Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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Absolutely! Here’s a full, rich, and detailed long-form recipe for Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake—a decadent twist on the classic pound cake that brings the comforting flavors of cinnamon rolls and the indulgence of caramelized pecans into one unforgettable dessert.

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Introduction

Imagine everything you love about cinnamon rolls, cream cheese frosting, and gooey pecan caramel—all baked into a dense, buttery pound cake. This recipe is a showstopper, ideal for celebrations, holidays, or any time you’re craving something warm, sweet, nutty, and utterly indulgent.

This pound cake is rich with butter and cream cheese, marbled with cinnamon sugar, and layered with toasted pecans and a gooey caramel glaze. It’s the kind of dessert that gets passed around at family reunions and lives in recipe boxes for generations.

A Brief History

The pound cake originated in Europe in the 1700s, its name derived from its simple ratio: one pound each of butter, sugar, eggs, and flour. Over the centuries, bakers around the world have adapted this base recipe by adding leavening agents, dairy, and flavorings.

The American South, in particular, has embraced pound cake as a staple of Sunday dinners and potlucks. Combining it with the flavors of cinnamon rolls (a favorite breakfast pastry with Swedish origins) and the beloved pecan praline culture of Southern desserts gives birth to this truly heavenly hybrid: the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake.

Ingredients

For the Cake:

  • 1½ 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, sifted
  • 1 tablespoon vanilla extract

For the Cinnamon Swirl:

  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon

For the Pecan Layer:

  • 1½ cups chopped pecans, toasted
  • 2 tablespoons butter, melted
  • Pinch of salt

For the Caramel Glaze:

  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • Pinch of salt
  • ½ teaspoon vanilla extract

Method & Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan thoroughly. You may also line the bottom with parchment to prevent sticking.

Step 2: Make the Cinnamon Sugar

In a small bowl, mix:

  • ½ cup brown sugar
  • 1 tablespoon cinnamon

Set aside for the swirl.

Step 3: Toast the Pecans

In a skillet over medium heat, toast the pecans in 2 tablespoons melted butter with a pinch of salt until fragrant (about 5 minutes). Set aside to cool.

Step 4: Cream Butter, Cream Cheese & Sugar

In a large bowl or stand mixer, beat:

  • Butter + Cream cheese
    Until fluffy and smooth (about 3–5 minutes).
    Gradually add sugar and continue beating another 3 minutes until light and creamy.

Step 5: Add Eggs & Vanilla

Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.

Step 6: Add the Flour

Gradually add sifted flour on low speed until just combined. Do not overmix.

Step 7: Assemble the Cake Layers

Spoon half the batter into your prepared pan.
Sprinkle evenly with:

  • Half the cinnamon sugar
  • Half the pecans

Add the remaining batter, then top with remaining cinnamon sugar and pecans. Swirl lightly with a butter knife for a marbled effect.

Step 8: Bake

Bake at 325°F for 70–85 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then invert onto a wire rack.

Make the Caramel Glaze

While the cake cools, make your glaze:

  1. In a saucepan over medium heat, melt:
    • ½ cup butter
    • ½ cup brown sugar
  2. Stir constantly until sugar dissolves, about 2–3 minutes.
  3. Add:
    • ¼ cup heavy cream
    • Pinch of salt
  4. Simmer for 2 minutes, then remove from heat and stir in vanilla.
    Let cool slightly before pouring over cooled cake.

Serving Suggestions

  • Serve warm or chilled with coffee or bourbon.
  • Add whipped cream or vanilla ice cream for extra indulgence.
  • Store leftovers tightly covered for up to 5 days (if they last that long!).

Cake Lovers’ Delight

Lovers of cinnamon rolls, pecan pie, and pound cake all unite under this single glorious dessert. This cake is:

  • Rich and buttery from the cream cheese base
  • Warmly spiced from the cinnamon swirl
  • Crunchy and nutty thanks to toasted pecans
  • Sticky-sweet from the homemade caramel glaze

Every bite is a mix of textures and flavors that feels like the best parts of breakfast and dessert rolled into one.

Formation Variations

  • Apple Cinnamon Twist: Add diced apple to the cinnamon swirl layer.
  • Chocolate Pecan Heaven: Stir chocolate chips into the batter.
  • Salted Caramel Upgrade: Top with flaky sea salt after glazing.
  • Mini Bundt Cakes: Divide into mini pans for personal-size desserts.

Conclusion: A Sweet Masterpiece

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake isn’t just dessert—it’s a full sensory experience. It wraps you in the warmth of cinnamon, comforts you with buttery richness, surprises you with nutty crunch, and finishes with a silky caramel kiss. Whether you’re baking it for someone special or just for your own delight, this cake is love baked into golden, sugary form.

It’s a testament to how classic recipes can evolve into something new and unforgettable—yet still feel like home.

Would you like a printable recipe card, shopping checklist, or a simplified version for beginners?

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