Name: Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Ingredients: 1.5 cups Unsalted Butter, softened; 8 oz Cream Cheese, softened; 2 cups Granulated Sugar; 6 large Eggs, room temperature; 3 cups All-Purpose Flour; 1.5 teaspoons Baking Powder; 0.5 teaspoon Salt; 1 teaspoon Vanilla Extract; 0.5 teaspoon Ground Cinnamon; 0.5 cup Buttermilk (or regular milk); 1 cup Chopped Pecans (optional) (For swirl); 0.5 cup Packed Brown Sugar (For swirl); 2 tablespoons Ground Cinnamon (For swirl); 2 tablespoons Melted Butter (For swirl); 0.5 cup Unsalted Butter; 1 cup Packed Brown Sugar; 2 tablespoons Heavy Cream; 0.5 teaspoon Vanilla Extract; 1 cup Chopped Pecans, toasted

Jump to Recipe

There are few things in life more irresistible than the intoxicating aroma of freshly baked cinnamon rolls filling your kitchen, except perhaps when that scent is joined by the rich decadence of cream cheese pound cake and luscious pecan caramel. Meet the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake—a dessert so dreamy, you might just find yourself savoring seconds (or thirds). This cake brings together all the heavenly flavors you love from your favorite bakery treats, but with the added bonus of being easy enough to whip up right at home.

Fun fact: This pound cake was inspired by a lazy Sunday brunch gone wild, when a family member asked, “Why not put it all in one cake?” The results speak for themselves! If you’ve tried my classic Cinnamon Swirl Pound Cake, you’ll love the encore this version delivers. Light, creamy, packed with cinnamon and studded with buttery pecans, this cake offers a wonderful twist on tradition. Gather your baking gear, invite your sweet tooth, and prepare to amaze your loved ones!

What is Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake?

With a name that’s a mouthful—in more ways than one—Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake may have you wondering, “Is it a cake, a roll, or a breakfast treat?” The answer is… yes to all three! This playful mash-up combines a pound cake’s rich, dense crumb with the swirled cinnamon-sugar layers of a classic cinnamon roll, then crowns it all with toasted pecans and a gooey caramel glaze. As the old saying goes, “The way to a man’s heart is through his stomach”—and this dessert proves it’s the way to everyone’s! Ready to impress friends and family (or just treat yourself)? Dive in and enjoy every blissful bite.

Why You’ll Love This

What makes this cake a must-try? First, the star of the show is the perfect marriage of a moist, tangy cream cheese pound cake and a decadent cinnamon roll swirl, finished with a sticky pecan caramel topping—each forkful is a celebration of flavor and texture. Second, making it at home is friendlier on your budget than frequenting fancy bakeries, and you can customize the richness and pecan load exactly how you want. Third, the topping: a homemade caramel pecan glaze that seeps into every bite, ensuring a delightful combination of nutty crunch and sweet, buttery decadence.

And if you’re a fan of my Brown Sugar Pecan Coffee Cake, just wait until you taste how this pound cake takes things to the next level. Your family and your wallet will thank you! Get your apron, and let’s make dessert memories together.

How to Make

Quick Overview

Don’t be fooled by the show-stopping look—this cake is surprisingly easy to tackle. With a prep time of about 25 minutes and a baking time of around 1 hour 15 minutes, you can have a stunning centerpiece dessert ready in less than two hours. The batter comes together quickly, with the signature cinnamon swirl in the middle and a luscious caramel pecan glaze poured on top. It’s perfect for family gatherings, special occasions, or when you simply want to treat yourself to something extraordinary with minimal fuss.

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup buttermilk (or substitute with regular milk)
1 cup chopped pecans (optional, for swirl)
1/2 cup packed brown sugar (for swirl)
2 tablespoons ground cinnamon (for swirl)
2 tablespoons melted butter (for swirl)

For the glaze:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup chopped pecans, toasted

Step-by-Step

Preheat your oven to 325°F (160°C). Grease and flour a large bundt or tube pan.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon.
Add the dry mixture to the wet mixture in thirds, alternating with the buttermilk, until just combined. Don’t overmix.
To prepare the cinnamon swirl, combine brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted butter, and 1 cup chopped pecans (if using) in a small bowl.
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon-pecan mixture evenly over the batter. Spoon the remaining batter on top and smooth out the surface.
Use a knife to gently swirl the cinnamon mixture into the batter for that classic cinnamon roll look.
Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Prepare the caramel pecan glaze: Melt 1/2 cup butter in a saucepan over medium heat. Add 1 cup brown sugar and cook, stirring, until melted and bubbly (about 2 minutes). Stir in heavy cream and vanilla; cook 1 more minute. Remove from heat and fold in toasted pecans.
Pour the warm glaze over the cooled cake. Allow a few minutes for the glaze to set before slicing and serving.

What to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake With

This indulgent cake shines brightest as the star of a brunch spread or as a stunning dessert following a cozy family dinner. Pair it with a piping hot mug of coffee or creamy chai latte for breakfast or snack time. For dessert, a scoop of vanilla bean ice cream or a dollop of whipped cream takes every bite to cloud nine. If you’re going for a full spread, consider serving alongside a fresh fruit salad, crispy bacon, or even a light citrus salad to balance the richness. No matter the occasion, this cake brings everyone to the table!

Top Tips for Perfecting

For best results, ensure your butter, cream cheese, and eggs are truly at room temperature; this guarantees a smooth, lump-free batter and a more consistent crumb.
No buttermilk? No problem! Just add 1/2 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.
To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 8-10 minutes, stirring halfway through.
Don’t over-swirl the cinnamon mixture—gentle swirls keep distinct layers and prevent muddling flavors.
Give the cake ample time to cool before glazing so the caramel stays thick and glossy instead of running off.

Storing and Reheating Tips

Store leftover cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just cover tightly to keep it from drying out. To freeze, wrap individual slices or the whole cake in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. For a warm treat, pop a slice in the microwave for 10-15 seconds to revive its gooey, caramely goodness.

FAQs

Can I skip the nuts for allergies?
Absolutely! Simply leave out the pecans in both the swirl and glaze, and your cake will still be delicious.

Can I use store-bought caramel sauce instead of homemade?
You can, but homemade brings richer flavor and the toasted pecans are unbeatable. If you’re in a rush, drizzle warmed store-bought caramel on top and sprinkle with chopped nuts.

Can this cake be made ahead of time?
Yes! It stays moist and flavorful for days. You can bake and cool the cake in advance and add the glaze right before serving.

How do I know when the cake is done baking?
Insert a toothpick into the thickest part of the cake; it should come out clean or with just a few moist crumbs. Overbaking can make the cake dry, so check at the earlier end of the time range.

What’s the best way to get the cake out of the pan?
Grease and flour the pan well, let the cake cool for 15 minutes in the pan, and then invert onto a wire rack. If it sticks, gently run a knife around the edges before inverting.

Conclusion

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is the ultimate dessert hybrid—combining the best parts of a cinnamon roll, pound cake, and caramel pecan pie all in one show-stopping treat. With easy-to-follow steps, budget-friendly ingredients, and a flavor profile that’s off the charts, this cake deserves a permanent spot in your baking rotation. Whether for breakfast, dessert, or a special occasion, every bite will remind you why homemade is always best. Try it today, and let the rave reviews begin!