Makeover Monday ~ Sticky Bun Cake, THM S


It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

My mom sent me this recipe and I think she was probably laughing a bit when she did. This recipe is ridiculous! It calls for 3 blocks of cream cheese, 1 1/2 cups of butter and 35 slices of white bread, not to mention the sugar! And get this, it says it makes 6 servings…Thats over 5 slices of bread, 1/2 a block of cream cheese and 1/4 cup of butter per serving!!! Well, I decided to take on this challenge and came up with something pretty tasty! On top of tasty my version is full of protein, much lighter on fat (though it still has a good amount) but still sticky and gooey!

You may wonder why I cut the cream cheese from 3 blocks to 1. Well, it wasn’t really for the purpose of cutting fat or calories. The recipe just didn’t need that much! I really don’t have any idea what they did with all that cream cheese! I actually made this originally by making the filling with 2 blocks of cream cheese. I had a whole cup of filling left over! No worries, it tastes fantastic and I will save it to spread on other things like wasa crackers or celery!

I cut way back on the cream cheese when writing up this recipe because I had this much filling left over after assembling the cake!

Please note, I accidentally used a 10-inch cake pan instead of an 8-inch cake pan. The recipe still worked, but my “roll” turned into a “rose” while cooking. Use a smaller pan to help hold things together. This cake uses a loaf of Wonderful White Blender Bread. You can find this recipe in the Trim Healthy Table cookbook on page 242. If you don’t have that cookbook you could also try this recipe with a loaf of Nuke Queen’s Awesome Bread and I am sure it would work just as well. Be sure to have this bread baked an completely cooled before making this recipe. I suggest making the bread the day before. This is a tender bread and will feel like it is going to fall apart on you, but it will hold up to this recipe.

Wonderful White Blender Bread from Trim Healthy Table page 242

You Will Need

Sticky Bun Cake


  • 8 oz cream cheese I used 1/3 less fat
  • 1 1/2 cup xes sweetener or gentle sweet divided
  • 1/8 cup nut milk
  • 2 teaspoons vanilla extract divided
  • 1 loaf Wonderful White Blender Bread recipe in THT, p 242
  • 2 sticks butter divided
  • 2 teaspoons cinnamon divided
  • 1/2 teaspoon blackstrap molasses
  • 1 teaspoon mineral salt
  • 1 cup pecans



  • Preheat the oven to 325˚F (165˚C).
  • In a saucepan, melt 1 stick of butter over low heat. Whisk in 1/2 cup of sweetener and 1 tsp of cinnamon and 1 teaspoon of vanilla.
  • In a large bowl, beat the cream cheese and nut milk with a hand mixer until smooth. Add melted butter mixture and mix again. Set aside until ready to use.
  • On a cutting board, cut the crusts off the bread. Slice the bread into thin slices using a serrated knife.
  • Remove any remaining crust from the slices.
  • 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, I ended up with 4 strips of 4 slices of bread and 1 strip of 5 slices.
  • Spread the cream cheese mixture on each of the strips of bread.
  • Roll up one of the strips 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.
  • In a small saucepan over medium heat, mix together the remaining stick of butter, remaining cup of sweetener, salt, remaining teaspoon vanilla, and molasses until melted. Remove from heat.
  • Pour ⅔ of the caramel mixture into an 8-inch round 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 for 35-40 minutes, until the top is crisp. (I unfortunately used a 10-inch pan making my “roll” turn into a “rose”, please use an 8 inch pan.)
  • 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.
  • Let cool for about 10 minutes before slicing.


When removing the crusts from the WWBB use a sharp serrated knife. I removed the bottom and side crusts before slicing, but chose to remove the top crust after slicing because the shape was so irregular. I thought I would lose less bread this way.
WWBB is a very tender bread. Take your time while slicing. You want thin slices, aiming for 20-25 slices. 
Some of my slices were taller than others. I used the tallest slices for my first “roll” with the slices getting shorter as they got to the outer edges of the roll.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

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5 thoughts on “Makeover Monday ~ Sticky Bun Cake, THM S”

  1. My father was Swedish and my husband’s parents were German. We love recipes from both cultures. Here are two recipes that I would love made more healthy. (I tried making Mandel Skorper healthy by using THM baking blend instead of the flour, and Pyure for the sweetener. Edible, but not as good as I would like. Hope you can figure out yummy alternatives.
    C. Spaugh

    Mandel Skorper
    (Swedish Almond Rusk)

    2 c. sugar
    1 c. butter
    2 eggs
    1 c. sour cream
    1 tsp. soda
    5 c. flour
    1 tsp. salt
    1 tsp. baking powde
    2 tsp. almond extract
    1 c., ground almonds

    Preheat oven to 350°F.
    Mix together dry ingredients.
    In a mixer bowl, beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
    Form dough into 6 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
    Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
    Reduce temperature to 300°F.
    Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.

    Make 6 rolls like refrigerator cookies


    2 eggs
    ¾ cup sugar (scant)
    1/3 cup shortening (1/4 cup oil) (not necessary)
    4 cups flour
    1 tsp. soda (scant)
    1 tsp. cinnamon
    1/3 tsp. cloves
    1/3 tsp. nutmeg
    1/3 tsp. cardamom (about 5 crushed seeds)
    1 cup honey

    Mix well the eggs, sugar and oil (if using) in a mixer. Add dry ingredients alternately with the honey (with several additions).

    This makes a medium soft dough which can be spread in a greased pan easily. Can be baked immediately at 350 or refrigerated. Also 1/3 cup flour can be kneaded in if desired. Bake at 325 for 30 min. in a jelly roll pan.

    The Germans made it around Thanksgiving time and stored it in a tin until Christmas. We can’t wait that long. We eat it the same day.

    1. I would love to try these recipes, though I must confess to never having tasted the real thing, so you’d have to be the judge of whether or not they compared! 😊
      On the Lebkuchen, after shortening it says 1/4 c oil in parenthesis and then not necessary in parenthesis. Is that referring to the oil only, not the shortening?

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