If you’ve ever wanted the warm, cozy comfort of a cinnamon roll wrapped into the richness of a Southern-style pound cake, this recipe delivers all that and more. This Caramel Cream Cheese Cinnamon Roll Pound Cake is an indulgent dessert with layers of cinnamon-sugar swirls, buttery cream cheese pound cake texture, and a thick caramel glaze that drips into every crevice of the bundt pan design.

This is the kind of cake that turns heads at holiday tables, becomes the most requested dessert at family gatherings, and easily earns its place in your go-to recipe collection. It’s rich, moist, dense, and loaded with flavor—but without being overly sweet. From the deep cinnamon swirl to the velvety crumb, every bite is pure comfort. And that homemade caramel glaze? It’s the final touch that makes this cake unforgettable.

Why You’ll Love This Recipe

This cake is more than just pretty to look at—it’s thoughtfully built for flavor, texture, and presentation. Whether you’re baking for brunch, gifting a holiday treat, or planning a dessert that travels well, this cake delivers.

Dense, buttery crumb thanks to real butter and cream cheese
Swirls of cinnamon-sugar baked throughout the center and top
Rich caramel glaze made from scratch for authentic flavor
Beautiful bundt shape perfect for elegant serving or gifting
Holds up well at room temperature—ideal for potlucks and holidays
Freezer-friendly and made with pantry-staple ingredients

Unlike many cinnamon-flavored cakes that rely on extract or spice alone, this one uses a generous swirl of brown sugar and cinnamon mixed with melted butter to create a ribbon of warmth and sweetness. Combined with the tang of cream cheese and the depth of homemade caramel, this is a cake that tastes as stunning as it looks.

Full Ingredients List

Here’s everything you need to make the cake, swirl, and glaze:

For the Pound Cake

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

For the Cinnamon Swirl

¾ cup light brown sugar, packed
2 tablespoons ground cinnamon
¼ cup melted butter

For the 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

Caramel Cream Cheese Cinnamon Roll Pound Cake

Optional Add-Ins and Smart Ingredient Swaps

Want to customize your pound cake to suit dietary needs or flavor preferences? Here are a few suggestions.

To Add Texture or Flavor:

Chopped pecans or walnuts can be folded into the cinnamon swirl
A touch of nutmeg or allspice in the batter for added depth
A pinch of sea salt sprinkled over the glaze for a salted caramel finish

For Dietary Adjustments:

Use a gluten-free 1:1 baking flour if you need to avoid wheat
Substitute full-fat coconut milk for heavy cream in the glaze
For reduced sugar, replace a portion of granulated sugar with a monk fruit blend

These changes won’t impact the structure of the cake too much, so feel free to experiment based on what you have on hand or your dietary preferences.

Step-by-Step Instructions

1. Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan thoroughly with butter, making sure to get into all the crevices. Lightly dust with flour, tapping out any excess.

2. Make the Cinnamon Swirl

In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until it resembles a thick paste. Set this aside—it will be layered into the batter later.

3. Cream the Butter, Cream Cheese, and Sugar

In a large bowl or stand mixer, beat the softened butter and cream cheese together until fully blended and smooth. Add the granulated sugar and continue to beat for about 5 minutes, or until the mixture is light and fluffy.

4. Add the Eggs

Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

5. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

6. Combine the Wet and Dry Ingredients

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

7. Layer the Batter and Swirl

Pour half of the batter into the prepared bundt pan. Spoon the cinnamon swirl mixture evenly on top. Use a butter knife to gently swirl it into the batter—just a few turns, so the layers remain distinct. Pour the remaining batter over the top and smooth the surface.

8. Bake the Cake

Place in the oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with foil during the final 15 minutes of baking.

9. Cool the Cake

Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before glazing.

10. Make the Caramel Glaze

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cream, then bring the mixture to a gentle boil while stirring constantly. Let it simmer for 2 minutes, then remove from heat. Stir in vanilla extract. Whisk in the sifted powdered sugar until the glaze is smooth and pourable.

11. Glaze the Cake

Pour the warm glaze slowly over the cooled cake, letting it drip naturally over the edges. Allow the glaze to set before slicing.

Creative Variations to Try

One of the best things about this bundt cake recipe is how easy it is to adapt for different flavors, holidays, and dietary preferences. Here are five inspired variations to keep things interesting.

Apple Cinnamon Roll Pound Cake

Add 1 cup of finely chopped peeled apples (such as Granny Smith or Honeycrisp) into the cinnamon swirl layer. The apples will soften during baking, adding moisture and tartness that pairs perfectly with the caramel glaze.

Maple Pecan Version

Replace the cinnamon swirl butter with maple syrup (just a few tablespoons) and stir in ½ cup of chopped pecans. Use maple extract in the glaze instead of vanilla for a cozy fall-inspired twist.

Chocolate Cinnamon Swirl Cake

Add 2 tablespoons of cocoa powder to the cinnamon sugar mixture, and fold mini chocolate chips into the batter. The final result will have subtle mocha tones with gooey chocolate pockets inside.

Gluten-Free Adaptation

Swap the all-purpose flour with a gluten-free 1:1 baking flour (ensure it includes xanthan gum). This version maintains structure and moisture, making it safe for those avoiding gluten without sacrificing texture.

Cream Cheese Stuffed Center

Instead of just mixing cream cheese into the batter, you can reserve 4 ounces and blend it with ¼ cup sugar and 1 egg yolk to make a cheesecake-like layer. Pour it in between two layers of cake batter for a surprise filling.

Serving Suggestions

This cake is a crowd-pleaser and can be dressed up or down depending on the occasion. Here are some ideas for how and when to serve it:

For Brunch

Serve slices alongside fresh fruit, hot coffee, and perhaps a light quiche or egg casserole. The cinnamon flavor pairs well with savory items, balancing out the richness.

As a Holiday Dessert

This cake makes a stunning centerpiece on a dessert table. Garnish with chopped toasted pecans or a light dusting of powdered sugar right before serving to give it an elevated finish.

With Ice Cream

Serve warm slices with a scoop of vanilla bean or butter pecan ice cream. The warmth of the cake will slightly melt the ice cream, creating an indulgent dessert that feels restaurant-worthy.

Gifting

Bundt cakes travel well and make excellent edible gifts. Wrap in parchment paper, place in a cake box, and include a small jar of extra caramel glaze for reheating.

For a Special Breakfast

Because the cake includes cinnamon, brown sugar, and buttery richness, it makes a decadent breakfast treat for holidays like Christmas morning or Mother’s Day.

Storage and Reheating Instructions

Room Temperature

Store the cake covered at room temperature for up to 3 days. A cake dome or airtight container will help keep it moist.

Refrigeration

If storing longer than 3 days, refrigerate the cake in an airtight container. Let slices come to room temperature before serving, or warm gently for best texture.

Freezing

To freeze the cake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or let come to room temp before warming.

Reheating

Warm individual slices in the microwave for 10–15 seconds or in a 300°F oven for 5–10 minutes. You can also reheat slices in a skillet with a lid over low heat for a fresh-from-the-oven texture.

Frequently Asked Questions

Can I make this cake in advance?
Yes, this cake keeps very well and can be made 1–2 days in advance. Just store it tightly wrapped at room temperature or refrigerate if needed.

What if I don’t have a bundt pan?
You can bake this cake in two standard loaf pans instead. Reduce the baking time to about 55–65 minutes, and check with a toothpick to ensure it’s cooked through.

Can I use low-fat cream cheese?
Full-fat cream cheese is strongly recommended for best texture. Low-fat versions contain more water and may make the cake slightly gummy or less rich.

Is this cake overly sweet?
Despite the caramel glaze, the cake has a balanced sweetness, especially due to the tanginess from the cream cheese. If you’re concerned about sugar, you can reduce the amount of granulated sugar by ¼ cup without affecting the structure too much.

How do I prevent the cake from sticking to the pan?
Be generous when greasing your bundt pan—use softened butter and flour, or a baking spray that includes flour. Make sure you coat all the ridges, especially if your pan has an intricate design.

Final Thoughts

This Caramel Cream Cheese Cinnamon Roll Pound Cake is the kind of dessert that becomes a family tradition. It looks impressive, tastes like something from a high-end bakery, and delivers that nostalgic comfort of cinnamon rolls and buttery pound cake in one bite.

Whether you’re baking it for a weekend brunch, holiday dessert table, or simply to treat yourself with a slice of something decadent alongside your morning coffee, this cake never disappoints. It’s simple to prepare, made with ingredients you already have, and endlessly adaptable to your tastes.

Save this recipe, pin it, print it, and share it—because once your guests get a bite, they’re going to ask you for it.