Slow Cooker Cinnamon Roll Pudding

Indulgent Comfort: Slow Cooker Cinnamon Roll Pudding

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Welcome to a world of sweet indulgence and cozy comfort with our Slow Cooker Cinnamon Roll Pudding recipe. Picture this: tender cubes of day-old cinnamon rolls soaked in a luscious custard, infused with warm spices, and slowly cooked to perfection in your trusty slow cooker. Whether you’re craving a decadent dessert or a luxurious brunch treat, this recipe is sure to satisfy your cravings. Join us as we dive into the delightful world of cinnamon-scented goodness!

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  • 6 cups day-old unfrosted cinnamon rolls, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • Butter for greasing


  1. Prepare the Slow Cooker: Begin by greasing the insert of your slow cooker generously with butter to prevent sticking.
  2. Prepare the Cinnamon Rolls: Cut the day-old cinnamon rolls into 1-inch cubes. You can use store-bought cinnamon rolls or make your own. Ensure they are unfrosted as we’ll be adding our own sweet custard mixture.
  3. Assemble the Pudding: Place the cubed cinnamon rolls in the greased slow cooker insert, spreading them out evenly.
  4. Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
  5. Pour the Custard Over the Cinnamon Rolls: Carefully pour the prepared custard mixture over the cubed cinnamon rolls in the slow cooker, ensuring all the rolls are evenly coated.
  6. Cook the Pudding: Cover the slow cooker with its lid and cook the cinnamon roll pudding on low heat for 3-4 hours, or until the custard is set and the top is golden brown.
  7. Serve Warm: Once the pudding is cooked through, serve it warm directly from the slow cooker. Scoop generous portions into bowls and enjoy the comforting aroma and flavors of cinnamon and spice.

Cook’s Notes and Variations:

  • Fruit Addition: For a fruity twist, consider adding diced apples or raisins to the pudding mixture before cooking.
  • Nutty Crunch: Sprinkle chopped pecans or walnuts over the top of the pudding before serving for added texture and flavor.
  • Caramel Drizzle: Serve the pudding with a drizzle of warm caramel sauce for an extra decadent touch.
  • Ice Cream Topping: Top each serving with a scoop of vanilla ice cream for the ultimate indulgence.

Frequently Asked Questions (FAQs):

  1. Can I use fresh cinnamon rolls instead of day-old ones? Day-old cinnamon rolls work best for this recipe as they have a slightly drier texture, which helps them absorb the custard without becoming mushy. However, if you only have fresh cinnamon rolls, you can slice them and let them sit out for a few hours to stale slightly before cubing them.
  2. How should I store leftovers? Any leftover cinnamon roll pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave before serving.
  3. Can I make this recipe dairy-free? Yes, you can substitute the whole milk and heavy cream with dairy-free alternatives such as almond milk and coconut cream. Ensure the cinnamon rolls you use are also dairy-free.
  4. Can I make this recipe in the oven instead of a slow cooker? Absolutely! Simply assemble the pudding in a greased baking dish and bake it in a preheated oven at 350°F (175°C) for 35-45 minutes, or until set and golden brown on top.

Keto and Low-Carb Versions: For those following a keto or low-carb lifestyle, here are some modifications you can make to adapt this recipe:

  • Low-Carb Cinnamon Rolls: Use a keto-friendly cinnamon roll recipe made with almond flour and sweetened with a sugar substitute such as erythritol or stevia.
  • Sweetener Swap: Replace the granulated sugar and brown sugar in the custard mixture with your preferred low-carb sweetener, adjusting the amount to taste.
  • Dairy Substitutions: Use unsweetened almond milk and coconut cream in place of whole milk and heavy cream to reduce the carb content further.

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In conclusion, our Slow Cooker Cinnamon Roll Pudding is a delightful indulgence that brings together the classic flavors of cinnamon rolls with the comfort and convenience of slow cooking. Whether enjoyed as a special dessert or a decadent brunch treat, this pudding is sure to impress with its rich custard, warm spices, and tender cinnamon roll cubes. Experiment with variations to suit your taste preferences, and savor every spoonful of this irresistible creation. Happy cooking and indulging!

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