Here’s a decadent recipe for a Caramel Cream Cheese Cinnamon Roll Pound Cake—it’s basically everything you love about cinnamon rolls, cream cheese, and caramel, baked into a rich pound cake!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup whole milk
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Caramel Topping:
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Make the cake batter:
- In a large bowl, beat butter and cream cheese until smooth.
- Add sugar and beat until fluffy.
- Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture, alternating with milk.
- Prepare the cinnamon swirl:
- Mix brown sugar, cinnamon, and melted butter in a small bowl.
- Assemble the cake:
- Pour half of the batter into the prepared loaf pan.
- Sprinkle half of the cinnamon mixture evenly over the batter.
- Pour the remaining batter on top, then swirl the remaining cinnamon mixture using a knife or skewer for a marbled effect.
- Bake:
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- Make the caramel topping:
- In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream.
- Stir constantly until smooth and slightly thickened, about 3–4 minutes.
- Remove from heat and stir in vanilla and a pinch of salt.
- Drizzle caramel over the cooled cake:
- Let caramel set slightly before slicing.
Tips:
- For extra decadence, drizzle cream cheese glaze over the top before the caramel.
- Use a sharp knife to slice the cake cleanly and prevent it from crumbling.
- This cake keeps well at room temperature for 2 days or in the fridge for up to a week.
If you want, I can also make a simpler, one-bowl version that gives the same cinnamon-roll flavors but with less prep time.
Do you want me to do that?
