Cream Cheese Swirl Cinnamon Roll (Print Version)

Overnight custard soak with brioche, cream cheese swirl, and cinnamon topping for a rich brunch treat.

# What You'll Need:

→ Bread & Fruit

01 - 1 large loaf brioche or challah bread, cut into 1-inch cubes (approximately 1 pound)
02 - 2 large ripe bananas, mashed

→ Custard

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup brown sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1 tablespoon pure vanilla extract
10 - 1/4 teaspoon salt

→ Cream Cheese Swirl

11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract

→ Topping

15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup brown sugar
17 - 1/2 teaspoon ground cinnamon

# How To Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray
02 - In a large mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, vanilla, and salt. Stir in mashed bananas until well combined
03 - Add bread cubes to the custard mixture and gently toss until all pieces are evenly coated. Let sit for 10 minutes to allow bread to absorb the custard
04 - While bread soaks, beat softened cream cheese with sugar, egg yolk, and vanilla in a medium bowl until smooth and creamy
05 - Pour half of the soaked bread mixture evenly into the prepared baking dish. Drop half of the cream cheese mixture in dollops over the bread layer. Repeat with remaining bread and cream cheese mixture. Gently swirl with a knife to create a marbled effect
06 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Drizzle or sprinkle evenly over the casserole
07 - Cover the baking dish tightly with plastic wrap and refrigerate overnight or for at least 4 hours
08 - When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven is preheating
09 - Bake uncovered for 40 to 45 minutes, or until golden brown on top and set in the center when tested with a knife
10 - Let cool for 10 minutes before serving. Serve warm with optional toppings of maple syrup or powdered sugar

# Expert Tips:

01 -
  • You prep it at night and just slide it in the oven in the morning, which means you can actually enjoy your guests instead of hovering near the stove.
  • The cream cheese swirl gives you that cheesecake richness without the fussiness of an actual cheesecake.
  • It tastes like you spent hours in the kitchen, but the hardest part is resisting the urge to peek while it bakes.
02 -
  • Don't skip the overnight chilling step, no matter how impatient you are. The bread needs that time to really absorb the custard, and rushing it results in dry edges and a custard that slides around instead of setting properly.
  • If your oven runs hot, tent the casserole loosely with foil halfway through baking to keep the top from burning while the center catches up.
  • The cream cheese mixture must start with softened cream cheese, not cold. Cold cream cheese will clump and won't swirl smoothly through the bread.
03 -
  • Room temperature or slightly softened cream cheese is non-negotiable. Cold cream cheese won't blend smoothly, and you'll end up with lumps that won't swirl properly through the bread.
  • Don't overbake it chasing that golden-brown color. The top browns quickly, and overcooked custard becomes watery rather than creamy. Better slightly underdone in the very center than a hair too long in the oven.
Go Back