Made With
Cinnamon-Sugar Swirl Potato BreadIngredients
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)
Serves: 6-8
Directions
Step 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.
Step 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.
Step 3
In a small bowl, melt ½ cup butter. Add granulated sugar. Stir to combine.
Step 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.
Step 5
Roll up each strip of bread and set aside until you have 6 rolls.
Step 6
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.
Step 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.
Step 8
Bake for 40 minutes, until the top is crisp.
Step 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.
