Cinnamon Roll Pound Cake

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!

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

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. Hold me.

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.

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

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!

Looking For More Pound Cake Recipes? Try These:

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Cinnamon Roll Pound Cake

  • Author: Jocelyn Delk Adams from Grandbaby Cakes
  • 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

  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 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.

Keywords:: pound cake recipe, pound cake cream cheese, pound cake with cream cheese, pound cake best recipe, cinnamon roll cake, cinnamon cake, cinnamon cake recipe, best cake recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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clare@coupeware.com
clare@coupeware.com

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!

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Kimberly Harding
Kimberly Harding

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.

Mickey England
Mickey England

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… Read more »

Diana Taylor
Diana Taylor

i have to tell u that i made 1/2 of the recipe and it was amazing amazing amazing .. it a keeper-thanks for sharing love it love it

Crystal McAndrews
Crystal McAndrews

I would give this zero stars if I could. Despite my heavily greasing and flouring the bundt pan, using an oil/flour spray, the cake stuck to the pan in quite a few places, ruining its aspect. Not only that, but it overflowed the pan and made a mess in the oven. The final taste is mediocre, with nohting to show for the time and ingredients that went into it.

Melly
Melly

Ok, so hands down this is the BEST cake I have ever made and tasted!!! Straight to the favourite file!! And my husband thinks I am the best baker in the works now – he is in heaven! Only change I made was no milk in the icing as I like it thick!

Elizabeth
Elizabeth

Going to put my own spin on this and try as a cupcake recipe soon w/ a cream cheese buttercream, of course!

Brittany
Brittany

The inside of the cake is good but the crust was chewy and hard. Anyone have an idea why? Followed the recipe to a T.

Tina
Tina

Huge success with this cake. Cinnamon-y, soft, and wonderful. I also was fearful that the cake would overflow in the oven, and while it came so close, it did not, but was out of the pan as far as possible without. Will make this again…worth the effort.

raul
raul

i keep trying to make this recepi but it keeps over flowing in my 12 cup pan 🙁

Gina
Gina

I made this cake for Thanksgiving and it was a huge hit. The next day I made one for my best friend and her family. All I’ve heard is when was I going to make them another one which I did yesterday. I made another one last night for my husband to take to work this morning. While he was out of the office doing his inspections he received so many text messages about this cake. Many of them said it was the best cake they’d ever had. Thank you for posting and sharing it with us. I just put… Read more »

Abby humes
Abby humes

This cake is to die for it’s so deliciously decadent

gail
gail

Excellent cake. Lovely crumb. I only dusted top with confectioners sugar.

Maureen
Maureen

This cake is amazing! Made 3x in one week!

Allie
Allie

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.

Sheila
Sheila

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

Blakeshelton

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

Elizabeth
Elizabeth

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!!

leslie

Ohhhh Ahhhh. So yum

Laura @ Laura

Life is better with swirls of cinnamon 🙂

Coco in the Kitchen

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

ColleenB.~Texas
ColleenB.~Texas

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 »

Whitni @ A Cookie & A Kiss

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

Helene
Helene

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!

June @ How to Philosophize with Cake

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

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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