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…


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.


Cinnamon Roll Pound 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


  • 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



  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.


  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.


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.


34 Responses

  1. 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

  2. Suraya

    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?

  3. 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 refrigerator and don’t forget to label your container.
    Using a pastry brush, clean paper towel, wax paper or your hands to coat inside of your baking pans before baking.
    Use within 3-4 months.
    This stuff has never let me down yet

  4. 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!!

  5. 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.

    1. Shelly

      I followed the recipe from the book, Grandbaby Cakes and she specifically mentioned using the whisk, so that’s what I did 🙂 I imagine you could use the paddle attachment with no problem though!

      1. Allie

        Thank you! Made this for my dad for his birthday (with the whisk attachment) and he loved it! It was delicious and so soft!

  6. 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 another one in the oven for us since we all absolutely loved it too including my hubby who usually won’t eat sweets:))

  7. 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.

  8. 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.

  9. 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!

  10. 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.

Leave a Reply