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!
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.
You Will Need
- Cream Cheese
- XES sweetener or gentle sweet
- nut milk
- vanilla extract
- loaf of Wonderful White Blender Bread or Nuke Queen’s Bread
- black strap molasses
- mineral salt
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.
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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