I’m a sucker for cinnamon goo, but sometimes I just want instant gratification.
I don’t always have the patience to gather all the ingredients necessary, make my own yeasted cinnamon roll dough, wait for it to proof all day or overnight—or sometimes twice.
This recipe is for you if, like me, you want that warm, gooey cinnamony flavor and love biting down on the perfectly crusty edges of a cinnamon roll. If this is you, then this is definitely your delicious answer to cinnamon bun gooey goodness.
One loaf gluten-free white sandwich breadsuch as Canyon Bakehouse Mountain White—toasted, cooled and cut into about 1-inch pieces
½cupunsalted butter or non-hydrogenated organic shorteningsuch as Spectrum, at room temperature
1cuppacked light brown sugar
For the cream cheese frosting:
4ouncescream cheese or dairy-free cream cheesesuch as Kite Hill, at room temperature
2ouncesbutter or non-hydrogenated organic shorteningsuch as Spectrum, at room temperature
1teaspoonpure vanilla extract
Make the bread pudding: Preheat the oven to 350 degrees and grease an 8-by-8-inch baking pan.
In a large bowl, whisk together the milk, eggs, granulated sugar and vanilla. Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes.
In a small bowl, combine the butter, brown sugar, cinnamon and salt. Transfer the soaked bread mixture to the prepared pan. Top with dollops of the butter mixture and bake until puffy and golden, about 50 minutes.
Meanwhile, make the cream cheese frosting: In a medium bowl and using an electric hand mixer, beat together the cream cheese and butter on medium-high speed. Reduce the speed to low and beat in the confectioners’ sugar and vanilla, then beat on medium speed until smooth. Smear over the cinnamon bun bread pudding.