The Ultimate Cinnamon Roll Pound Cake Recipe

The Best Cinnamon Roll Pound Cake with Caramel Glaze

What if you could combine the warm, gooey, cinnamon-swirled bliss of a classic cinnamon roll with the rich, dense, and buttery crumb of a perfect pound cake? It sounds like a dessert lover’s ultimate fantasy, right? For years, I found myself torn between these two comfort-food titans. Then, one ambitious afternoon in my kitchen, I decided to stop choosing. The result is this incredible cinnamon roll pound cake recipe, a dessert so decadent, so flavor-packed, and so utterly satisfying, it has become a legend among my friends and family. This isn’t just a cake; it’s an experience.

This guide will walk you through creating a masterpiece: a moist, cream cheese-infused pound cake with a river of pecan-cinnamon-sugar running through its center, all enrobed in a luscious, homemade pecan caramel glaze. Get ready to bake the most talked-about cake of your life.

Your Toolkit for a Decadent Delight

Here is your complete shopping list for creating this show-stopping pound cake. The magic of this recipe is in the layering of textures and the rich, comforting flavors.

Timing Your Baking Masterpiece

This show-stopping cake requires some love and attention, but the payoff is more than worth it.

• Prep time: 25 minutes
• Cook time: 1 hour 20 minutes to 1 hour 30 minutes
• Total time: Approximately 2 hours (plus cooling time)

While this pound cake requires a longer bake time, the active preparation is surprisingly quick. It takes about 20% less hands-on time than assembling and baking a traditional multi-layered cake.

Step 1: Prepare Your Pan and Oven

Your journey to cake perfection begins with proper prep. Preheat your oven to 325°F (163°C). Generously grease and flour a 10- or 12-cup Bundt pan, ensuring you get into all the nooks and crannies to prevent sticking.

Step 2: Create the Luscious Cake Batter

In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened unsalted butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, beating until the mixture is light and fluffy. Add the room temperature eggs one at a time, beating well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then stir in the vanilla extract. Be careful not to overmix.

Step 3: Mix the Cinnamon-Pecan Swirl

In a separate small bowl, combine the chopped pecans (if using), packed brown sugar, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand. This is the delicious, gooey river of flavor that will run through your cake.

Step 4: Layer and Swirl

Pour half of the cake batter into your prepared Bundt pan and spread it into an even layer. Sprinkle the cinnamon swirl mixture evenly over the top of the batter. Carefully spoon the remaining cake batter over the swirl layer and gently spread it to cover the filling completely.

Step 5: Bake to Golden-Brown Perfection

Bake for 1 hour and 20-30 minutes, or until a long wooden skewer or cake tester inserted into the center of the cake comes out with moist crumbs attached, but no wet batter. Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the rack to cool completely.

Step 6: Whip Up the Pecan Caramel Glaze

this now & bake later ❤️

While the cake cools, prepare the irresistible glaze. In a small saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and cook, stirring constantly, for about 2 minutes, until the sugar is dissolved and the mixture is bubbly. Whisk in the heavy cream and vanilla extract until smooth. Remove from the heat and stir in the toasted chopped pecans. Let the glaze cool and thicken slightly for about 10-15 minutes before pouring it over the cooled pound cake.

Nutritional Insights

Here’s an approximate nutritional breakdown per serving, assuming the cake yields 16 servings:

• Calories: ~600 kcal
• Protein: ~8g
• Carbohydrates: ~70g
• Fat: ~35g
• Sugar: ~45g

This is a rich, indulgent dessert meant for special occasions. The pecans do provide some healthy fats and fiber.

Healthier Alternatives to Consider

While this is a decadent treat, you can make a few adjustments for a slightly lighter version.

• Reduce the Sugar: You can reduce the granulated sugar in the cake and the brown sugar in the glaze by about a quarter without drastically affecting the final texture.
• Lighter Dairy: For the cake, you can try using Neufchâtel cheese instead of full-fat cream cheese. In the glaze, using milk instead of heavy cream will reduce the fat content, though the glaze will be thinner.
• Go Nut-Free: Simply omit the pecans from the swirl and the glaze for a delicious, nut-free cinnamon roll pound cake.

Sensational Serving Suggestions

This cinnamon roll pound cake is a complete showstopper on its own, but here are a few ways to serve it.

• A La Mode: A slice of this warm pound cake with a scoop of vanilla bean or butter pecan ice cream is pure bliss.
• With a Cup of Coffee: It’s the perfect companion to a hot cup of coffee or tea for an afternoon treat or a dessert course.
• Brunch Centerpiece: This cake is so impressive it can easily serve as the stunning centerpiece of a special occasion brunch.
• Extra Drizzle: For true caramel lovers, serve extra warm caramel glaze on the side for drizzling.

Common Mistakes to Avoid for a Perfect Cake

To ensure your pound cake is flawless, be mindful of these common baking pitfalls:

• Using Cold Ingredients: Room temperature butter, cream cheese, and eggs are crucial for a smooth, emulsified batter, which leads to a tender, even crumb.
• Overmixing the Batter: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can result in a tough, dry cake.
• Improperly Greasing the Pan: A Bundt pan has many crevices. Be meticulous when greasing and flouring it to ensure your beautiful cake releases easily.
• Slicing the Cake While Warm: It’s tempting, but letting the cake cool completely allows the crumb to set, ensuring clean, beautiful slices.

Storing Your Cake Masterpiece

Proper storage will keep your pound cake tasting fresh and delicious.

• At Room Temperature: Store the cake in an airtight cake carrier or cover it tightly with plastic wrap at room temperature for up to 4 days.
• Refrigeration: While you can refrigerate it, this can sometimes dry out a pound cake. If you do, be sure it’s well-covered.
• Freezing: This cake freezes beautifully! You can freeze the entire cake or individual slices. Wrap them tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw at room temperature.

Your New Go-To for an Unforgettable Dessert

This cinnamon roll pound cake is the ultimate fusion of two beloved classics, resulting in a truly unforgettable dessert. The rich, dense pound cake, the gooey cinnamon-pecan swirl, and the luscious caramel glaze come together to create a symphony of flavor and texture that is perfect for any special occasion or when you simply want to treat yourself.

I wholeheartedly encourage you to embark on this baking adventure and create this spectacular cake. Let me know how it turns out in the comments below, and be sure to subscribe to our blog for more show-stopping dessert recipes!

Frequently Asked Questions

Can I make this cake without a Bundt pan?

Yes. You can use two 9×5-inch loaf pans. The baking time will likely be shorter, so start checking for doneness around the 1-hour mark.

Why did my pound cake crack on top?

A crack on the top of a pound cake is actually a classic sign of a good bake! It happens when the exterior of the cake sets before the interior has finished rising. It’s perfectly normal and expected.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a high-quality measure-for-measure gluten-free flour blend. The texture may be slightly different, but it should still be delicious.

My glaze is too thin. How can I thicken it?

If your glaze is too thin, you can either let it cool for a longer period of time, or you can return it to the saucepan and let it simmer for a few more minutes to reduce and thicken further.