Cinnamon Roll Bread Pudding with Cream Cheese Glaze
This cinnamon roll bread pudding is made with King’s Hawaiian Round Roll Bread, warm cinnamon and nutmeg, and finished with a rich cream cheese glaze. A cozy, classic recipe perfect for Christmas morning, holiday brunch, or dessert.
Ingredients
Bread Pudding
- 1 package King’s Hawaiian Round Roll Bread cut into cubes
- 1 cup heavy cream
- 1 cup milk
- 4 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese softened
- ¾ cup powdered sugar
- 2 –3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Add cubed King’s Hawaiian Round Roll Bread to the baking dish.
- In a bowl, whisk together heavy cream, milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla.
- Pour custard evenly over bread and gently press down to soak.
- Bake uncovered for 40–45 minutes, until lightly golden and set.
- In a separate bowl, whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over warm bread pudding and serve.
Video
Notes
For best results, add the glaze while the pudding is warm.
Can be assembled ahead and baked the next morning.