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
Serves: Makes 20 servings.
  • 3 sticks unsalted butter at room temperature
  • 2 tablespoons shortening or oil
  • 2½ 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
  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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  1. says

    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!

  2. says

    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!

    • says

      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.

  3. says

    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.

  4. 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!

  5. 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.

    • Jocelyn (Grandbaby Cakes) says

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

  6. Linda says

    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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