Crockpot Cinnamon Roll Pudding: A Sweet, Easy Dessert Recipe

This Crockpot Cinnamon Roll Pudding takes just 15 minutes of prep and delivers a warm, gooey, indulgent dessert every time. It’s my secret weapon for satisfying a sweet tooth on busy weeknights or when company comes over unexpectedly. Set it and forget it—your slow cooker does all the work while you kick back and wait for that delicious cinnamon-spiced aroma to fill your kitchen.

I first discovered this shortcut on a hectic weekend morning when I needed a special treat for brunch guests. Traditional bread pudding recipes often mean turning on the oven, hovering over bowls of ingredients, and waiting forever. But this slow cooker dessert idea? It’s hands-off, stress-free, and ridiculously good. Trust me, this one will quickly become a family favorite.

Why This Crockpot Cinnamon Roll Pudding Is a Game-Changer

• Minimal Prep: Just cube up day-old cinnamon rolls and whisk a few pantry staples together. That’s it!
• Hands-Off Cooking: No babysitting an oven. Your crockpot does all the heavy lifting in 3 hours.
• Perfect Texture: The slow cooker keeps everything moist and tender while creating a luscious custard.
• Time-Saving: Compared to traditional cinnamon roll puddings, this version frees you up to focus on other things (like savoring your coffee).
• Endless Variations: Whether you keep it classic or mix in chocolate chips and nuts, this recipe adapts like a pro.

Equipment You’ll Need for This Crockpot Cinnamon Roll Pudding

To pull off this easy cinnamon roll pudding recipe, you’ll need:

• Slow Cooker: Any standard-size slow cooker will work (mine is a 6-quart). Use the low heat setting for the best results. Pro tip: Grease the crock with butter or cooking spray for easy cleanup.
• Mixing Bowls: A medium bowl for whisking together the custard ingredients is all you need.
• Knife or Kitchen Scissors: To cube the cinnamon rolls quickly and evenly.

Bonus Tip: If your slow cooker has a “keep warm” setting, it’s perfect for holding the pudding until everyone’s ready to dig in.

Simple Ingredients for Crockpot Cinnamon Roll Pudding

You don’t need a long list of ingredients to make homemade cinnamon roll bread pudding. Here are some of the key players:

• Day-Old Cinnamon Rolls: Using slightly stale rolls is a trick for soaking up all the custard. If you don’t have cinnamon rolls, sub diced cinnamon bread or even white bread with a sprinkle of cinnamon.
• Whole Milk: Creates a creamy base for the custard. Want it a little richer? Swap half the milk for heavy cream.
• Raisins: These add chewy, sweet pockets of flavor. Not a fan? Feel free to omit them or trade for dried cranberries or chopped dates.
• Ground Nutmeg: Just a pinch adds depth to the pudding’s warm, spiced flavor. Don’t skip it!

Make sure to have optional vanilla ice cream or your favorite topping on hand—it takes this dessert to the next level.

Crockpot Cinnamon Roll Pudding Recipe Details

• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Difficulty: Easy

Crockpot Cinnamon Roll Pudding Ingredients

• 8 cups cubed day-old unfrosted cinnamon rolls
• 4 large eggs
• 2 cups whole milk
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 cup raisins
• Vanilla ice cream, optional

How to Make Crockpot Cinnamon Roll Pudding

1. Prep: Cut the cinnamon rolls into 1-inch cubes. Grease your crockpot with butter or spray.
2. Make the Custard: In a medium bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, and nutmeg until smooth. Stir in the raisins.
3. Combine: Pour the custard mixture over the cubed cinnamon rolls in the crockpot. Gently toss to coat evenly.
4. Cook: Cover and cook on low for about 3 hours. You’ll know it’s done when the top is set and the edges are slightly golden.
5. Serve: Spoon into bowls and, if desired, top with vanilla ice cream or whipped cream before serving.

Jake’s Tips for the Best Crockpot Cinnamon Roll Pudding

• Grease First: A quick swipe of butter or cooking spray prevents sticking and makes cleanup a breeze.
• Use Day-Old Rolls: Fresh cinnamon rolls can get mushy. Let them sit out overnight for better texture.
• Monitor Your Slow Cooker: If you’re new to slow cooker desserts, check on the pudding after 2.5 hours to avoid overcooking.
• Make It Ahead: Prep everything the night before and store the crock in your fridge. Set it in the slow cooker and start cooking first thing in the morning.
• Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat portions in the microwave for 20-30 seconds.

Easy Crockpot Cinnamon Roll Pudding Variations

• Chocolate Lovers: Add a handful of chocolate chips into the custard for a rich twist.
• Nutty Crunch: Stir in chopped walnuts or pecans for added texture.
• Fruitier Option: Swap raisins for dried cranberries or diced apples.
• No Cinnamon Rolls? Use cubed white bread or brioche with a sprinkle of cinnamon—still delicious!

Frequently Asked Questions About Crockpot Cinnamon Roll Pudding

Can I use frosted cinnamon rolls?

Yes, but be aware that the frosting will melt into the pudding as it cooks, making it slightly sweeter. Skip the added sugar if you go this route.

Can I make this ahead?

Absolutely. Prep the rolls and custard the night before, store them separately in the fridge, and combine them in the crockpot when you’re ready to cook.

Does this recipe work without raisins?

Yes! You can leave out the raisins entirely or substitute diced dried fruit like apricots or dates.

Can I double the recipe?

If your slow cooker is large enough, doubling works great. Just watch the cooking time—it might take an extra 30-60 minutes.

With this Crockpot Cinnamon Roll Pudding, dessert doesn’t get any simpler—or more delicious. What’s your favorite kitchen shortcut or slow cooker treat? Let me know in the comments below!