Cinnamon Roll Bread Pudding combines everything you love about warm cinnamon rolls and classic bread pudding into one luxurious, comforting dessert. With its soft, custard-soaked bread, rich swirls of cinnamon sugar, and a creamy glaze that melts into every bite, this recipe is the perfect choice for cozy weekends, holiday breakfasts, or whenever you want a sweet dish that feels indulgent without requiring hours in the kitchen. Using Hawaiian rolls or soft brioche gives the pudding a naturally rich texture, while the homemade cinnamon mixture and cream cheese glaze deliver classic cinnamon-roll flavor in every spoonful.
Why You’ll Love This Recipe
There are plenty of bread pudding recipes out there, but this one stands out for its bakery-style taste and simplicity. Instead of needing yeast dough or a long rising process, you get all the flavors of cinnamon rolls in a fraction of the time. The Hawaiian rolls absorb the custard beautifully, creating a tender, moist base that never turns gummy. The cinnamon-brown sugar mixture caramelizes as it bakes, forming a gooey center and golden edges. And the cream cheese icing—smooth, sweet, and slightly tangy—ties everything together just like a fresh cinnamon roll from a bakery. It’s easy enough for beginners but impressive enough for guests, making it a go-to option for brunches, potlucks, and holiday mornings.
Ingredients You’ll Need
Below is everything required to make the custard, cinnamon filling, and cream cheese glaze.
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 Glaze
- 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 Original Sweet Rolls (1 pack / 12 oz)
(Or brioche rolls—use up to 16 depending on desired moisture level.)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Let’s Get Started
1. Prep the bread
Tear the Hawaiian rolls or brioche into medium-sized pieces. Let them sit out for at least 2 hours or overnight so they dry slightly and better absorb the custard. Arrange the torn pieces into a greased baking dish.
2. Make the custard
In a saucepan, melt 2 tbsp butter over low heat. In a large bowl, whisk together the eggs, yolks, milk, heavy cream, granulated sugar, vanilla, and salt. Slowly pour in the melted butter while whisking continuously. Set aside.
3. Prepare the cinnamon mixture
In another bowl, whisk together the melted unsalted butter, brown sugar, cinnamon, and salt. This will create the gooey cinnamon filling that mimics the spiral of a cinnamon roll.
4. Assemble the bread pudding
Pour the custard evenly over the bread pieces, ensuring each piece is coated. Wait 5–10 minutes so the bread can absorb the liquid. Drizzle or dollop the cinnamon mixture throughout the dish, gently folding with a spoon so the cinnamon swirls distribute but do not mix completely.
5. Bake
Preheat your oven to 350°F (175°C). Bake the bread pudding for 35–45 minutes, or until the center is set but still soft and the top is golden with bubbling cinnamon sugar.
6. Make the glaze
While the pudding bakes, beat the cream cheese, butter, heavy cream, and icing sugar until smooth. Adjust consistency with extra cream if needed.
7. Finish and serve
Once baked, drizzle the warm cream cheese glaze over the top. Serve warm for best texture and flavor.
Servings and Pairing
This bread pudding makes 8 servings, ideal for a family breakfast or small gathering. Pair it with fresh berries, a dollop of whipped cream, or a cup of hot coffee. For a brunch spread, serve alongside eggs, sausage, or fresh fruit salads to balance the sweetness. It’s also wonderful as a dessert served with vanilla ice cream.
Variations
Make it extra cinnamon-roll-like
Add cream cheese cubes into the bread before baking for creamy pockets.
Add-ins
- Raisins or dried cranberries
- Chopped pecans
- Apple chunks sautéed in cinnamon
Flavor twists
Add ½ tsp almond extract to the glaze
Use pumpkin spice instead of cinnamon for fall flavor
Swirl in caramel sauce or maple syrup before baking
Overnight version
Assemble the entire dish (without baking) the night before, cover tightly, and refrigerate. In the morning, bake as directed.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds.
- Freezer: Freeze baked bread pudding (without glaze) for up to 2 months. Thaw overnight and warm in the oven before adding fresh glaze.
- Make ahead: Prepare the glaze and refrigerate separately. Soften before drizzling.
FAQs
Can I use regular sandwich bread instead of Hawaiian rolls?
Yes, though brioche or challah will give a richer texture. Hawaiian rolls add natural sweetness.
Can I double the recipe?
Absolutely. Use a larger baking dish and extend baking time by 10–15 minutes.
Why does my bread pudding turn out soggy?
It may need more bake time or the bread pieces were not dry enough. Slightly stale bread works best.
Can I reduce the sugar?
You can cut the cinnamon filling sugar by ¼ without affecting structure.
Is the glaze optional?
Yes, but it enhances the cinnamon-roll vibe and adds a creamy finish.
Final Thoughts
This Cinnamon Roll Bread Pudding captures everything comforting about warm cinnamon rolls while offering the ease and versatility of classic bread pudding. Whether you’re preparing a holiday breakfast, a cozy weekend brunch, or a dessert that feels indulgent yet simple, this recipe delivers every time. Soft, gooey, cinnamon-spiced, and topped with a luscious cream cheese glaze, it’s the kind of dish that brings people back for seconds.
Print
Cinnamon Roll Bread Pudding
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, bakery-style bread pudding made with soft Hawaiian rolls, a rich cinnamon swirl, and a creamy homemade glaze—just like a gooey cinnamon roll in pudding form.
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 Filling
- ⅓ cup unsalted butter, melted (75g)
- ⅔ cup brown sugar, packed (130g)
- 1 ½ tbsp cinnamon
- ¼ tsp salt
Cream Cheese Glaze
- 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 Original Sweet Rolls (12 oz) or brioche rolls (up to 16)
Instructions
- Tear the rolls into medium pieces and place them in a greased baking dish.
- In a bowl, whisk eggs, yolks, milk, cream, sugar, vanilla, salt, and melted butter.
- Pour the custard evenly over the bread and let it soak for 10 minutes.
- Mix melted butter, brown sugar, cinnamon, and salt. Dollop or swirl over the soaked bread.
- Bake at 350°F (175°C) for 35–45 minutes, until set and lightly golden.
- Beat cream cheese, butter, cream, and icing sugar until smooth.
- Drizzle glaze over warm bread pudding and serve.
Notes
- Let the bread dry out for a few hours for better custard absorption.
- For extra gooey pockets, add small cubes of cream cheese into the bread before baking.
- Use brioche or challah for a richer texture if Hawaiian rolls aren’t available.
- For a less sweet version, reduce the cinnamon filling sugar by ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes