Cinnamon Roll Pound Cake

This Cinnamon Roll Pound Cake tastes just like the best cinnamon rolls you’ve ever had, with a cake-like twist!

Some of my other favorite breakfast-inspired cake recipes include my Cinnamon Toast Crunch Bundt Cake, my Lemon Poppyseed Cake, and my Cinnamon Coffee Cake.

Why This Recipe Works

Tastes JUST LIKE a cinnamon roll — I will simply tell you that this pound cake is dense, moist, and so much like a cinnamon roll it’s almost scary. Really. I mean, you could make cinnamon rolls, but why not make cake? One bite and you will be forever smitten by this cinnamon roll pound cake. 

Great for any meal — I mean, okay, I guess it’s not a very well-balanced lunch if you only have cake but truly, it’s not just an after-dinner dessert. This cake can (and should) be eaten for dinner, for a snack, and for just about any and every celebration. 

So easy — This cake only takes 1 hour and 20 minutes to make, and that includes baking time and icing time too! You just mix the batter, mix the sugar and cinnamon in another bowl, and layer them in two loaf pans. Bake, cool a little, and ice! So easy! 

Perfect for a party — I get asked time and time again to bring this cinnamon loaf pan to brunches, lunches, breakfasts, bake sales, dessert, pot lucks — you get the idea! While this cake isn’t hard to make by any means, no one makes it! So you get to be the hero. Everyone will want this recipe, but if you don’t share I won’t tell.

Ingredients

• Butter — You’ll need butter for both the cake and the icing. You’ll want it soft so you can mix it in easily. If it’s not softened, see below for ways to easily soften your butter. 
• Sugar  — Regular, fine, white sugar is perfect for this recipe. 
• Vanilla Greek Yogurt — You can use plain Greek yogurt if that’s all you have but you’ll want to try the vanilla if possible. It’ll be a little less tart, and offer more delicious vanilla flavoring when using the vanilla Greek yogurt. Greek yogurt is also thicker, which is great for this batter. Non-Greek yogurt will be too thin in my opinion for this cake to bake up nice and fluffy. 
• Vanilla — I prefer to use real vanilla extract but you can use artificial if that’s what you have, in both the cake and the icing. 
• Heavy Cream — Thick and rich, and the perfect liquid for both helping the batter and the icing mix together and stay creamy.
• Eggs — I always buy large eggs, so that’s what I’d recommend using in this recipe for cinnamon roll pound cake. 
• Flour — All purpose flour is good in this recipe, I haven’t tested it using any other kind so I can’t vouch for how it would taste with other kinds of flours. 
• Baking Soda — Baking soda helps the loaf rise. Be sure it’s not expired before using. 
• Cinnamon — You can’t have cinnamon roll pound cake without its main ingredient!
• Cream Cheese — For the same reason you want to use softened butter, you’ll also want to use softened cream cheese in the icing. Cream cheese icing is one of my favorites, it adds a little bit of tart to the icing that nicely balances out the sweetness of the sugar and earthiness of the cinnamon.  
• Powdered Sugar — Icing needs powdered sugar. You can’t use regular sugar for the icing (and you can’t use powdered sugar for the cake) with good results. Any brand will do.

Here’s How You Make It

Bonus of making this cake? Your entire house will smell like a cinnamon roll. No need to light candles. But do keep your windows closed, or all the neighbors will follow the cinnamon trail to your door.

1. First, preheat the oven to 350, next, line two 9×5 loaf pans with nonstick foil and spray the foil heavily with cooking spray. Set those aside. 
2. Now, get out a large bowl and beat the butter and sugar until it comes together in a light and fluffy fix. Add in the vanilla Greek yogurt, then stir in the heavy cream and vanilla. Once those are incorporated, add the eggs one at a time, mixing well in between each additional egg. 

3. In a separate bowl, mix the flour and baking soda together with a whisk or a fork. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to over mix. )
4. In another small bowl, mix together 1/4 cup sugar and cinnamon. 

5. Now to put it all together: pour 1/3 of the batter into the loaf pans. Next, sprinkle half of the cinnamon sugar mixture into the pan, on top of the batter. Repeat, adding remaining batter on top of the cinnamon sugar, then add cinnamon sugar, again,  then end with the batter.
6. Put the loaf pans into the oven for about 50 minutes or until the edges begin to brown and an inserted toothpick comes out clean. If the cake is not ready in 50 minutes, check again every 5-10 minutes. 

7. Allow to cool completely before gently removing from pans.

Make the Icing

1. I like to make the icing while the cake cools. Mix together the softened butter and cream cheese, then add the cream, vanilla, and powdered sugar and mix to combine. Pour over the cooled loaves, and allow the icing to set at least one hour before slicing and serving.

FAQs

Cream Cheese Icing Alternatives

If you don’t want to make the cream cheese icing but would prefer another kind, try to substitute it or try another one of these options.

• Purchase store-bought cream cheese or vanilla icing. 
• Leave the cake icing-free, it’ll still be delicious. 
• Try hazelnut icing instead. 
• Substitute sour cream for the cream cheese. 
• Use a buttercream icing.

Expert Tips & Tricks

• Different climates and altitudes can affect the baking time of this cake, which is why the time to cook is suggested as 50-70 minutes.
• Make mini loaves following the same directions for layering but use muffin tins to make mini cinnamon roll pound cakes. Check the muffins after 30 minutes of cooking time. 
• This cinnamon roll cake will keep on the counter, covered, for up to 3 days, or refrigerate for up to 5 days. 

More Recipes to Try

• Gingerbread Loaf – fill your kitchen with warmth and tastes like the holidays in every slice.
• Cinnamon Roll Cheesecake Bars – cheesecake and cinnamon rolls in one tasty treat, need I say more?
• German Chocolate Cake – a timeless German chocolate classic, pure indulgence in every slice.