French toast cinnamon roll

Introduction / Hook

Picture a stack of warm, pillowy slices that marry two breakfast legends into one irresistible indulgence: French toast and cinnamon rolls. The air is thick with vanilla, butter, and a swirl of cinnamon that seems to drift from the pan into the room, inviting every hungry soul to gather around the table. This French toast cinnamon roll isn’t merely a dish; it’s a comforting, aroma-filled celebration of weekend mornings, a brunch-daydream made edible. The first bite reveals a softly custardy interior that tastes like a kiss of vanilla-laced milk, while the outer edges deliver a caramelized crust that offers just enough resistance before giving way to tender sweetness inside. And then there’s the cinnamon roll essence—the faint, sugary ribbon of cinnamon and brown butter that lingers on the palate, echoing memories of bakery cases warmed by friendly chatter and the glow of morning sunlight. It’s the kind of dish that makes you smile before your fork even meets the plate, because it promises both nostalgia and novelty in one glorious mouthful.

What makes this French toast cinnamon roll so captivating is not just the flavor but the experience. It is a bridge between two beloved breakfast worlds: the quick, cozy convenience of French toast and the indulgent, celebratory nature of a cinnamon roll. It’s adaptable to weekend brunch crowds, intimate mornings with a partner, or a playful make-ahead option for holidays. The scent that fills the kitchen—cinnamon, vanilla, melted butter, a hint of citrus zest—makes a promise: you are about to savor something that tastes like it came from a bakery, yet belongs in your own home kitchen. It invites slow mornings, long conversations, and the rewarding feeling of creating something special without needing a pastry chef’s toolkit. In short, this is the kind of dish that turns ordinary breakfasts into cherished rituals, one slice at a time.

The Story Behind the Dish

French toast, or pain perdu, has been a humble remedy for stale bread across generations, a way to coax sweetness and life back into simple loaves. Cinnamon rolls, on the other hand, trace their roots to European pastry traditions that celebrate yeast, butter, and a swirl of cinnamon-sugar goodness baked into soft, stretchy dough. It feels almost inevitable that these two comforting classics would someday join forces in the quest for a breakfast that feels both familiar and indulgent. The concept of marrying a custardy, eggy toast with the gooey promise of a cinnamon roll is a natural evolution—an idea born from late-night kitchen experiments, a well-timed impulse to “make breakfast feel like a treat,” and the universal desire to replicate that bakery aroma you chase down on weekend mornings.

In many homes, breakfast is a stage for story-telling: the way a grandmother’s stovetop would sing as she prepared a meal that nourished both body and memory, the way a parent might coax the day to start with a sweet, comforting scent. This dish is a kindred spirit to those memories. It borrows the swagger of a cinnamon roll—the warm spice note, the glossy glaze, the soft, pull-apart texture—and condenses it into the morning-friendly form of French toast. The result is a hybrid that honors both traditions: the custard-soaked bread that becomes tenderly custardy when fried, and the cinnamon’s cozy glow that makes the entire kitchen feel like a sunlit bakery. It’s not just about indulgence; it’s about a shared moment—children tracing patterns in the steam, friends swapping stories over forks, and the simple joy of a kitchen that smells like comfort personified.

There’s a narrative undercurrent here as well: a nod to practical brilliance. Cinnamon rolls are often a weekend project—leisurely, patient, and generous in quantities. French toast is the weekday hero, quick and crowd-pleasing. Bringing them together speaks to everyday magic—making something feel special without turning the morning into a marathon. It’s a reminder that great breakfasts don’t have to be complicated to feel extraordinary. They can be beautifully simple and incredibly satisfying, especially when the scent and taste align to evoke warmth, recollection, and a touch of whimsy.

Why You’ll Love This Recipe

• Impressive yet approachable: It looks like a bakery-worthy dish, but it’s built from everyday pantry staples.
• Make-ahead friendly: The components can be prepared in stages or assembled the night before for a seamless morning.
• Luxuriously comforting texture: A custardy interior with a lightly caramelized exterior and a soft, pull-apart crumb that echoes cinnamon rolls.
• Balanced sweetness: The glaze or icing can be tuned to taste, letting you keep the sweetness in check or go full bakery-sweet for a special occasion.
• Versatile for dietary tweaks: The base concept adapts to dairy-free, gluten-free, or vegan substitutions without losing its character.
• Kid-friendly appeal: The familiar flavors of toast, cinnamon, and vanilla make it a perennial favorite for families with varied tastes.
• Perfect for brunch spread: It pairs beautifully with coffee, fruit, yogurt, and a splash of sparkling cider, elevating a simple morning into a convivial event.
• Aromatically irresistible: The scent alone is enough to draw people to the table—there’s something almost magical about cinnamon-laced mornings.

Flavor Profile & Texture

The dish rests on a backbone of classic French toast: day-old bread soaked in a velvety custard of eggs, milk, vanilla, and a hint of sugar. But the cinnamon roll influence threads through in a few delicious ways. First, there’s an aromatic warmth from ground cinnamon that permeates every bite, sometimes punctuated with a whisper of nutmeg or citrus zest to mimic the brightness found in many cinnamon roll recipes. The custard itself becomes ribbons of softness, gently binding the slices so they stay cohesive while still offering that characteristic “pull” when you tear into them. The bread’s interior is tender, nearly cloud-like, with just enough stability to hold its shape as you cut through.

The outer crust delivers a satisfying contrast: a light caramelization leaves tiny crisp edges that crackle slightly under your teeth. This crust provides a counterpoint to the interior’s softness, creating a pleasing texture play—from the delicate bite of a perfectly fried slice to the gooey center that tastes like a cinnamon-forward dream. And then there’s the hallmark of cinnamon rolls—the glaze or icing that brings a final, glossy kiss to the plate. Depending on how you choose to finish it, the glaze can be a simple powdered sugar drizzle, a cream-cheese-based frosting, or a lighter glaze with hints of lemon or vanilla. All versions share a unifying sweetness tempered by tangy notes from dairy or citrus, echoing cinnamon roll allure while staying true to French toast’s comforting, breakfast-friendly roots.

In terms of taste, the dish reads as a warm symphony: vanilla-soft dairy, buttery richness, cinnamon’s cozy warmth, a touch of sweetness that lingers pleasantly on the tongue, and a soft, milky finish that invites another bite. There’s enough sweetness to feel like a special treat without tipping into cloying territory, especially if you balance the glaze and the bread’s own sweetness. The result is a layered flavor profile that makes every bite feel like a tiny celebration—one that is complex enough to feel refined, yet familiar enough to be comforting from the first forkful.

Occasions & Pairings

When to Serve

This dish shines in a variety of settings. It’s a standout for weekend brunches when guests linger over coffee and conversation. It also works beautifully as a special upgrade for holidays like Christmas morning, Easter brunch, or Mother’s Day, where the table can be graced with something that feels indulgent but not over-the-top. For weekday mornings, a lighter version or a make-ahead approach can transform a rushed breakfast into something worth waking up for. It also doubles as a dessert-for-breakfast option in a playful sense, perfect for celebrating birthdays or leisurely Sundays after a family pancake-for-two ritual. In short, if you want a dish that reads as both comforting and celebratory, this cinnamon roll-streaked French toast hits the mark.

Pairings

Pair this dish with a range of accompaniments that enhance its flavor without overpowering it. Classic coffee remains the most natural match—the roasted bitterness balancing the sweetness of the bread and glaze. A robust espresso or a creamy latte can elevate the experience, as can a chai or spiced tea for those who enjoy a warm spice chorus with their breakfast. For milder beverages, a glass of cold milk or a small pour of vanilla almond milk complements the dish’s creaminess. Fruit components, such as a warm berry compote, sliced citrus, or tender roasted apples, add brightness and contrast while keeping the meal feeling light. A yogurt or ricotta-based topping can introduce a tangy note that plays well against the cinnamon’s sweetness. For those who prefer a festive beverage, a lightly spiced sparkling cider or a dry sparkling wine can transform this into a brunch-worthy showcase—perfect for holiday gatherings or celebratory weekends.

Tips, Variations & Substitutions

Every family has its own twist on this concept, and the dish invites personalization. Here are ideas to tailor the experience to your kitchen, dietary needs, or mood.

Make-Ahead Tips

Prepare the pan, soak the bread slices, and even whisk the custard up to a day in advance. Cover and refrigerate overnight, then bake in the morning. If you’re pressed for time, you can pre-slice the loaf, arrange the slices in a baking dish, and pour the custard over just before baking. The baking time may be shorter in this case, so keep an eye on the dish as it bakes to achieve the same tender interior and caramelized edges.

Variations

Flavor infusions elevate the dish beyond the original. Try these approaches to create distinct versions:

• Orange-Cinnamon: Add a teaspoon of orange zest to the custard for a bright, citrusy note that enhances the cinnamon’s warmth.
• Brown Butter & Maple: Finish the dish with a drizzle of brown butter syrup or a maple glaze to intensify the toffee-like, nutty depth.
• Cream Cheese Swirl: Layer cream cheese swirls between bread slices before soaking for an extra decadent filling reminiscent of classic cinnamon rolls.
• Walnut or Pecan Crunch: Sprinkle toasted chopped nuts on top for a caramelized crunch that echoes the textures of a cinnamon roll topping.
• Fruit-Filled: Insert a thin layer of fruit preserves or sautéed apples between layers to add a fruity contrast that brightens the dish.

Dietary Substitutions

• Vegan: Use plant-based milk (almond, soy, oat) and a dairy-free butter substitute. Replace eggs with a flaxseed or chia egg mixture, and use a dairy-free cream cheese or glaze made from coconut or cashew cream.
• Gluten-Free: Choose a gluten-free bread that resembles brioche in texture. Ensure any glaze or icing uses gluten-free ingredients; many store-bought powders are gluten-free, but check labels.
• Low-Sugar Option: Reduce the sugar in the custard and glaze, or substitute with a sugar-free glaze that uses a splash of lemon juice to counterbalance sweetness.
• Low-Carb: Opt for almond-flour bread and a sugar-free glaze. The texture will be different, but the cinnamon roll flavor can still shine with a tender, custardy interior.

Storage & Make-Ahead Ideas

Storing and re-serving this dish requires a little strategy to preserve texture and flavor. If you have leftovers, let them cool to room temperature, then transfer to an airtight container. Refrigerate for up to 2 days. Reheating is best done in a low oven or toaster oven to re-crisp the edges while warming the center. A quick re-glaze or a light brush of melted butter can refresh the sheen and add back some moisture after storage. For longer storage, freeze individual portions after fully cooling; reheat gently in a low oven or microwave covered with a damp paper towel to avoid drying out. If you plan to make-ahead, the recommended workflow is to assemble the dish, let it soak, and refrigerate overnight. In the morning, bake until the top is golden and a toothpick inserted into the center comes out clean, with steam rising and the kitchen smelling like a bakery late into brunch hour.

Fun Facts & Trivia (Optional)

Here are a few tidbits that enrich the story of this dish and the broader breakfast heritage it draws from:

• The term pain perdu translates to “lost bread,” a nod to the dish’s clever resurrection of day-old bread through soaking in a rich custard. This culinary trick multiplies moisture and flavor, turning stale bread into something sumptuous.
• Cinnamon has a long and storied history, once considered a luxury spice that signified celebration and warmth. Its presence in breakfast classics like this French toast cinnamon roll echoes centuries of spice trade and culinary indulgence.
• French toast dates back to ancient times, with variations appearing in cuisines across the world. The modern American breakfast toast tradition has many regional twists, from thick-cut brioche to thinner challah, each contributing its own texture and flavor profile to this timeless dish.
• Cream cheese frosting or glaze has a distinct American bakery influence, often associated with the classic cinnamon roll. Pairing that glaze with French toast’s custard creates a bridge between bakery and breakfast that fans of both treats can appreciate.
• Many households adopt this hybrid as a “showstopper brunch” recipe, precisely because it looks impressive on the table but is built from familiar, comforting elements that don’t overwhelm the cook on a busy morning.

Ingredients

Cinnamon Roll Dough

• 3 1/4 cups all-purpose flour (plus more for dusting)
  → This is the base structure for the yeasted dough. The flour provides the gluten network that traps the gas produced by the yeast, giving the rolls their soft yet chewy crumb. Measure by spoon-and-sweep into the bowl to avoid compacted flour; knead on a lightly floured surface until smooth. If you want a slightly richer crumb, you can substitute up to 1/2 cup with bread flour, but all-purpose yields the classic texture.
• 1/4 cup granulated sugar
  → Supplies sweetness and helps feed the yeast early in fermentation. It also contributes to browning of the crust during baking. Use granulated sugar for reliable dissolution in the dough. If you’re watching sugar, you can reduce slightly, but keep around 3–4 tablespoons to ensure yeast activity.
• 2 1/4 teaspoons active dry yeast
  → The leavening agent that makes the dough rise into fluffy rolls. Proof in warm liquid (see liquids below) for 5–10 minutes until foamy; if it doesn’t foam, your yeast is dead or the liquid was too hot. Store unopened in a cool, dry place; you can refrigerate or freeze active dry yeast for longer storage.
• 1/2 teaspoon salt
  → Enhances flavor and tightens the gluten matrix for a better crumb structure. Salt also slows fermentation slightly, helping control flavor development. Add to the dry ingredients before mixing with liquids.
• 1/2 cup warm milk (about 110°F)
  → Provides the dairy moisture and fat that help yield a tender crumb and rich flavor; warm milk also helps activate the yeast when combined with the yeast and sugar. If dairy-free, use fortified non-dairy milk with 1/2 teaspoon lemon juice or vinegar to mimic acidity; for best results, use whole milk or 2% for fullness.
• 1/4 cup warm water
  → Additional liquid to achieve the correct dough hydration and to help activate yeast; ensure water is warm but not hot (about 105–110°F). If using milk only, you can skip this, but it helps adjust dough stiffness.
• 2 tablespoons unsalted butter, melted
  → Adds tenderness and flavor to the dough; fat shortens gluten strands and yields a softer crumb. Let cool slightly before adding to the mixture to avoid cooking the egg. If you want extra richness, you can replace part of the liquid with an additional 1–2 tablespoons melted butter.
• 1 large egg
  → Binds the dough and enriches the crumb; eggs trap air and help structure during proofing and baking. Use at room temperature for better emulsification and easier mixing.

Filling

• 1/3 cup unsalted butter, softened
  → The base for the cinnamon-sugar filling; spreadable softness is important to distribute evenly and create a gooey swirl. Soften at room temperature; avoid melting totally to ensure the sugar sticks to the cinnamon layer. You can also use salted butter if you’re not adding much extra salt elsewhere.
• 3/4 cup light brown sugar, packed
  → Provides moisture and a caramel flavor in the filling; the density helps create a gooey, sticky swirl when rolled. Pack the brown sugar into the measuring cup to ensure consistent amount and avoid gaps in the filling.
• 2 tablespoons ground cinnamon
  → Delivers classic cinnamon roll aroma and warmth; for a stronger cinnamon presence, use 1.5–3 teaspoons depending on taste; freshly ground cinnamon enhances flavor compared to pre-ground. Sprinkle evenly over the butter to create uniform swirls.

Custard Soak (French Toast Dip)

• 4 large eggs
  → The protein structure for the custard that coats the cinnamon rolls when dipped or fried. Use eggs at room temperature so they emulsify smoothly with the milk. Beat lightly until just combined; if overbeaten, bubbles may form but they won’t ruin the soak.
• 1 cup milk (whole milk recommended)
  → Creates a rich, creamy custard base for the French toast soak; whole milk yields the best mouthfeel and flavor. For dairy-free versions, you can use fortified plant milk with a touch of melted butter to mimic fat content; adjust sweetness with sugar if desired.
• 1 teaspoon vanilla extract
  → Adds warmth and aroma that complements cinnamon and cream cheese glaze. Use real vanilla extract for best flavor; you can also use vanilla bean paste as a substitute.
• 1/2 teaspoon ground cinnamon
  → Infuses the custard with a hint of cinnamon to marry the flavors between the roll and the French toast soak; you can increase to 1 teaspoon for stronger flavor or omit for a lighter profile.
• Pinch of salt
  → Enhances the custard’s sweetness and balances flavors; ensure distribution by whisking into the liquid before adding eggs.

Icing / Glaze

• 4 ounces cream cheese, softened
  → The tangy base for a classic cinnamon-roll glaze; softened cream cheese blends smoothly with butter and sugar to create a creamy frosting that contrasts with the warm rolls. If you’re short on time, soften in a warm spot or microwave briefly (about 10 seconds at a time) to prevent overheating.
• 2 tablespoons unsalted butter, softened
  → Adds body and helps emulsify the glaze into a satin-smooth texture with the cream cheese; room temperature ensures easy blending without lumps. For dairy-free glazing, substitute with coconut cream softened and mix with a dairy-free cream cheese alternative.
• 1 cup powdered sugar
  → Provides the sweetness and smooth, pourable texture of the glaze. Sift before using to avoid lumps; adjust thickness by adding more sugar or a splash of milk.
• 1 teaspoon vanilla extract
  → Enhances sweetness and depth of flavor; use pure vanilla for best aroma. If you prefer a stronger vanilla note, increase to 1.5 teaspoons.

To Serve / Optional toppings

• 1/2 cup chopped pecans or walnuts (optional)
  → Adds contrasting crunch and nutty flavor to the roll slices; toast nuts briefly in a dry skillet or oven to intensify aroma before chopping and sprinkling. If using salted butter in the dough/filling, adjust salt accordingly to avoid oversalting.
• 1/4 cup pure maple syrup (for serving)
  → Finishing touch to drizzle over slices; maple pairs beautifully with cinnamon. Use real maple syrup for best flavor; store at room temperature and rewarm slightly before drizzling if desired.

Instructions

• Bloom the yeast by combining 1/4 cup warm water (105–110°F) with 1 teaspoon granulated sugar, then sprinkling 2 1/4 teaspoons active dry yeast over the surface and letting it sit 5–10 minutes until foamy and fragrant.
  → This activates the yeast so it can leaven the dough; a foamy surface indicates the yeast is alive. If there is no foam, discard and start with fresh yeast and ensure the liquid temperature is correct (not hotter than 120°F).
• Whisk together the dry ingredients—3 1/4 cups all-purpose flour, the remaining 3–4 tablespoons of sugar (from the recipe’s total sugar), and 1/2 teaspoon salt—in a large bowl to ensure even distribution of salt and sugar before moisture is added.
  → Uniform dry ingredients promote an even crumb and prevent clumps of salt or sugar from directly contacting the yeast; sifting is optional but helpful for a smooth dough.
• Combine the liquids to form the dough: in a separate bowl, mix the 1/2 cup warm milk (around 110°F), 1/4 cup warm water, 2 tablespoons melted butter (cooled slightly), and 1 large egg until blended, then stir in the foamy yeast mixture.
  → Warm liquids wake the yeast and melt fat, while the egg enriches the dough for a tender crumb; ensure the butter is not hot to avoid cooking the egg.
• Knead the dough with the dry ingredients and liquids until a smooth, elastic ball forms, about 6–8 minutes by hand or 3–4 minutes in a stand mixer with a dough hook, adding flour sparingly as needed to maintain a soft, non-sticky surface.
  → Proper kneading develops the gluten network that traps gas during fermentation, giving the rolls a soft yet resilient crumb; stop when the dough passes the “windowpane” test (stretching without tearing).
• First proof: lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  → Allowing the dough to double creates fullness and a light, airy texture in the final rolls; if your kitchen is cool, you can place the bowl in a turned-off oven with the light on or near a warm stove.
• Prepare the filling by softening 1/3 cup unsalted butter to a spreadable state, then mixing with 3/4 cup light brown sugar (packed) and 2 tablespoons ground cinnamon until smooth and evenly cohesive.
  → A smooth, evenly distributed filling ensures uniform cinnamon swirls and a gooey center; avoid overheating butter so the filling doesn’t run when rolled.
• Gently deflate the risen dough, transfer to a floured surface, and roll into a rectangle approximately 16×12 inches with even thickness, using a rolling pin to maintain a uniform sheet that facilitates tight rolling.
  → A uniform rectangle ensures consistent roll density and easier, even slicing; keep the edges square for tidy spirals.
• Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border along the far edge, then press the filling lightly to adhere and prevent separation during rolling.
  → Even distribution prevents dry pockets and scorching at the edges; press gently so the butter doesn’t squeeze out when rolled.
• Roll the dough away from you into a tight log, pinch the seam to seal, and trim the ends to even out the roll before cutting into 12 equal portions.
  → A snug seam and evenly cut portions produce uniform spirals that bake evenly; use a sharp knife or dental floss for clean cuts without squashing the dough.
• Transfer the slices onto a greased 9×13-inch baking dish, spacing them evenly, cover loosely, and let them proof for a second rise until puffy and nearly doubled, about 30–45 minutes.
  → A second rise creates lighter, loftier rolls that bake with a soft crumb; avoid over-proofing, which can cause the dough to collapse in the oven.
• While the rolls proof, preheat your oven to 350°F (175°C) and position the rack in the center; bake the rolls for 25–30 minutes until the tops are golden brown and the centers are set; rotate the pan halfway through for even browning.
  → Proper oven temperature ensures a golden crust with a tender interior and prevents under- or over-browning; rotating the pan combats hot spots in the oven.
• Meanwhile, whisk 4 large eggs, 1 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt to create a custard for French toast dipping; whisk until fully combined and smooth, then let rest to hydrate the cinnamon.
  → A well-balanced custard coats the rolls evenly and prevents custard from separating during soaking; resting helps the cinnamon flavor melds into the liquid.
• Prepare the glaze by beating 4 ounces softened cream cheese with 2 tablespoons softened butter until creamy, then gradually whisk in 1 cup powdered sugar and 1 teaspoon vanilla, thinning with a splash of milk if needed to reach a pourable consistency.
  → A smooth glaze adds tang and sweetness, while the dairy fat helps emulsify the frosting; adjust thickness to pour or drizzle as desired.
• Once the rolls are baked and still warm, cut each roll into 2–3 thick rounds to create individual French toast slices suitable for dipping; set on a rack to cool briefly while you heat a skillet with a little butter over medium heat.
  → Slicing while warm helps maintain a tender interior; a lightly greased skillet ensures crisp, evenly browned exteriors without sticking.
• Dip each roll round into the prepared custard for 15–20 seconds per side, allowing the surface to absorb the custard without becoming soggy, then transfer to the hot skillet and cook for 2–3 minutes per side until golden brown and the custard is set; repeat with remaining slices.
  → Quick soaking prevents soggy interiors, while pan-frying creates a crisp exterior and a custard-set inside, mimicking classic French toast textures.
• Dust the finished French toast rolls with a light glaze drizzle and, if desired, scatter 1/2 cup chopped pecans or walnuts that have been toasted briefly for extra crunch and aroma; serve warm with pure maple syrup for additional sweetness and depth.
  → Toasted nuts provide contrast and aroma, while maple syrup enhances the cinnamon profile; serving warm ensures the glaze remains glossy and the textures stay inviting.

Notes

These cinnamon roll French toast rolls are an indulgent breakfast treat: soft yeasted dough spirals around a warm cinnamon-sugar filling and are finished with a creamy cream-cheese glaze. For best results, proof the yeast in warm liquids (about 105–110°F) with a pinch of sugar until the mixture is foamy, 5–10 minutes. Combine the dry ingredients, then whisk in the warm milk, warm water, melted butter and egg; knead until the dough is smooth and elastic, about 6–8 minutes. Let the dough rise in a warm place, covered, until doubled, about 60–75 minutes. Roll the dough into a rectangle, spread the softened butter for the filling, sprinkle brown sugar and cinnamon; roll tightly into a log and slice into 12 equal rolls. Place in a greased pan, proof again until puffy. Meanwhile, whisk together the custard soak: eggs, milk, vanilla, cinnamon and a pinch of salt; this will be used to soak or dip the rolls as French toast before finishing. Bake: preheat to 350°F (175°C). If you prefer, you can fry the rolls in a skillet with a little butter for a crisper edge. Bake the rolls until golden and cooked through, about 25–30 minutes. Make the glaze by beating cream cheese, butter, sifted powdered sugar and vanilla; loosen with a splash of milk to achieve a pourable consistency. Drizzle while warm for a silky finish and a contrast to the warm cinnamon swirl. To serve, drizzle with pure maple syrup and, optionally, scatter toasted nuts for crunch. Storage and make-ahead tips: assemble the rolls a day ahead, refrigerate overnight, then bake until puffed. Leftovers reheat well in a low oven or microwave; keep in a covered container for 2–3 days. Dairy-free options: use fortified plant milk in the soak, and substitute a dairy-free cream cheese or coconut cream for the glaze.

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