Cinnamon Roll Bread Pudding with Cream Cheese Icing

Why You’ll Love This Recipe

• All the nostalgic flavors of a cinnamon roll, baked into a cozy, custardy bread pudding.
• Crackly, caramelized top with gooey brown-sugar swirls and a tangy cream-cheese drizzle.
• Flexible: use day-old brioche, challah, or leftover rolls; bakes in a family-friendly 9×13.
• Great make-ahead brunch centerpiece with simple pantry ingredients.

Grocery List

• Produce: Lemon (for juice; optional but recommended)
• Dairy: Eggs, whole milk, heavy cream, cream cheese, unsalted butter
• Pantry: Brioche or challah, granulated sugar, dark brown sugar, powdered sugar, vanilla extract, ground cinnamon, fine salt, optional pecans

Full Ingredients

Cinnamon-Roll Bread Pudding

• 10 cups (about 12 oz/340 g) day-old brioche or challah, cut into 1-inch cubes
• 5 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/3 cup (65 g) granulated sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon fine sea salt
• 1/8 teaspoon ground nutmeg (optional)

Brown Sugar–Cinnamon Swirl

• 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
• 2/3 cup (135 g) packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt
• Optional: 1/2 cup (55 g) chopped pecans

Tangy Cream-Cheese Icing

• 4 ounces (113 g) cream cheese, softened
• 1 cup (120 g) powdered sugar, sifted
• 2 to 3 tablespoons milk or heavy cream (to thin)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt

For the Pan

• 1 tablespoon unsalted butter, for greasing

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9×13-inch baking dish so the pudding doesn’t stick and the edges caramelize beautifully.

Step 2: Cube and dry the bread

Cut day-old brioche or challah into 1-inch cubes. Spread on a rimmed sheet pan and bake for 8–10 minutes to dry slightly without browning deeply. This helps the cubes drink up the custard. If your bread is very stale, you can skip this drying step.

Step 3: Make the custard

In a large bowl, whisk the eggs until smooth. Whisk in the whole milk, heavy cream, granulated sugar, vanilla, salt, and nutmeg (if using) until well combined. The mixture should be homogenous with no streaks of egg.

Step 4: Soak the bread

Tip the warm bread cubes into the bowl of custard and fold gently until every piece is coated. Let soak for 20 minutes, stirring once halfway through so the top pieces absorb liquid. The cubes should feel heavy and saturated but still hold their shape.

Step 5: Mix the brown sugar–cinnamon swirl

In a medium bowl, whisk the melted butter, brown sugar, cinnamon, vanilla, and a pinch of salt. You’re aiming for a thick, glossy paste. If it’s too stiff to drizzle, warm it for 5–10 seconds in the microwave. Transfer to a small bowl or a zip-top bag if you plan to pipe it.

Step 6: Assemble and swirl

Pour the soaked bread and any remaining custard into the prepared baking dish. Dollop or pipe the brown sugar–cinnamon paste across the surface in ribbons. Use a butter knife to marble the paste gently through the top third of the pudding, creating visible swirls without compressing the bread. Sprinkle pecans evenly over the top if using, then lightly press down to level.

Step 7: Bake until custardy and set

Place the dish on a rimmed sheet pan to catch any drips. Bake at 350°F (175°C) for 45–50 minutes until the top is deep golden and the center is mostly set with a slight jiggle. An instant-read thermometer inserted in the center should read 170–175°F (77–80°C). If the top is browning too fast, tent loosely with foil after 30 minutes. Let rest for 10 minutes to finish setting.

Step 8: Make and drizzle the tangy cream-cheese icing

Beat the cream cheese until smooth. Add powdered sugar and beat until fluffy. Mix in lemon juice, vanilla, a pinch of salt, and 2 tablespoons milk/cream. Add more milk a teaspoon at a time until you have a thick, pourable drizzle. Spoon or zig-zag the icing over the warm pudding. Slice and serve warm.

Pro Tips

• Dry bread yields the best custard absorption—if your bread is fresh, do not skip the quick toasting step.
• For picture-perfect swirls, spoon the cinnamon paste into a zip-top bag, snip a small corner, and pipe in curved ribbons before marbling.
• Prefer ultra-silky texture? Bake the dish in a water bath: set the 9×13 inside a larger pan, add 1 inch of hot water, and bake 55–60 minutes.
• Custard doneness cues: edges puffed, center slightly wobbly, and 170–175°F in the middle. Overbaking dries it out.
• Adjust icing thickness with milk: thicker for swoops, thinner for a delicate drizzle.

Variations

• Apple-Cinnamon Roll: Fold 1½ cups small-diced, sautéed apples (cooked in a little butter and cinnamon) into the soaked bread. Bake as directed.
• Maple-Pecan: Replace half the brown sugar with pure maple syrup (reduce milk by 2 tablespoons to compensate) and use 3/4 cup toasted pecans.
• Leftover Cinnamon Rolls: Use 8–10 leftover cinnamon rolls cut into 1-inch pieces (about 10 cups). Reduce the brown sugar in the swirl to 1/3 cup.

Storage & Make-Ahead

Assemble through Step 6, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the cook time. Leftovers keep covered in the refrigerator for 4 days. Reheat individual portions in the microwave (45–60 seconds) or warm the whole dish at 300°F (150°C) for 15–20 minutes. To freeze, wrap baked and cooled pudding tightly for up to 2 months; thaw overnight in the refrigerator and rewarm at 300°F. For best texture, drizzle fresh icing after reheating.

Nutrition (per serving)

Approximate values: 640 calories; 30 g fat; 80 g carbohydrates; 12 g protein; 2 g fiber; 510 mg sodium; 45 g sugars.