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!!
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! Iโll be sending these off in care packages to our (3) kids that are away at Uni. Iโm 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 โ you wonโt 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 AGAINโฆ my kids love it!!” – Jil
Cinnamon Roll Pound Cake
Ingredients
- 1 cup butter - softened
- 3 ยผ cups sugar - divided
- 1 cup vanilla greek yogurt
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 6 eggs
- 3 cups flour
- ยฝ teaspoon baking soda
- 1 tablespoon cinnamon
Icing
- 2 tablespoons butter - softened
- 2 ounces cream cheese - softened
- ยผ cup heavy cream
- 1 teaspoon vanilla
- 1 ยฝ cups powdered sugar
Instructions
- Preheat oven to 350. Line two 9×5 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.
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! Iโm 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.