Description
A warm and comforting cinnamon roll–inspired bread pudding made with soft Hawaiian rolls, rich cinnamon filling, and a creamy icing for the perfect cozy dessert or brunch dish.
Ingredients
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 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 (or up to 16 for a less moist pudding)
Instructions
- Tear the Hawaiian rolls into large pieces and place in a greased baking dish. For best texture, use bread dried overnight or lightly toasted.
- Make the custard: whisk eggs, yolks, milk, cream, granulated sugar, vanilla, salt, and melted butter until smooth. Pour over the bread and lightly press down.
- Mix cinnamon filling: combine melted butter, brown sugar, cinnamon, and salt. Spoon or drizzle over the bread.
- Bake at 350°F (175°C) for 35–40 minutes, or until set in the center and lightly golden.
- Prepare icing: beat cream cheese and butter until smooth, add heavy cream, then icing sugar until creamy.
- Drizzle icing over warm bread pudding and serve.
Notes
- Slightly stale bread absorbs custard better.
- Add chopped nuts or raisins for extra texture.
- For a gooier texture, reduce baking time by a few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes