Dessertscookiesandcups4.3
Cinnamon Roll Pound Cake
This Cinnamon Roll Pound Cake is incredibly buttery, sweet and swirled with cinnamon. The texture is soft and moist. Perfection!
👥 14 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min🔥 Cook: 1h 20m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Cake
2
Preheat the oven to 325°F. Liberally grease a 12-cup Bundt pan with nonstick spray, or my preferred method of Crisco or butter and a light dusting of flour.
3
In the bowl of your stand mixer fitted with the whisk attachment beat the butter for ⏱️ 1 minute on high speed. Slowly add the granulated sugar. Mix the butter and sugar together for ⏱️ 5 minutes until very pale and fluffy. Turn the mixer to medium and add the eggs one at a time, mixing well and scraping the sides of the bowl as necessary.
eggs6
4
Turn your mixer to the lowest speed and slowly add in the flour. Then add the baking soda and salt, mixing until just combined, carefully not to overbeat the mixture at this point.
5
Add the sour cream, oil and vanilla, scraping the sides and bottom of the bowl.
sour cream1 cupvanilla extract1 teaspoonvanilla1 teaspoon
6
Set the batter aside.
7
Cinnamon Swirl
8
In a small bowl whisk together all the ingredients until well combined.
9
Pour half of the batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter and using a butter knife swirl the mixture into the batter. Repeat this process with the remaining batter and swirl.
10
Bake the cake for ⏱️ 75-85 minutes or until a toothpick inserted in the center comes out mostly clean.
11
Allow the cake to cool in the pan for ⏱️ 10 minutes and then invert the pan onto a serving plate. Let the cake cool to room temperature.
12
Icing
13
In the bowl of your stand mixer fitted with the whisk attachment beat the cream cheese and the butter until smooth, ⏱️ 2 minutes.
cream cheese, room temperature2 ounces
14
Turn the mixer to low and add in the powdered sugar, mixing until it’s incorporated. Turn the mixer up to medium and beat for ⏱️ 1 minute. Add in the milk and vanilla and mix until smooth.
vanilla extract1 teaspoonvanilla1 teaspoon
15
Pour or spread your icing on top of the cooled cake.
16
Serve immediately or store airtight at room temperature for up to 3 days.
Nutrition Facts
calories
682 calories
fat Content
33.7 g
fiber Content
0.9 g
sugar Content
67.1 g
sodium Content
275 mg
protein Content
7.4 g
trans Fat Content
0 g
cholesterol Content
157.8 mg
carbohydrate Content
89.5 g
saturated Fat Content
20.6 g
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