Cinnamon Swirl Bread

FOR THE BREAD

1. Preheat oven to 450 F ​
2. Melt 7 tbsp of Miyoko's European Style Butter, add ¼ cup of the melted butter, brown sugar, cinnamon, and ½ tsp salt. Combine and set aside.​
3. To a small bowl, combine 2 tbsp melted butter, vanilla extract, and cornstarch. Whisk to form a thick paste. Add plant milk and whisk to combine. Transfer to a glass measuring cup and set aside.​
4. Cut bread into 1-inch cubes. ​
5. Using your hands spread 1 tbsp of softened butter evenly in a loaf pan​
6. Place 1/5 of bread cubes on bottom of loaf pan and press into an even layer. Place 2 tbsp of sugar mixture directly on top of bread and use your fingers to distribute as evenly as possible.  Repeat layering 3 times​
7. Pour milk mixture evenly over the layered bread and sugar. Drizzle remaining 1 tbsp melted butter on top. Sprinkle white sugar over the top. Bake for 30 minutes, or until top is golden brown and crispy. Cool for 10 minutes. Remove from loaf pan and cool for another 20 minutes​
8. Drizzle with cream cheese icing.

FOR THE CREAM CHEESE ICING

1. Combine cream cheese, plant milk, and lemon juice in a small bowl. Whisk to combine ​
2. Add powdered sugar, whisk to combine​
3. Drizzle over your warm bread