Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake - this cake is so moist and rich!

When I was a little girl we used to travel to Missouri to visit family.

My great aunt and uncle lived on a farm and all of their children lived in houses on the edge of the property. It was pretty awesome to show up there and get to see the whole family in one go.

My great aunt was an amazing Southern cook and my word, she would put out a spread for us. There was always way more food than we could eat and it was always just delicious.

One of my favorites was her sock it to me cake. At the time, it was mostly a favorite because my cousin and I would spend half the time eating the cake and half the time punching each other in honor of the cake’s name. Good times, my friends.

Cinnamon Roll Pound Cake - this cake is so moist and rich!

Anyway, when my friend Jocelyn sent me a copy of her gorgeous cookbook, Grandbaby Cakes, I knew I had to try the cinnamon roll cake. It reminds me so much of that sock it to me cake I used to enjoy as a girl. A rich, buttery pound cake with a cinnamon swirl in the center. The cream cheese glaze has the perfect amount of sweetness to counter the tang of the cheese. It’s just a beautiful cake.

Speaking of beautiful, Jocelyn’s entire book is just that. It’s full of cake pictures, of course, but it’s also loaded with family photos and stories. You don’t just get cake in this book – you get Jocelyn. Her heart, her soul, and most definitely her love of baking and family.

If you or someone you know is a cake lover, I can’t recommend Jocelyn’s book enough! You can buy it here. Check out below the recipe for a chance to win some fun prizes, too!

Cinnamon Roll Pound Cake - this cake is so moist and rich!

Cinnamon Roll Pound Cake - this cake is so moist and rich!
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Cinnamon Roll Pound Cake

Prep Time
20 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
 
Servings: 16 servings
Course: Dessert
Cuisine: American
Keyword: comfort food, easy cake recipes, family recipes
Calories: 573 kcal

 rich, buttery pound cake with a cinnamon swirl in the center. The cream cheese glaze has the perfect amount of sweetness to counter the tang of the cheese. It's just a beautiful cake.

Ingredients

For the cake:
  • 1 1/2 cups unsalted butter, room temperature 3 sticks
  • 2 1/2 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream room temperature
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
For the cinnamon swirl:
  • 1/3 cup unsalted butter melted
  • 2/3 cup packed brown sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
For the glaze:
  • 2 ounces cream cheese room temperature
  • 2 tablespoons unsalted butter room temperature
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

For the cake:
  1. Preheat oven to 325 degrees. Liberally prepare a 12 cup bundt pan with non-stick method of your choice.
  2. In the bowl of a stand mixer fitted with the whisk, beat the butter for 1 minute. Beat in the sugar and continue mixing for 5 minutes, until light and fluffy and pale yellow.
  3. Add the eggs 1 at a time until thoroughly combined, scraping the bowl as needed.
  4. Turn mixer to low and slowly add the flour in 2 batches. Add the salt and baking soda, taking care not to overbeat.
  5. Add the sour cream, oil, and vanilla. Scrape the bowl and mix until just combined. Set aside.
To make the cinnamon swirl:
  1. In a small bowl, whisk together all of the ingredients until combined. Set aside.
To bake:
  1. Pour 1/3 of the batter into the prepared bundt pan.
  2. Drizzle 1/2 of the cinnamon swirl mixture over the batter. Use a butter knife or skewer to swirl the mixture throughout the cake batter.
  3. Top with 1/3 of the batter and the rest of the cinnamon swirl. Swirl the cinnamon mixture throughout the cake.
  4. Top with the remaining 1/3 of the batter.
  5. Bake for 75 to 85 minutes or until a tester comes out mostly clean.
  6. Let the cake cool for 10 minute before inverting onto a serving plate. Let cool completely.
To make the glaze:
  1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk. Beat for 2 minutes.
  2. Reduce speed to low and add the powdered sugar in 2 batches, scraping down the bowl as needed.
  3. Once the sugar is fully incorporated, turn the mixer back to medium and add the milk and vanilla. Beat until smooth and pourable.
  4. Drizzle the icing over the cooled cake. Serve at room temperature.
Nutrition Facts
Cinnamon Roll Pound Cake
Amount Per Serving
Calories 573 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 141mg47%
Sodium 237mg10%
Potassium 96mg3%
Carbohydrates 70g23%
Sugar 52g58%
Protein 6g12%
Vitamin A 940IU19%
Vitamin C 0.2mg0%
Calcium 53mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

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