Cinnamon Roll Pound Cake
Breakfast for dessert has never looked as good as this cinnamon roll cake.
Who doesn’t love a gooey, sweet cinnamon roll complete with swirls of sugar and spice? We think the answer is “no one,” which is why it only makes sense to turn this classic breakfast treat into a dessert recipe. This cinnamon roll pound cake is everything you love about those sweet breakfast pastries, made into an easy pound cake recipe. You’re bound to love the indulgent flavors of this cake, and yet it remains easy to make and un-fussy to enjoy. This cinnamon roll cake is the perfect combination of decadence and cozy comfort.
From the Chef: The combination of cinnamon and cream cheese reminds me of Sunday mornings with my friends. We'd wake up late and head to our favorite brunch spot and gorge on sticky cinnamon rolls for the table before spending the day at a museum or the movies. This pound cake takes that leisurely Sunday morning essence and bottles it up into an after-dinner treat.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
Preparation Time25 min
Cooking Time50 min
- 1 cup unsalted butter, softened
- 3 1/4 cups sugar
- 1 cup sour cream
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1/4 (8-ounce) package cream cheese, room temperature
- 1/4 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 1/2 cup confectioners' sugar
For the Cake: Preheat the oven to 350°F. Grease two 9 x 5-inch loaf pans with cooking spray, then line with parchment paper, leaving an overhang like a sling. Grease the parchment paper with cooking spray.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter for a minute or two. Add in 3 cups of the sugar and beat until light and fluffy.
Mix in the sour cream, then blend in the cream and vanilla.
Add the eggs in, one at a time.
In a small bowl, whisk the flour and baking soda.
Mix the dry mixture into the wet mixture until just combined.
In another small bowl, mix the remaining 1/4 cup sugar with the cinnamon.
Spread 1/3 of the batter into the loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter.
Repeat with the remaining batter, then the remaining cinnamon sugar, and ending with the batter.
Bake for 50 to 60 minutes until golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans. Use the parchment sling to lift the cake out of the pan.
For the Glaze: Beat together the butter, cream cheese, cream, vanilla bean paste, and confectioners' sugar until you reach a pourable consistency.
Pour the glaze over the cooled cakes. Slice and serve.
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