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Rich Caramel Drizzle Recipes: Cinnamon Roll Cheese Pound Cake

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This Cinnamon Roll Cheese Pound Cake is a rich, dense dessert that combines the best of a classic pound cake with the gooey, spiced goodness of a cinnamon roll. With layers of brown sugar cinnamon swirl and a buttery caramel glaze, it’s a showstopping treat for holidays, brunches, or any day you need a sweet fix.

Ingredients

Scale

For the cake:

  • 1 ½ cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

For the cinnamon swirl:

  • ⅓ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans

For the caramel glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.

In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy. Gradually add the sugar and continue to beat until light and creamy.

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

In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans for the swirl.

Spoon half of the cake batter into the prepared pan. Sprinkle the cinnamon-pecan mixture evenly over the batter. Top with the remaining batter and smooth the top.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

For the glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes. Add the cream and salt, bring to a simmer, and cook for another 2–3 minutes. Remove from heat and stir in the vanilla extract.

Let the glaze cool slightly, then pour over the cooled cake. Garnish with extra pecans if desired.

 

Notes

  • Ensure all ingredients are at room temperature for a smooth, uniform batter.

  • Don’t skip greasing and flouring the Bundt pan—this is key to unmolding success.

  • Let the cake cool completely before drizzling caramel to avoid sogginess.

  • Customize by swapping caramel for maple glaze or cream cheese frosting.

  • Cake stores well and can be made ahead for stress-free hosting.

Find it online: https://claradelish.com/rich-caramel-drizzle-recipes-cinnamon-roll-cheese-pound-cake/