Description

Cinnamon Roll Pound Cake

Name: Irresistible Cinnamon Roll Pound Cake : Swirled & Drizzled to Perfection
Ingredients: 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; ⅓ cup melted butter; ⅔ cup packed brown sugar; 1 tbsp all-purpose flour; 1½ tsp ground cinnamon; 1 tsp vanilla extract; 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

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

Ingredients

Scale

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

Instructions

Prep Pan & Oven: Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly. Optional: chill pan for 10 min.
Cream Butter & Sugar: Beat butter and sugar 4–5 min until pale and fluffy.
Add Eggs: Beat in eggs one at a time, scraping bowl halfway through.
Mix Dry Ingredients: Whisk cake flour, salt, and baking soda in a separate bowl.
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.
Make Cinnamon Swirl: Combine melted butter, brown sugar, flour, cinnamon, and vanilla until spreadable.
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.
Bake: 75–85 min, until golden and a skewer comes out with a few moist crumbs. Tent with foil if browning too fast.
Cool: Cool in pan 10 min, invert onto rack, let cool completely before glazing.
Make Glaze: Beat cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla until pourable. Adjust thickness as needed.
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.