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! 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
- 1 cup butter - softened
- 3 ¼ cups sugar - divided
- 1 cup vanilla greek yogurt
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 6 eggs
- 3 cups flour
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 2 tablespoons butter - softened
- 2 ounces cream cheese - softened
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
- 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.
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?
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!