If you love the classic flavors of cinnamon rolls but are more adept at making cake, Cinnamon Roll Pound Cake might be the perfect compromise.
Cinnamon Roll Pound Cake Loaf Pan
The original recipe is from Grandbaby Cakes ,where Jocelyn took a Bundt pan sized pound cake, swirled brown sugar and cinnamon through it and topped it with cream cheese frosting. Because we didn’t need a full 10 Bundt pan’s worth of cake, I cut the recipe in half and used an 8×4 inch 1 pound size loaf pan. It baked up beautifully!
Below is my loaf pan size version of the cake. For the full size version check the book or just do a Google search, as it’s quite a popular recipe.
Recipe
Cinnamon Roll Pound Cake
A rich sour cream pound cake with cinnamon sugar swirled through.
Ingredients
- 1 stick unsalted butter, softened (120 grams)
- 3/4 cup plus 4 teaspoons sugar (160 grams)
- 2 large eggs room temperature (100 grams)
- 1 cup sifted cake flour (98 grams)
- 3/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/3 cup sour cream, room temperature (80 grams)
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 2 tablespoons unsalted butter melted
- 4 tablespoons packed light brown sugar
- 1 1/4 teaspoons all-purpose flour
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon vanilla extract
Icing
- 1 ounce cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 3/4 cup confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Grease an 8×4 inch metal loaf pan. Line with a strip of parchment, then grease again and dust with more flour
- In a mixing bowl, beat the butter until creamy. add the granulated sugar and beat until fluffy, scraping bowl once or twice. Add the eggs 1 at a time, combining well after each addition and scraping the bowl.
- With mixer on lowest speed or by hand, add the flour in 2 parts, stirring until blended. Add the salt and baking soda, stirring well. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Set the batter aside.
- CINNAMON SWIRL: In a small bowl, mix together melted butter, sugar, flour and vanilla.
- TO BAKE: Pour 1/3 of the batter into the prepared pan, then drizzle 1/2 of the cinnamon swirl mixture over it.
- Using a butter knife or skewer, swirl the mixture through the cake batter.
- Repeat with the rest of the cake batter and cinnamon swirl. Top with the remaining batter.
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. A meat thermometer inserted in the center should register about 210 F.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature.
- To make the frosting, beat the cream cheese and butter until creamy. Stir in the sugar and beat until well blended, then beat in the vanilla. Drizzle the icing over the cake or if you prefer, put it in a heavy duty freezer bag, push it all down toward the bottom corner, snip off the bottom corner and squeeze it over. You’ll have moe than enough.
Notes
The original cinnamon swirl filling calls for 1/3 cup unsalted butter, 2/3 cup brown sugar, 1 tablespoon flour, 1 1/2 teaspoons cinnamon and 1 teaspoon of vanilla. My measurements are 1/3 of that, but I rounded up slightly to make the measurements less awkward.
Tried this recipe?Let us know how it was!
Anna
Hi Angie! It’s good to hear from you. Also, this recipe really is great, as are all the recipes in the Grandbaby Cakes book. If you are in the market for a good cake book, I recommend it.
Angie
Anna, I’ve tried so many of your recipes over the years and this one looks like a good one to try. I’m always inspired by the recipes you post.
Sue
This looks so good!
Anna
Sonya, it was really good. Angie, thanks for the comment! Like I said, it’s from Jocelyn’s book, Grandbaby Cakes. Lots more good recipes where that came from. Hers are mostly larger size, but you can easily halve them like I did. Jocelyn is a truly good baker.
Angie
I made this last evening before dinner. We loved it! I got up this morning and it was gone! The empty milk container was next to it. A true testament of how delicious it was!
Sonya
This looks and sounds amazing!
Anna
Heidi, I love that you pay so much attention to the textural descriptions! I’ll try include more details in the future. Anyhow, I’d say this one is tight crumbed but soft from the sour cream. Hmmm, let’s see. It’s soft. It’s slightly velvety but not as velvety as the chocolate sour cream pound cake. To get this texture, I used cake flour (which is important) and I sifted it and weighed it just to be sure I was on target with the 98 grams. Be careful if you make one of the other recipes on-line because I’ve noticed a few typos. On recipe says “cake flour, sifted) and it should be “sifted cake flour” (as per the book) and the recipe on The Today Show site (last time I checked) had the filling amount wrong.
Heidi
Oh my word! This looks delicious! Describe the texture to me please. I can’t wait to make this. I love pound cake and I love cinnamon rolls. This looks fairly easy to throw together.