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Sticky Bun Cake: A Heavenly Dessert for Every Occasion

Sticky Bun Cake
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Indulge in the heavenly delight of Sticky Bun Cake, a perfect treat to satisfy your sweet cravings. This dessert features a gooey caramel glaze, tender, fluffy cake, and a delightful crunch from pecans. It’s a show-stopper that will have everyone asking for seconds. Serve it warm with a scoop of vanilla ice cream for an extra touch of decadence.

Ingredients

Scale
  • 24 oz (675 g) cream cheese (3 packages)
  • ½ cup (80 g) powdered sugar
  • ½ cup (120 mL) milk
  • 2 teaspoons vanilla extract, divided
  • 35 slices white bread
  • 3 sticks butter, divided
  • 1 tablespoon granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup (220 g) brown sugar, packed
  • 1 teaspoon salt
  • ¼ cup (85 g) honey
  • 1 cup (125 g) pecans
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 325°F (165°C).
  2. Prepare the Cream Cheese Filling:
    In a large bowl, combine the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla extract. Use a whisk or hand mixer to blend until smooth. Set aside.
  3. Prepare the Bread Strips:
    Cut the crusts off the bread slices. Lay out 5 slices of bread slightly overlapping, pressing the edges together to adhere. Repeat to make 7 strips of 5 slices each.
  4. Make the Cinnamon Butter:
    In a small bowl, melt ¾ cup of butter. Stir in the granulated sugar and cinnamon until well combined.
  5. Assemble the Cake Layers:
    Brush the cinnamon butter mixture onto one strip of bread. Spread a layer of the cream cheese filling over the buttered bread. Repeat with the remaining strips.
  6. Roll the Bread Strips:
    Roll up one strip of bread, then continue rolling it onto another strip. Repeat until all strips are rolled into one large spiral.
  7. Prepare the Caramel Glaze:
    In a small saucepan over medium heat, combine the remaining ¾ cup of butter, brown sugar, salt, remaining 1 teaspoon of vanilla, and honey. Stir until melted and smooth. Remove from heat.
  8. Assemble the Cake:
    Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans evenly over the caramel. Place the bread roll on top of the pecans and caramel. Pour the remaining caramel over the top of the roll.
  9. Bake:
    Bake for 40 minutes, or until the top is golden and crisp.
  10. Invert the Cake:
    Once baked, place a large plate over the cake pan. Using oven mitts, carefully invert the cake onto the plate. Remove the pan.
  11. Cool and Serve:
    Let the cake cool for about 10 minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream.

Notes

  • Use fresh, soft bread for easier rolling.
  • For a nut-free version, omit the pecans or replace them with shredded coconut.
  • Make sure the caramel is evenly distributed for a gooey, consistent texture.
  • Serve immediately for the best texture and flavor.

Nutrition

Find it online: https://recipes.gernarb.com/sticky-bun-cake-a-heavenly-dessert-for-every-occasion/