Made With
Potato BreadIngredients
1 Loaf Martin’s® Potato Bread
16 Ounces Cream Cheese, softened
1/3 Cup Powdered Sugar
1/4 Cup Milk
3 Tablespoons Vanilla Extract, divided
3 Sticks Unsalted Butter, divided
2 Tablespoons Granulated Sugar
1 Teaspoon Ground Cinnamon
2 Cups Brown Sugar, packed
1 1/2 Cup Pecan (or Walnuts)
Cooking Spray
Serves: 10
Directions
Step 1
Preheat the oven to 325˚F.
Step 2
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.
Step 3
On a large cutting board, lay out 3 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 5 strips of 3 pieces of bread.
Step 4
In a small bowl, melt 1 stick of butter. Add granulated sugar and ground cinnamon. Stir to combine.
Step 5
Brush cinnamon-sugar-butter mixture on all the strips of bread. Spread cream cheese filling on the strips of bread until well covered. (Save any extra cream cheese mixture for serving.)
Step 6
Roll up each strip of bread then cut the rolls in half at the middle of the bread slices and set aside until you have 10 rolls.
Step 7
In a small saucepan over medium heat, whisk together remaining 2 sticks of butter, brown sugar, and 2 tablespoons vanilla, until caramel sauce is bubbling. Reduce heat and cook additional 3 minutes stirring constantly.
Step 8
Spray sides of 8-inch round cake pan with oil. Pour 2/3 of caramel mixture into the cake pan. Sprinkle the pecans on top of caramel. Assemble the roll-up buns inside the pan on top of caramel with the crust side down. 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.
Step 9
Bake for 40 minutes, until the top is crisp.
Step 10
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.
