Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake

Eat cake for breakfast. Yep, I do that.

Whether it’s pancakes or chocolate cake. It’s delicious at eight at night or six in the morning.

This cake has officially changed the entire breakfast experience for me. Cinnamon roll…. cake.

There aren’t words.

But since this is a blog post and I’m here to write about this cake, I’ve taken it upon myself to find words at times like this.

So I will simply tell you that this pound cake is dense, and moist, and so much like a cinnamon roll is almost scary.

Really. I kept looking at it thinking, this isn’t a real cinnamon roll??

No, it’s cake. Cinnamon roll cake.

Ahhhhhhhh so good!! And so gone. which means I need to make more.

And my cereal for tomorrow is looking extremely dull now.

Cinnamon Roll Pound Cake
 
Prep time
Cook time
Total time
 
This pound cake tastes just like the best cinnamon rolls you’ve ever had, with a cake-like twist!!! Everyone will beg you for the recipe!!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup butter (2 sticks), softened
  • 3 cups sugar plus ¼ cup, divided
  • 1 cup vanilla greek yogurt (I used Chobani)
  • 1 teaspoon vanilla
  • 3 tablespoons heavy cream
  • 6 eggs
  • 3 cups flour
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • {For the Icing}
  • 2 tablespoons butter, softened
  • 2 oz cream cheese, softened
  • ¼ cup heavy cream
  • 1 teaspoon vanilla
  • 1½ cups powdered sugar
Instructions
  1. Preheat oven to 350. Line two 9×5 loaf pans with nonstick foil, spray heavily with cooking spray and set aside.
  2. In a large bowl beat butter and sugar until light and fluffy. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet in gredients and mix until just combined.
  3. In a small bowl mix ¼ cup sugar and cinnamon. Pour ⅓ of batter into loaf pans. Sprinkle half of cinnamon sugar mixure into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter.
  4. Bake about 50 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. Allow to cool completely before gently removing from pans.
  5. For the icing, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving.
Notes
*different climates and altitudes can affect the baking time of this cake, which is why the time to cook is suggested as 50-80 minutes.
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Comments

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  1. says

    Wow. This sounds mind-blowing. Awesome.
    I love cinnamon rolls. and pound cake. and the two, smashed into one entity? ahhh. <3
    dreamy. pinning.

    • CremedelaCrumb1 says

      Hi Deb!! This is one of my husband’s favorite recipes to date!! I haven’t tried it in muffin tins but I’d be thrilled to hear how it goes! I imagine it would come out something like a dense, cake-muffin!! YUUUUUMMMMYY!!

      • Deb says

        Did these in muffin tins today, they turned out amazing! I’ll be sending these off in care packages to our (3) kids that are away at Uni. I’m always on the hunt for good pound cake recipes, this one is sure to be a family favourite. Thanks so much for sharing.

  2. Nicole Omoregie says

    I made this and it was the best cake I have ever tasted IN MY LIFE! I could taste the vanilla greek yogurt mixed with butter and sugar and the cinnamon and it was heaven! Thanks for this recipe (hug)

  3. Jan says

    I thought I was the only one that loved to start and end in my day with a piece of cake. I am making this today; however I don’t eat yogurt do you think it would work with sour cream. I have all the ingredients to make this and have been wanting to bake something just not sure what. Thank you for making up my mind. :)

  4. says

    This looks so good! I love pound cake and cinnamon rolls… put them together and it sounds like magic. Thank you for sharing such a beautiful recipe. I’m gonna have to try this soon. :) Oh… and of course this was pinned. :)

    • Tiffany says

      Hi Laura! I haven’t tried the recipe for myself with regular yogurt so I can’t say for sure. I would say for flavor you would be just fine, greek yogurt is just thicker and that may affect the consistency of the batter. If you have sour cream on hand, I would use that instead of yogurt. Good luck!

        • Tiffany says

          I hope it turned out well! Let me know how the regular yogurt worked out, I’d love to let my readers know if it’s an option!

          • Laura says

            The cake turned out great! A little less dense/moist, but it kept for almost a week without getting dry and stale! It did lose a bit of the cinnamon flavor though so I would suggest a little bit more sugar/cinnamon mix (just a tad!). I also made this entire batter in a bunt mold rather than two cake tins.

  5. teresa sulyok says

    just found you and this amazing new recipe on the web, which combines so very many of the things I like to bake, eat and share. thanks so much for sharing it. plan to try it tomorrow and have subscribed to your newsletter.

    • Tiffany says

      Thanks so much Teresa! I hope you enjoy this cake, it’s one of my most popular recipes and one of my personal favorites! :)

  6. melissa says

    I made this cake today and it was delicious!!!! my only problem was that the pound cake stuck a little bit to my loaf pans when I tried to remove them!! the cakes were completely cooled when I tried to remove them too! help!!! how can i prevent this from happening next time! thanks so so much! =]

    • Tiffany says

      Hi Melissa! I am so glad you enjoyed this recipe, it’s definitely one of my top favorites!! About the sticking issue, did you line your pans with foil and spray it heavily with cooking spray?? That will help a lot!

  7. Amber says

    This looks absolutely gorgeous AND delicious. COMBO! What if I use full-fat milk instead of the heavy cream? It’s just 3 tbsps, after all… AAAND full-fat yogurt instead of vanilla greek yogurt? Would it make a massive difference? Would it go wrong? *gasp*

    • Tiffany says

      Ha! I always worry about switching out those types of things in recipes. In this recipe, I would think that full fat milk would be just fine instead of the cream. With the yogurt…. I would suggest subbing in sour cream for the greek yogurt, instead of full fat yogurt. The consistency is key here and the sour cream matches better with the greek yogurt. If you do decide to take a risk with the regular yogurt, I can’t guarantee any results but I would love to hear how it comes out so I can share your findings with my readers!

  8. Linda Jensen says

    This is a wonderful recipe! I shared one of the loaves with my co-workers and everyone wanted the recipe. Very light and oh, does it satisfy that sweet tooth. Tastes just like a cinnamon roll. Please try – you won’t be disappointed. Wonderful idea to take to a brunch.

  9. Chasney says

    I’ve made this a few times in the last couple of months and everything she stated in the beginning is completely true! Just amazing! I brought this to a work get together and it was the first thing to disappear. EVERYONE wanted the recipe! Thank you so much for sharing this awesome pound cake!!

  10. says

    Hi! Just found your beautiful blog via Pinterest and I can’t wait to try this recipe. Just to confirm, the flour in the recipe is self-rising correct?

    Thanks!