2 tsp vanilla extract (real vanilla makes a difference)
  • 1 tsp ground cinnamon (plus extra for dusting)
  • 1/4 tsp salt
• For the caramel sauce:
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • Pinch of salt
• For serving:
  • Vanilla ice cream (homemade or store-bought—totally your call)
  • Extra caramel sauce (optional but, honestly, not really optional!)

A few notes for ingredient swaps: Use almond milk if you need it dairy-free (just skip the cream), and swap out the cinnamon rolls for brioche if you’re in a pinch (although you’ll miss that cinnamon kick). If apples aren’t in season, pears work great, and frozen apples are surprisingly okay. For gluten-free, grab your favorite gluten-free cinnamon rolls—I’ve tried Udi’s and they work well.

When it comes to brands, I personally love Pillsbury cinnamon rolls for their texture, and Kerrygold butter for caramel. If you’re feeling extra, sprinkle in a handful of toasted pecans or walnuts. That’s how grandma used to do it, and it adds a lovely crunch!

Equipment Needed

• 1 large mixing bowl (for tossing everything together)
• 1 whisk (or fork, if you’re old-school)
• 1 9×13-inch (23x33cm) baking dish (glass or ceramic—just not too shallow)
• Sharp knife and cutting board (for chopping apples and cinnamon rolls)
• Measuring cups and spoons (accuracy does help here!)
• Small saucepan (for the caramel sauce)
• Rubber spatula (makes scraping the bowl easy)
• Oven mitts (don’t learn the hard way like I did—hot caramel bites!)

If you don’t have a 9×13 dish, you can use two smaller ones or even a deep pie dish—just watch the baking time. I’ve used everything from glass pans to cast iron; they all work but glass gives you that golden crust. For the whisk, a fork works in a pinch (done it plenty of times). If your small saucepan has seen better days, just scrub out the caramel promptly—don’t let it sit or you’ll be chiseling for hours.

Budget-friendly tip: Most of these tools are probably in your kitchen already. For the caramel, a nonstick pan helps, but stainless steel gives better control. Just make sure everything is clean and dry before you start—sticky caramel is not forgiving!

Preparation Method

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease your 9×13-inch (23x33cm) baking dish with butter or nonstick spray. (Trust me, the cleanup is easier this way.)
2. Chop & Assemble: Cut cinnamon rolls into 1-inch cubes. Peel, core, and chop apples into bite-sized pieces. Scatter both into the prepared dish (no need to be precise—rustic is good!).
3. Make the Custard: In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt. Whisk until well combined and slightly frothy—about 1-2 minutes.
   
   Tip: Make sure eggs and milk are at room temperature so the custard blends smoothly and bakes evenly.
4. Combine: Pour the custard evenly over the cinnamon roll and apple mixture. Press down gently with a spatula so everything soaks up the goodness. Let it sit for 10 minutes so the rolls absorb the custard.
   
   Note: If the mixture looks dry, add another splash of milk.
5. Bake: Bake on the middle rack for 40-45 minutes, or until the top is golden and the center is set but still slightly wobbly. (Insert a knife—if it comes out mostly clean, you’re good.)
   
   Troubleshooting: If the top browns too fast, tent with foil for the last 15 minutes.
6. Make the Caramel Sauce: While pudding bakes, combine sugar and butter in a small saucepan over medium heat. Stir until sugar dissolves and mixture bubbles (about 2-3 minutes). Slowly add cream and a pinch of salt, stirring constantly—watch for splatters! Simmer another 2 minutes until thickened.
   
   Prep note: Caramel should be pourable but not runny. If it seizes, add a splash more cream and whisk.
7. Rest & Serve: Remove pudding from oven and let cool for 10 minutes. Drizzle with caramel sauce, top with scoops of vanilla ice cream, and sprinkle with extra cinnamon if desired.
   
   Sensory cue: The bread pudding should be soft and custardy underneath, crisp and golden on top, with caramel soaking into all the nooks.

For efficiency, make the caramel sauce while the pudding bakes. If prepping ahead, assemble everything and refrigerate overnight; just add 5 minutes to the baking time. If you want neat slices, wait until it cools completely—otherwise, dig in with a spoon (no judgment here!).

Cooking Tips & Techniques

Let’s face it, bread pudding can go from dreamy to soggy in a flash if you rush things. Over the years, I’ve picked up a few tricks to keep your Caramel Apple Cinnamon Roll Bread Pudding just right.

• Don’t Over-Soak: Cinnamon rolls soak up custard fast. Ten minutes is plenty, or you’ll end up with mush. Tried overnight once—too gloopy for my taste!
• Layering Texture: If you want a crisp top, sprinkle a little extra sugar before baking. It caramelizes and gives a nice crunch.
• Apple Choice: Firmer apples hold up better (Granny Smith, Honeycrisp). Softer apples turn to applesauce—still tasty, but less texture.
• Caramel Sauce: Use low heat and stir constantly. My first attempt, I cranked the heat and ended up with burnt sugar (not fun). Patience pays off!
• Multitasking: Make the caramel sauce while the bread pudding bakes. Set a timer—caramel goes from golden to burnt real quick if you get distracted.
• Consistency: Use day-old cinnamon rolls for best results. Fresh ones are too soft and can disappear into the custard. If using frozen, thaw completely and pat dry.

A little imperfection is okay—uneven apple chunks, a slightly wonky caramel drizzle. That’s homemade charm! If you want to get fancy, serve in individual ramekins for “wow” factor, but honestly, a big scoop straight from the pan is the way to go.

Variations & Adaptations

One of the best things about this Caramel Apple Cinnamon Roll Bread Pudding recipe is how easy it is to tweak for whatever’s in your pantry—or whoever’s coming to dinner.

• Gluten-Free: Use gluten-free cinnamon rolls and double-check all other ingredients. The texture is a tad different—softer, a bit more delicate—but still delicious.
• Dairy-Free: Swap whole milk and cream for almond or oat milk, and use dairy-free butter in the caramel sauce. I’ve tried coconut milk, and it gives a gentle tropical hint.
• Seasonal Twist: Substitute pears or peaches for apples in summer. Toss in a handful of dried cranberries or cherries for winter holidays—looks festive and tastes amazing.
• Flavor Boost: Add a splash of bourbon to the custard (for adults only!) or mix in some chopped pecans. My husband loves a sprinkle of sea salt over the caramel for that sweet-salty combo.
• Different Cooking Methods: Try baking in muffin tins for single-serve puddings—just reduce bake time to 20-25 minutes.
• Personal Favorite: I once added a handful of mini chocolate chips before baking. The result? Pockets of melted chocolate in every bite. Highly recommend if you’re in a chocoholic mood!

Feel free to customize based on taste preferences or allergies. Swap nuts for seeds, change the fruit, or use a cinnamon raisin bread if cinnamon rolls aren’t handy. The heart of the recipe stays the same—warm, gooey, and packed with flavor.

Serving & Storage Suggestions

For best results, serve your Caramel Apple Cinnamon Roll Bread Pudding warm, straight from the oven. The ice cream melts into all the nooks and crannies, and the caramel is gloriously gooey.

• Serving Temperature: Warm is best! If you’re prepping ahead, reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave works too—just cover with a damp paper towel.
• Presentation: Scoop into bowls, drizzle with extra caramel, and top with vanilla ice cream. Sprinkle with a dash of cinnamon or some toasted nuts for extra flair.
• Pairings: Goes beautifully with coffee, chai tea, or apple cider. For brunch, serve alongside a savory egg bake or fresh fruit salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months—thaw overnight in fridge, reheat gently.
• Reheating Tips: For best texture, reheat in the oven (covered with foil). Microwave is faster but can make it a bit soggy—add a splash of milk before heating.
• Flavor Over Time: Flavors deepen after a day or two—cinnamon and caramel get even richer. Honestly, I think it’s even better the next day!

Nutritional Information & Benefits

Estimated per serving (based on 10 servings):

• Calories: ~320
• Fat: 13g
• Carbohydrates: 47g
• Protein: 5g
• Fiber: 2g
• Sugar: 27g

Apples bring fiber and vitamin C, while cinnamon has anti-inflammatory benefits. Using whole milk and eggs adds protein and richness. If you go for dairy-free or gluten-free options, you’ll shave off a few calories and can make it suitable for more diets.

Potential allergens include dairy, eggs, gluten, and nuts (if you add them). Always check your cinnamon roll brand for hidden ingredients. Personally, I love that you can sneak in extra fruit or swap in lower-sugar versions to suit your wellness goals without losing the comfort factor.

Conclusion

If you’ve been searching for a homemade dessert that’s easy, comforting, and a little bit indulgent, this Caramel Apple Cinnamon Roll Bread Pudding with Ice Cream is worth every bite. The blend of gooey cinnamon rolls, tart apples, and buttery caramel is simply unforgettable—plus, it’s customizable for almost any craving or dietary need.

Personally, I love this recipe because it’s nostalgic yet new, and it always brings people together (even the ones who swear they don’t like bread pudding). Don’t be afraid to make it your own—switch up the fruit, play with the toppings, or serve it for breakfast if you’re feeling wild.

Bookmark this recipe, share it with your friends, or leave a comment below with your favorite twist. I can’t wait to hear how you make this Caramel Apple Cinnamon Roll Bread Pudding yours. Here’s to more warm, sticky, cinnamon-y moments—enjoy!

FAQs About Caramel Apple Cinnamon Roll Bread Pudding

Can I use fresh cinnamon rolls instead of day-old?

Yes, but day-old cinnamon rolls hold up better and soak up the custard without getting mushy. If using fresh, reduce soaking time and check during baking for doneness.

What apples work best for this recipe?

Granny Smith and Honeycrisp are favorites for their tartness and firmness, but any apple will do. Softer apples will melt into the pudding, giving a more applesauce-like texture.

Can I make this bread pudding ahead of time?

Absolutely! Assemble everything, cover, and refrigerate overnight. Add 5 minutes to the baking time, and reheat before serving for best flavor.

How do I make it gluten-free?

Just substitute gluten-free cinnamon rolls and double-check other ingredients. The texture will be softer, but the flavor is just as comforting.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in the oven or microwave with a splash of milk to keep it moist.

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