There’s something incredibly nostalgic and cozy about the smell of cinnamon rolls baking during the holidays—like the sweet hug of a warm kitchen on a frosty morning. But when you take those cinnamon rolls and turn them into a rich, custardy bread pudding topped with a luscious cream cheese glaze? You've created something that’s not only a showstopper for holiday brunches, but also one of the most indulgent holiday treats to ever hit your dessert table. This Cinnamon Roll Bread Pudding with Cream Cheese Glaze is where two comfort food legends collide—and yes, it’s just as glorious as it sounds. Whether you're making it for Christmas morning, a Thanksgiving dessert, or just to use up some leftover loaf bread recipes, this dish transforms familiar ingredients into something truly special.
Cinnamon Roll Bread Pudding with Cream Cheese Glaze
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Brunch, Dessert
Cuisine American
Baking Dish A 9x13-inch casserole dish is ideal for even cooking and generous portions. If you don’t have one, two 8x8 pans will also work.
Mixing bowls You'll need a couple of medium and large bowls to whisk the custard and mix the glaze.
Whisk A good sturdy whisk is key for beating the eggs and sugars together until smooth.
Electric Mixer or Hand Mixer (Optional) While you can make the cream cheese glaze by hand, a mixer makes it easier to achieve a silky consistency.
Bread knife For cutting your cinnamon rolls into cubes. A serrated knife works best.
Cooling rack Optional, but helpful for letting the pudding cool slightly before glazing.
For the Bread Pudding
- 10 cups cinnamon rolls about 8 large rolls, cut into 1-inch cubes
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter for greasing the baking dish
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 –2 tablespoons milk to reach desired consistency
- ½ teaspoon vanilla extract
Prepare the Cinnamon Rolls
If you're using fresh homemade cinnamon rolls or even store-bought ones, make sure they’re fully cooled before cutting. Day-old cinnamon rolls are perfect because they soak up the custard better. Cut them into 1-inch cubes and spread them out in a large bowl or directly in your greased baking dish.
Make the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk until everything is fully combined and the mixture is smooth.
Combine and Soak
Place your cinnamon roll cubes in the greased baking dish, then pour the custard mixture over the top, making sure all the pieces are evenly soaked. Press the bread down gently with a spatula or spoon so it absorbs the custard. Let it sit for 10–15 minutes at room temperature. This resting time ensures the custard is absorbed throughout the rolls.
Bake the Pudding
Preheat your oven to 350°F (175°C). Place the baking dish on the middle rack and bake uncovered for 40–45 minutes, or until the top is golden and the center is set. You can test this by inserting a knife into the center—it should come out clean or with very little custard on it.
Make the Cream Cheese Glaze
While the bread pudding is cooling slightly, prepare the glaze. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, then vanilla extract, and enough milk to create a pourable glaze. If it’s too thick, add a bit more milk, one teaspoon at a time.
Glaze and Serve
Drizzle the cream cheese glaze generously over the warm bread pudding. Serve warm for the best experience, though it can also be enjoyed at room temperature.
Pairings
This cinnamon roll bread pudding plays well with both drinks and sides that enhance its cozy flavor. A steaming cup of chai or a spiced latte is a natural companion, as is a warm mug of mulled wine during Christmas brunch. For something lighter on the side, a bowl of fresh berries or a crisp citrus salad balances out the sweetness. Want to go all out? Serve it alongside savory dishes like a breakfast sausage casserole or herb-roasted potatoes to round out a holiday brunch spread.
FAQs
1. What type of cinnamon rolls work best for this recipe?
Both homemade and store-bought cinnamon rolls work well. If they’re frosted, that’s fine too—just reduce the sugar in the custard slightly. Slightly stale rolls hold up better during baking, making this one of the best bread recipes for using leftovers.
2. Can I use different types of bread instead of cinnamon rolls?
Yes! Brioche or challah make excellent substitutes and still keep that soft, rich texture. You could also use a sweet loaf from your collection of Christmas quick breads, especially those flavored with cinnamon or nutmeg.
3. How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Reheat in the microwave or a low oven. You can also freeze it—wrap individual slices for easy thawing and reheating.
4. Can I make this ahead of time?
Absolutely. Assemble the bread pudding the night before, cover tightly, and refrigerate. Bake the next morning and drizzle the glaze just before serving.
5. Should I use whole milk or can I substitute?
Whole milk is best for a rich custard, but you can use 2% if needed. Avoid skim milk. For a dairy-free version, full-fat coconut milk makes a great alternative.
