Cinnamon Roll Bread Pudding with Cream Cheese Icing Recipe
This Cinnamon Roll Bread Pudding is a decadent and comforting dessert that combines the soft, sweet flavors of Hawaiian sweet rolls with a rich custard, cinnamon sugar filling, and a smooth cream cheese icing. Perfectly baked to a golden finish, it’s an irresistible treat that brings the warmth and nostalgia of cinnamon rolls into a cozy bread pudding form.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Custard
- 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
Cinnamon Sugar Filling
- 1/3 cup unsalted butter, melted (75g)
- 2/3 cup brown sugar, packed (130g)
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp salt
Cream Cheese Icing
- 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)
Bread
- 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 (can use up to 16 rolls for moister pudding)
Instructions
- Prepare Custard: In a saucepan, whisk together butter, eggs, egg yolks, milk, heavy cream, granulated sugar, vanilla extract, and salt until smooth. Place on the stove over the lowest flame and cook gently, stirring constantly just until the butter melts. Do not allow the custard to thicken or boil. Remove from heat and set aside.
- Make Cinnamon Sugar Filling: In a bowl, mix together melted unsalted butter, brown sugar, ground cinnamon, and salt until combined. Set aside.
- Make Cream Cheese Icing: Using a whisk, beat together room temperature cream cheese, unsalted butter, heavy cream, and icing sugar until a smooth, creamy mixture forms with no lumps. Set aside.
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly brush a 9-inch baking pan with butter to prevent sticking.
- Slice the Bread: Cut the dried-out Hawaiian rolls into bite-sized chunks, approximately 6 pieces per roll for even layering.
- Assemble First Layer: Spread half of the bread pieces evenly in the bottom of the prepared pan, pressing lightly to ensure no gaps. Pour half of the custard mixture evenly over the bread layer, then spread half of the cinnamon sugar filling over the custard using a spatula.
- Assemble Second Layer: Repeat with the remaining bread pieces arranged in a circular pattern to create a cinnamon roll look. Pour the remaining custard over the bread, then pipe or swirl the remaining cinnamon sugar filling on top to decorate.
- Bake: Bake the assembled pudding for 35-40 minutes until golden on top. The center should still jiggle gently when shaken. To avoid overbaking or burning the top, cover with foil if browning too quickly.
- Rest and Ice: After baking, allow the bread pudding to rest in the pan for at least 30 minutes. Then carefully remove from the pan or serve directly from it. Generously spread the cream cheese icing over the warm bread pudding.
- Serve: Slice the bread pudding and serve warm for the best flavor and texture.
Notes
- For best results, let the bread rolls dry out overnight or for at least 2 hours before using; this helps the bread absorb the custard better.
- If the top of the pudding browns too quickly during baking, cover loosely with aluminum foil to finish baking without burning.
- You can adjust the number of rolls used to control the moisture level—using up to 16 rolls will result in a moister pudding.
- A 9-inch baking pan is ideal for even baking, but a similar-size oven-safe dish can be substituted.
- This bread pudding is best served warm but can be stored covered in the refrigerator for up to 3 days and gently reheated.
