Go Back
Caramel Cream Cheese Cinnamon Roll Pound Cake
Emily

Caramel Cream Cheese Cinnamon Roll Pound Cake

This indulgent pound cake is layered with a cinnamon sugar swirl, a luscious cream cheese filling, and finished with a vanilla glaze and caramel drizzle — the ultimate dessert mash-up of cinnamon rolls and pound cake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 0.5 cup whole milk
  • 1 tbsp pure vanilla extract
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1 tsp vanilla extract (for filling)
  • 2 cups powdered sugar
  • 2-3 tbsp heavy cream (for glaze)
  • 1 tsp vanilla extract (for glaze)
  • 0.5 cup caramel sauce (store-bought or homemade)

Equipment

  • bundt pan (10-inch)
  • Large mixing bowl
  • Hand or stand mixer
  • Whisk
  • Spatula
  • small bowls
  • Wire rack
  • knife or skewer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or bundt cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Alternately add the dry ingredients and the sour cream and milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
  6. Prepare the cinnamon sugar swirl by combining the brown sugar, cinnamon, and melted butter in a small bowl.
  7. For the cream cheese filling, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract and beat until combined.
  8. Pour half of the pound cake batter into the prepared bundt pan.
  9. Dollop half of the cream cheese mixture over the batter, then sprinkle half of the cinnamon sugar swirl across the top.
  10. Repeat the layers with the remaining batter, cream cheese filling, and cinnamon sugar swirl.
  11. Using a knife or skewer, gently swirl the layers together for a marbled effect.
  12. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  13. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  14. While the cake cools, prepare the glaze by whisking together powdered sugar, heavy cream, and vanilla until smooth and pourable.
  15. Drizzle the glaze over the cooled cake, then drizzle the caramel sauce on top for a rich finishing touch.

Notes

Make ahead by baking the cake the night before and glazing just before serving. For extra flair, warm the caramel sauce slightly before drizzling. Store leftovers covered in the fridge for up to 4 days.