This Cinnamon Roll Bread Pudding is the perfect way to fulfill your cinnamon roll cravings without the time and effort. It is a warm, soft and gooey bread pudding with a cinnamon sugar filling and cream cheese icing. It actually tastes like cinnamon rolls and comes together in less than an hour!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Why I am obsessed with this recipe
Shouldn't really come as a surprise, but here are a few reasons why I'm in love with this recipe:
- This bread pudding actually tastes like a cinnamon roll! Seriously. It has the cinnamon sugar swirl and cream cheese icing found in cinnamon rolls, so it hits all the right spots
- It's texture is sublime. It is so soft, moist and gooey, and feels incredibly comforting
- It really is easy. This recipe takes less than 20 minutes of work and requires no fancy ingredients, equipment or steps. Anyone can make it, beginners included
- It looks incredible, too. Because this bread pudding is made in a circular pan and has a cinnamon sugar swirl on top, it kind of looks like a giant cinnamon roll
Seriously, if you like cinnamon rolls and bread pudding, you have to try their combination! If you'd rather have a plain vanilla bread pudding, though, try my Easy Classic Vanilla Bread Pudding recipe instead.
Video tutorial
Here is a short video tutorial for this recipe that I recommend watching:
What's this bread pudding made of?
This bread pudding has 4 components:
- The bread itself. You can use any kind of white bread, but I love using King's Hawaiian's Original Hawaiian Sweet Rolls for their fluffy texture and light flavor. You should let the bread dry out for a few hours or overnight to avoid a very soggy bread pudding
- The custard. This is a simple mixture of milk, cream, eggs, egg yolks, butter, sugar, vanilla and salt. You don't need to thicken the custard because the oven will do that for you (in fact, cooking it beforehand will result in an eggy, curdled bread pudding)
- The cinnamon sugar filling. Made of butter, cinnamon and brown sugar, this is just like the filling of cinnamon rolls
- The cream cheese icing. A quick and easy icing made with cream cheese, heavy cream, butter and sugar, this is smeared on top of the pudding while still warm
Process with photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
Slice up the bread into bite sized chunks (you can also do this by hand):
Add all the ingredients for the custard to a saucepan. Whisk, and then cook and stir on low heat just until the butter has melted:
Separately, mix together the ingredients for the cinnamon sugar filling:
And then, it's time to assemble! Add half of the bread to a 9" springform pan and press down. Drizzle over half of the custard and spread on half of the cinnamon sugar filling:
You can repeat the same process again, but for a cinnamon roll look, arrange the next layer of bread in a circular pattern and pipe the cinnamon sugar filling in a swirl. Then it's time to bake!
Top Tip
It is very important to not overcook the custard before baking, and to not overbake the pudding, as both can result in a curdled, eggy bread pudding. Cook the custard just until the butter melts (no need to thicken it). And bake the bread pudding until it looks golden on top but is still jiggly.
Whisk the ingredients for the icing together until smooth:
Let the pudding set for 20 minutes after baking, then spread on the icing, slice and enjoy!
Tips to perfect this recipe
Here are some of my best tips to perfect this recipe:
- Air the bread to dry it out for at least 2 hours. This will ensure the pudding doesn't get too soggy. This is a great way to use up old, drier bread, by the way!
- Don't overcook the custard. You don't need to thicken it, you just need to melt the butter and combine all ingredients. Also be sure to keep stirring so the eggs don't cook
- Adjust the amount of bread to your liking. This bread pudding is quite moist, which is how I like it, but you can add more bread if you want it to be less soaked
- Don't overbake the bread pudding! It should be golden outside but still be jiggly in the middle when you gently shake the pan. It will set as it cools down. If the pudding is becoming too brown on top, cover with foil (this shouldn't happen unless your oven has a heating element on the top)
Frequently asked questions
You can assemble the bread pudding ahead of time, cover and refrigerate for 2-3 days. Then bake and cover with the icing. It is best served and eaten fresh!
You can keep the bread pudding in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.
Yes, you can skip the cinnamon sugar swirl and make this as a plain bread pudding instead.
Yes, you can use a square or rectangular pan of similar dimensions as a 9" circular pan. If using a 9x13 rectangular pan, double all quantities.
Related recipes
Here are some more comforting desserts you will enjoy:
Cinnamon Roll Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 8 servings
Description
A warm and gooey bread pudding with a cinnamon sugar filling and cream cheese icing to fulfill your cinnamon roll cravings without the effort!
Ingredients
Custard:
- 2 tbsp butter (28g)
- 2 eggs
- 2 yolks
- 1 ¾ cup milk (420g)
- ½ cup heavy cream (120g)
- ⅓ cup granulated sugar (65g)
- 1 tsp vanilla
- ¼ tsp salt
Cinnamon sugar filling:
- ⅓ cup unsalted butter, melted (75g)
- ⅔ cup brown sugar, packed (130g)
- 1 ½ tbsp cinnamon
- ¼ tsp salt
Cream cheese icing:
- 3 oz cream cheese, room temperature (85g)
- 3 tbsp unsalted butter, room temperature (40g)
- 3 tbsp heavy cream (45g)
- ¾ cup icing sugar (100g)
Assembly:
- 12 King's Hawaiian Original Hawaiian Sweet Rolls (1 pack / 12 oz); or brioche bread of similar size - left out overnight or at least for 2 hours for best results. You can use up to 16 rolls depending on how moist you want the bread pudding to be
Instructions
Custard:
- Add all the custard ingredients to a saucepan, and whisk to break down the eggs
- Place on the stove on the lowest flame and cook and stir just until the butter melts. Do not cook further, and don't attempt the thicken the custard
- Remove from heat and set aside
Cinnamon sugar filling:
- Combine the butter, brown sugar, cinnamon and salt in a bowl. Set aside
Cream cheese icing:
- Whisk together the cream cheese, butter, heavy cream, and icing sugar until a creamy mixture forms with no lumps. Set aside
Assembly:
- Pre-heat oven to 350F and brush a 9" pan with butter (see notes about pan)
- Slice the dried out bread rolls into bite sized chunks, about 6 pieces per roll
- Add half of the bread pieces to the bottom of the pan and press down lightly, ensuring there are no empty spots. Pour over half of the custard sauce, and spread on half of the cinnamon sugar filling with a spatula
- You can repeat the same process for the second layer, but to get a cinnamon roll look, arrange the bread pieces in a circular pattern, pour over the remaining custard, and pipe the cinnamon sugar filling in a swirl (see pictures in post above)
- Bake the bread pudding for 35-40 minutes. When done, it will be golden on top and still jiggle in the middle when gently shaken. Do not overbake. If the pudding gets brown too fast on top, cover with foil to continue baking
- Let the bread pudding rest in the pan for at least 30 minutes after removing from the oven. Then carefully remove from the pan (or serve straight from it), and cover in the cream cheese icing
- Slice and serve warm!
Video Tutorial:
Notes
- If you want to remove the bread pudding from the pan to serve, you should use a springform pan to make it easier. However, please make sure the pan has a tight seal, otherwise the custard will leak out. If you don't want to remove the bread pudding from the pan, you can use a 9" cake pan or baking dish, too, and serve straight from it
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Cuisine: American
Trinkas says
I made it and everybody loved it. I dont like rolling the dough for cinnamon bun but you made this recipe so easy and delicious. I followed all your instructions on the blog and it really helped.
Chet Latchford says
Zoha,do you have or have you ever made a lemon chiffon cheese cake? My mom asked me if I could make her one,but I haven't been able to find one. Could you please help me with a recipe? Thank you so much, C Latchford.
Kendra says
I tested out this recipe and it is amazing! The custard did run out of the pan slightly so I’ll make it in a different pan next time. Do you think nuts can be added to it? I was thinking of sprinkling in some toasted pecans.
Ryley says
This is absolutely amazing and so tasty!!! I used plain white bread because I was trying to get rid of a forgotten loaf that was about to expire lol but it was phenomenal!! I can't wait to make this again using Hawaiian rolls! I will def be making this for years to come!
Sam says
Hi! Can I make this ahead of time and then warm it up in the microwave or oven when serving?