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STICKY BUN CAKE

Ingerdients:

Filling:

1: cream cheese 675g (room temperature)

2: powder sugar 1/2 cup

3: milk 1/2 cup

4: vanilla essences 1 tbsp

For Spreading:

1: salted butter 170g

2: sugar 1 tbsp

3: cinnamon powder 2 tsp

For Sauce:

1: brown sugar 220g (packed)

2: salted butter 170g

3: honey 1/4 cup

4: vanilla essences 2 tsp

5: salt 1/4 tsp

6: pecans 1 cup

Other:

1: bread slices large 32 or small 35 slices (fresh)

2: cake tin 9 inch

Recipe:

Preheat Oven 350f, 180c, Gas Mark 4.

1: in a bowl add cream cheese, powder sugar, milk and vanilla beat till gets thick, keep aside.

2: now cut the sides of the bread, Lay out 4 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 4 large pieces of bread.

3: in a bowl, melt butter add sugar and cinnamon and stir to combine.

4: brush the cinnamon butter mixture on the strips of bread, as shown in the video.

5: spread the cream cheese filling on the strip of breads and repeat with the rest of the strips of bread.

6: in a saucepan over medium heat, mix together butter, brown sugar, salt, vanilla, honey until melted, remove from heat.

7: pour the caramel mixture into the cake pan, sprinkle the pecans on top of the caramel.

8: roll up one of the strip of bread, take that roll and roll it on to another strip of bread & repeat until all of the strips have been rolled up into one large roll.

9: place the bread roll inside the pan on top of the caramel.

10: pour the rest of the caramel over the top of the roll.

11: bake for 40 minutes, until the top is crisp.

12: place a large plate over the top of the cake pan & using oven mitts, invert the roll onto the plate, and remove the cake pan.

13: let cool for about 10 minutes before slicing.

14: serve immediately, with vanilla ice cream.

15: enjoy :)

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