There are desserts, and then there are show-stopping desserts—the kind that make your guests close their eyes after the first spoonful and exhale a blissful “wow.” This cinnamon roll bread pudding is firmly in the second camp. Picture this: soft, custard-soaked cubes of cinnamon-swirled bread, baked until puffed and golden, then drizzled with a silky cream-cheese glaze that melts into every nook and cranny. It’s the love-child of a gooey cinnamon roll and the most luxurious bread pudding you’ve ever tasted. I first served it at a holiday brunch three years ago, and it has since become the most-requested dish in my family—outranking even my triple-layer chocolate cake. Whether you’re celebrating Christmas morning, Mother’s Day, or simply a Tuesday that needs brightening, this recipe is your ticket to instant legendary status.

Why This Recipe Works

Make-ahead magic: Assemble the night before; bake fresh in the morning for zero-stress entertaining.
Double cinnamon punch: Both the rolls and the custard are infused with fragrant Ceylon cinnamon.
Texture paradise: Crispy caramelized edges contrast with a silky, pudding-soft center.
Flexible base: Swap in day-old brioche, challah, or even glazed donuts—no rules, just crumbs.
Glaze options galore: Go classic cream-cheese, bourbon-maple, or caramel-pecan depending on your mood.
Portion control (or not): Bakes beautifully in individual ramekins for fancy plating or in a family-style casserole.

Ingredients You'll Need

Great bread pudding starts with great bread—stale, but not rock-hard. I buy two family-size tubes of refrigerated cinnamon rolls (the kind with the little icing packets) three days before I plan to bake. Leave them uncovered on the counter so they dry slightly; this helps them soak up the custard without collapsing into mush. If you’re in a rush, cube the rolls, spread on a sheet pan, and dry for 20 minutes in a 250 °F (120 °C) oven.

Cinnamon Rolls: Look for brands with real butter in the ingredient list—flavor difference, night and day. If you’re feeling extra ambitious, homemade overnight cinnamon rolls work, but that defeats the ease factor I adore.

Heavy Cream & Whole Milk: A 50/50 blend gives you the silkiness of cream without the pudding feeling like a brick. For a lighter version, you can sub in half-and-half, but please don’t go skim; the custard needs fat to set properly.

Eggs: I use six large eggs plus two yolks. The extra yolks add custard richness and that gorgeous golden hue. Room-temperature eggs whisk more smoothly, so pull them out 30 minutes ahead.

Dark Brown Sugar: Molasses notes echo the cinnamon and deepen flavor. In a pinch, light brown + 1 tsp molasses per cup works.

Ceylon Cinnamon: True Ceylon is floral and sweet, not the hotter cassia. If you only have ground cassia, reduce quantity by 25 % so it doesn’t overpower.

Vanilla Bean Paste: Those tiny specks are visual proof of decadence. Pure extract is fine, but splurge on paste for special occasions.

Orange Zest: Optional, but the citrus oil brightens the whole dish and makes cinnamon sing.

Glaze Essentials: Cream cheese, powdered sugar, a splash of buttermilk, and a whisper of salt create the tangy foil to all that sweetness.

How to Make Cinnamon Roll Bread Pudding for an Indulgent Dessert

Prep your pan and preheat

Brush a 9 × 13-inch (23 × 33 cm) baking dish with 1 Tbsp softened butter. Slide the rack to the lower-middle position and preheat oven to 350 °F (175 °C). A ceramic or enamel dish retains gentle heat and prevents the bottom from scorching.

Cube the cinnamon rolls

Unwrap the rolls and slice off the icing packets (save for the glaze). Cut each roll into 1-inch (2.5 cm) cubes; you should have about 12 loosely packed cups. Stale cubes hold their shape better, so if they’re still fresh, toast in a 250 °F oven for 15 minutes, turning once.

Whisk the custard base

In a large bowl, whisk eggs and yolks until homogenous. Add brown sugar, cinnamon, salt, and nutmeg; whisk until no streaks remain. Stream in milk, cream, vanilla, and orange zest. The mixture should be smooth and fragrant. Let rest 5 minutes so the spice oils bloom.

Soak the bread

Place half the bread cubes in the buttered dish. Scatter ½ cup chopped toasted pecans or raisins if desired. Top with remaining cubes. Slowly ladle the custard over everything, pressing gently so all pieces are coated. Cover with foil and let stand 30 minutes at room temp, or refrigerate up to 24 hours.

Bake low, then high

Cover tightly with buttered foil (butter side down prevents sticking). Bake 30 minutes. Remove foil, sprinkle with 2 Tbsp granulated sugar for a brûléed top, and bake 25–30 minutes more, until puffed, deeply golden, and the internal temp hits 170 °F (77 °C). A gentle jiggle in the center is perfect; it sets as it cools.

Rest and glaze

Cool 15 minutes—this lets the custard finish setting and prevents molten sugar burns. While it rests, beat together 4 oz softened cream cheese, reserved icing packets, 1 cup powdered sugar, 2–3 Tbsp buttermilk, and a pinch of salt until silky. Drizzle liberally, then dust with extra cinnamon. Serve warm with coffee or cold with a scoop of vanilla bean ice cream.

Expert Tips

Chill for cleaner slices

Refrigerate leftovers overnight, then cut tidy squares and reheat in a 300 °F oven for 12 minutes. The pudding firms up beautifully for café-style presentation.

Sauce swap

Replace ¼ cup of the milk with bourbon, rum, or caramel liqueur for an adults-only version. The alcohol cooks off, leaving deep complexity.

Quick stale hack

Only have fresh bread? Cube, spread on a sheet, and freeze 45 minutes. The partial dehydration works wonders at soaking up custard without sogginess.

Color contrast

Add ½ cup dried cranberries or tart cherries for ruby pops that cut through the richness and photograph beautifully.

Single-serve shortcut

Divide soaked cubes among greased muffin tins; bake 18–20 minutes for grab-and-go mini puddings—perfect for brunches where forks are optional.

Crispy edge lovers

Bake in a pre-heated cast-iron skillet. The hot metal creates a caramelized crust that’s the stuff of legends—just butter the skillet generously.

Variations to Try

Apple Pie Edition: Fold in 1 cup diced sautéed apples and replace orange zest with lemon. Top with oat streusel for crunch.
Chocolate Hazelnut: Substitute Nutella for half the glaze, sprinkle with chopped toasted hazelnuts, and add ½ cup mini chocolate chips to the custard.
Pumpkin Spice: Whisk ⅓ cup pumpkin purée and ½ tsp each ginger & cloves into the custard; serve with maple whipped cream.
Tropical Twist: Swap orange zest for lime, add ½ cup toasted coconut and ½ cup diced fresh or canned pineapple. Glaze with coconut-lime cream cheese.
Savory-Sweet: Reduce sugar by ⅓, add ½ cup crumbled bacon and a pinch of cayenne for a brunch side that plays beautifully with scrambled eggs.

Storage Tips

Cool completely, then cover tightly with plastic wrap and refrigerate up to 4 days. For longer storage, cut into squares, wrap each in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat, covered, at 300 °F (150 °C) for 15–20 minutes or until warmed through. The glaze can be made ahead and refrigerated up to 1 week; bring to room temperature and whisk before serving. Do not freeze the glazed pudding—the dairy can separate and become grainy.

Frequently Asked Questions

Absolutely—just skip any heavy icing on top before cubing and be sure they’re a day old so they don’t turn to mush. You’ll need about 1 ½ lb (680 g) total weight.

Under-baking is the usual culprit. Use an instant-read thermometer; the center must hit 170 °F (77 °C). Also, be sure your bread is slightly stale so it can absorb the custard fully.

Yes—bake in an 8 × 8-inch pan. Start checking for doneness at 25 minutes uncovered. All other ratios remain the same.

Let it rest 15 minutes so the custard finishes setting and the molten sugar cools slightly—your tongue will thank you.

Use full-fat coconut milk and a high-quality vegan cream cheese. The flavor will be slightly tropical but still luscious.

Oven at 300 °F for 15 minutes yields the creamiest texture. The microwave works in a pinch—cover and heat 30-second bursts to avoid rubbery edges.

Cinnamon Roll Bread Pudding for an Indulgent Dessert

Why This Recipe Works

Ingredients You'll Need