Cinnamon Roll Cream Cheese Caramel Pecan Pound Cake

If you love the comforting warmth of a cinnamon roll, the rich decadence of cream cheese, and the sweet nuttiness of caramel and pecans, then this Cinnamon Roll Cream Cheese Caramel Pecan Pound Cake is about to become your go-to dessert. This cake combines everything you love in a bakery-style treat—moist pound cake texture, gooey cinnamon swirls, luscious cream cheese glaze, buttery caramel drizzle, and the crunch of roasted pecans.

Perfect for holidays, birthdays, potlucks, or even cozy weekends at home, this cake is not just a dessert—it’s an experience. The aroma alone is enough to bring everyone running into the kitchen.

Let’s get baking!

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, room temperature

• ½ cup cream cheese, room temperature

• 2 ½ cups granulated sugar

• 5 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup whole milk

• 2 tsp ground cinnamon

• ½ cup brown sugar (for cinnamon swirl)

• 2 tbsp melted butter (for cinnamon swirl)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 1 ½ cups powdered sugar

• 1 tsp vanilla extract

• 3–4 tbsp milk (adjust for desired consistency)

For the Caramel Drizzle:

• ½ cup brown sugar

• 4 tbsp butter

• ¼ cup heavy cream

• Pinch of salt

• ½ tsp vanilla extract

For the Topping:

• 1 cup pecan halves (toasted if desired)

Preparation

Step 1: Preheat & Prep

Preheat your oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly or use baking spray with flour. Set aside.

Step 2: Make the Cinnamon Swirl Mixture

In a small bowl, combine ½ cup brown sugar, 2 tsp ground cinnamon, and 2 tbsp melted butter. Mix until it resembles wet sand. Set aside.

Step 3: Cream the Butter, Cream Cheese, and Sugar

In a large bowl, cream together the butter and cream cheese using an electric mixer on medium-high speed until light and fluffy—about 3–4 minutes. Gradually add in the granulated sugar and continue to beat until very creamy and pale.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Mix Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix just until combined—do not overmix.

Step 6: Layer the Batter and Swirl

Pour half of the batter into the prepared Bundt pan. Spoon half of the cinnamon swirl mixture over the batter. Use a knife or skewer to gently swirl it into the batter. Repeat with the remaining batter and cinnamon swirl on top, and swirl again.

Step 7: Bake

Place the pan in the preheated oven and bake for 75 to 85 minutes or until a toothpick inserted in the center comes out clean. Begin checking at the 70-minute mark to avoid overbaking.

Step 8: Cool

Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 9: Prepare the Cream Cheese Glaze

In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Add vanilla and slowly mix in the milk until your desired drizzling consistency is reached.

Step 10: Make the Caramel Drizzle

In a small saucepan, combine the brown sugar, butter, and cream. Bring to a gentle boil over medium heat, whisking constantly. Boil for 2–3 minutes, then remove from heat and stir in vanilla and salt. Let it cool slightly before using.

Step 11: Assemble the Cake

Once the cake is fully cooled:

1. Drizzle the cream cheese glaze generously over the top.

2. Follow with the warm caramel sauce.

3. Sprinkle toasted pecans evenly over the glaze and drizzle with a final touch of caramel if desired.

Variation

• Apple Cinnamon Twist: Add 1 cup finely diced apples into the batter for a fruity fall-inspired twist.

• Maple Glaze Option: Swap out the caramel drizzle for a rich maple glaze.

• Chocolate Lovers: Add mini chocolate chips into the cinnamon swirl layer for a chocolate-cinnamon fusion.

• No Nuts: Skip the pecans or use crushed toffee bits or cinnamon sugar crumble instead.

Cooking Note

• Letting the cake cool completely before glazing is essential to prevent the cream cheese glaze and caramel from sliding off.

• You can toast the pecans in a dry skillet over medium heat for 4–5 minutes to enhance their flavor.

• Don’t skip the swirl! It mimics the gooey cinnamon center of a classic cinnamon roll.

Serving Suggestions

• Serve slightly warm with a scoop of vanilla bean ice cream.

• Pair with a cinnamon latte or bold black coffee for the ultimate treat.

• Dust with extra cinnamon sugar just before serving for an extra bakery-style touch.

• Great for holiday dessert tables, brunch buffets, or after-dinner showstoppers.

Tips

• Room-temperature ingredients (especially butter, eggs, and cream cheese) ensure a smooth batter and even baking.

• Sift the powdered sugar before adding it to the cream cheese glaze for a lump-free finish.

• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving.

• For easier cleanup, place the Bundt cake on a wire rack over parchment before glazing.

Prep Time: 25 minutes

Cooking Time: 80 minutes

Total Time: About 1 hour 45 minutes

Nutritional Information (per slice, based on 12 servings — approximate)

• Calories: 620

• Protein: 6g

• Sodium: 310mg

FAQs

Q: Can I use a different type of pan instead of a Bundt pan?

A: Yes, but the baking time will vary. This recipe is best suited for a Bundt pan to ensure even baking and the signature look.

Q: Can I freeze the pound cake?

A: Yes. Freeze the cake without the glazes wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.

Q: Is it possible to use store-bought caramel?

A: Absolutely. If short on time, use high-quality jarred caramel sauce and warm it slightly before drizzling.

Q: Can I make this cake a day ahead?

A: Yes! It actually tastes better the next day after the flavors have set in. Just store covered and glaze before serving.

Conclusion

The Cinnamon Roll Cream Cheese Caramel Pecan Pound Cake is the epitome of cozy indulgence. With its soft crumb, sweet cinnamon swirls, decadent toppings, and satisfying crunch, it’s a cake that turns ordinary moments into special ones. Whether you’re hosting a family gathering or treating yourself on a slow weekend morning, this cake is guaranteed to impress. Bake it once, and it’ll become a beloved classic in your dessert rotation.

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