I first made Cinnamon Roll Bread Pudding on a Sunday morning when I had a pack of Hawaiian rolls sitting on the counter and zero patience for yeast dough. My neighbor Isabella knocked on the door halfway through baking, following the smell of cinnamon and butter straight to my kitchen. She took one bite and asked if I'd opened a bakery overnight. The answer was no, but this easy Cinnamon Roll Bread Pudding recipe made me feel like I could.
If you love gooey desserts, you'll also want to try my Easy Flourless Chocolate Cake Recipe
or this Easy Biscoff Cake Recipe , Easy Mango Tres Leches Cake recipe for more cozy baking ideas.
Why You'll Love This Cinnamon Roll Bread Pudding
You'll love how simple it is to put together. The custard comes together on the stove in minutes, the cinnamon sugar filling is just a quick stir, and the cream cheese icing whips up while the Cinnamon Roll Bread Pudding bakes. Everything layers into one pan, and your oven does the rest.
The texture is what really makes it. Soft bread Cinnamon Roll Bread Pudding with cinnamon filling in every bite, crispy edges on top, and that creamy icing pooling into all the warm spots. It's the kind of dessert that makes your kitchen smell like a bakery and tastes even better than it smells. Plus, you can make it with whatever bread you have on hand, King's Hawaiian rolls, brioche, even day-old dinner rolls work beautifully.
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Cinnamon Roll Bread Pudding Ingredients
Everything you need is probably already in your kitchen.
See Recipe Card Below This Post For ingredients Quantites
Custard:
- Butter: Adds richness to the custard and helps it coat the bread evenly. Melt it gently with the other custard ingredients.
- Eggs: Two whole eggs give the custard structure and help it set during baking.
- Egg yolks: Extra yolks make the custard richer and creamier without adding extra liquid.
- Milk: The base of the custard. Whole milk works best for flavor and texture.
- Heavy cream: Adds extra creaminess and makes the custard luxurious and smooth.
- Granulated sugar: Sweetens the custard just enough without overpowering the cinnamon filling.
- Vanilla: A little vanilla adds warmth and rounds out the flavor.
- Salt: Balances the sweetness and brings out all the other flavors.
Cinnamon Sugar Filling:
- Unsalted butter, melted: Helps the brown sugar and cinnamon spread smoothly and creates those gooey pockets.
- Brown sugar, packed: Adds deep caramel flavor and sweetness. Pack it firmly into the measuring cup.
- Cinnamon: The star of the show. This is what makes it taste like a cinnamon roll.
- Salt: Just a pinch to balance the sweetness and enhance the cinnamon.
Cream Cheese Icing:
- Cream cheese, room temperature: Creates the tangy, creamy base of the icing. Let it sit out so it mixes smoothly.
- Unsalted butter, room temperature: Adds richness and makes the icing silky.
- Heavy cream: Thins the icing just enough so it drizzles beautifully over the warm Cinnamon Roll Bread Pudding .
- Icing sugar: Sweetens and thickens the icing to the perfect consistency.
Assembly:
- King's Hawaiian Original Hawaiian Sweet Rolls or brioche bread: Slightly sweet, soft bread works best for this cinnamon bread pudding with icing. Leave them out overnight or for at least two hours so they dry out a bit and soak up the custard without falling apart. You can use up to 16 rolls if you prefer a more custardy, moist bread Cinnamon Roll Bread Pudding .
How to Make Cinnamon Roll Bread Pudding
Make the custard: Add the butter, eggs, egg yolks, milk, heavy cream, granulated sugar, vanilla, and salt to a saucepan and whisk everything together until the eggs are broken down and smooth. Place the saucepan on the lowest heat and cook, stirring constantly, just until the butter melts completely. Don't let it thicken or cook further. Remove from heat and set aside.
Prepare the cinnamon sugar filling: In a bowl, combine the melted butter, packed brown sugar, cinnamon, and salt. Stir until it's smooth and spreadable, then set aside.
Make the cream cheese icing: Whisk together the room temperature cream cheese, butter, heavy cream, and icing sugar until smooth and creamy with no lumps. Set aside.
Prep the pan and bread: Preheat your oven to 350°F (175°C) and butter a 9-inch springform pan or cake pan. Slice the dried-out rolls into bite-sized chunks, about 6 pieces per roll.
Layer the pudding: Add half of the bread pieces to the bottom of the pan and press down lightly, making sure there are no empty spots. Pour half of the custard sauce over the bread, then use a spatula to spread half of the cinnamon sugar filling on top.
Build the second layer: Arrange the remaining bread pieces in a circular pattern on top. Pour over the rest of the custard, then pipe or spread the remaining cinnamon sugar filling in a swirl pattern for that classic cinnamon roll look.
Bake: Bake for 35 to 40 minutes. The top will be golden and the center will still look slightly jiggly when you gently shake the pan. Don't overbake it or the custard will get tough. If the top browns too quickly, cover it loosely with foil and keep baking.
Rest and serve: Let the Cinnamon Roll Bread Pudding rest for at least 30 minutes after taking it out of the oven. This helps it set and makes it easier to slice. Carefully remove it from the pan if using a springform, or serve straight from the dish. Drizzle the cream cheese icing all over the top, slice, and serve warm.
Substitutions and Variations
You can swap the King's Hawaiian rolls for brioche, challah, or even day-old dinner rolls. Just make sure the bread is slightly dried out so it soaks up the custard without getting mushy. If you don't have heavy cream, you can use all milk in the custard, though it won't be quite as rich. For the icing, regular butter works if you don't have unsalted, just skip the extra salt in the filling.
If you want to make this a cinnamon roll Cinnamon Roll Bread Puddingwith caramel sauce, drizzle warm caramel over the top instead of cream cheese icing. You can also add chopped pecans or raisins to the layers for extra texture. Some people like to use Pillsbury cinnamon rolls cut into chunks instead of plain rolls, which adds even more cinnamon flavor.
Equipment for Cinnamon Roll Bread Pudding
You'll need a saucepan for the custard, a whisk, a few mixing bowls, and a 9-inch springform pan or cake pan. A spatula helps spread the cinnamon filling, and that's really it. Nothing fancy, just basic kitchen tools.
Storage and Reheating Tips
Store leftover bread Cinnamon Roll Bread Pudding covered in the fridge for up to three days. Reheat individual slices in the microwave for 20 to 30 seconds, or warm the whole dish in a 300°F oven for about 10 minutes. The custard firms up a bit when cold, but it softens right back up when you reheat it. You can also freeze slices wrapped tightly in plastic wrap for up to a month. Thaw in the fridge overnight and reheat before serving.
expert tips
Let your bread dry out for at least two hours, or overnight if you can. Fresh bread gets too soggy and falls apart. Use the lowest heat when warming the custard, you just want to melt the butter, not cook the eggs. Press the first layer of bread down firmly so the custard soaks in evenly.
Don't skip the resting time after baking. Those 30 minutes let the custard set, and the pudding slices much cleaner. If you want a prettier swirl on top, use a piping bag or a ziplock bag with the corner snipped off to pipe the cinnamon filling. And always drizzle the icing while the Cinnamon Roll Bread Pudding is still warm so it melts into all the nooks and crannies.
FAQ
What bread works best for cinnamon roll bread pudding?
King's Hawaiian rolls or brioche work best because they're soft and slightly sweet. You can also use challah, dinner rolls, or any soft white bread. Just make sure to let the bread dry out for at least two hours so it soaks up the custard without falling apart. My mom always says stale bread is the secret to great Cinnamon Roll Bread Pudding .
Can I make cinnamon roll bread pudding ahead of time?
Yes, you can assemble the whole thing, cover it, and refrigerate it overnight. Just let it sit at room temperature for about 20 minutes before baking, and add an extra 5 to 10 minutes to the baking time since it'll be cold. You can also bake it ahead and reheat slices in the oven or microwave.
How do I make cream cheese icing for bread pudding?
Whisk together room temperature cream cheese, butter, heavy cream, and icing sugar until smooth. Make sure everything is at room temperature so it mixes easily without lumps. If it's too thick, add a little more cream. If it's too thin, add more icing sugar.
What does cinnamon do when baking?
Cinnamon adds warmth and sweet spice to baked goods. It also helps balance sweetness and adds depth to the flavor. In this recipe, the cinnamon sugar filling melts into gooey pockets that taste just like the center of a cinnamon roll.
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Cinnamon Roll Bread Pudding
Ingredients
Method
- Add all custard ingredients to a saucepan and whisk until eggs are broken down. cook
- Place saucepan on low heat and stir until butter melts. Do not cook further. Remove from heat and set aside. cook
- In a separate bowl, combine the butter, brown sugar, cinnamon, and salt for the cinnamon sugar filling. Set aside. mix
- Whisk together the cream cheese, butter, heavy cream, and icing sugar until smooth and creamy. Set aside. mix
- Preheat the oven to 350°F (175°C) and butter a 9-inch pan. prep
- Slice the dried-out bread rolls into bite-sized chunks, about 6 pieces per roll. prep
- Layer half of the bread pieces into the bottom of the pan and press down gently. Pour half of the custard over the bread and spread half of the cinnamon sugar filling. assemble
- Repeat the layering process with the remaining bread, custard, and cinnamon sugar filling. For a cinnamon roll look, arrange the bread pieces in a circular pattern and pipe the filling in a swirl. assemble
- Bake the bread pudding for 35-40 minutes, or until golden on top and slightly jiggly in the middle when gently shaken. If it browns too quickly, cover with foil to continue baking. bake
- Let the bread pudding rest for at least 30 minutes before serving. Once cooled slightly, remove from the pan (or serve straight from it), and drizzle with cream cheese icing. finish
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