Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Here’s a rich and indulgent recipe for Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake — a dreamy dessert that combines gooey cinnamon rolls, buttery caramel, crunchy pecans, and a velvety cream cheese pound cake base.

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🍰 Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

For the Cream Cheese Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 2½ cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1½ tsp vanilla extract

• ½ tsp salt

For the Cinnamon Swirl:

• ⅔ cup brown sugar (light or dark)

• 1½ tsp ground cinnamon

• 3 tbsp unsalted butter, melted

For the Caramel Pecan Topping:

• 1 cup chopped pecans

• ½ cup unsalted butter

• ½ cup heavy cream

• 1 cup brown sugar

• Pinch of salt

• ½ tsp vanilla extract

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🔧 Instructions

1. Prepare the Cinnamon Swirl

In a small bowl, mix together brown sugar, cinnamon, and melted butter. Set aside.

2. Make the Pound Cake Batter

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.

2. In a large bowl, cream butter and cream cheese together until smooth.

3. Add sugar and beat until light and fluffy (about 4–5 minutes).

4. Add eggs one at a time, beating well after each.

5. Mix in vanilla and salt.

6. Gradually add flour, mixing just until combined.

3. Layer in the Bundt Pan

1. Spoon half the cake batter into the prepared pan.

2. Drizzle half the cinnamon swirl mixture over the batter and gently swirl with a knife.

3. Repeat with remaining batter and cinnamon swirl.

4. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.

5. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

4. Make the Caramel Pecan Topping

1. In a saucepan over medium heat, melt butter.

2. Stir in brown sugar, heavy cream, and salt. Bring to a simmer.

3. Cook for about 4–5 minutes, stirring constantly until thickened.

4. Remove from heat and stir in vanilla and pecans.

5. Assemble & Serve

• Once cake is cool, pour the warm caramel pecan topping over the top.

• Let it soak in slightly before serving.