Cinnamon Roll Pound Cake

This Cinnamon Roll Pound Cake combines everything you love about a homemade cinnamon roll with the rich, buttery texture of a classic pound cake. A moist buttermilk pound cake is swirled with a buttery brown sugar and cinnamon filling, then topped with a smooth cream cheese glaze.

The cinnamon swirl running through the cake gives every slice that familiar brown sugar-cinnamon flavor, while the cream cheese glaze adds the perfect sweet and creamy finish.

And if you can resist cutting into it right away, give this cake some time to rest. I find that pound cakes taste even better after the flavors have had a chance to settle in. That's one of the reasons I prefer not to eat my pound cakes warm!

Whether you're making it for the holidays, Sunday dinner, brunch, or simply because you're craving cinnamon rolls and pound cake at the same time, this one gives you the best of both worlds.

What Is Cinnamon Roll Pound Cake?

Cinnamon Roll Pound Cake is a homemade pound cake inspired by the flavors of a classic cinnamon roll.

This recipe starts with a buttermilk pound cake made with butter, eggs, vanilla bean paste, and buttermilk. A separate mixture of brown sugar, cinnamon, butter, and milk creates the cinnamon swirl.

The cinnamon mixture is added to the pound cake batter and gently swirled to create ribbons of cinnamon and brown sugar throughout the cake.

Once the cake has completely cooled, it's finished with a homemade cream cheese glaze made with cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream.

Why You'll Love This Cinnamon Roll Pound Cake

Cinnamon roll flavor in pound cake form: You get butter, brown sugar, cinnamon, vanilla, and cream cheese all in one cake.

Moist buttermilk pound cake: Buttermilk adds moisture and tenderness.

Brown sugar cinnamon swirl: A buttery cinnamon mixture is swirled directly into the batter.

Cream cheese glaze: The rich glaze gives the cake that classic cinnamon roll finish.

Beautiful when sliced: The cinnamon swirl creates a pretty pattern throughout the inside of the cake.

Perfect for special occasions: It's especially good for fall, Christmas, brunch, family gatherings, and holiday dessert tables.

Recommended tools and equipment:

For the Pound Cake:

• Bundt Pan (A 12 cup bundt pan is needed for this recipe.)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

Tips for the Best Cinnamon Roll Pound Cake

Use room-temperature ingredients. Your butter, eggs, and buttermilk will incorporate more evenly when they're at room temperature.

Cream the butter and sugar for approximately five minutes. This is an important step for creating the proper pound cake texture.

Add the eggs one at a time. Allow each egg to incorporate before adding another.

Alternate the flour and buttermilk. Begin and end with the flour mixture.

Don't overmix. Once the flour has been added, mix only until the ingredients are incorporated.

Don't over-swirl the cinnamon mixture. Too much swirling can cause you to lose those distinct ribbons of cinnamon and brown sugar.

Prepare your Bundt pan thoroughly. I prefer using baking spray containing flour, such as Baker's Joy.

Cool completely before glazing. Cream cheese glaze will melt and run off a warm cake.

Why Did My Cinnamon Swirl Disappear?

If the cinnamon swirl isn't distinct when you slice your pound cake, it may have been mixed too much.

After adding the cinnamon mixture to the batter, gently run a knife through it in an S-shaped pattern.

You don't need to repeatedly swirl the batter. A few passes are enough to distribute the cinnamon mixture while keeping the vanilla and cinnamon portions distinct.

Why Is My Cinnamon Roll Pound Cake Dry?

Overbaking is one of the most common reasons pound cake turns out dry. Start checking it before the maximum recommended time.

It's ready when a wooden toothpick or skewer inserted into the thickest portion comes out clean or with a few moist crumbs. Measuring too much flour or overmixing the batter after adding the flour can also contribute to a dry cake.

Why Is My Pound Cake Dense?

Pound cake naturally has a tighter crumb than a traditional layer cake, but it shouldn't be heavy or gummy.

Make sure your ingredients are at room temperature, cream your butter and sugar properly, add the eggs one at a time, and avoid overmixing once you've added the flour.

Can I Use Vanilla Extract Instead of Vanilla Bean Paste?

Absolutely, but I highly recommend using the Vanilla Bean Paste. It adds such a robust flavor to this pound cake.

Why Did My Pound Cake Stick to the Pan?

Make sure every part of your Bundt pan is thoroughly coated before adding the batter. Pay particular attention to the center tube and any decorative grooves. This is especially important with this pound cake due to the swirl that can seep through this cake during the baking process.

How to Store Cinnamon Roll Pound Cake

Because this Cinnamon Roll Pound Cake is topped with a cream cheese glaze, store the finished cake covered in the refrigerator in an airtight container up to five days.

For the best texture and flavor, allow individual slices to sit at room temperature briefly before serving. For longer storage, the pound cake can be frozen for up to three months.

Frequently Asked Questions:

What does Cinnamon Roll Pound Cake taste like?

It combines a buttery vanilla-buttermilk pound cake with a rich brown sugar and cinnamon swirl and sweet cream cheese glaze. The flavors are inspired by a classic cinnamon roll.

Where does the cinnamon swirl go?

The cinnamon mixture is dolloped over the pound cake batter after it's placed in the Bundt pan. Use a knife or skewer to gently swirl it down into the batter in an S-shaped pattern.

How do I keep the cinnamon swirl from completely mixing into the cake?

Don't over-swirl. Gently run a knife through the batter just enough to create ribbons of cinnamon throughout the cake.

Does Cinnamon Roll Pound Cake need to be refrigerated?

Once the cream cheese glaze has been added, yes. Store the finished cake covered in the refrigerator for up to five days.

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