Cinnamon Roll Bread Pudding

Enjoy a warmly comforting and deliciously sweet breakfast-inspired dessert with the recipe to one of the Main House's most highly requested dishes of 2025!

Fermented Sweet Dough Cinnamon Rolls
Makes about 1 dozen rolls

Sponge

• 463 grams all-purpose flour
• 278 grams water
• 1 teaspoon active dry yeast

Two days before serving the rolls, combine flour, water and yeast in a mixing bowl. Cover and set aside at room temperature overnight.

Dough

• 1 batch of sponge (from above)
• 92 grams water
• 3 large eggs, beaten slightly
• 278 grams bread flour
• 185 grams all-purpose flour, preferably White Lily, plus extra for rolling
• 185 grams sugar
• 46 grams powered milk
• 13 grams active dry yeast
• 18 grams kosher salt
• 397 grams unsalted butter, room temperature

The next day, place the sponge, water and eggs in the bowl of a stand mixer fitted with the dough hook attachment. Add the flour, sugar, powdered milk, yeast and salt, and mix on low speed for 3 minutes. Add the butter in five or six separate chunks, incorporating well before adding more. Once all the butter has been incorporated, mix on medium speed for 3 to 5 more minutes or until the dough is velvety smooth. Cover the bowl and refrigerate overnight.

Filling

• 300 grams brown sugar
• 234 grams butter, plus 1 teaspoon for brushing dough
• 26 grams ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 3 Tablespoons milk

Place the butter and brown sugar in a medium saucepan set over low heat and cook, stirring frequently until the sugar dissolves, 4 to 5 minutes. Do not allow the mixture to boil. Add the cinnamon, nutmeg and milk, and stir to combine. Transfer to a mixing bowl and stir occasionally to prevent butter from separating, until room temperature.

Use or refrigerate until ready to use. If refrigerated, warm slightly at room temperature until easily spreadable.

Buttermilk Glaze

• 12 ounces cream cheese, room temperature
• 8 ounces powdered sugar
• 2 teaspoons vanilla extract
• 1 cup buttermilk, plus extra as needed

Place the cream cheese and the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth. Scrape the sides of the bowl, add the vanilla, and mix until incorporated. With the mixer on low speed, slowly drizzle in the buttermilk until the mixture is a thick glaze consistency, adding more buttermilk if needed. Set aside.

To prepare the rolls:

Remove the dough from the refrigerator and set aside at room temperature for 1 hour.

Sprinkle countertop lightly with flour. Roll the dough into a rectangle, 10 inches long by 24 inches wide, about 1/3-inch thickness.

On the long edge closest to you, use your fingertips to press into the dough, creating indentations. Brush the indentations with 1 teaspoon of melted butter. This will be the end of your roll.

Spread the filling onto the dough, everywhere except on the indentations. Begin rolling the dough from the long edge with the filling, towards the indented end. When rolling, start small and pull and roll the dough to create a tight roll. Once at the end, close the edge by pressing the buttered-indented edge to seal.

Place the cinnamon roll log on a parchment lined baking sheet and place in the freezer for about 30 minutes, or until firm to the touch. Heat the oven to 150°F.

Slice the roll using a large chef’s knife into 2-inch-wide pieces. Place the pieces back on the parchment lined baking sheet, with 1 ½ inches of space in between each roll. Place the rolls in the oven and proof until they double in size, 30 to 35 minutes.

Increase the heat to 325°F. Once the oven is to temperature, the rolls should bake an additional 20 to 25 minutes or until fluffy and not too brown. Allow the rolls to cool slightly before handling and glazing. Once glazed, serve the rolls warm or at room temperature, or use in the recipe below.

Cinnamon Roll Bread Pudding with Apples Foster
Serves 10 to 12

Bread Pudding

• 1 quart heavy cream
• 9 egg yolks
• 1 cup sugar
• 1 Tablespoon vanilla bean paste
• 1 ½ teaspoons kosher salt
• 2 pounds cinnamon rolls (from above), cut into ½-inch pieces

Heat the oven to 350°F and set up a water bath in the oven.

Place the heavy cream, egg yolks, sugar, vanilla and salt into a large mixing bowl, and whisk to combine. Add the cinnamon roll pieces and stir to combine. Pour the mixture into a 13”x9” pan and set aside for 30 minutes to allow the bread to soak in the liquid.

Cover with foil, place in the oven in the water bath and bake 20 minutes. Remove the foil and bake for another 20 to 25 minutes or until lightly golden. Remove and refrigerate overnight or cool slightly before serving. 

Apples Foster

• 5 Tablespoons butter
• 8 ounces brown sugar
• 3 Tablespoons heavy cream
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons vanilla bean paste
• ½ teaspoon kosher salt
• 2 apples peeled and sliced into ¼-inch thick pieces
• 1 ounce brandy

Place the butter, sugar, heavy cream and lemon juice in a small saucepan, set over medium-high heat and bring to a boil. Boil 2 to 3 minutes, until thickened. If the mixture starts to separate, add a small amount (1-2 Tablespoons) of heavy cream. Add the apples and brandy and cook until the apples are just tender, 4 to 5 minutes. Cool slightly before serving over the bread pudding.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!