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–+ servings
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cinnamon roll pound cake

This cinnamon roll pound cake is incredibly buttery, sweet, and swirled with cinnamon. The texture is soft and moist — a perfect twist on classic pound cake!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 cups unsalted butter room temperature
  • 2.5 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking soda
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 0.33 cup unsalted butter melted (for cinnamon swirl)
  • 0.67 cup light brown sugar
  • 1 tablespoon all purpose flour
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract for swirl
  • 2 ounces cream cheese room temperature (for icing)
  • 2 tablespoons unsalted butter room temperature (for icing)
  • 1.5 cups powdered sugar
  • 0.25 cup milk
  • 1 teaspoon vanilla extract for icing

Instructions
 

Preparation Steps

  • Preheat the oven to 325°F. Liberally grease a 12-cup Bundt pan with nonstick spray or butter and dust lightly with flour.
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter at high speed for 1 minute. Slowly add granulated sugar and mix for 5 minutes until very pale and fluffy.
  • Turn mixer to medium speed, add eggs one at a time, mixing well and scraping the bowl as needed.
  • On low speed, gradually add the flour, baking soda, and salt, mixing just until combined without overbeating.
  • Add sour cream, vegetable oil, and vanilla extract, scraping bowl sides and bottom until incorporated.
  • Set batter aside. In a small bowl, whisk together melted butter, brown sugar, flour, cinnamon, and vanilla extract for the cinnamon swirl.
  • Pour half of the batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter and gently swirl with a butter knife. Repeat with remaining batter and cinnamon swirl.
  • Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate and cool to room temperature.
  • For the icing, beat cream cheese and butter in a stand mixer until smooth, about 2 minutes.
  • Add powdered sugar on low speed until incorporated. Increase speed to medium and beat for 1 minute. Add milk and vanilla extract and mix until smooth.
  • Pour or spread icing over the cooled cake.
  • Serve immediately or store airtight at room temperature for up to 3 days.

Notes

This cake is perfect for sharing and makes an impressive dessert for gatherings. For best results, use a 15-cup Bundt pan to avoid overflow during baking.