Caramel Cream Cheese Cinnamon Roll Pound Cake

 

A rich, buttery pound cake swirled with cinnamon-sugar ribbons and topped with a silky caramel-cream cheese glaze. Perfect for coffee, gatherings, or whenever you crave a warm, bakery-style treat at home.

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup sour cream, room temperature
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Cinnamon Swirl

• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter

For the Caramel Cream Cheese Glaze

• 4 oz cream cheese, softened
• ½ cup caramel sauce (store-bought or homemade)
• 1 cup powdered sugar
• 1–2 tablespoons milk (to thin, if needed)
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 325°F (165°C).
2. Grease a 10-inch bundt pan and lightly dust with flour.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla extract and mix to combine.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Add the dry ingredients to the butter mixture alternating with the sour cream, beginning and ending with the flour.
8. Mix just until smooth — avoid overmixing.

2. Make the Cinnamon Swirl

1. In a small bowl, combine brown sugar, cinnamon, and melted butter until it forms a paste.

3. Assemble the Cake

1. Pour half of the batter into the prepared bundt pan.
2. Spoon half of the cinnamon mixture on top and swirl gently with a knife.
3. Add the remaining batter, then swirl the rest of the cinnamon mixture through the top layer.
4. Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

4. Prepare the Caramel Cream Cheese Glaze

1. Beat the cream cheese until smooth.
2. Add the caramel sauce, powdered sugar, vanilla, and milk (if needed) and whisk until creamy and pourable.
3. Drizzle generously over the cooled pound cake.

Serving Tips

• Serve warm or room temperature.
• Add extra caramel drizzle for a richer finish.
• Perfect with tea, coffee, or vanilla ice cream.