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Warm Crockpot Cinnamon Roll Pudding in a bowl topped with melting vanilla ice cream and caramel drizzle

Crockpot Cinnamon Roll Pudding

This Crockpot Cinnamon Roll Pudding is a time-saving dessert that delivers a warm, gooey, and indulgent result, making it the perfect easy cinnamon roll pudding recipe for any occasion.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.

Notes

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.