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Quick Summary
In This Recipe
This cinnamon roll bread pudding has the warm cinnamon-sugar flavor and cream cheese finish of a cinnamon roll, but it starts with cubed challah—not canned rolls. The bread soaks up a rich vanilla custard, gets...
Category: Sweet Tooth | By: Matt Price, Mr. Make It Happen
This cinnamon roll bread pudding has the warm cinnamon-sugar flavor and cream cheese finish of a cinnamon roll, but it starts with cubed challah—not canned rolls. The bread soaks up a rich vanilla custard, gets a buttery cinnamon swirl, and bakes until the top is golden and the center is soft.
Why This Recipe Works
Challah is soft and rich enough to soak up the custard without losing its structure. Brown sugar and cinnamon are layered through the bread for that cinnamon-roll-inspired swirl, while a cream cheese glaze adds the familiar tangy finish. You make the custard, swirl, and glaze yourself; there are no packaged cinnamon rolls or icing packets in this recipe.
Ingredients You'll Need
Bread: Two loaves of cubed challah. Brioche is an option noted in the recipe card. If the challah is fresh, let the cubes sit uncovered for about 30 minutes so they dry slightly.
Custard: Heavy cream, milk, eggs, granulated and brown sugar, cinnamon, nutmeg, vanilla extract, and melted butter make the rich base. See the recipe card below for the exact quantities.
Cinnamon swirl: Melted butter, brown sugar, and cinnamon are mixed separately and layered through the soaked bread.
Cream cheese glaze: Cream cheese, powdered sugar, milk, and vanilla are whisked together and drizzled over the warm pudding.
How to Make Cinnamon Roll Bread Pudding
1. Cube the challah
Heat the oven to 350°F and grease a 9-by-11-inch baking dish. Cut the challah into thick cubes and spread them evenly in the dish. If the bread is fresh, give it about 30 minutes uncovered to dry slightly.
2. Mix the custard
Whisk together the heavy cream, milk, eggs, sugars, cinnamon, nutmeg, and vanilla until smooth. Pour over the challah and gently press the bread down so it absorbs the custard. Let it soak for several minutes.
3. Add the cinnamon swirl
Mix the melted butter, brown sugar, and cinnamon for the swirl. Spoon it through the bread mixture, gently folding some of the cubes to distribute it without mashing them.
4. Bake and glaze
Cover the dish with foil and bake for 30–40 minutes. Remove the foil and bake another 10–15 minutes, until the top is golden and the center is set but still soft. Whisk the cream cheese, powdered sugar, milk, and vanilla into a smooth glaze and drizzle it over the warm bread pudding.
Tips and Storage
Do not overbake: the center should retain a slight jiggle when it comes out of the oven. Serve warm for the best texture. Cover leftovers and refrigerate for up to four days, as noted in the recipe card; reheat gently before serving.
If you like custardy desserts, try my strawberry banana pudding or sweet potato bread pudding next.
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Cinnamon Roll Bread Pudding
Ingredients
- 2 loaves challah bread cubed
- 2 cups heavy cream
- 1 cup milk
- 5 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 4 tablespoon melted butter
- Cinnamon Swirl:
- ½ cup melted butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- Cream Cheese Glaze:
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9x11 baking dish. Cut the challah into thick cubes and place them evenly in the dish. If the bread is fresh, allow it to sit uncovered for about 30 minutes so it dries slightly.
- In a large mixing bowl, whisk together heavy cream, milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth and fully combined. Pour this custard evenly over the bread cubes, pressing down gently so every piece absorbs the mixture.
- Let the bread soak for several minutes to fully absorb the custard. This step ensures the center stays soft and creamy without dry spots.
- In a separate bowl, mix melted butter, brown sugar, and cinnamon to create the swirl mixture. Layer spoonfuls throughout the dish, gently folding portions of the bread to distribute it evenly.
- Cover the baking dish with foil and bake for 30–40 minutes. Remove the foil and continue baking for another 10–15 minutes until the top is golden and the center is set but still soft.
- While the bread pudding cools slightly, whisk together softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle generously over the warm pudding before serving.
- Serve warm for the best texture and flavor.
Notes
- Do not overbake; the center should have a slight jiggle when removed.
- Store leftovers covered in the refrigerator up to 4 days.
- Brioche can be substituted for challah if needed.
Nutrition
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