Cinnamon Roll Bread Pudding

by Jillian
The ooey gooey deliciousness of cinnamon rolls combined with the rich decadence of bread pudding!

The ooey gooey deliciousness of cinnamon rolls combined with the rich decadence of bread pudding!

Cinnamon Roll Bread Pudding (title)

I’ve been obsessed with cinnamon lately. Well, cinnamon SUGAR to be more specific. Not too long ago I posted a recipe for Cinnamon Toast Crunch Cake (which was to-freaking-die-for), and since then I can’t seem to get that cinnamon sugary deliciousness out of my head.

So this week, I decided to satisfy that craving by combining two of my favorite comfort foods–cinnamon rolls and bread pudding!

Cinnamon Roll Bread Pudding-9

This Cinnamon Roll Bread Pudding is EXACTLY what my tastebuds needed. Warm, doughy, teeming with brown sugar-cinnamon sweetness, and buried in cream cheese icing, this dessert is heaven in a dish. I’m not even exaggerating.

My eyes were instantly captivated as I pulled this beautiful creation out of the oven. No words can describe how tortuous it was to photograph this temptingly sinful dessert as the smells of cinnamon sweetness wafted through the air. Really, you would think I’d be used to this by now.

Cinnamon Roll Bread Pudding-6

Although there are a few different components to this dessert, it really doesn’t take that long to put together. For one thing, it starts with canned ready-made cinnamon rolls. These are quartered and then scattered into a dish along with some cubed, day-old bread. I ended up using a crusty artisan baguette which I found in the bakery clearance rack of my local grocery store. Really, any bread will due though. I would, however, use a heartier type from the bakery section (French, Challah, etc.), rather than the simple sliced kind you find in the bread aisle. 

Once half of the bread and cinnamon rolls are placed into the dish, dollops of maple-sweetened cream cheese are scattered throughout. Because why not? Sure there’s going to be cream cheese icing on top as well, but why not add little pockets of tangy cheesecake-like sweetness to the center of the dish? Best idea ever, right??

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After the cream cheese dollops are “dolloped” into the dish, the remaining cinnamon rolls and bread are scattered on top. Next, a mixture of melted butter, brown sugar, cinnamon, eggs, and milk is poured over the entire dish. To allow the bread to soak up as much liquid as possible before baking, I let the dish sit in the refrigerator covered overnight. In the morning (or afternoon, if you’re a sleeper-inner like me), it’s ready to bake in the oven.

But not so fast! This dish gets topped with a generous layer of streusel first. Just combine a little butter with some flour, brown sugar, and cinnamon, and make it rain over the entire dish. THEN it’s ready to bake in the oven for about 45 minutes. It should be golden brown and bubbling.

Cinnamon Roll Bread Pudding

While it’s baking, you can make the cream cheese icing. Whip together some butter, cream cheese, powdered sugar, and a little vanilla until smooth and creamy. Once the bread pudding is done, allow it to rest/cool for about 5 minutes before spreading the icing on top. It takes but just a few minutes for the icing to melt into every single delicious crevice.

Cinnamon Roll Bread Pudding-16 Cinnamon Roll Bread Pudding-15

I don’t think you can get more comforting than this warm Cinnamon Roll Bread Pudding. With deliciously doughy bits of cinnamon roll, soft custard-soaked cubes of bread, creamy dollops of maple cream cheese filling, toasted brown sugar streusel, and tangy cream cheese icing…this dessert has everything you could ever want in life.

Cinnamon Roll Bread Pudding (collage)

The ooey gooey deliciousness of cinnamon rolls combined with the rich decadence of bread pudding!

Cinnamon Roll Bread Pudding

The ooey gooey deliciousness of cinnamon rolls combined with the rich decadence of bread pudding!
Prep Time 1 hour
Cook Time 45 minutes
Refrigeration Time 6 hours
Total Time 7 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 Servings


Cream Cheese Dollops:

  • 6 ounces cream cheese softened
  • ½ cup powdered sugar
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla

Bread Pudding Base:

  • 1 (12.4 oz) can of Cinnamon Rolls (8 rolls)
  • 4 cups day-old bread, cut into cubes (French or Challah)
  • 4 Tablespoons salted butter melted
  • ½ cup packed brown sugar
  • 1 Tablespoon cinnamon
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla


  • 4 Tablespoons salted butter softened
  • ¼ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon

Cream Cheese Icing:

  • 4 Tablespoons salted butter softened
  • 2 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice


Make the Cream Cheese Dollops:

  • In a medium bowl, stir together the cream cheese and powdered sugar until smooth. Add the vanilla and maple syrup and continue stirring until combined; set aside.

Make the Bread Pudding Base:

  • Spray an 8-inch baking dish with nonstick cooking spray. Separate the cinnamon rolls and cut each into quarters. Scatter half of them in the baking dish along with 2 cups of the bread cubes. Spoon dollops of the cream cheese mixture evenly over the cinnamon rolls and bread. Scatter the remaining cinnamon rolls and bread cubes on top.
  • In a medium bowl, stir the butter, brown sugar, and cinnamon together until combined. Add the eggs, one at a time, beating well after each is added. Stir in the milk and vanilla, then pour mixture evenly over the bread. Refrigerate at least 6 hours, or overnight.
  • Preheat the oven to 350ºF. While oven is preheating, make the streusel. Use a fork to cut the butter into the brown sugar, flour, and cinnamon until mixture resembles coarse crumbs. Sprinkle streusel evenly over the dish. Cover bread pudding with foil, and bake for 40-45 minutes. Remove foil during last 15 minutes of baking.

Make the Cream Cheese Icing:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and lemon juice and continue beating until combined. Spread evenly on top of the warm bread pudding. Serve and enjoy!
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Amanda February 19, 2019 - 12:42 AM

Jillian, I am the reason the counter for visitors to your Cinnamon Toast Crunch Cake on your blog and Instagram keeps going up. I was going to leave you a note asking if you needed an extra Valentine last week, but I am sure you had enough suitors with that cake and now this! Two types of bread, streusel, and frosting: that is a “Jillian Dessert.” If Kelis can sing, “My milkshake brings all the boys to the yard, damn right, it’s better than yours…” then you can sing about “my crunch cake…” (I hope you know that song reference 😉

Jillian February 19, 2019 - 5:47 AM

Hahaha, I totally get the song reference, Amanda. Now I’ve got that song stuck in my head, but with “crunch cake”! I’m glad to know someone else out there enjoys my over-the-top-rich desserts as much as I do. What’s the fun in being an adult if you can’t stuff pounds of sugar and butter into a dessert and indulge in it every single week? Thank you for your always kind comments, Amanda. AND for the increase in blog traffic 😉


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