Imagine the warm, buttery swirl of a classic cinnamon roll transformed into a velvety, custard‑soaked bread pudding. That’s the magic of Cinnamon Roll Bread Pudding Delight—a comfort‑food masterpiece that feels both nostalgic and indulgent.
What sets this dish apart is the layered texture: soft cubes of sweet cinnamon rolls soak up a rich vanilla‑spiced custard, then bake to a golden crust topped with a luscious caramel‑cream cheese glaze. Every bite delivers a perfect balance of spice, sweetness, and creamy richness.
This dessert is ideal for brunch tables, holiday gatherings, or any time you crave a cozy treat that feeds a crowd. Kids love the familiar cinnamon flavor, while adults appreciate the sophisticated custard base and elegant presentation.
The process is straightforward: cube the rolls, whisk together the custard, combine, bake, and finish with a glossy glaze. With just a few pantry staples, you’ll create a show‑stopping dessert that feels like a hug on a plate.
Why You'll Love This Recipe
Comforting Familiarity: The beloved cinnamon‑roll flavor is amplified by a custard base, giving you a dessert that feels like home while still feeling special.
One‑Dish Wonder: All components come together in a single baking dish, minimizing cleanup and making it perfect for busy hosts.
Versatile Serving: Serve warm with a scoop of ice cream, or let it cool and slice for a portable brunch treat that looks as good as it tastes.
Impressive Yet Easy: The recipe uses simple techniques—soaking, mixing, baking—yet the result feels restaurant‑quality and worthy of celebration.
Ingredients
For this pudding I start with store‑bought cinnamon rolls—soft, buttery, and already swirled with cinnamon sugar. A custard made from eggs, whole milk, heavy cream, and fragrant spices infuses the rolls with silkiness. A caramel‑cream cheese glaze adds a tangy finish, while optional raisins and toasted pecans lend texture and extra depth.
Bread Base
- 8 large cinnamon rolls (about 2 lb), cubed
- 1 cup day‑old French bread, torn into chunks (optional for extra texture)
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Glaze & Toppings
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- ½ cup toasted pecans, chopped (optional)
- ¼ cup golden raisins (optional)
The cinnamon rolls provide built‑in sweetness and spice, while the custard penetrates every cube, turning it luxuriously moist. The cream‑cheese glaze adds a tangy caramel note that cuts through the richness, and the optional nuts and raisins introduce crunch and bursts of fruit. Together these components create a harmonious contrast of textures and flavors that define the delight.
Step-by-Step Instructions
Preparing the Bread Base
Begin by cutting the cinnamon rolls into 1‑inch cubes. If you’re using day‑old French bread, tear it into similar‑sized pieces. Toss the cubes gently on a large rimmed sheet so they’re evenly spread; this helps them dry slightly, allowing the custard to cling rather than pool at the bottom.
Making the Custard
In a mixing bowl whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until the mixture is smooth and pale. The spices should be fully incorporated so every bite carries that warm cinnamon‑nutmeg aroma.
Assembling the Pudding
Layer the cubed rolls (and optional bread) in a greased 9‑x‑13‑inch baking dish. If you like raisins or pecans, sprinkle half of them now. Pour the custard evenly over the cubes, pressing gently with a spatula so the liquid seeps into every crevice. Let the mixture sit for 10 minutes; this resting time allows the bread to absorb the custard fully.
Baking & Finishing
- Preheat the Oven. Set your oven to 350°F (175°C) and let it heat for at least 5 minutes. A stable temperature ensures the pudding cooks evenly and develops a golden crust.
- Bake the Pudding. Place the dish in the center of the oven and bake for 30‑35 minutes, or until the top is lightly browned and a knife inserted near the center comes out clean. The edges should be set while the middle remains custardy.
- Prepare the Glaze. While the pudding bakes, whisk together softened cream cheese, melted butter, brown sugar, and heavy cream until smooth and glossy. The glaze should be pourable but thick enough to coat the surface.
- Glaze the Warm Pudding. As soon as the pudding exits the oven, drizzle the warm glaze over the entire surface. The heat will melt the glaze, creating a shiny caramel‑cream cheese layer that seeps into the crevices.
- Finish and Serve. Sprinkle the remaining pecans and raisins, if using, for added crunch. Allow the pudding to rest for 5‑10 minutes before slicing; this lets the custard settle and makes serving cleaner.
Tips & Tricks
Perfecting the Recipe
Cube Uniformly. Cutting the rolls into consistent 1‑inch pieces ensures even soaking and uniform texture throughout the pudding.
Rest After Adding Custard. Letting the assembled dish sit for 10 minutes before baking lets the bread fully absorb the liquid, preventing a soggy center.
Use a Lightly Greased Pan. A thin coat of butter or non‑stick spray prevents sticking while adding a subtle buttery flavor to the crust.
Flavor Enhancements
Add a splash of bourbon or dark rum to the custard for an adult twist. Fold in a tablespoon of orange zest for citrus brightness, or swirl in a dollop of caramel sauce before baking for extra decadence.
Common Mistakes to Avoid
Avoid over‑baking; the pudding should stay slightly wobbly in the center, otherwise it becomes dry. Also, don’t skip the glaze cooling step—pouring a cold glaze over a hot pudding can cause the glaze to seize.
Pro Tips
Use Fresh Cinnamon Rolls. Fresh rolls have a tender crumb that absorbs custard better than stale bakery items.
Whisk Eggs Thoroughly. Fully incorporating the yolks prevents curdling and yields a silky custard.
Finish Under Broiler. For an extra caramelized top, switch the oven to broil for the last 2 minutes—watch closely to avoid burning.
Variations
Ingredient Swaps
Swap regular cinnamon rolls for pumpkin spice rolls in autumn, or for chocolate‑swirl rolls for a richer treat. Replace pecans with toasted walnuts or almonds, and use dried cranberries instead of raisins for a tart contrast.
Dietary Adjustments
For a gluten‑free version, use certified gluten‑free cinnamon rolls and substitute the French bread with gluten‑free brioche cubes. To make it dairy‑free, replace heavy cream with coconut cream and use a vegan cream‑cheese alternative for the glaze.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped mascarpone. For a brunch spread, pair with fresh berries and a glass of cold brew coffee. A drizzle of maple syrup adds an extra layer of sweetness for holiday mornings.
Storage Info
Leftover Storage
Allow the pudding to cool completely, then transfer portions to airtight containers. Store in the refrigerator for up to 3 days. For longer keeping, freeze individual servings wrapped tightly in plastic and then foil; they’ll retain flavor for up to 2 months.
Reheating Instructions
Reheat refrigerated leftovers in a 325°F oven, covered with foil, for 15‑20 minutes until warmed through. To keep the glaze glossy, add a splash of milk or cream before reheating. In a microwave, heat on medium power for 45‑60 seconds, stirring halfway, and finish with a quick drizzle of fresh glaze.
Frequently Asked Questions
This Cinnamon Roll Bread Pudding Delight blends the nostalgic charm of cinnamon rolls with the elegant texture of custard‑soaked bread pudding, all finished with a silky caramel‑cream cheese glaze. By following the step‑by‑step guide, using quality ingredients, and applying a few pro tips, you’ll achieve a dessert that’s both comforting and impressive. Feel free to experiment with swaps and toppings to make it truly yours. Serve warm, share generously, and savor every fragrant, buttery bite.
