Name: Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tbsp butter (28g); 2 eggs; 2 egg yolks; 1 3/4 cup milk (420g); 1/2 cup heavy cream (120g); 1/3 cup granulated sugar (65g); 1 tsp vanilla extract; 1/4 tsp salt; 1/3 cup unsalted butter, melted (75g); 2/3 cup brown sugar, packed (130g); 1 1/2 tbsp ground cinnamon; 1/4 tsp salt; 3 oz cream cheese, room temperature (85g); 3 tbsp unsalted butter, room temperature (40g); 3 tbsp heavy cream (45g); 3/4 cup icing sugar (100g); 12 King’s Hawaiian Original Hawaiian Sweet Rolls (1 pack / 12 oz) or brioche rolls of similar size, dried out overnight or at least 2 hours (up to 16 rolls can be used depending on moisture preference)

I just have to share how much I adore this Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe. From the moment I first baked it, the combination of sweet cinnamon swirls nestled inside soft, custardy bread pudding with that luscious cream cheese icing on top won my heart completely. It’s like taking the comforting joy of cinnamon rolls and elevating it into a warm, cozy dessert or brunch centerpiece that everyone will beg for. Trust me, once you try this, it’ll quickly become one of your favorites too.

Why You’ll Love This Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe

What really captivates me about this recipe is the beautiful harmony between flavors and textures. The sweet, buttery cinnamon sugar melds perfectly with the tender bread soaked in a rich custard, creating a dessert that’s both indulgent and comforting. Every bite offers a delightful swirl of cinnamon spice against the creamy backdrop, and the cream cheese icing adds just the perfect tangy sweetness that cuts through the richness. The flavor dance is truly irresistible.

Aside from the taste, I love how straightforward the preparation is. Even if you don’t consider yourself an expert baker, this recipe feels totally manageable yet impressive. The ingredients are simple staples that come together with a few easy steps, and you end up with a dessert that looks and tastes like something from a fancy bakery. It’s perfect for weekend brunches, holiday gatherings, or any time you want to impress loved ones without hours of work in the kitchen. Honestly, it stands out because it combines the nostalgic comfort of cinnamon rolls and the homestyle charm of bread pudding in one glorious dish.

Ingredients You’ll Need

A wooden board holds many small pieces of white bread, all roughly square or rectangular. The bread has a soft, fluffy texture with a light golden-brown crust on the edges. Pieces are piled slightly uneven, showing the soft white inside and the crispier outer crust. The board sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a special role, from the creamy custard to the cinnamon-sugar filling, all the way to that dreamy cream cheese icing. The simplicity of the ingredients is what makes the flavors shine so brightly.

Butter: Adds richness and helps create a tender crumb in the bread pudding.
Eggs and yolks: Provide structure and creaminess to the custard base.
Milk and heavy cream: Make the custard silky, ensuring the bread absorbs just the right amount of moisture.
Granulated sugar: Sweetens the custard without overpowering the cinnamon notes.
Vanilla: Enhances the overall flavor, adding warmth and depth.
Salt: Balances the sweetness and intensifies the other flavors.
Brown sugar: Brings a deep caramel flavor to the cinnamon sugar filling.
Cinnamon: The star spice, delivering that classic, comforting warmth.
Cream cheese: Essential for the icing, providing tanginess and creamy texture.
Icing sugar: Sweetens the cream cheese icing perfectly without graininess.
King’s Hawaiian Original Hawaiian Sweet Rolls (or brioche): The soft, sweet bread that soaks up the custard and cinnamon sugar beautifully.

Directions

Step 1: Start by making the custard. In a saucepan, whisk together the eggs, yolks, milk, heavy cream, granulated sugar, vanilla, and salt until everything is combined. Heat the mixture gently over the lowest flame, stirring constantly, just until the butter melts. Be careful not to cook the custard further or let it thicken—once the butter has melted, remove it from the heat and set it aside.

Step 2: Prepare the cinnamon sugar filling next by combining the melted butter, brown sugar, cinnamon, and salt in a bowl. Mix it well so the sugar starts to dissolve slightly in the butter, then set it aside.

Step 3: For the cream cheese icing, whisk together the room-temperature cream cheese, butter, heavy cream, and icing sugar until it’s smooth and creamy with no lumps. Cover and keep it at room temperature until you’re ready to spread it.

Step 4: Preheat your oven to 350°F and butter a 9-inch baking pan. Slice the dried-out Hawaiian rolls into about six bite-sized chunks each. Using slightly dried or day-old rolls ensures the bread will soak up the custard without getting too mushy.

Step 5: Assemble the first layer by placing half the bread chunks evenly in the bottom of the pan. Press them lightly to create a compact layer. Pour over half of the custard sauce, then spread half of the cinnamon sugar filling over the top with a spatula.

Step 6: For the second layer, you can either repeat the same process or try to arrange the bread pieces in a circular pattern—the latter gives it a beautiful cinnamon roll look. Pour the remaining custard over the bread and pipe or spread the rest of the cinnamon sugar filling in a swirl pattern.

Step 7: Bake the bread pudding for 35 to 40 minutes. Look for a golden top, and a slight jiggle in the center when you gently shake the pan—this means it’s cooked perfectly without drying out. If it starts to brown too fast on top, cover loosely with foil for the final baking minutes.

Step 8: After baking, let it rest in the pan for at least 30 minutes to help it set. Then carefully remove it from the pan, or serve it straight from the baking dish if you prefer.

Step 9: Spread the cream cheese icing generously over the top while the bread pudding is still warm. Slice into generous servings and enjoy the warm, gooey goodness!

Servings and Timing

This recipe makes about 8 generous servings, perfect for sharing with family or friends. It requires roughly 15 minutes of prep time, 35 to 40 minutes baking, and at least 30 minutes of resting time afterward to set properly. So from start to finish, you’re looking at about 1 hour and 15 minutes. The resting time is really key for the custard to firm up and develop that luscious texture.

How to Serve This Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe

A round cinnamon roll cake is shown on a white plate with a white marbled background. The cake has one middle slice separated, placed on a wooden-tipped metal spatula. The cinnamon roll has two layers of swirled brown dough with cinnamon and sugar visible beneath a thick, creamy light beige icing that covers the top and drips slightly on the sides. The texture is soft and moist with swirls clearly defined under the smooth icing. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cinnamon roll bread pudding warm, right after spreading on that signature cream cheese icing. The warmth helps the icing melt slightly into the crevices, making every bite a little piece of heaven. For an extra special presentation, I like to garnish it with a light dusting of cinnamon or a few chopped toasted pecans for a bit of crunch and contrast.

Pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can really elevate the experience. If you want something lighter, a drizzle of pure maple syrup adds a subtle sweetness that compliments the cinnamon beautifully. For drinks, I often go with a hot cup of coffee or chai tea to balance the richness, but for brunches or parties, a sparkling mimosa or a cinnamon-spiced cocktail brings a fun festive vibe.

This bread pudding fits so many occasions — from a cozy family brunch on the weekend, to holiday celebrations, or even a decadent dessert after a midweek meal. I usually serve it in modest slices since it’s quite rich, and it looks lovely on simple white plates where the golden caramelized edges really pop.

Variations

I’m all about making recipes my own, and this Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe is incredibly versatile. One easy substitution is swapping the Hawaiian rolls with gluten-free brioche or another soft gluten-free bread to make it friendly for gluten-sensitive friends. Just be sure the bread is slightly stale so it soaks properly.

For a vegan twist, you can use plant-based milk like almond or oat, and swap the butter for vegan margarine or coconut oil. There are great vegan cream cheese brands to use for the icing too, and aquafaba is a good egg replacer in the custard, though the texture will be slightly different but still delicious.

If you’re craving a flavor change, stirring in some chopped nuts, dried fruit like raisins or cranberries, or even chocolate chips into the layers adds fantastic texture and surprises with every bite. Another fun way to cook it is in individual ramekins for personalized servings, which also slightly reduces baking time.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftovers in an airtight container in the refrigerator. The bread pudding will keep beautifully for up to 4 days, though I’ve found it usually doesn’t last that long at my house! Keeping it covered prevents it from drying out while maintaining the soft custard texture.

Freezing

This bread pudding actually freezes very well. To freeze, wrap it tightly with plastic wrap and then place it inside a freezer-safe container or resealable bag. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge.

Reheating

To reheat, I prefer warming slices gently in the microwave for about 30 to 60 seconds until warmed through but not too hot to dry out the custard. Alternatively, you can reheat it in a preheated oven at 325°F covered loosely with foil for 10-15 minutes. Avoid reheating at too high a temperature or for too long, as the bread pudding can become tough or dry. Once reheated, I like to add a fresh drizzle of cream cheese icing or a scoop of ice cream to bring back the lusciousness.

FAQs

Can I use other types of bread instead of Hawaiian rolls?

Absolutely! While Hawaiian rolls give a wonderful sweetness and soft texture, you can substitute with brioche, challah, or any soft white bread that’s slightly stale. Avoid dense or very crusty breads as they don’t soak up the custard as well.

Do I have to let the bread rolls dry out before baking?

It’s best to let the bread dry out for a couple of hours or overnight. This prevents the pudding from becoming too soggy and helps the custard absorb perfectly, resulting in a delicious, custardy center without being mushy.

Can I prepare this recipe the night before baking?

Yes! You can assemble the bread pudding, cover it tightly, and refrigerate overnight. When ready, just bake it the next day, adding a few extra minutes if needed. This makes it great for stress-free mornings or planned celebrations.

Is the cream cheese icing necessary?

The cream cheese icing is a star component that adds a tangy sweetness balancing the rich custard and cinnamon sugar beautifully. While you could omit it, I highly recommend making it for that iconic cinnamon roll experience.

Can I make this recipe dairy-free?

Definitely! Use plant-based milks like almond or coconut and dairy-free butter substitutes. Vegan cream cheese alternatives work great for the icing. Just keep in mind the texture may be slightly different but still wonderfully delicious.

Conclusion

I truly hope you give this Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe a try soon. It’s one of those rare recipes that blends comfort, flavor, and simplicity into every bite, making it perfect for any occasion. Serving it warm with that dreamy cream cheese icing instantly turns any meal into something special. I’m sure it will become a beloved recipe in your kitchen just like it is in mine!