Caramel Cream Cheese Cinnamon Roll Pound Cake

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  • February 8, 2026
Breakfast

Caramel Cream Cheese Cinnamon Roll Pound Cake

If you love the warm, comforting flavors of a classic cinnamon roll and the rich, dense texture of a Southern-style pound cake, this recipe brings the best of both worlds together. This Caramel Cream Cheese Cinnamon Roll Pound Cake features a buttery cream cheese base, generous cinnamon-sugar swirls, and a smooth homemade caramel glaze that seeps into every ridge of a beautifully baked bundt cake.

This cake is elegant enough for holidays and special occasions, yet simple and comforting enough for weekend baking. Moist, rich, and deeply flavorful without being overly sweet, it is a dessert that consistently impresses.

Why This Recipe Works

This pound cake is carefully balanced for flavor, texture, and presentation. Each component plays a specific role in creating a bakery-quality result.

  • Dense and moist crumb from real butter and full-fat cream cheese

  • Cinnamon-brown sugar swirl baked throughout the cake

  • Homemade caramel glaze for deep, authentic flavor

  • Beautiful bundt cake presentation, ideal for entertaining

  • Holds well at room temperature and travels easily

  • Freezer-friendly and made with common pantry ingredients

Unlike many cinnamon cakes that rely heavily on spices or extracts, this recipe uses a rich cinnamon-sugar butter swirl to create natural warmth and depth. The tanginess of cream cheese balances the sweetness, while the caramel glaze adds a luxurious finish.

Ingredients

Pound Cake Batter

  • 1 cup (2 sticks) unsalted butter, softened

  • 8 oz cream cheese, softened

  • 2½ cups granulated sugar

  • 5 large eggs, room temperature

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup whole milk

  • 2 teaspoons vanilla extract

Cinnamon Swirl

  • ¾ cup light brown sugar, packed

  • 2 tablespoons ground cinnamon

  • ¼ cup unsalted butter, melted

Caramel Glaze

  • ½ cup (1 stick) unsalted butter

  • 1 cup light brown sugar, packed

  • ⅓ cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar, sifted

Instructions

1. Prepare the Oven and Pan

Preheat the oven to 325°F (163°C). Generously grease a 10-inch bundt pan with butter, making sure all crevices are coated. Lightly dust with flour and tap out the excess.

2. Make the Cinnamon Swirl

In a small bowl, combine brown sugar, cinnamon, and melted butter until a thick paste forms. Set aside.

3. Cream Butter, Cream Cheese, and Sugar

In a large bowl or stand mixer, beat the butter and cream cheese until smooth. Add sugar and beat for 4–5 minutes until light and fluffy.

4. Add the Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

5. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

6. Combine Batter

Add dry ingredients and milk alternately to the butter mixture, beginning and ending with dry ingredients. Mix just until combined. Stir in vanilla extract.

7. Assemble the Cake

Pour half of the batter into the prepared pan. Spoon the cinnamon swirl evenly over the batter and gently swirl with a knife. Top with remaining batter and smooth the surface.

8. Bake

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.

9. Cool

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing.

Caramel Glaze

In a saucepan over medium heat, melt butter. Add brown sugar and heavy cream, stirring constantly. Bring to a gentle boil and simmer for 2 minutes. Remove from heat, stir in vanilla, then whisk in powdered sugar until smooth and pourable.

Pour the warm glaze over the cooled cake, allowing it to drip naturally down the sides. Let the glaze set before slicing.

Variations and Customizations

  • Apple Cinnamon: Add 1 cup finely chopped apples to the cinnamon swirl

  • Maple Pecan: Replace some butter in the swirl with maple syrup and add chopped pecans

  • Chocolate Cinnamon: Add cocoa powder to the swirl and mini chocolate chips to the batter

  • Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum

  • Cream Cheese Center: Add a cheesecake-style filling layer between the batter

Serving Suggestions

  • Serve with coffee or tea for brunch

  • Pair with vanilla or butter pecan ice cream for dessert

  • Garnish with toasted pecans or powdered sugar for holidays

  • Ideal for gifting due to its sturdy texture and long shelf life

Storage and Freezing

  • Room Temperature: Store covered for up to 3 days

  • Refrigerator: Store up to 5 days; bring to room temperature before serving

  • Freezer: Wrap slices individually and freeze for up to 3 months

To reheat, warm slices briefly in the microwave or a low-temperature oven.

Frequently Asked Questions

Can this cake be made ahead?
Yes. It keeps well for 1–2 days at room temperature or longer when refrigerated.

Can I use loaf pans instead of a bundt pan?
Yes. Divide batter into two loaf pans and bake for 55–65 minutes.

Is this cake overly sweet?
No. The cream cheese balances the sweetness, and the caramel glaze is rich but not overpowering.

Final Notes

This Caramel Cream Cheese Cinnamon Roll Pound Cake combines classic comfort with elegant presentation. With its rich texture, warm cinnamon swirl, and smooth caramel glaze, it is a dependable, crowd-pleasing recipe that works equally well for holidays, gatherings, or everyday baking.

Once you make it, it is likely to become a permanent favorite in your recipe collection.

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