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.
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!! 🙂
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.