Ingredients
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2 loaves Martin's® Cinnamon Sugar Swirl Potato Bread
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16 oz cream cheese
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1/3 cup powdered sugar
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1/4 cup milk
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1 tbsp + 1 tsp vanilla extract, divided
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2 1/2 sticks butter, divided
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1 tbsp granulated sugar
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1 cup brown sugar, packed
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1 tsp salt
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1/4 cup honey
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1 cup pecans (or walnuts)
Steps
1
Preheat the oven to 325˚F. In a large bowl, mix together cream cheese, powdered sugar, milk, and 1 tablespoon of vanilla with a whisk or hand mixer until smooth. Chill until ready to use.
2
On a cutting board, lay out 4 pieces of bread in a row so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, until you have 6 strips of 4 pieces of bread.
3
In a small bowl, melt ½ cup butter. Add granulated sugar. Stir to combine.
4
Brush sugar and butter mixture on one strip of bread. Spread cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
5
Roll up each strip of bread and set aside until you have 6 rolls.
6
In a small saucepan over medium heat, mix together remaining ¾ cup butter, brown sugar, salt, remaining tsp vanilla, and honey until melted. Remove from heat.
7
Pour 2/3 of caramel mixture into an 8-inch round cake pan. Sprinkle the pecans on top of caramel. Assemble the roll-up buns inside the pan on top of caramel. Press down on the roll-ups so they are level with the top of the pan. Pour the rest of caramel over the top of the roll-up buns.
8
Bake for 40 minutes, until the top is crisp.
9
Remove from oven and place a large plate over the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan. Let cool for about 10 minutes, then serve warm.
