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Cinnamon Roll Bread Pudding Slice of homemade cinnamon roll bread pudding topped with thick cream cheese glaze on a white scalloped plate, with a golden fork and cinnamon sticks in the background.

Cinnamon Roll Bread Pudding

Warm, gooey cinnamon roll bread pudding with cream cheese icing for the ultimate comforting treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • Custard:
  • 2 tablespoon butter 28g, unsalted butter
  • 2 eggs large
  • 2 egg yolks large
  • 1 ¾ cups milk 420g, whole milk
  • ½ cup heavy cream 120g, full-fat
  • ⅓ cup granulated sugar 65g
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Cinnamon Sugar Filling:
  • ⅓ cup unsalted butter melted (75g)
  • ⅔ cup brown sugar packed (130g)
  • 1 ½ tablespoon ground cinnamon
  • ¼ teaspoon salt
  • Cream Cheese Icing:
  • 3 oz cream cheese room temperature (85g)
  • 3 tablespoon unsalted butter room temperature (40g)
  • 3 tablespoon heavy cream 45g
  • ¾ cup icing sugar 100g
  • Assembly:
  • 12 King's Hawaiian Original Sweet Rolls 12 oz package (or brioche bread, left out overnight or at least for 2 hours to dry out)
  • Optional: Use up to 16 rolls for extra moistness

Method
 

  1. Add all custard ingredients to a saucepan and whisk until eggs are broken down. cook
  2. Place saucepan on low heat and stir until butter melts. Do not cook further. Remove from heat and set aside. cook
  3. In a separate bowl, combine the butter, brown sugar, cinnamon, and salt for the cinnamon sugar filling. Set aside. mix
  4. Whisk together the cream cheese, butter, heavy cream, and icing sugar until smooth and creamy. Set aside. mix
  5. Preheat the oven to 350°F (175°C) and butter a 9-inch pan. prep
  6. Slice the dried-out bread rolls into bite-sized chunks, about 6 pieces per roll. prep
  7. 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
  8. 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
  9. 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
  10. 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

Nutrition

Serving: 180gCalories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 34gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

This cinnamon roll bread pudding is the perfect cozy treat for any time of year, offering a gooey, indulgent texture with the rich flavors of cinnamon and cream cheese icing.

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