Name: Cinnamon Roll Rice Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups cooked white rice; 3 cups whole milk; 1 cup heavy cream; 1/2 cup granulated sugar; 1/3 cup light brown sugar packed; 3 tbsp unsalted butter; 1 1/2 tsp ground cinnamon; 2 tsp vanilla extract; 1/4 tsp fine salt; 1 tbsp cornstarch optional.; 2 tbsp unsalted butter melted; 1/3 cup light brown sugar packed; 2 tsp ground cinnamon.; 4 oz cream cheese softened; 1 cup powdered sugar; 2 tbsp milk plus more as needed; 1/2 tsp vanilla extract; salt to taste.

Cinnamon Roll Rice Pudding is a creamy stovetop rice pudding with a buttery cinnamon swirl and a cream cheese icing drizzled over the top. It tastes a lot like a cinnamon roll, but in spoonable, cozy pudding form.

I like this one served warm so the pudding stays extra creamy and the swirl smells like cinnamon sugar. The icing is my favorite part here, because it gives that familiar tangy-sweet finish that makes the whole bowl taste “cinnamon roll” instead of just “cinnamon rice.”

For me, this is best as a weekend dessert or an easy breakfast-for-dinner situation when I have leftover rice. It’s also great for holidays when you want something simple that still feels special in a bowl.

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Why You’ll Love This Recipe

Stovetop comfort: No baking, no water bath, no oven timing. It’s the kind of dessert you can make while you’re already in the kitchen doing other things.

Cinnamon roll flavor: The brown sugar cinnamon swirl plus the cream cheese icing really does scratch that cinnamon roll itch.

Perfect for leftover rice: This is one of my favorite ways to use up cooked rice, especially when it’s a little dry from the fridge.

Rich and creamy: Whole milk and cream make it thick and spoonable, and it stays that way as it cools.

Easy to customize: Add raisins, chopped pecans, or even a little extra cinnamon if you like it bold.

Key Ingredients

Rice Pudding Base

Cooked white rice: Day-old rice is my go-to because it holds its shape and doesn’t turn mushy as fast. Any plain cooked white rice works.
Whole milk: This keeps it classic and creamy. If you only have 2%, it’ll still work, just a little less rich.
Heavy cream: This is what makes the pudding taste like a real treat. You can swap in more milk for a lighter bowl, but the texture won’t be quite as lush.
Granulated sugar: Adds clean sweetness so the pudding doesn’t taste flat.
Light brown sugar: This gives that cinnamon roll flavor with a little caramel note. Dark brown sugar works too if that’s what you have.
Unsalted butter: Stirred in at the end so the pudding looks glossy and tastes buttery.
Ground cinnamon: Use what you like, but if your cinnamon is old, this is a good time to replace it.
Vanilla extract: I like a real vanilla extract here since it’s a simple dessert and you notice it.
Fine salt: Don’t skip it. It keeps the sweetness in check and makes the dairy taste better.
Cornstarch (optional): Helpful if you want it thicker a little faster, or if your rice is very soft and you want a more pudding-like texture.

Cinnamon Swirl

Unsalted butter: Melted butter makes the swirl easy to mix and easy to streak through the pudding.
Light brown sugar: This is the “cinnamon roll filling” vibe in the bowl. Pack it so you don’t get a grainy swirl.
Ground cinnamon: Keep it simple. This is the main flavor in the swirl.

Cream Cheese Icing

Cream cheese: Softened is important so it whisks smooth without lumps. Full-fat is what I use.
Powdered sugar: Sweetens and thickens the icing fast. Sift it if yours is very lumpy.
Milk: Start with a little, then add more if you want it more drizzle-friendly.
Vanilla extract: Just enough to make it taste like real cinnamon roll icing.
Salt: A tiny pinch makes the icing taste less one-note. I add it to taste.

Recipe Instructions

Whisk the dairy: In a medium saucepan, whisk the whole milk, heavy cream, granulated sugar, brown sugar, cinnamon, salt, and cornstarch (if using) until smooth.
Simmer: Set the pan over medium heat and bring it to a gentle simmer, whisking and stirring so the sugars dissolve and nothing sticks.
Add the rice: Stir in the cooked rice, then reduce the heat to medium-low.
Cook: Cook for about 20 to 25 minutes, stirring often, until the rice pudding is thick and creamy. Scrape the bottom and corners of the pan as you stir.
Finish the base: Remove from the heat, then stir in the butter and vanilla until melted and glossy.
Make the swirl: In a small bowl, stir together the melted butter, brown sugar, and cinnamon into a thick paste.
Swirl: Fold most of the cinnamon swirl into the hot rice pudding, leaving visible streaks. (Save a little to spoon over the top if you want.)
Make the icing: Whisk the softened cream cheese, powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add a splash more milk if it’s too thick.
Serve: Serve warm and drizzle with icing, or let it cool for about 30 minutes for a thicker set. If it thickens more than you like, loosen it with a small splash of milk.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use rice that’s a little dry. Day-old cooked rice is ideal because it soaks up the sweet milk mixture without collapsing. Fresh, steamy rice can make the pudding go soft fast.

Keep the heat gentle. If it boils hard, dairy can scorch on the bottom and you’ll get little browned bits. Medium-low and steady is what I aim for once the rice goes in.

Stir more than you think you need to. Rice pudding is a sticking risk, especially as it thickens. I scrape along the bottom and around the edges every time I stir.

Don’t overdo the swirl. Fold it in just enough to leave streaks. If you fully mix it, you lose that cinnamon-roll “ribbon” effect and it mostly tastes like plain cinnamon rice pudding.

Adjust the icing with milk. The icing thickens quickly as it sits, and it also thickens on cold pudding. A tiny splash of milk brings it right back to drizzle consistency.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Extra cinnamon swirl: Spoon a little of the reserved swirl over each bowl, then drizzle icing on top. It looks nice and gives you a stronger cinnamon sugar hit.
Toasted pecans: A small handful of chopped toasted pecans adds crunch and tastes really good with the cream cheese icing. Walnuts work too.
Raisins: Stir a few in near the end if you like them soft and plump. I usually keep them optional since people feel strongly about raisins.
Fresh fruit: Sliced strawberries or bananas are good on the side if you’re serving this as a brunchy dessert. It’s a simple way to lighten up the plate.
Hot coffee: This is especially good with a cup of coffee, since it already has that cinnamon roll thing going on. I like it best with something not too sweet.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. Rice pudding thickens as it sits, so don’t be surprised when it’s firmer the next day.

Reheat individual portions in the microwave, stirring once or twice, until warmed through. I almost always add a small splash of milk to loosen it back up.

If you want to make this recipe ahead, you can cook the pudding and refrigerate it, then make the icing when you’re ready to serve. The icing keeps fine in the fridge too, but it may need a splash of milk after chilling.

If you want it longer-term, you can freeze individual portions in airtight containers. Thaw in the fridge overnight, then reheat gently and stir well to bring the texture back together.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use uncooked rice instead of cooked rice?

This recipe is written for cooked rice, and it really is the easiest way to get the right texture in about 30 minutes. If you start with uncooked rice, you’ll need more liquid and a longer cook time, and it becomes a different recipe.

What kind of rice is best for rice pudding?

Short-grain rice makes the creamiest pudding, but I make this all the time with leftover long-grain white rice. If your rice is very soft, skip the cornstarch and just cook it until it’s as thick as you like.

Do I have to use heavy cream?

No. You can replace the heavy cream with more whole milk for a lighter version. The pudding will still be good, just a little less rich and a little less thick.

Why is my rice pudding too thick?

Rice pudding thickens quickly as it cools, and it thickens even more after a night in the fridge. Stir in a splash of milk (warm is even better), and it will loosen up fast.

Can I make the cream cheese icing thinner for drizzling?

Yes. Add milk a teaspoon at a time until it’s pourable, then whisk again. If you accidentally go too thin, add a little more powdered sugar to bring it back.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Cinnamon Roll Rice Pudding

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Prep Time: 10

Cook Time: 30

Total Time: 40

Serving Size: 6

Creamy stovetop rice pudding with a buttery cinnamon swirl and cream cheese icing like a cinnamon roll