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 7 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

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!

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