Cinnamon bun pudding
Waitrose and Partners

Cinnamon bun pudding

Cinnamon buns make this twist on bread and butter pudding deliciously mellow and warming.

5 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare10 mins
  • Cook35 mins
  • Total time50 mins
  • Plus5 minutes standing

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  • 3 pack 2 cinnamon buns
  • 300ml whipping cream
  • 1 tsp vanilla bean paste
  • 300ml Essential British Free Range Semi Skimmed Milk
  • 3 British Blacktail Free Range Large Eggs
  • 1 tbsp caster sugar


  1. Preheat the oven to 170ºC, gas mark 3. Halve the cinnamon buns (as you would a burger bun) and arrange, overlapping, in an ovenproof dish (about 1 litre in capacity).

  2. In a medium saucepan, heat the cream, vanilla and milk until steaming. Meanwhile, in a mixing bowl, use a balloon whisk to whisk the eggs and sugar. Slowly pour the hot milk mixture over the eggs, whisking continuously until combined. Pour this custard all over the buns, making sure they are well-soaked.

  3. Bake for about 30 minutes until the pudding is just golden in places and set on top. Stand for 5 minutes before serving.

Cook’s tip

Cinnamon buns

None of these buns to hand? You can use any sweet buns you have in the cupboard – or even slices of brioche.


Typical values per serving when made using specific products in recipe


2,022kJ/ 481kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating