Cinnamon Roll Bread Pudding

If you love warm, gooey cinnamon rolls but don’t always have the time to make them from scratch, this Cinnamon Roll Bread Pudding is about to become your new favorite comfort dessert. It takes everything you adore about a classic cinnamon roll—soft dough, sweet cinnamon filling, and a luscious cream cheese icing—and transforms it into a simple, bake-and-serve treat. Made with King’s Hawaiian sweet rolls or brioche, this dessert is unbelievably soft, rich, and bursting with cozy flavor in every bite.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this Cinnamon Roll Bread Pudding, but here are the highlights:

It uses simple ingredients.

Most ingredients are pantry staples or everyday refrigerated items.

Perfect for any occasion.

Holiday mornings, dessert nights, potlucks, family gatherings, or a sweet weekend treat.

Customizable.

Make it gooier, spicier, extra sweet, or less sweet—this recipe adapts beautifully.

Ingredients You’ll Need

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To get that perfect cinnamon roll flavor and texture, you’ll use three essential components: custard, cinnamon filling, and the cream cheese icing.

Custard Base

• 2 tbsp butter (28g)
• 2 eggs
• 2 egg 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)

Bread

• 12 King’s Hawaiian Sweet Rolls, stale or dried
  (Use up to 16 rolls depending on how moist you want the final texture.)

Let’s Get Started

Step 1: Prep the Bread

Tear the Hawaiian rolls or brioche into large bite-sized chunks. For best results, the bread should be slightly dried out—either left uncovered overnight or toasted lightly in the oven for 10 minutes. Add the pieces to a greased baking dish.

Step 2: Make the Custard

In a medium bowl, whisk together the eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt.
Melt the 2 tablespoons of butter and whisk it in until smooth.

Pour the custard mixture evenly over the bread, pressing down gently to help the rolls absorb the liquid.

Step 3: Mix the Cinnamon Filling

In a separate small bowl, combine the melted butter, brown sugar, cinnamon, and salt. It should form a thick, rich paste.

Drizzle or dollop the cinnamon mixture over the bread. You can swirl it slightly with a spoon for an even distribution.

Step 4: Bake

Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set and the top is lightly golden.

Step 5: Prepare the Cream Cheese Icing

Beat the cream cheese and butter together until smooth. Add the heavy cream and mix until creamy.
Slowly incorporate the icing sugar until the icing is silky and spoonable.

Step 6: Serve Warm

Drizzle the icing generously over the warm bread pudding. Serve immediately for the best texture and flavor.

Servings and Pairing

This Cinnamon Roll Bread Pudding serves 8–10 people, depending on portion size. It pairs wonderfully with:

• Fresh berries or fruit salad
• Hot coffee, lattes, or chai
• Vanilla ice cream
• Warm caramel drizzle
• Maple syrup for a brunch twist

It’s versatile enough for breakfast, dessert, or a festive holiday table.

Variations

Want to change things up? Try these fun twists:

Apple Cinnamon Roll Bread Pudding

Add 1 cup finely chopped apples to the cinnamon filling.

Chocolate Cinnamon Swirl

Stir ½ cup chocolate chips into the bread before baking.

Coconut Cinnamon Bread Pudding

Replace heavy cream with coconut milk and add shredded coconut.

Nutty Topping

Sprinkle chopped pecans or walnuts over the top before baking.

Maple Cinnamon Version

Replace half the brown sugar with pure maple syrup for deeper flavor.

Storage Tips

Refrigerator:

Store leftovers in an airtight container for up to 4 days.

Freezer:

Freeze tightly wrapped portions for up to 2 months.

Reheating:

Warm in the microwave for quick reheating or bake at 300°F for 10 minutes to restore texture.
Add fresh icing after reheating for best results.

FAQs

How do I prevent the bread pudding from getting too soggy?

Use slightly stale bread, don’t oversaturate with custard, and bake until the center is just set.

Can I use another type of bread?

Yes! Brioche, challah, French bread, or even cinnamon swirl bread all work beautifully.

Can I make this ahead of time?

Absolutely—assemble it a few hours in advance and bake when ready. Add icing after baking.

Can I double the recipe?

Yes, simply use a larger baking dish and extend the baking time by 10–15 minutes.

Is the icing necessary?

Not at all, but it gives the dessert that unmistakable cinnamon roll flavor.

Final Thoughts

Cinnamon Roll Bread Pudding is everything comforting, warm, and sweet wrapped into one unforgettable dessert. With its soft bread, rich cinnamon layers, and creamy icing, it transforms simple ingredients into a bakery-style treat you can make any day of the week. It’s ideal for gatherings, holidays, or cozy weekends at home—and once you try it, this recipe will quickly become a cherished favorite.

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