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

Cinnamon Roll Pound Cake

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


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:

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


For the cake:

  • Preheat oven to 325 degrees. Liberally prepare a 12 cup bundt pan with non-stick method of your choice.
  • 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.
  • Add the eggs 1 at a time until thoroughly combined, scraping the bowl as needed.
  • Turn mixer to low and slowly add the flour in 2 batches. Add the salt and baking soda, taking care not to overbeat.
  • Add the sour cream, oil, and vanilla. Scrape the bowl and mix until just combined. Set aside.

To make the cinnamon swirl:

  • In a small bowl, whisk together all of the ingredients until combined. Set aside.

To bake:

  • Pour 1/3 of the batter into the prepared bundt pan.
  • 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.
  • Top with 1/3 of the batter and the rest of the cinnamon swirl. Swirl the cinnamon mixture throughout the cake.
  • Top with the remaining 1/3 of the batter.
  • Bake for 75 to 85 minutes or until a tester comes out mostly clean.
  • Let the cake cool for 10 minute before inverting onto a serving plate. Let cool completely.

To make the glaze:

  • Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk. Beat for 2 minutes.
  • Reduce speed to low and add the powdered sugar in 2 batches, scraping down the bowl as needed.
  • Once the sugar is fully incorporated, turn the mixer back to medium and add the milk and vanilla. Beat until smooth and pourable.
  • Drizzle the icing over the cooled cake. Serve at room temperature.


Calories: 573kcal | Carbohydrates: 70g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 141mg | Sodium: 237mg | Potassium: 96mg | Sugar: 52g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.7mg