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.
i made this last night(HALF BATCH) with ALMOND FLOUR 1 CUP AND 1/2 CUP OF QUINOA FLOUR. I ALSO SUBSTITUTED CHEESE WITH COTTAGE CHEESE. THECINNAMON DID NOT SETTLE IN CENTRE, INSTEAD IT CAME ON THE EDGES AND GOT BURNT. ALSO, THE CONSISTENCY WAS OK IN 50 MIN. I TESTED WITH TOOTHPICK AND IT WAS FULLY COOKED FROM THE CENTRE.IT WAS NOT FLUFFY LIKE THE ONE YOU HAVE IN PICTURES. CAN YOU PLEASE TELL ME WHAT I CAN ADD TO GET THE BREADY KIND A FEELING
Thanks for your feedback!
This looks amazing! I would like to make in a bundt pan. Have you tried that? Do you think it would turn out the same?
Hi Lorie! I havenโt made this in a bundt pan but Iโd keep the same temperature and just keep an eye on the baking time โ it would probably need a bit longer than baking the loaves separate.
This recipe tastes as though its missinG something, and it is; salt! It made 2 loaves so i gave one away. They asked me if i put vanilla in it and i replied yes. They felt too that it was missing Something. I think 1/4 tsp Salt would enhance the flavors and make it A more full bodied flavor.
The bEst!
First time baker who deciDed to make some for CHRISTMAS. If you like cinnamon…
Happy to hear you enjoyed this recipe!
Hi!! I’ve been testing different pound cake recipes and I saw this recipe and it looked delicious so I had to try it….BEST DECISION EVER!!! Since it was a test batch, I made a fourth of the original recipe and made it into muffins instead of a cake, layering the cinnamon sugar between the two layers of batter. I also noticed there was no salt in the recipe, so I added a 1/4 tsp of salt with an extra 1/2 tsp of vanilla, and let me tell you THESE WERE ABSOLUTELY INCREDIBLE!!! The muffins came out so soft and moist, no eggy smell (only the fragrance of yummy cinnamon!!) and I baked them for about 28-30 minutes. I thought the cake itself was sweet enough so I didn’t bother adding the glaze, but let me tell you, this recipe is defintely a keeper!! These taste so much like cinnamon rolls without any of the time-consuming processes needed to make them. Thank you for sharing this recipe!!
Do you use salted or unsalted butter?
I personally used salted, I don know if it would make a noticeable difference either way.