Description
This Caramel Cream Cheese Cinnamon Roll Pound Cake is a showstopping bundt dessert with rich cinnamon sugar swirls, buttery cream cheese pound cake, and a silky homemade caramel glaze. Perfect for holidays, brunch, or gift-giving, this moist and tender cake is as beautiful as it is delicious. Made entirely from scratch with pantry staples, it’s freezer-friendly, easy to make, and sure to impress with its bakery-quality flavor and presentation.
Ingredients
Scale
- For the 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
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
- In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
- In a large mixing bowl, beat the butter, cream cheese, and granulated sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Pour half the batter into the bundt pan, then spoon the cinnamon swirl mixture evenly over it. Swirl lightly with a knife.
- Add the remaining batter on top and smooth the surface.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Melt butter in a saucepan. Add brown sugar and cream, bring to a gentle boil for 2 minutes while stirring. Remove from heat, stir in vanilla, then whisk in powdered sugar until smooth.
- Drizzle warm caramel glaze over the cooled cake and let it set before serving.
Notes
- For a salted caramel finish, sprinkle flaky sea salt over the glaze before it sets.
- Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze individual slices tightly wrapped for up to 3 months.
- Reheat slices gently in the microwave or oven before serving.
- Great for brunch tables, holiday desserts, or gifting during the fall and winter seasons.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 41g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: caramel bundt cake, cinnamon roll pound cake, cream cheese pound cake, holiday dessert, bundt cake recipe