Cinnamon Roll Pound Cake | The BEST Cinnamon Cake Recipe (2024)

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!

Table of Contents

• Cinnamon Roll Pound Cake is a Delicious Spin on a Classic Pound Cake Recipe!
• Ingredients:
• How To Make Cinnamon Roll Pound Cake:
• How To Make Sure Your Bundt Cake Doesn’t Stick To The Pan:
• How To Store:
• Looking For More Pound Cake Recipes? Try These:
• Get the 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:

1. 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.
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.
6. Cinnamon Swirl:In a small bowl whisk together all the ingredients until well combined.
7. 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.
8. Bake the cake for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean.
9. 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.
10. Icing:In the bowl of your stand mixer fitted with the whisk attachment beat the cream cheese and the butter until smooth, 2 minutes.
11. 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.
12. Pour or spread your icing on top of the cooled cake.
13. 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:

• Marble Pound Cake
• Strawberry Pound Cake
• Million Dollar Pound Cake
• Coconut Cream Cheese Pound Cake

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