Cinnamon Roll Bread Bake
2 Loaves Martin’s Cinnamon Sugar Swirl Potato Bread
16 Ounces Cream Cheese
1/3 Cup Powdered Sugar
1/4 Cup Milk
1 Tablespoon Vanilla Extract, plus 1 Teaspoon, divided
2 ½ Sticks Butter, divided
1 Tablespoon Granulated Sugar
1 Cup Brown Sugar, packed
1 Teaspoon Salt
¼ Cup Honey
1 Cup Pecan (or Walnuts)
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.
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.
In a small bowl, melt ½ cup butter. Add granulated sugar. Stir to combine.
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.
Roll up each strip of bread and set aside until you have 6 rolls.
In a small saucepan over medium heat, mix together remaining ¾ cup butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
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.
Bake for 40 minutes, until the top is crisp.
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.