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Quick Summary
In This Recipe
I’ve served desserts at my restaurant Fraiche in DC that take hours of prep, but this cinnamon roll bread pudding might be the one dish guests ask about most — and it’s one of the...
Category: Sweet Tooth | By: Matt Price, Mr. Make It Happen
I’ve served desserts at my restaurant Fraiche in DC that take hours of prep, but this cinnamon roll bread pudding might be the one dish guests ask about most — and it’s one of the easiest things I make. I originally developed it as a brunch special, and the response was so overwhelming it became a permanent menu staple. Now I’m sharing the exact recipe so you can make it at home.
This dessert-style bake brings big cinnamon roll flavor without a ton of effort, so it works just as well for a relaxed weekend brunch as it does for a night-in treat. You get that perfect balance of warm cinnamon sugar, rich custard, and golden, lightly crisp edges—comforting, familiar, and just “extra” enough to feel special. It’s the kind of recipe you’ll want to keep in rotation right alongside savory favorites like Hot Honey Fried Chicken Sliders, a hearty Chicken Parmesan Sandwich, or a classic copycat like the Chick-fil-A Deluxe Sandwich.
What makes this version really hit is the method—we’re not rushing anything. The custard gets time to soak deep into the challah so every bite stays soft and rich, and the cinnamon “swirl” is layered throughout instead of simply stirred in, which gives you that true cinnamon roll effect from top to bottom. Each step is intentional, so you end up with a custardy center, caramelized pockets of cinnamon sugar, and those golden edges that make bread pudding so addictive.
🍽️ A Quick Look at the Recipe
Recipe Name: Cinnamon Roll Bread Pudding
⏱️ Ready In: 1 hour 10 minutes
👨👩👧👦 Serves: 8–10
🥣 Key Ingredients: Challah bread, heavy cream, eggs, brown sugar, cinnamon
📖 Dietary Info: Contains dairy, contains gluten
🔥 Why You’ll Love It: It delivers cinnamon roll flavor with a rich, custardy texture and a bakery-style cream cheese glaze.
Key Ingredients
Challah Bread
This egg-rich bread absorbs the custard beautifully while still holding its structure, giving you that soft center with lightly crisp edges.
Heavy Cream
Adds richness and depth. It creates that silky, melt-in-your-mouth texture that makes this dessert feel indulgent.
Brown Sugar + Cinnamon
This combo delivers the classic cinnamon roll flavor with deep caramel notes and warm spice.
Cream Cheese (Optional but Recommended)
The glaze takes everything over the top. It melts into the warm pudding and adds tangy sweetness that balances the richness.
Instructions
Step 1: Prep the Base
Cube the challah into thick pieces and place them in a greased 9x11 baking dish. If the bread is fresh, let it sit out for 30–60 minutes so it dries slightly. This helps it absorb the custard evenly.
Step 2: Build the Flavor
Whisk together heavy cream, milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla. Pour the mixture evenly over the bread and gently press down so everything absorbs. Let it sit for 5–10 minutes.
Step 3: Cook and Control
In a separate bowl, combine melted butter, brown sugar, and cinnamon. Layer this mixture throughout the dish, creating a cinnamon swirl effect. Cover with foil and bake at 350°F for 30–40 minutes. Remove the foil and bake another 10–15 minutes until golden and set in the center.
Step 4: Finish and Serve
Whisk cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the warm bread pudding. Serve immediately while soft and custardy.
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Tips & Tricks
- Let the bread soak fully before baking to avoid dry spots.
- Don’t overbake — the center should be set but still slightly soft.
- Use day-old bread for best texture.
- Add a sprinkle of cinnamon sugar on top before baking for extra caramelization.
Variations
Sausage Cinnamon Roll Bake: Add cooked breakfast sausage for a sweet and savory twist.
Nut Swap: Replace pecans with walnuts for extra crunch.
Orange Cream Glaze: Add orange zest to the glaze for brightness.
Serving Suggestions
- Fried Chicken
- Buttery dinner rolls
- Fresh fruit salad
- Light mixed greens with vinaigrette
- Smoked sausage links
- Collard greens
- Warm caramel drizzle
Notes
- Let the bread pudding rest 10–15 minutes before slicing.
- Store covered in the refrigerator for up to 4 days.
- Reheat gently at 325°F to keep it from drying out.
Pro Tips for the Best Bread Pudding
Use day-old bread that has dried out slightly for the best texture since fresh bread can get too soggy. Let the assembled dish sit for 15 to 20 minutes before baking so the bread fully absorbs the custard. For an extra-crispy top, broil for the last 2 minutes and keep a close eye on it to avoid burning.
Final Thoughts
Cinnamon roll bread pudding is one of those desserts that feels indulgent and special but comes together with minimal effort. The warm cinnamon spice, rich custard, and cream cheese glaze make it perfect for holidays, brunches, or anytime you want to end a meal on a high note. It is guaranteed to be the first dish that disappears from the table.
Frequently Asked Questions
Can you make cinnamon roll bread pudding ahead of time?
Yes, you can assemble the bread pudding the night before and refrigerate it covered. When you are ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. The flavors actually deepen overnight as the bread soaks up more of the custard mixture.
What kind of bread works best for bread pudding?
Brioche and challah are the best choices because they are rich, buttery, and absorb the custard without falling apart. Day-old bread works even better than fresh since it has dried out slightly, giving you a better texture. You can also use cinnamon rolls, croissants, or thick-sliced white bread in a pinch.
How do you store leftover cinnamon roll bread pudding?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 to 45 seconds or in a 325°F oven for about 10 minutes until warmed through. Add a fresh drizzle of cream cheese glaze before serving for the best results.
Can you freeze bread pudding?
Absolutely. Wrap the cooled bread pudding tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 325°F. Hold off on the glaze until after reheating so it stays fresh and glossy.
Can I make this ahead of time?
Yes. Assemble it the night before, cover tightly, and bake fresh in the morning.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.
Can I substitute challah?
Yes. Brioche works perfectly and gives a similar texture.
What’s the best way to reheat this?
Reheat in the oven at 325°F covered with foil until warmed through to keep it soft.
Can I make this in the air fryer?
Not recommended for full batches, but individual portions can be reheated in an air fryer at 325°F for 3–5 minutes.
If you tried Cinnamon Roll Bread Pudding or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
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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
Equipment & Tools Used In This Recipe
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