Cinnamon Roll Pound Cake

This Cinnamon Roll Pound Cake is made with a buttermilk base swirled with cinnamon swirl in the batter topped with a cream cheese glaze.

Have you ever had a Cinnamon Roll in pound cake form? Just think about it rich, brown sugar and cinnamon flavors swirled into a buttery buttermilk batter. And the cream cheese glaze is everything as well. If you can resist, give this cake a couple of days for the seasonings to set it. That's when you really experience how amazing this cake really is. Sometimes it's just like that with pound cakes and another reason why I never eat my cakes warm. To me it takes away from the full experience of tasting the flavors in the cake. So let's get into it, so I can show you how its done! 😊

More recipes ---> Blueberry Lemon Bundt Cake, Dark Chocolate Buttermilk Pound Cake, Key Lime Pound Cake, Louisiana Crunch Pound Cake, Italian Cream Pound Cake, Butter Pecan Pound Cake, Yellow Pound Cake, Million Dollar Pound Cake, Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake

Ingredients needed for the Cinnamon Roll Pound Cake:

For the Pound Cake:

• All Purpose Flour
• Granulated Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Buttermilk - room temperature
• Baking Powder
• Salt
• Vanilla Bean Paste

For the Cinnamon Swirl:

• Brown Sugar
• Ground Cinnamon
• Unsalted Butter - room temperature
• Milk

For the Cream Cheese Glaze:

• Heavy Whipping Cream
• Cream Cheese
• Unsalted Butter
• Powdered Sugar
• Vanilla

(Note: The full ingredient list is provided in the recipe card below.)

How to make the Pound Cake:

Preheat your oven to 325 degrees.

Start by creating the Cinnamon Swirl:

In a large bowl, mix the butter, brown sugar, cinnamon, and milk together until combined. Sit to the side while preparing the remaining ingredients.

For the Pound Cake batter:

Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, blend the butter then slowly add in the granulated sugar. Mix for approximately five minutes until light and fluffy.

Add the vanilla bean paste to the batter. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.

Spray a 12-cup bundt pan with non-stick spray. Pour the batter into your bundt pan and spread it evenly.

Dollop the cinnamon swirl onto the batter and swirl it into the batter in an S-pattern. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.

The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.

To make the Cream Cheese glaze:

Add the cream cheese, butter, powdered sugar, and vanilla to a bowl. Start mixing and slowly add in the heavy cream until your desired consistency is reached.

Pour the glaze over your cooled cake as desired. Sprinkle the top of the cake with cinnamon (optional). Once the glaze has set, serve and enjoy.

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: