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Cinnamon Roll Bread Pudding with Cream Cheese glaze

Cinnamon Roll Bread Pudding with Cream Cheese Glaze

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Cinnamon Rolls

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.