"Cinnamon Roll" Bread

This weekend I was making Sunday Morning Breakfast Cake, one of my mother-in-law's recipes (modified to be gluten free, of course). The topping is a combination of butter, brown sugar, and nuts, and as I was spreading it on the cake, I started to think about cinnamon rolls again. The pull-aparts, while yummy, do require a bit of prep work . . . too much to do on a daily basis. I decided to see if I could create a spreadable "cinnamon roll" topping that could be enjoyed anytime. It doesn't taste exactly like cinnamon rolls (my husband says it's not quite gooey enough), but it is very good. In fact, one of my 5 year olds just came up to me, saw the photo, and said: "Mom, will you make some of that for me again this morning?" Of course I will!

"Cinnamon Roll" Bread

1/2 c. butter or margarine, softened

1 1/3 c. brown sugar

1 tsp. cinnamon

slices of White Sandwich Bread

cream cheese frosting, optional

Combine butter, brown sugar, and cinnamon. Mix well. (I just used my hands to mix it together, but you could use a mixer.) Spread on slices of bread*. Place topped bread on a cookie sheet, then broil until bubbly. (When using the broiler, don't walk away from the oven. You only need to broil it for 1 - 3 minutes, and you will be happiest if you stay and watch your food the whole time. I'm always immensely irritated with myself when I burn something that would have been delicious if only I'd watched it!)

You can top the bread with cream cheese frosting, if you want, or eat it straight out of the oven. Either way, it's yummy! Keep extra spread in the refrigerator. Microwave cold spread for 10 - 15 seconds to make it spreadable again.

*I always keep my gluten free bread in the fridge or freezer. Then, before using it, I reheat it in the microwave until it's soft and warm. This takes about 10 seconds. Once the bread is reheated, it's as pliable as newly made bread.