Cinnamon Roll Pound Cake

This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

This Cinnamon Roll Pound Cake from the book Grandbaby Cakes is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

If that picture up above didn’t catch your eye you need to check your pulse. Rich, buttery cake, swirled with cinnamon and topped with cream cheese frosting. Hold me.

The recipe for this gem of a cake came from the book Grandbaby Cakes…and friends, you NEED this book. The pages are filled with love.

Grandbaby Cakes Book

Rarely do I find a cookbook that I can say with confidence that I will bake from time and time again. This one fits the bill. Sprinkled in between the gorgeous (but totally approachable) cakes are family stories, photos and traditions. Jocelyn’s site, of the same name, is super sweet. I mean THIS recipe…OMG.

I love books like this where the recipes really feel like part of the author’s life…and now they’re part of my life.

This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

I had such a great time making this cake…it was simple to put together and whenever you get to swirl buttery cinnamon goodness around in batter I’m all in…

For the assembly I ALWAYS recommend heavily greasing your bundt pan. There is nothing worse than flipping that thing over only to have half of your cake stuck. It’s a crime.

So just know I go in like my momma taught me with a big old handful of Crisco and get in all the nooks and crannies…THEN I dust it with flour. I know some people are partial to nonstick spray, so if that works for you, go for it! OR if butter is your method to grease the pan…absolutely…I just wanted to share what works best for me. Crisco and flour. Amen.

Once you make your batter put half of it in the pan, then top it with half of the cinnamon swirl. Work that through the batter with a butter knife. THEN top that with the remaining batter and remaining cinnamon mixture. Swirl it again. Isn’t it purty?

This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

Bake it until it’s golden and gorgeous…

cinrollcake-4

Then you should top it with cream cheese frosting. It’s the right choice.

This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

Everyone in my family loved this cake…AND I gave some away to friends…

Cake is for sharing, isn’t it?

This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!

Well, again, this cake is phenom. The book is phenom. And Jocelyn is phenom.

Make it, buy it, love it.

5.0 from 2 reviews
Cinnamon Roll Pound Cake
 
Author:
Serves: serves 12
Ingredients
Cake
  • 1½ cups unsalted butter, room temperature
  • 2½ cups granulated sugar
  • 6 eggs
  • 3 cups cake flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
Cinnamon Swirl
  • ⅓ cup unsalted butter, melted
  • ⅔ cup light brown sugar
  • 1 tablespoon all purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
Icing
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1½ cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla
Instructions
Cake
  1. Preheat the oven to 325°F. Liberally grease a 12-cup Bundt pan with nonstick spray, or my preferred method of Crisco or butter and a light dusting of flour.
  2. In the bowl of your stand mixer fitted with the whisk attachment beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Mix the butter and sugar together for 5 minutes until very pale and fluffy. Turn the mixer to medium and add the eggs one at a time, mixing well and scraping the sides of the bowl as necessary.
  3. Turn your mixer to the lowest speed and slowly add in the flour. Then add the baking soda and salt, mixing until just combined, carefully not to overbeat the mixture at this point.
  4. Add the sour cream, oil and vanilla, scraping the sides and bottom of the bowl.
  5. Set the batter aside.
Cinnamon Swirl
  1. In a small bowl whisk together all the ingredients until well combined.
  2. Pour half of the batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter and using a butter knife swirl the mixture into the batter. Repeat this process with the remaining batter and swirl.
  3. Bake the cake for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean.
  4. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a serving plate. Let the cake cool to room temperature.
Icing
  1. In the bowl of your stand mixer fitted with the whisk attachment beat the cream cheese and the butter until smooth, 2 minutes.
  2. Turn the mixer to low and add in the powdered sugar, mixing until it's incorporated. Turn the mixer up to medium and beat for 1 minute. Add in the milk and vanilla and mix until smooth.
  3. Pour or spread your icing on top of the cooled cake.
  4. Serve immediately or store airtight at room temperature for up to 3 days.
Notes
The only change I made to Jocelyn's recipe was I used only 2 tablespoons of milk in the icing, instead of the ¼ cup called for, as I wanted a thicker icing layer. So please note what is pictured is the icing with that minor change.

 

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23 Comments on "Cinnamon Roll Pound Cake"

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Jocelyn (Grandbaby cakes)
Guest

OMG Thank you Thank you Thank you hon so so much for the cookbook love! I’m so grateful. I have adored you forever so this post means so much to me!!!! And that cake looks amazing!!!!

cookiesfromhome
Guest

When I was 28 years old, I made my first batch of homemade cinnamon rolls. Better late than never! Before that moment, I loved watching Big Mama make all her yeasty, high-rising rolls without attempting to make them myself. Instead, I ate store-bought honey buns whenever I craved them.Amazing cake you have made.

Cookie gifts

Kara @ Just A Canary Bird
Guest

Wow this looks so good! I would not want to make this for just the Hubby and I… too much cake! It’s a sharing cake for sure!

Laura (Blogging Over Thyme)
Guest

Gorgeous!!!! I can’t wait to make this book. Absolutely agree with everything you said about Jocelyn and the book. It’s a true gem!

Joshua Hampton
Guest

Wow. That cake looks phenomenal. And yeah, definitely a cake for sharing.

Medeja
Guest

Cinnamon swirl.. Yummy and beautiful bundt cake!

Suraya
Guest

Hi! I am from South Africa, and am sometimes a little confused with American terminology. Does “baking soda” refer to baking powder or bicarbonate of soda?

Jessica @ Sweetest Menu
Guest

Brilliant! Cinnamon in cakes is the best!

June @ How to Philosophize with Cake
Guest

Two of my favorite things in one dessert–cinnamon rolls AND cake! Sign me up 😀 Love the pretty cinnamon swirls in there!

Helene
Guest

You have me @cake & cinnamon roll all rolled into one. I can’t wait for the weather to cool off so the baking can begin!

Whitni @ A Cookie & A Kiss
Guest

My husband LOVES cinnamon rolls and I KNOW he will love this. Gotta try it ASAP!

ColleenB.~Texas
Guest
Cake looks divine. I absolutely hate using sprays on my good baking pans. Instead I mix up my own pan release stuff. No Fail Pan Release Whether making a small batch or large bath; mix equal ingredients everything. 1/2 cup all-purpose flour 1/2 cup solid vegetable shortening ( I use Crisco) 1/2cup vegetable oil (once again, I use Crisco) In mixing bowl, combine all ingredients and with a hand mixer, mix all ingredients until the mixture slightly increases in volume and the mixture is smooth and creamy. Place in covered container; jar or empty frosting container and keep stored in… Read more »
Coco in the Kitchen
Guest

This, warm out of the oven, for breakfast on a chilly morning with a strong cafe latte…heaven!

Laura @ Laura
Guest

Life is better with swirls of cinnamon 🙂

leslie
Guest

Ohhhh Ahhhh. So yum

Elizabeth
Guest

I made this cake this past weekend for a family event. They went wild. They all asked where I bought it. Which I guess is a compliment. I brought the leftovers to my fellow teachers who also LOVED it. Super rich and very moist. Thank you!!

Blakeshelton
Guest

Ohh!! so so yum,thanks for sharing this with us. i’am going to try it !!

Sheila
Guest

What adjustments would I need to make for high altitude? Thanks – looks AMAZING!

Allie
Guest

This looks amazing, but are you sure it’s the whisk attachment on the stand mixer instead of the paddle attachment? I don’t want to make the cake tough, and generally I use the paddle attachment for batters/doughs.

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