This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. This pound cake recipe is soft, moist, and of course topped with cream cheese icing!
If you’re craving a more traditional pound cake, try my Classic Pound Cake Recipe!
Cinnamon Roll Pound Cake is a Delicious Spin on a Classic Pound Cake Recipe!
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. 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. AND any cake that has a “breakfast” spin on it making it even more acceptable to be eaten in the morning is a winner in my book!
The cake is buttery, soft, and moist and it has the most delicious cinnamon swirl baked right inside.
Ingredients:
Cake
- Unsalted butter at room temperature
- Granulated sugar
- Large eggs
- Cake flour
- Kosher salt
- Baking soda
- Sour cream
- Vegetable oil
- Vanilla extract
Cinnamon Swirl
- Unsalted butter, melted
- Light brown sugar
- All purpose flour
- Ground cinnamon
- Vanilla extract
Icing
- Cream cheese at room temperature
- Unsalted butter at room temperature
- Powdered sugar
- Milk
- Vanilla extract
How To Make Cinnamon Roll Pound Cake:
- Cake: 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.
- 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.
- 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.
- Add the sour cream, oil and vanilla, scraping the sides and bottom of the bowl.
- Set the batter aside.
- Cinnamon Swirl: In a small bowl whisk together all the ingredients until well combined.
- 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.
- Bake the cake for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean.
- 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: In the bowl of your stand mixer fitted with the whisk attachment beat the cream cheese and the butter until smooth, 2 minutes.
- 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.
- Pour or spread your icing on top of the cooled cake.
- Serve immediately or store airtight at room temperature for up to 3 days.
How To Make Sure Your Bundt Cake Doesn’t Stick To The Pan:
This probably goes without saying but make sure you grease your bundt pan well. Even if you have a nonstick pan, you will need liberally coat the pan. I have had one too many bundt cakes stick and be ruined, that I don’t mess around with this step anymore. Here are some of my tips to ensure a beautiful bundt:
- If using nonstick baking spray, wait until right before you pour your cake batter to coat the pan. This is a little trick that readers taught me a long time ago and it totally works.
- If you’re using butter or vegetable shortening to coat the pan, make sure you do so liberally. Don’t be cheap with that layer of grease on the pan.
- Use flour or powdered sugar to dust the pan if you use butter or shortening. This is extra preventative measure, as the flour becomes a barrier between the cake batter and the butter in the pan.
- For this recipe allow the cake to cool in the pan at least 10 minutes, but not longer than 30 minutes. As the cake cools the sugar in the baked cake cools sticking to even the most liberally greased pan.
How To Store:
This cake has cream cheese frosting, so it should be refrigerated. Cover your cake plate airtight and store in the refrigerator for up to 5 days.
Looking For More Pound Cake Recipes? Try These:
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Cinnamon Roll Pound Cake
- Prep Time: 40 minutes
- Cook Time: 80 minutes
- Total Time: 2 hours
- Yield: serves 14 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!
Ingredients
Cake
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 eggs
- 3 cups cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 2/3 cup light brown sugar
- 1 tablespoon all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Icing
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
- Cake: 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.
- 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.
- 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.
- Add the sour cream, oil and vanilla, scraping the sides and bottom of the bowl.
- Set the batter aside.
- Cinnamon Swirl: In a small bowl whisk together all the ingredients until well combined.
- 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.
- Bake the cake for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean.
- 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: In the bowl of your stand mixer fitted with the whisk attachment beat the cream cheese and the butter until smooth, 2 minutes.
- 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.
- Pour or spread your icing on top of the cooled cake.
- 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 1/4 cup called for, as I wanted a thicker icing layer. So please note what is pictured is the icing with that minor change.
Nutrition
- Serving Size:
- Calories: 682
- Sugar: 67.1 g
- Sodium: 275 mg
- Fat: 33.7 g
- Carbohydrates: 89.5 g
- Protein: 7.4 g
- Cholesterol: 157.8 mg
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Is the swirl 1/3 or 2/3 brown sugar? Jocelyn recipe says 1/3, maybe that’s why my cake is not coming out right
Pretty good cake… wish it was a little more flavorful.
Did you put salt in the cake and use 1tablespoon of good vanilla?
Meh.. cake was ok….not really flavorful. A lot of cake batter….enough for 2 cakes. Icing recipe was good. I wouldnt recommend.
This recipe is a winner! I read reviews and did not use all of the batter, made 6 cupcakes with the extras. I prefer a glaze, so I used less milk and only made half the glaze. This will definitely be made again!
Thank you so much for the great review and your photos are AMAZING!!
Darn, no sour cream. Can I still make it with something else. It’s a gloomy day, and this would make our house smell so good.
You can use yogurt or buttermilk! And if you don’t have buttermilk I have a great recipe for a buttermilk substitute! https://cookiesandcups.com/how-to-make-buttermilk/
This has to be one of the best cakes I’ve ever made or tasted! It has such a fine, tender crumb and it’s just so moist and cinnamony! But it didn’t come easily. I made this cake 3 times before and all 3 times the cake tasted fabulous, but I had problems with it during the bake time. The first time, it rose up over the top of the bundt pan (like 3″ above) and the edges crumbled all over the place. The second time, I put the bundt pan on a sheet pan and again it rose up and all the edges crumbled off onto the sheet pan (so I ate all the crumbled pieces!). The third time I held back some of the batter and evidently I didn’t hold back enough because it did the same thing. I was wanting to make this and enter it into our local fair, but I couldn’t, but now I can because I found an answer to this problem. I bought a 15 cup bundt pan and I just made the cake 2 days ago and it came out perfect! The cake rose up maybe 1/2″ above the top of the pan but when I took it out of the oven it settled back to the top of the pan. I let it cool 10 minutes and it came out of the pan easily. I noticed a few people had the same problem that I had and maybe this will help. I WILL make this cake again and again because I love cinnamon! I probably love cinnamon more than I love chocolate, so this cake’s for me! Thanks for posting Jocelyn’s amazing recipe!
So glad you liked it, and thank you for all your helpful tips!