In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
3. Step
On a cutting board, cut the crusts off the bread. Lay out 5 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 5 pieces of bread.
4. Step
In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
5. Step
Brush the cinnamon butter mixture on one of the strips of bread.
6. Step
Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
7. Step
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.
8. Step
In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
9. Step
Pour ⅔ of the caramel mixture into an 8-inch (20 cm) 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.
10. Step
Bake for 40 minutes, until the top is crisp.
11. Step
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.
12. Step
Let cool for about 10 minutes before slicing.
13. Step
Serve immediately, with vanilla ice cream if desired!
