• 1 Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
  • 2 While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
  • 3 Add cinnamon roll pieces to a greased 9×13-inch baking dish. Sprinkle on the pecans.
  • 4 In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
  • 5 Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.

Nutrition Information

% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Cinnamon rolls go into full-on dessert mode with this easy twist on bread pudding. I have a confession to make. One that is going to rock your world and shock you to the very core. I don’t like cinnamon rolls unless they come from a can. I know. It’s weird. The rolls at the mall and in bakeries look so good, but nah. I’m just super picky about cinnamon rolls. But the canned kind? I grew up with those bad boys. I will eat Pillsbury cinnamon rolls all day, every day! Speaking of eating them all day, why not move the cinnamon roll into the dessert category so we can enjoy them in the evening for once? In fact, let’s make them so dessert-y that they’re a riff on bread pudding, because you cannot go wrong with bread pudding, my friends. You can take it one step further, if you’d like, and top these guys with some whipped cream or a big ol’ scoop of ice cream and a drizzle of caramel. Heaven, I tell you.

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