Irresistible Cinnamon Roll Pound Cake – Swirled & Drizzled to Perfection

Hey friends, Beau here! Let’s get real for a second. Is there anything in this world that smells more like pure, unadulterated joy than a batch of cinnamon rolls baking in the oven? That warm, spicy, sugary aroma just wraps itself around you like a favorite blanket. It’s the smell of lazy weekend mornings, of family gatherings, and of knowing something incredibly delicious is just minutes away.

But… and this is a big but… sometimes we don’t have the time (or let’s be honest, the patience) for all that yeast-proofing, dough-rising, and meticulous rolling. I love a project bake, but life happens! That’s exactly why I created this show-stopping Cinnamon Roll Pound Cake. We’re taking everything we adore about that classic treat—the gooey cinnamon-sugar swirl, the tender crumb, the luscious glaze—and baking it into one spectacular, fuss-free Bundt cake.

This cake is the ultimate mash-up of cozy and elegant. It’s rich, buttery, and swirled with ribbons of cinnamon magic, all topped with a dreamy cream cheese drizzle that seeps into every nook and cranny. It’s the perfect centerpiece for your brunch table and an even better companion for your afternoon coffee. So, preheat those ovens and grab your favorite mixing bowl. We’re about to make your kitchen smell like a bakery and your heart feel full.

The Lure of the Cinnamon Swirl

This recipe didn’t just appear out of thin air. It was born from a very specific, very delicious memory. When I was a kid, my grandma would visit every fall, and her arrival was always heralded by the scent of homemade cinnamon rolls. She’d get up at the crack of dawn, and by the time my brother and I stumbled into the kitchen, there they’d be: a pan of golden, puffy spirals, practically dripping with icing. We’d fight over the center pieces, the ones with the most intense swirl.

One year, she was running short on time and decided to “cheat” by baking her cinnamon-sugar filling into a simple coffee cake. My mind was blown. It had all the flavor of her famous rolls but in a wonderfully simple, sliceable form. This pound cake is my grown-up, extra-indulgent tribute to her kitchen hack. It’s for all of us who crave that deep, nostalgic cinnamon roll flavor but want a recipe that’s a little more forgiving and a whole lot easier to share. Every slice is a warm hug from the past, and I know Grandma would absolutely approve.

Gathering Your Ingredients

Here’s your grocery list for happiness. Using quality ingredients here makes a real difference, so let’s break it down.

For the Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened: This is the heart of the pound cake, giving it that classic rich flavor and dense, moist texture. Pro Tip: “Softened” means it should hold a slight indent when you press it. Don’t melt it! If you forget to take it out, you can cube it and let it sit for 15-20 minutes.
• 2½ cups granulated sugar: It sweetens the deal and helps create a beautifully tender crumb.
• 6 large eggs, room temperature: Room temp eggs incorporate much more easily into the batter, giving you a smoother, more voluminous cake. Chef’s Hack: Place cold eggs in a bowl of warm water for 5-10 minutes to quickly bring them to room temp.
• 3 cups cake flour, sifted: Cake flour has a lower protein content than all-purpose, which results in a finer, softer crumb. Sifting is non-negotiable here for a light texture!
• 1 tsp salt: The flavor enhancer! It balances the sweetness and makes all the other flavors pop.
• ½ tsp baking soda: Our little leavening helper that works with the sour cream to give the cake a gentle lift.
• 1 cup sour cream: The secret weapon for incredible moisture and a slight tang that cuts through the sweetness. Substitution: Full-fat plain Greek yogurt works in a pinch!
• 2 tbsp vegetable oil: A little insurance policy for an ultra-moist cake that stays that way for days.
• 1 tbsp vanilla extract: Don’t be shy! A full tablespoon of good vanilla adds a beautiful, warm depth of flavor.

For the Cinnamon Swirl:

• ⅓ cup melted butter: Helps the swirl become gooey and caramelized.
• ⅔ cup packed brown sugar: The molasses in the brown sugar is what gives you that classic, deep cinnamon roll flavor and color.
• 1 tbsp all-purpose flour: A little trick to help the swirl hold its place and not just sink to the bottom.
• 1½ tsp ground cinnamon: The star of the show! Use the best you have for the most aromatic swirl.
• 1 tsp vanilla extract: A splash of vanilla in the swirl itself makes it even more irresistible.

For the Cream Cheese Glaze:

• 2 oz cream cheese, softened: Just enough to give that iconic tangy flavor without overpowering the cake.
• 2 tbsp unsalted butter, softened: For a rich, smooth, and drizzle-able consistency.
• 1½ cups powdered sugar, sifted: Sifting is key to a lump-free, silky glaze.
• ¼ cup milk: Whole milk is best, but any will do. Use a little more or less to get your desired drizzling consistency.
• 1 tsp vanilla extract: The perfect finishing note.

Let’s Get Baking: Your Step-by-Step Guide

Ready to create some magic? Follow these steps, and you’ll be a Bundt cake boss in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your success.

1. Prep Like a Pro: Start by preheating your oven to 325°F (165°C). This is a low-and-slow cake, so don’t be tempted to crank up the heat! Now, give your Bundt pan some serious love. Use non-stick spray or softened butter and get into every crevice. Then, dust it lightly with flour, tapping out the excess. This is your insurance policy for a perfect, clean release later. Chef’s Hack: After greasing and flouring, you can pop the pan in the fridge for 10 minutes. The cold butter helps form an even better non-stick barrier.
2. Creaming is Key: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for a full 4-5 minutes. I know it seems like a long time, but this is crucial! You’re not just mixing; you’re incorporating tiny air bubbles that will help leaven the cake. The mixture should become very pale, fluffy, and almost like a thick frosting.
3. Egg-cellent Incorporation: Add your room-temperature eggs one at a time, beating well for about 30 seconds after each addition. This ensures each egg is fully emulsified into the batter, which prevents it from curdling and gives you a smooth, cohesive cake. Scrape down the bowl halfway through.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the sifted cake flour, salt, and baking soda. Whisking by hand is perfect here—it evenly distributes the leavening and salt.
5. The Alternating Additions: With your mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts. Start and end with the dry ingredients. So it goes: dry, sour cream, dry, sour cream, dry. Mix just until the flour disappears after each addition. Pro Tip: Overmixing at this stage develops gluten and can make the cake tough. A few streaks of flour are okay—they’ll incorporate in the final stir.
6. Final Flavor Touches: Stir in the vegetable oil and that glorious tablespoon of vanilla extract by hand until the batter is smooth and uniform.
7. Create the Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, flour, cinnamon, and vanilla. You’ll have a thick, spreadable paste.
8. Layer the Magic: Now for the fun part! Spoon about one-third of the cake batter into the bottom of your prepared Bundt pan and smooth it out. Dollop half of the cinnamon swirl mixture over the batter in spoonfuls. Use a knife or a skewer to gently swirl it through the batter. Don’t overdo it—you want defined ribbons, not a fully mixed-in mess. Repeat with another third of the batter, the remaining swirl, and a final swirl. Top with the remaining third of the batter and smooth the top.
9. Bake to Perfection: Place the pan in the center of your preheated oven and bake for 75-85 minutes. The cake is done when it’s golden brown on top and a long skewer inserted into the center comes out with just a few moist crumbs attached (no wet batter). Chef’s Hack: Avoid opening the oven door for at least the first hour to prevent the cake from falling.
10. The All-Important Cool Down: Once baked, let the cake cool in the pan on a wire rack for exactly 10 minutes. This allows the structure to set. Then, carefully invert the pan onto the rack and lift it off. Let the cake cool completely before glazing. I know it’s hard to wait, but a warm cake will absorb the glaze and make a mess!
11. Make the Dreamy Glaze: While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, milk, and vanilla, and beat until you have a smooth, pourable glaze. If it’s too thick, add a teaspoon more milk. If it’s too thin, add a bit more powdered sugar.
12. The Grand Finale: Once the cake is completely cool, drizzle that gorgeous glaze all over the top, letting it drip down the sides in beautiful, irresistible rivulets. Slice, serve, and prepare for the compliments to roll in!

How to Serve This Masterpiece

This cake is a star no matter how you slice it, but a little presentation goes a long way! For a simple, elegant look, place the completely glazed cake on a beautiful cake stand. I love serving it just as it is, allowing the dramatic swirls and drips of glaze to speak for themselves.

For an extra-special treat, especially when serving it as a dessert, warm individual slices for about 15 seconds in the microwave. Top it with a small scoop of high-quality vanilla bean ice cream. The contrast of the warm, spicy cake and the cold, creamy ice cream is a next-level experience. For brunch, pair a slice with a hot cup of coffee or a cold glass of milk. It’s the ultimate comfort-food pairing.

Get Creative: Recipe Variations

Once you’ve mastered the classic, feel free to play with the formula! Here are a few of my favorite twists:

• Apple Cinnamon Twist: Fold 1 cup of finely chopped, peeled apples (like Granny Smith) into the cake batter along with the vanilla. The little pockets of soft, tart apple are incredible.
• Pecan Streusel Upgrade: Before you add the batter, sprinkle a layer of chopped pecans in the bottom of the greased Bundt pan. They’ll toast as the cake bakes and become the topping when you flip it out!
• Chocolate Chip Cinnamon Bliss: Add ¾ cup of semi-sweet chocolate chips to the cinnamon swirl mixture. The melty chocolate swirled throughout is a game-changer.
• Dairy-Free Delight: Use plant-based butter and sour cream, and replace the milk in the glaze with your favorite non-dairy milk. For the eggs, a commercial egg replacer works best in a dense cake like this.
• Bourbon Caramel Drizzle: Feeling fancy? Swap the cream cheese glaze for a simple bourbon-spiked caramel sauce. Just stir 1-2 tablespoons of bourbon into a jar of warm store-bought caramel sauce and drizzle away.

Beau’s Chef’s Notes

This recipe has been a labor of love, and it’s evolved quite a bit from my first test batch. The first time I made it, I was so excited I dumped all the cinnamon swirl in the middle. Let’s just say it created a deliciously dense, under-baked tunnel! Layering is the secret to that perfect marbled effect in every single slice.

Another funny kitchen fail: I once tried to rush the cooling process by putting the warm cake in the fridge. The sudden temperature change made it “sweat,” and when I glazed it, the whole thing became a sticky, runny puddle. Lesson learned: patience is the most important ingredient in a baker’s pantry. Now, I just walk away and let it do its thing. Trust the process, friends!

Your Questions, Answered!

I’ve gotten a lot of questions about this cake over the years. Here are the most common ones to help you troubleshoot.

Q: My cake is browning too quickly on top, but the inside isn’t done. What do I do?
A: This can happen with darker-colored pans. Simply tent a piece of aluminum foil loosely over the top of the cake for the last 20-30 minutes of baking. This will slow down the browning and allow the interior to finish cooking without burning.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually gets more flavorful the next day. Bake and cool it completely, then wrap it tightly in plastic wrap (without the glaze) and store it at room temperature for up to 2 days, or in the fridge for up to 5. Make the glaze fresh and drizzle it on right before serving.

Q: My cake stuck to the pan! How can I salvage it?
A> Oh no, we’ve all been there! First, don’t panic. Let the cake cool completely in the pan. Then, gently run a thin, flexible knife or offset spatula around every edge and the center tube. Place the pan on a warm, damp towel for a minute—the steam can help loosen it. Then, try inverting it again. If pieces break off, just piece it together on the plate—the glaze is a fantastic “spackle” that hides a multitude of sins!

Q: Can I use all-purpose flour instead of cake flour?
A: You can, but the texture will be slightly different. For a closer substitute, for every cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift this mixture several times to mimic the lightness of cake flour.

Irresistible Cinnamon Roll Pound Cake : Swirled & Drizzled to Perfection

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• Author: BeauCollier

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Description

Cinnamon Roll Pound Cake

Swirled, rich, and drizzled with cream cheese glaze

Prep Time: 20 min | Bake Time: 75–85 min | Cool & Glaze: 30 min | Yield: 12–16 slices

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Ingredients

Scale 1x2x3x

For the Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups cake flour, sifted

• 1 tsp salt

• ½ tsp baking soda

• 1 cup sour cream (or full-fat Greek yogurt)

• 2 tbsp vegetable oil

• 1 tbsp vanilla extract

For the Cinnamon Swirl:

• ⅓ cup melted butter

• ⅔ cup packed brown sugar

• 1 tbsp all-purpose flour

• 1½ tsp ground cinnamon

• 1 tsp vanilla extract

For the Cream Cheese Glaze:

• 2 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1½ cups powdered sugar, sifted

• ¼ cup milk (adjust for desired consistency)

• 1 tsp vanilla extract

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Instructions

1. Prep Pan & Oven: Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly. Optional: chill pan for 10 min.

2. Cream Butter & Sugar: Beat butter and sugar 4–5 min until pale and fluffy.

3. Add Eggs: Beat in eggs one at a time, scraping bowl halfway through.

4. Mix Dry Ingredients: Whisk cake flour, salt, and baking soda in a separate bowl.

5. Alternate Additions: On low speed, add dry ingredients in thirds, alternating with sour cream in halves. Start and end with dry ingredients. Fold in oil and vanilla by hand.

6. Make Cinnamon Swirl: Combine melted butter, brown sugar, flour, cinnamon, and vanilla until spreadable.

7. Layer Cake & Swirl: Spoon ⅓ of batter into pan, dollop half cinnamon swirl, gently swirl with knife/skewer. Repeat with another third of batter and remaining swirl, then top with remaining batter and smooth.

8. Bake: 75–85 min, until golden and a skewer comes out with a few moist crumbs. Tent with foil if browning too fast.

9. Cool: Cool in pan 10 min, invert onto rack, let cool completely before glazing.

10. Make Glaze: Beat cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla until pourable. Adjust thickness as needed.

11. Glaze & Serve: Drizzle over cooled cake. Slice and enjoy!

Notes

• Serve slices warm with coffee, milk, or a scoop of vanilla ice cream.

• Display on a cake stand for an elegant centerpiece.

Final Thoughts: A Slice of Cozy Perfection

So, there you have it, friends. This Irresistible Cinnamon Roll Pound Cake is more than just a recipe—it’s a shortcut to that feeling of warmth and contentment we’re all chasing. It’s the promise of a decadent, homemade treat without spending your entire morning in the kitchen.

We’ve taken the soul-soothing magic of a cinnamon roll and baked it into a stunning, shareable cake that’s as fit for a holiday brunch as it is for a quiet Tuesday with a cup of tea. Every element, from the rich, buttery crumb to the gooey cinnamon swirl and that dreamy cream cheese drizzle, works in perfect harmony to deliver a bite of pure, unapologetic joy.

This cake is a testament to the fact that the best recipes often come from a place of love and a little bit of clever ingenuity, just like my grandma’s kitchen hack. It’s a reminder that you don’t have to sacrifice flavor for convenience. So, whether you’re baking it for a crowd, as a gift for a neighbor, or simply as a promise to yourself that tomorrow will start with something sweet, this cake is your answer.