Cinnamon Roll Pound Cake

I adore cinnamon rolls.  Seriously who doesn’t?  As I type this, I am imagining one now with its soft chewy dough filled with a buttery cinnamon swirl and topped with that pillow of glaze that takes this gooey treat over the top.  Sounds great right? (Sorry if you are now craving cinnamon rolls but at least I have this cinnamon roll pound cake now).

cinnamon roll pound cake

I also adore pound cake (you may also already know this since I have a bunch of pound cake recipes on my blog).  I grew up on this dessert more than anything else so I knew cinnamon rolls and pound cake would make a great pair.  But a cinnamon roll pound cake was even more perfect to share with Yahoo! Shine’s Favorite Childhood Recipes.

To make the cinnamon roll pound cake, I added a lovely buttery cinnamon swirl to one of my fave basic pound cake recipes and topped it with that addictive cream cheese glaze cinnamon rolls are known for.

See those little swirls and bits of cinnamony magic??  Don’t cha see the magic?
cinnamon roll pound cake

Yep this recipe definitely made me proud.  It is perfect for breakfast, brunch or even after dinner. And its perfect for a work snack.  I am rationalizing as I eat another slice and finish this post.

cinnamon roll pound cake

Cinnamon Roll Pound Cake

Yield: Makes 20 servings.

Cinnamon Roll Pound Cake

Ingredients

  • 3 sticks unsalted butter at room temperature
  • 2 tablespoons shortening or oil
  • 1 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 stick unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon all purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioner's sugar
  • 1/4 cup milk or more if needed
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees.
  2. In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add half of sour cream to mixer and combine.
  5. Next add baking powder and salt to cake flour and pour half of flour mixture into cake batter and beat until incorporated.
  6. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture.
  7. Lastly, add vanilla extract and mix until well combined but don't over mix.
  8. For the Swirl, In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.
  9. Spray one bundt pan with baking spray.
  10. Pour 1/4 of cake batter into bundt pan.
  11. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern.
  12. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.
  13. Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.
  14. For the Glaze, In a mixer bowl, beat together cream cheese, confectioner's sugar, milk and vanilla extract until smooth and pourable.
  15. Pour the glaze over the pound cake and serve.
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Cinnamon Roll Pound Cake
 
Author:
Serves: Makes 20 servings.
Ingredients
  • 3 sticks unsalted butter at room temperature
  • 2 tablespoons shortening or oil
  • 1½ cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 stick unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅔ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon all purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup confectioner's sugar
  • ¼ cup milk or more if needed
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add half of sour cream to mixer and combine.
  5. Next add baking powder and salt to cake flour and pour half of flour mixture into cake batter and beat until incorporated.
  6. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture.
  7. Lastly, add vanilla extract and mix until well combined but don't over mix.
  8. For the Swirl, In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.
  9. Spray one bundt pan with baking spray.
  10. Pour ¼ of cake batter into bundt pan.
  11. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern.
  12. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.
  13. Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.
  14. For the Glaze, In a mixer bowl, beat together cream cheese, confectioner's sugar, milk and vanilla extract until smooth and pourable.
  15. Pour the glaze over the pound cake and serve.

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Comments

  1. Words escape me!! The whole concept is brilliantly simple!! Definitely in my future!!

  2. I only recently started making – and loving – pound cake, and am now trying to make up for lost time. So this is definitely getting bookmarked for later!

  3. You should be proud – this cake looks amazing!! (Thanks for inducing a serious cinnamon roll craving!) :D

  4. This looks AMAZING!!I can see the moistness and density and richness. Love that!

    Do you think the cake recipe itself could be halved and baked as a 9×5 loaf? Sometimes when something cooks as a Bundt vs. loaf although it ‘should’ work out the same, sometimes loaves don’t cook as well. Since you said you make tons of them and grew up on pound cakes, LMK your thoughts!

    • Hi Averie, I think it could definitely be halved in a loaf pan for sure. I usually cut the time by a 1/3 and start checking around have the baking time to see how it is doing.

  5. Yum! I have never eaten a pound cake as they are not big in Australia but this looks amazing! And the cinnamon swirl is a such a great idea! I want to try this now!

  6. What an amazing idea! I need to make this now so I can enjoy a piece with a cup of coffee… YUM!

  7. This cake looks heavenly dear Jocelin!!!! What an amazing idea to create cinnamom swirls :) Love it!!

    xox Amy

  8. I should definitely give this a go!

  9. This recipe sounds like something I must try. Thanks for sharing, it really looks wonderful.

  10. You are a girl after my own heart! I am in love with this cake…gorgeous, Jocelyn!!!

  11. This cake looks perfectly lovely. I would love to try it!

  12. This sounds delicious! I love the simplicity of it with the flavors of the more complicated rolls.

  13. This looks SO good! Now I’m sad my bundt pan didn’t make the cut to be packed into the RV instead of storage :(

  14. I don’t know if I’m craving cinnamon rolls or this cinnamon roll cake more! This cake look so moist and I bet that swirl is amazing!

  15. Ahhh I always love cinnamon in breakfast/dessert treats!!! I’m SO happy you found my blog so now I’ve found yours! Gorgeous!

  16. In a sing-song voice, all together now: GEN-IOUS! Cannot wait to make this.. scratch that – cannot wait to EAT this! :)

  17. I have this cake in the oven right now! I barely had enough to put in the pan. My inner country girl kept eating the cake batter,lol!

  18. I’m excited to make this pound cake for weekend.. tnx for sharing..

  19. Wonderful! I take the recipe! I love cinnamon!:)

  20. Wonderful! I take the recipe! I love cinnamon!:)

  21. I am going to try making this cake it looks so good!!!

  22. I am going to try making this cake it looks so good!!!

  23. My sweetie would love this…he’s a cinnamon kind of guy :)

  24. I just made this cake and it is PHENOMENAL. It smelled so amazing while it was baking, and the texture is so wonderful and moist. A perfect holiday “tea snack” as my mother would call it.

  25. ChristieRai says:

    I just ADORE cinnamon rolls so when I saw this I knew I had to try it!! It is in the oven right now and our whole house smells wonderful! My family keeps asking when it will be done! I can’t wait to eat it!

  26. Drooling!

  27. Marianna says:

    This sound delicious and I want to bake it but, what is the actual weight (oz or grams) of a stick of butter as we don’t have them here in the UK. A pack of butter in the UK is about 8oz / 225g.

  28. amazing idea and its easier than the buns and rolls and looks beautiful

    • Jocelyn (Grandbaby Cakes) says:

      Thanks so much Munchy! I love cake so it makes sense that cinnamon rolls have a cake version!

  29. Hi, I made the cake yesterday for my grandson’s birthday party today. I know I broke the cardinal rule of not making something the first time for a crowd, but my grandson couldn’t make up his mind between a regular pound cake and a cinnamon one. When I found your recipe, I had to try it. I have one question. I stored the cake in the refridgerator because of the icing. Is that how it should be stored? Thanks

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