Description
This Cinnamon Roll Bread Pudding combines the comforting flavors of classic cinnamon rolls with a rich custard base, baked into a decadent dessert perfect for any occasion. Layers of sweet cinnamon sugar and soft Hawaiian rolls are soaked in a creamy custard, then topped with a luscious cream cheese icing for an irresistible treat.
Ingredients
Custard:
- 2 tbsp butter (28g)
- 2 eggs
- 2 egg yolks
- 1 3/4 cup milk (420g)
- 1/2 cup heavy cream (120g)
- 1/3 cup granulated sugar (65g)
- 1 tsp vanilla extract
- 1/4 tsp salt
Cinnamon Sugar Filling:
- 1/3 cup unsalted butter, melted (75g)
- 2/3 cup brown sugar, packed (130g)
- 1 1/2 tbsp cinnamon
- 1/4 tsp salt
Cream Cheese Icing:
- 3 oz cream cheese, room temperature (85g)
- 3 tbsp unsalted butter, room temperature (40g)
- 3 tbsp heavy cream (45g)
- 3/4 cup icing sugar (100g)
Bread:
- 12 King’s Hawaiian Original Hawaiian Sweet Rolls (1 pack / 12 oz) or similar brioche rolls, left out overnight or at least 2 hours
Instructions
- Prepare Custard: Combine butter, eggs, yolks, milk, heavy cream, sugar, vanilla, and salt in a saucepan. Whisk thoroughly to combine and break down eggs.
- Cook Custard: Place the saucepan on the stove over the lowest flame. Stir constantly just until the butter melts; avoid cooking further or thickening the custard. Remove from heat and set aside.
- Mix Cinnamon Sugar Filling: In a bowl, combine melted butter, brown sugar, cinnamon, and salt. Mix well and set aside.
- Make Cream Cheese Icing: Whisk together the cream cheese, room temperature butter, heavy cream, and icing sugar until smooth and creamy without lumps. Set aside.
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Brush a 9-inch baking pan with butter to prevent sticking.
- Slice Bread: Cut the dried out Hawaiian rolls into bite-sized chunks, approximately 6 pieces per roll.
- Assemble First Layer: Place half of the bread chunks evenly in the bottom of the prepared baking pan, pressing lightly to fill gaps. Pour half of the custard over the bread evenly. Spread half of the cinnamon sugar filling over the custard using a spatula.
- Assemble Second Layer: Arrange the remaining bread chunks in a circular pattern on top to mimic a cinnamon roll swirl. Pour the remaining custard over the bread. Pipe or spoon the remaining cinnamon sugar filling in a spiral on top for a cinnamon roll appearance.
- Bake: Bake uncovered for 35-40 minutes until the top is golden and the pudding jiggles slightly when shaken. If it browns too quickly, tent with foil to prevent burning and continue baking until done.
- Rest: Remove from oven and allow the bread pudding to rest in the pan for at least 30 minutes. This helps absorb remaining custard and sets the pudding.
- Serve: Carefully remove from the pan or serve directly. Generously spread the cream cheese icing over the warm bread pudding. Slice and serve warm for best texture and flavor.
Notes
- For best results, let the Hawaiian rolls dry out overnight or at least 2 hours to absorb custard better.
- Use a 9-inch pan for proper depth and cooking; adjusting pan size will affect baking time.
- Avoid overbaking to keep the pudding moist with a slightly wobbly center.
- If top browns too quickly, cover loosely with foil to prevent burning while finishing baking.
- Serving warm enhances the flavor and texture of the bread pudding and cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
