Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Introduction:
Indulgent, moist, and absolutely unforgettable — this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is the ultimate dessert showstopper. With a rich cream cheese pound cake base swirled with warm cinnamon sugar, topped with buttery caramel glaze and crunchy toasted pecans, this cake is pure decadence in every slice. Whether you’re celebrating the holidays, hosting brunch, or just treating yourself, this cake delivers old-fashioned comfort with bakery-worthy flair.

Ingredients:

For the Cake:

• 1½ cups (340g) unsalted butter, softened

• 8 oz (225g) cream cheese, softened

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• 3 cups (600g) granulated sugar

• 6 large eggs

• 3 cups (360g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

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• 2 tsp vanilla extract

• 1 tbsp ground cinnamon

• ¼ cup brown sugar (for cinnamon swirl)

For the Caramel Glaze:

• ½ cup (1 stick) unsalted butter

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• 1 cup brown sugar

• ⅓ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

For Topping:

• 1 cup toasted pecan halves or chopped pecans

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.

2. Make the cake batter:
   In a large bowl, cream the butter and cream cheese together until smooth. Add sugar and beat until light and fluffy (about 3–4 minutes).

3. Add the eggs:
   Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.

4. Combine dry ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

5. Create cinnamon swirl:
   In a small bowl, combine the cinnamon and brown sugar. Pour half of the batter into the prepared pan, then sprinkle the cinnamon-sugar mix evenly over it. Top with remaining batter and gently swirl with a knife for a marbled effect.

6. Bake:
   Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

7. Prepare caramel glaze:
   In a saucepan, melt butter over medium heat. Add brown sugar and cream. Bring to a gentle boil, stirring constantly. Let simmer for 2–3 minutes, remove from heat, and stir in vanilla and salt. Let cool slightly before pouring.

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8. Glaze and garnish:
   Pour the warm caramel glaze generously over the cooled cake. Top with toasted pecans while the glaze is still tacky so they stick beautifully.

Conclusion:
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is the kind of dessert that gets remembered long after the last slice is gone. Rich, buttery, and packed with cozy cinnamon warmth, it’s perfect for special occasions—or turning an ordinary day into something extraordinary. Serve it with a cup of coffee or a scoop of vanilla ice cream and savor every luxurious bite. 🍮🍂🥮