Slow Cooker Cinnamon Roll Pudding recipe

This Slow Cooker Cinnamon Roll Pudding is a dreamy, comforting dessert that transforms simple ingredients into a rich, custardy treat.

Packed with warm cinnamon swirls, soft bread pieces, and a sweet vanilla glaze, it captures the beloved taste of cinnamon rolls in an easy, scoopable pudding form that fills your kitchen with irresistible aroma.

Why You’ll Love This Recipe

This Slow Cooker Cinnamon Roll Pudding is the ultimate cozy dessert for cinnamon lovers. It delivers all the warm, gooey flavors of fresh cinnamon rolls but in a luxurious bread pudding style that’s incredibly easy to make.

No kneading or rising required — just mix, pour, and let the slow cooker work its magic. It’s perfect for family dinners, holiday gatherings, or anytime you crave a comforting, crowd-pleasing dessert with minimal effort. The soft texture and sweet cinnamon aroma make it truly addictive!

Yield: 8 servings

Slow Cooker Cinnamon Roll Pudding recipe

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Warm, custardy slow cooker cinnamon roll pudding with sweet glaze – ultimate cozy comfort dessert!

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Additional Time 15 minutes

Total Time 3 hours

Ingredients

For the Pudding:

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• 6 cups day-old bread or cinnamon rolls, torn into pieces
• 4 large eggs
• 2½ cups milk
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Glaze:

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• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare Your Slow Cooker: Generously grease a 6-quart slow cooker with butter or non-stick spray to ensure easy serving later.
2. Arrange the Bread: Place the torn bread or cinnamon roll pieces evenly into the bottom of the slow cooker, creating a cozy, fluffy base.
3. Make the Custard: In a large bowl, whisk together the eggs, milk, brown sugar, granulated sugar, melted butter, cinnamon, vanilla, nutmeg, and salt until smooth and fragrant.
4. Pour and Soak: Slowly pour the custard mixture over the bread pieces, pressing down gently with a spoon so every piece gets beautifully soaked.
5. Let It Rest: Allow the mixture to sit for 10-15 minutes so the bread can fully absorb all the delicious flavors.
6. Start Cooking: Cover and cook on LOW for 2 to 2½ hours, until the pudding is set but still slightly jiggly in the center.
7. Check Doneness: Insert a knife in the center – it should come out mostly clean with moist crumbs. Avoid overcooking to keep it soft and custardy.
8. Rest the Pudding: Turn off the slow cooker and let the pudding rest with the lid slightly ajar for 10-15 minutes.
9. Prepare the Glaze: While resting, whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable.
10. Finish with Sweetness: Drizzle the glaze generously over the warm pudding. Scoop into bowls and serve with extra love — it’s pure comfort in every spoonful!

Notes

Slow cookers vary, so begin checking at 2 hours. The pudding thickens as it cools. Best enjoyed warm. Add a scoop of vanilla ice cream or whipped cream for extra decadence.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 953Total Fat 28gSaturated Fat 10gUnsaturated Fat 18gCholesterol 108mgSodium 1603mgCarbohydrates 161gFiber 4gSugar 94gProtein 14g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use day-old or slightly stale bread for best texture as it absorbs the custard better.
• Lightly grease your slow cooker or use parchment to prevent sticking.
• Cook on low to avoid curdling the egg mixture.
• Stir gently halfway through if possible for even cooking.
• Let it rest after cooking for the perfect set texture.
• Serve warm with a scoop of ice cream for extra indulgence.

Ingredients Notes

Day-old bread or cinnamon rolls create the soft, absorbent base. Eggs and milk form a rich custard that binds everything together. Brown sugar and cinnamon bring deep, warm sweetness and classic cinnamon roll flavor.

Vanilla extract enhances the overall aroma while a touch of nutmeg adds subtle warmth. Butter adds richness and moisture. The simple powdered sugar glaze ties it all together with a sweet, creamy finish that soaks beautifully into the warm pudding.

Variations and Substitutions

Turn it into apple cinnamon roll pudding by adding chopped apples or applesauce. For a nutty crunch, mix in pecans or walnuts. Want it richer? Add cream cheese chunks or white chocolate chips.

Dairy-free version works well with almond milk and coconut milk. Use gluten-free bread for a gluten-free option.

Add raisins, dried cranberries, or even chocolate chips for fun twists. You can also make it with actual torn cinnamon rolls instead of plain bread for stronger cinnamon flavor.

Storage Options

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk to restore moisture.

For longer storage, freeze for up to 2 months. Thaw overnight in the fridge and warm gently before serving.

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Until you can read, Slow Cooker Cinnamon Roll Cake recipe