Cinnamon Roll Bread Pudding
This cozy bread pudding turns cinnamon rolls into a warm, gooey dessert topped with cream cheese glaze. Perfect for brunch or a sweet treat any day.
Equipment
- 9x13-inch baking dish
- electric mixer
Ingredients
For the Bread Pudding
- 6 large Cinnamon Rolls (store-bought or homemade, cut into cubes)
- 4 large Eggs
- 1 1/2 cups Heavy Cream
- 1 cup Whole Milk
- 1/3 cup Light Brown Sugar (packed)
- 2 tsp Vanilla Extract
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 pinch Fine Salt
For the Cream Cheese Glaze
- 4 oz Cream Cheese (softened)
- 1 cup Powdered Sugar
- 3 tbsp Whole Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9x13-inch baking dish. Spread the cinnamon roll cubes evenly in the dish.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, light brown sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and well combined.
- Pour the custard mixture evenly over the cinnamon roll cubes. Press the pieces down gently with a spatula so they absorb the liquid. Let the dish sit for 20 minutes, pressing down once or twice more during this time.
- Bake for 40 to 45 minutes until the top is golden brown and puffed up and the center is set with just a very slight jiggle. A toothpick inserted in the middle should come out clean.
- While the bread pudding bakes, make the cream cheese glaze. Beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, milk, and vanilla extract, and beat until creamy and pourable. If the glaze is too thick, add milk one teaspoon at a time.
- Let the bread pudding cool for 10 minutes, then drizzle the cream cheese glaze generously over the top. Serve warm in scoops.
Nutrition
Serving: 1servingCalories: 434kcalCarbohydrates: 52gProtein: 7gFat: 22g