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Cinnamon Crm Cheese Bun Cake!
The richness of cream cheese and spicy kick of cinnamon combine with drizzles of caramel sauce to make this dessert a guaranteed favorite. Accompany this cake with a scoop of vanilla ice cream and your day is complete

Ingredients
  • --- CAKE ---
  • 8 ounces J&J cream cheese
  • ¾ cup confectioners’ sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 28 slices mezonos bread
  • 3 tablespoons sugar
  • 1½ sticks (¾ cup) Mehadrin butter
  • 2 teaspoons cinnamon
  • 1 cup pecans
  • Mehadrin Vanilla ice cream
  • --- CARAMEL SAUCE ---
  • 1½ sticks (¾ cup) Mehadrin butter
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup honey
Cinnamon Crm Cheese Bun Cake!
The richness of cream cheese and spicy kick of cinnamon combine with drizzles of caramel sauce to make this dessert a guaranteed favorite. Accompany this cake with a scoop of vanilla ice cream and your day is complete

Instructions

1. With a hand mixer, combine the cream cheese, confectioners’ sugar, milk, and vanilla until smooth. Set aside.

2. Cut the crusts off the bread slices to make squares or rectangles. Lay out 4 pieces of bread in a line so the edges are slightly overlapping. Press the overlapping edges together so that they stick to each other. Repeat with the rest of the bread, until you have 7 strips each made of 4 slices of bread.

3. In a small saucepan, melt the butter. Add the sugar and cinnamon and stir to combine. Brush the cinnamon butter mixture over the strips of bread. Spread the cream cheese filling over the butter mixture.

4. Roll one of the strips of bread. Place the roll at the edge of another strip and continue rolling. Repeat until all of the strips have been rolled up into one large roll.

5. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey until melted. Remove from the heat.

6. Preheat the oven to 325 ?F. Pour two-thirds of the caramel mixture into an 8-inch cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan, on top of the caramel. Pour the rest of the caramel over the top of the roll. Bake until the top is crisp, 40 minutes.

7. Place a large plate over the top of the cake pan. Using oven mitts, invert the cake onto the plate, and remove the cake pan. Let cool for about 10 minutes before slicing. Serve with vanilla ice cream.

Yield: 8-10 servings

 

Ingredients
  • --- CAKE ---
  • 8 ounces J&J cream cheese
  • ¾ cup confectioners’ sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 28 slices mezonos bread
  • 3 tablespoons sugar
  • 1½ sticks (¾ cup) Mehadrin butter
  • 2 teaspoons cinnamon
  • 1 cup pecans
  • Mehadrin Vanilla ice cream
  • --- CARAMEL SAUCE ---
  • 1½ sticks (¾ cup) Mehadrin butter
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup honey
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