Cinnamon Roll Pound Cake

This pound cake tastes just like the best cinnamon rolls you’ve ever had, with a cake-like twist!!! Everyone will beg you for the recipe!!

Cinnamon Roll Pound Cake

Eat cake for breakfast. Yep, I do that.

Whether it’s pancakes or chocolate cake. It’s delicious at eight at night or six in the morning.


This cake has officially changed the entire breakfast experience for me. Cinnamon roll…. cake.

There aren’t words.

But since this is a blog post and I’m here to write about this cake, I’ve taken it upon myself to find words at times like this.


So I will simply tell you that this pound cake is dense, and moist, and so much like a cinnamon roll is almost scary.


Really. I kept looking at it thinking, this isn’t a real cinnamon roll??

No, it’s cake. Cinnamon roll cake.

Ahhhhhhhh so good!! And so gone. which means I need to make more.

And my cereal for tomorrow is looking extremely dull now.


What people are saying about this Cinnamon Roll Pound Cake

“I made this and it was the best cake I have ever tasted IN MY LIFE! I could taste the vanilla greek yogurt mixed with butter and sugar and the cinnamon and it was heaven! Thanks for this recipe (hug)” – Nicole

“Did these in muffin tins today, they turned out amazing! I’ll be sending these off in care packages to our (3) kids that are away at Uni. I’m always on the hunt for good pound cake recipes, this one is sure to be a family favourite. Thanks so much for sharing.” – Deb

“This is a wonderful recipe! I shared one of the loaves with my co-workers and everyone wanted the recipe. Very light and oh, does it satisfy that sweet tooth. Tastes just like a cinnamon roll. Please try – you won’t be disappointed. Wonderful idea to take to a brunch.” – Linda

“I just made this cake and it smelled like a cinnamon churro when I pulled it from the oven. It was very tender and had great cinnamon flavor. WE WILL DEFINITELY BE BAKING THIS AGAIN… my kids love it!!” – Jil

Cinnamon Roll Pound Cake
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5 from 6 votes

Cinnamon Roll Pound Cake

This pound cake tastes just like the best cinnamon rolls you've ever had, with a cake-like twist!!! Everyone will beg you for the recipe!!
Course Dessert
Keyword cake, cinnamon, icing
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Tiffany

Ingredients

  • 1 cup butter, softened
  • 3 1/4 cups sugar, divided
  • 1 cup vanilla greek yogurt
  • 1 teaspoon vanilla
  • 3 tablespoons heavy cream
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon

Icing

  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350. Line two 9x5 loaf pans with nonstick foil, spray heavily with cooking spray and set aside.
  • In a large bowl beat butter and sugar until light and fluffy. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet in gredients and mix until just combined.
  • In a small bowl mix 1/4 cup sugar and cinnamon. Pour 1/3 of batter into loaf pans. Sprinkle half of cinnamon sugar mixure into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter.
  • Bake about 50 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. Allow to cool completely before gently removing from pans.
  • For the icing, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving.

Notes

*Different climates and altitudes can affect the baking time of this cake, which is why the time to cook is suggested as 50-70 minutes.

 

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Comments

Oh my, I need to make this rather soon it looks so delicious and I love love love cinnamon. Pinned!

    I’ve somehow become cinnamon obsessed in the last year or so… I seem to put it on anything and everything! Thanks Laura!

    Why do you divide the flour if you use it all at once? What is the 1/4 cup for? Does it just go in with the rest? I am confused?

      It’s the sugar that’s extra, not the flour & the

      1/4 is what you mix with the cinnamon!!

This sounds absolutely amazing!! Seriously need to make this!

Wow. This sounds mind-blowing. Awesome.
I love cinnamon rolls. and pound cake. and the two, smashed into one entity? ahhh. <3
dreamy. pinning.

this look so delicious! Never tried a cinnamon roll pound cake, definitely bookmarking this! 🙂

This looks yummy!

I didn’t think pound cake could get any yummier…and then, this! This looks delicious! We’d love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!
http://theinspiration-network.com/delish-dessert-link-party-no-1/

Smiles,
Melanie and Diana
The Inspiration Network

Yummy! Thanks for linking up to The Weekend re-treat on The Best Blog Recipes! This post will be featured at tonight’s party when it goes live 🙂

Shauna
http://thebestblogrecipes.com/

Congratulations 🙂 you were most viewed at the Show Stopper Saturday and you will be featured tomorrow!

Oh my word, this looks AWESOME!

I am pinning this for future baking and would LOVE for you to share this at my Inspire Me Monday party at Create With Joy! 🙂

    Thanks so much! I’d love to link up, thank you for the invite!! 🙂

Wow! Looks amazing. Just wondering if you could make this in muffin tin?

    Hi Deb!! This is one of my husband’s favorite recipes to date!! I haven’t tried it in muffin tins but I’d be thrilled to hear how it goes! I imagine it would come out something like a dense, cake-muffin!! YUUUUUMMMMYY!!

      Did these in muffin tins today, they turned out amazing! I’ll be sending these off in care packages to our (3) kids that are away at Uni. I’m always on the hunt for good pound cake recipes, this one is sure to be a family favourite. Thanks so much for sharing.

        Thanks for letting me know the muffin info! that is exactly what I want to do with this recipe!!!!!

    hi deb, didn’t have any loaf pans for this recipe so I made it in a bundt pan, just taking it out of the oven right this second and it looks amazing…so im sure muffins would be nooo problem you may have to adjust the timing though to whatever muffins are 35-40 min maybe ??? hope this helps you

This looks scrumptious and a half! I know what I’m making for breakfast this weekend. 🙂

I made this and it was the best cake I have ever tasted IN MY LIFE! I could taste the vanilla greek yogurt mixed with butter and sugar and the cinnamon and it was heaven! Thanks for this recipe (hug)

Can you use sour cream instead of the greek yogurt?

    Yep, you can definitely use the same amount of sour cream instead of the Greek yogurt!

I thought I was the only one that loved to start and end in my day with a piece of cake. I am making this today; however I don’t eat yogurt do you think it would work with sour cream. I have all the ingredients to make this and have been wanting to bake something just not sure what. Thank you for making up my mind. 🙂

    yes you can sub equal amount of sour cream for the yogurt! This is one of my most popular and personal favorite recipes!! Enjoy!! 🙂

      Have the butter softening as I type this.. 🙂 have a great week.

This looks so good! I love pound cake and cinnamon rolls… put them together and it sounds like magic. Thank you for sharing such a beautiful recipe. I’m gonna have to try this soon. 🙂 Oh… and of course this was pinned. 🙂

I got plain vanilla yogurt on accident, will it still work?

    Hi Laura! I haven’t tried the recipe for myself with regular yogurt so I can’t say for sure. I would say for flavor you would be just fine, greek yogurt is just thicker and that may affect the consistency of the batter. If you have sour cream on hand, I would use that instead of yogurt. Good luck!

      I just put the cake into the oven, I think its going to be good! I will make sure to post how it turns out!

        I hope it turned out well! Let me know how the regular yogurt worked out, I’d love to let my readers know if it’s an option!

          The cake turned out great! A little less dense/moist, but it kept for almost a week without getting dry and stale! It did lose a bit of the cinnamon flavor though so I would suggest a little bit more sugar/cinnamon mix (just a tad!). I also made this entire batter in a bunt mold rather than two cake tins.

just found you and this amazing new recipe on the web, which combines so very many of the things I like to bake, eat and share. thanks so much for sharing it. plan to try it tomorrow and have subscribed to your newsletter.

    Thanks so much Teresa! I hope you enjoy this cake, it’s one of my most popular recipes and one of my personal favorites! 🙂

I made this cake today and it was delicious!!!! my only problem was that the pound cake stuck a little bit to my loaf pans when I tried to remove them!! the cakes were completely cooled when I tried to remove them too! help!!! how can i prevent this from happening next time! thanks so so much! =]

    Hi Melissa! I am so glad you enjoyed this recipe, it’s definitely one of my top favorites!! About the sticking issue, did you line your pans with foil and spray it heavily with cooking spray?? That will help a lot!

This looks absolutely gorgeous AND delicious. COMBO! What if I use full-fat milk instead of the heavy cream? It’s just 3 tbsps, after all… AAAND full-fat yogurt instead of vanilla greek yogurt? Would it make a massive difference? Would it go wrong? *gasp*

    Ha! I always worry about switching out those types of things in recipes. In this recipe, I would think that full fat milk would be just fine instead of the cream. With the yogurt…. I would suggest subbing in sour cream for the greek yogurt, instead of full fat yogurt. The consistency is key here and the sour cream matches better with the greek yogurt. If you do decide to take a risk with the regular yogurt, I can’t guarantee any results but I would love to hear how it comes out so I can share your findings with my readers!

This is a wonderful recipe! I shared one of the loaves with my co-workers and everyone wanted the recipe. Very light and oh, does it satisfy that sweet tooth. Tastes just like a cinnamon roll. Please try – you won’t be disappointed. Wonderful idea to take to a brunch.

I’ve made this a few times in the last couple of months and everything she stated in the beginning is completely true! Just amazing! I brought this to a work get together and it was the first thing to disappear. EVERYONE wanted the recipe! Thank you so much for sharing this awesome pound cake!!

Hi! Just found your beautiful blog via Pinterest and I can’t wait to try this recipe. Just to confirm, the flour in the recipe is self-rising correct?

Thanks!

    Hi Tarsha! I LOVE this cake! The flour is NOT self rising though, just regular all purpose flour. 🙂

Would this cake bake up the same
In a Bundt pan?

    Hi Rachel, I myself haven’t tried this yet in a bundt pan but typically you can get two loves from the same amount of batter you would use in one bundt – so I think that there is a very good chance this would come out great in a bundt! You may need to watch the cooking time because it might not be the same as I have suggested in the recipe. If you do give it a try, please let me know how it turns out – I’d love to share your findings with my readers! 🙂

This turned out great! Moist and delicious….I did make a couple additions though. Added some pure maple syrup to the batter and cut the liquid back a bit. The batter was the same consistency of the coconut lime pound cake (also wonderful!) But I had to increase the bake time about 10 mins. Made the glaze with powdered sugar,maple syrup, vanilla and a touch of half&half and cinnamon. It was wonderful!

can I use plain low fat or fatfree yogurt

    Hi Lillian, I have only tried this recipe with low fat and fat free greek yogurt so I’m not sugar how other non-greek yogurts will work. You can also use sour cream. Hope this helps!

THIS LOOKS SOOO GOOD …………………THiS iS RiDiCULOUS … i had to scroll BACK up just to see how amazing this cake looks……………..

Aforementioned recipe with sour cream substitution, sitting pretty in the oven.. Fingers crossed !! 🙂

Dear Tiffany,

I tried this recipe (without the icing) and the cake tasted heavenly! The subtle cinnamon twist was a treat to the taste buds..

However, when the cake cooled down, it got a bit sticky on the surface and the sides. Can you suggest how to prevent it coz i would definitely like to try this recipe again.. Also, I wanted to mention that I stay in India and the weather is extremely humid this time of the year.. do you see that as a reason for the stickyness?

Please share your inputs..

Thanks,
Sheena

    Dear Tiffany,

    Awaiting your inputs!!! Please advice….

    Thanks,
    sheena

Anyone ever try this recipe? It is too sweet? Bcoz its use 3 cups..

    It’s not too sweet.. Cinnamon balances it out..

    I thought 3 cups of sugar was a bit much as well ,so I just reduced it to 2 1/4 cups. fabulous results!!!
    great cake

After making.the ever popular cinnamon roll cake thats posted all over the web and finding it greasy with too much butter & drownig in glaze- I gotta try your cinnamon roll pound cake! The ingredients are good & I cant wait to eat it. Just one thing..i gotta buy another 9 x 5 loaf pan and fast! Thanks for all your great recipes! 🙂

Why is there no link to SHARE on Facebook??

Yummy Mouth Watering! I’m a Big addicted to Cinnamon since childhood but never my mom made me this Cinnamon Roll Cake, Now Seriously My Hand can’t wait to make this Delicious Recipe.

Tiffany Hoping to have more cinnamon recipe over here on your blog, As I’m a Big Fan of it.

Thanks 🙂

Would this be good to take over to another person’s house for dinner (is it easy to transport if they live 20. Min away) also, if I follow the ingredients exactly, will it make two loaves?

    Hi Lily, yes this will make two loaves (for fuller loaves use 8×4 inch pans and fill them 3/4 of the way full) and this would be easy to transport to someone’s house. You want to let the cake completely cool, then pour on the icing, and let that completely cool so it sets up. Then wrap it in plastic wrap or store in airtight container until ready to serve. You could make this the day-of or the night before, both will work great. 🙂

This looks delicious… If the dinner is at 7:00, should I make this earlier that day or the night before?

My husband loves cinnamon rolls and I love pound cake so this is a great mix! Saw it and started making it right away. I put mine in one of those small ovens and though it smells burnt, it is very wet in the middle after 55 min. I’m hoping it doesn’t burn and still gets baked correctly because it’s my husband’s 30th birthday and I wanted to surprise him at work. It smells delicious though and I’m thrilled to have found this recipe.

Amazing recipe! I halved everything though (because I didn’t need TWO loaves!) and it turned out great! Thanks for the great recipe!

Hi there! I’ve made this awesome pound cake a few times since everyone loves it so much. I was wondering: for the holiday season is there anyway I could incorporate eggnog into this recipe without ruining the consistency of the cake?

Much appreciate it!

do you think I could bake as bundt instead of loaves? any suggestion as to time?

    I haven’t tried it myself but I think it could work. Probably start with the same amount of time and check it every 10 minutes or so after that. 🙂

Can I half this recipe ?

    Yes you should be able to half it

I would like to know if you could take full fat yogurt, drain it overnight and use that instead of Greek yogurt.
You might have to add some of the water back to the yogurt if it is too dry. Maybe increase the vanilla?

    Hi Deb, I haven’t tried that method so I can’t vouch for it’s success. However, you can always use sour cream if you don’t want to use greek yogurt.

Good Morning Tiffany:

I’m totally making this later!! I do have sour cream instead of vanilla yogurt. I will probably run out to the store just to be true to form. Is it okay if I use unsalted butter? I tend to buy all unsalted for my baking. Shoud I add some salt or not bother?

Thanks for contributing to my baking delinquency and sanity this winter!! 🙂
Mary P.
Tolland CT

    Hi Mary! Sour cream would work if you added a bit of vanilla extract and if you use unsalted butter I’d probably just throw in 1/4 teaspoon salt 🙂

      Thanks for the speedy reply Tiffany..I’m going to make the 2 in the loaf pan and then try it out in a bundt pan for my parents to bring to their senior center luncheon tomorrow. I am sure they will be VERY popular after that.

i tried this cake in a bundt pan it turned out great the family loved it

    Hi Vivain…I wimped out and used a tube pan. I was afraid it would stick worse in the grooves and do better with the straight edges. I sent it with my parents to the senior center and promptly received my empty plate back…lol the loaf bundt or tube is magic! I made the loaf version for work and it all disappeared. 😉 okay need to go wash my empty plates now!!! Thank you.

omg ,this is exceptionally good… tiffany it says something to the effect of wait one hour before cutting into this cake ? yeah,ok will do ? no such thing .. lol there should be a warning label for this cake. warning …. do not make this cake alone,can be very dangerous or personal injury to the rest of your day may occur. no really its that good!!! from Toronto, say hi to everyone in van thanks tiffany

    Ha! I know, an hour is so long to wait – pretty much impossible! My husband asks for this cake ALL the time, it’s his number one request for me as far as my blog recipes go – it’s addicting! So glad you enjoyed it Elizabeth!

It looks like this recipes makes 2 loaves . What cook time or change would be nneeded to make this in a bundt pan?

    Hi Cindy! I haven’t made this in a bundt pan but I’d keep the same temperature and just keep an eye on the baking time – it would probably need a bit longer than baking the loaves separate. 🙂

I wanted to make the Cinnamon Roll Pound Cake for a group morning
meeting. Could I make this in a bunt pan or maybe 9″ or 10″ pans? I love your site and have turned my 12 year old granddaughter onto your site, she loves to cook, but really loves to bake.

    Hi Sharon! I’m so happy to year your granddaughter is enjoying the recipes I share here on Creme de la Crumb! As for the cinnamon roll pound cake, if you aren’t up for using a loaf pan then I’d double the batch and use a bunt pan – I’ve had a few readers mention doing this with good results.

Thank you so much for the prompt response! I will make it on Monday morning and will let you know how it turns out.
A happy follower I am!

I made this cake three times and it just never gets done in the middle. Last time I tried, the middle was almost raw. The part that is done takes wonderful though. I followed the recipe exactly and wondered if the tinfoil in the pan could be causing the problem.
Do you think just greasing and flouring would be enough to keep it from sticking to the pan? I am using glass loaf pans.

Thank you – wonderful flavor, if only I could get it done without the outside becoming too dried out.

    Hi Brenda, Oh I haven’t had that issue… I always use a metal pan though if that helps! You could grease and flour to help with the sticking issue. As for the doneness in the middle and outside, I’d suggest moving your rack lower in the oven if it is up toward the top third, this usually causes the top/outside of foods to cook faster than the middle.

Hi Tiffany! I’m planning to make this next week for my sisters wedding! I have to travel 6 hrs with it. How many days in advance can it be made and what is the best way to keep it fresh the longest? Thank you!

    Hi Erica! How exciting – congrats to your sister! This cake is one of my favorite recipes on the whole blog, I hope you love it! Of course it is best fresh but I usually make two loaves of this and can keep it up to 5 or 6 days and it still tastes awesome. I always store it in an airtight container without anything touching the top so that the frosting doesn’t get ruined. If you wanted, you could even wait to frost until the day of for the freshest frosting possible. Hope you love it!

I am interested in making this pound cake but I have a question about it. You listed 3 cups sugar plus 1/4 divided.Then making it you, cream sugar with the butter.Latter you add 1/4 sugar with cinnamon spread over one third batter.Then again on last third .My question this recipe makes two loaves.One quarter cup of sugar doesn’t sound like enough for two loaves ? Do you put 3 cups of sugar with the butter?

Is the flour you are using plain or self rising? I want to make this for a Church Breakfast. Thank you.

    It is regular all-purpose flour.

5 stars
Just finished enjoying a slice of this deliciousness. Really good and simple to make. I will admit my family could not wait for the icing to set – we will save the second loaf and try it with harder icing. Thanks for the tasty recipe! It’s a keeper!

Is 3 cups of sugar correct? Seems like it will be really , really sweet.
Want to make it but afraid that might be too much sugar in the cake.

I Love your recipes. I have used quite a few of them. I get lots of compliments on them.. I take the pound cake to Bible Study. THE ladies rave about how good It tastes.Thank you for sharing your recipes.

5 stars
I made this and it is wonderful. A hit with my family!

5 stars
I also like to eat cake for breakfast this one looks very good, very moist little piece that I like.

5 stars
I JUST MADE THIS CAKE AND IT SMELLED LIKE A CINNAMON CHURRO WHEN I PULLED IT FROM THE OVEN. iT WAS VERY TENDER AND HAD GREAT CINNAMON FLAVOR. I USED 1/2 SALTED BUTTER AND 1/2 UNSALTED BUTTER FOR THE CAKE BUT i’LL USE 1 FULL CUP OF SALTED BUTTER NEXT TIME. I MADE A DIFFERENT FROSTING BECAUSE WE DIDN’T HAVE CREAM CHEESE (POWDERED SUGAR, MELTED BUTTER, VANILLA, AND MILK). WE WILL DEFINITELY BE BAKING THIS AGAIN…MY KIDS love it!

Made this cake yesterday. Delicious! a very tender crumb & the icing is perfect! four out of four stars. would recommend. would make again.

5 stars
tHIS RECIPE IS GREAT MOIST AND DELICIOUS DEFINITELY AND KEEPER

    Thank you! I am happy to hear that you love this!!

can you make this cake in a bundt pan?

    Hi Evelyn, if you aren’t up for using a loaf pan then I’d double the batch and use a bunt pan – I’ve had a few readers mention doing this with good results! I hope that you love it. This recipe is one of my absolute favorites on the blog!!

I just made this in little loaf pan size. I messed up the recipe, I put the cinnamon in with the cloud mixture. I kept it anyway. I hope it turns out. Will keep you posted.

    Definitely let me know!

5 stars
Amazing!!!! Just amazing! I could not find a sMall cOntainer of vanilla greek yogurt, used plain. Will make again!!! Love it!

    Awesome job, Angie! Thank you for sharing your feedback- excited to hear that you enjoyed this recipe so much!

This looks incrediblE! Can I substitute the greek yogurt with buttermilk?

Thanks!

    Hi Yael- I haven’t tried that substitution myself so I can’t say for sure. I would love to hear the outcome if you give it a try though!

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