Cinnamon Roll Pound Cake Recipe

Introduction

This Cinnamon Roll Pound Cake combines the rich, dense texture of a classic pound cake with the warm, spicy flavors of cinnamon rolls. Topped with a sweet cinnamon glaze, it’s perfect for breakfast or an indulgent dessert.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 3/4 cups sugar, divided
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 tablespoon whole milk
• 3 large eggs
• 1 1/2 cups flour
• 1/4 teaspoon baking soda
• 2 teaspoons cinnamon
• For the glaze:
• 2 1/2 cups powdered sugar
• 2-3 tablespoons whole milk
• 1/2 teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9×5-inch loaf pan with baking spray.
2. Step 2: In a bowl, whisk together flour and baking soda, then set aside.
3. Step 3: In a stand mixer, beat 1 1/2 cups of sugar and softened butter for 2-3 minutes until noticeably lighter and fluffy.
4. Step 4: Add eggs, Greek yogurt, milk, and vanilla extract to the butter mixture. Mix until well combined.
5. Step 5: Gradually add the flour mixture and mix just until combined. Do not overmix.
6. Step 6: Combine the remaining 1/4 cup sugar with 2 teaspoons cinnamon to create the cinnamon sugar.
7. Step 7: Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar over it.
8. Step 8: Add a quarter of the remaining batter over the cinnamon sugar, then sprinkle the rest of the cinnamon sugar on top.
9. Step 9: Pour the remaining batter over the final cinnamon sugar layer to finish assembling the cake.
10. Step 10: Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
11. Step 11: Let the cake cool completely before glazing.
12. Step 12: For the glaze, mix powdered sugar and whole milk until you get a thick but pourable consistency similar to honey.
13. Step 13: Reserve 1/4 cup of the glaze and stir in 1/2 teaspoon cinnamon. Pour the remaining plain glaze over the cooled cake.
14. Step 14: Spoon the cinnamon glaze into a small plastic bag, cut a tiny corner off, and pipe a zigzag pattern across the top of the cake.

Tips & Variations

• Use Greek yogurt for moistness and a slight tang, but sour cream works well too.
• For extra cinnamon flavor, add a teaspoon more cinnamon to the batter.
• Swap vanilla extract with almond extract for a different aroma.
• If you prefer a more decadent cake, sprinkle chopped nuts or raisins between the layers.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in the microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt gives the cake a thicker texture and slight tang that balances the sweetness better.

How do I know when the cake is done?

The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.

Cinnamon Roll Pound Cake Recipe

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★★★★★

4.7 from 98 reviews

• Author: Elara
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x

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Description

This Cinnamon Roll Pound Cake combines the rich, buttery texture of classic pound cake with the warm, spicy flavors of cinnamon roll swirls. Topped with a sweet cinnamon glaze, this dessert is perfect for breakfast, brunch, or a comforting treat any time of day.

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Ingredients

Scale 1x2x3x

Pound Cake

• 1/2 cup unsalted butter, softened
• 1 3/4 cups sugar, divided
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 tablespoon whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons cinnamon

Glaze

• 2 1/2 cups powdered sugar
• 2–3 tablespoons whole milk
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with baking spray to prevent sticking.
2. Mix dry ingredients: Whisk together the flour and baking soda in a bowl and set aside.
3. Cream butter and sugar: In a stand mixer, beat 1 1/2 cups of sugar with the softened butter for 2-3 minutes until the mixture is lighter in color and fluffy.
4. Add wet ingredients: Add eggs, Greek yogurt, milk, and vanilla extract to the butter-sugar mixture; mix until fully combined.
5. Combine with dry ingredients: Slowly add the flour mixture to the wet ingredients and mix just until combined without overmixing.
6. Prepare cinnamon sugar: In a small bowl, combine the remaining 1/4 cup sugar with 2 teaspoons of cinnamon.
7. Layer the batter and cinnamon sugar: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add a quarter of the remaining batter on top of this layer, then sprinkle the rest of the cinnamon sugar. Finally, add the remaining batter on top.
8. Bake: Bake the loaf for about 60 minutes or until a tester inserted in the center comes out clean.
9. Cool: Allow the cake to cool completely in the pan before applying the glaze.
10. Make the glaze: Mix the powdered sugar with 2-3 tablespoons of whole milk until you achieve a thick but pourable consistency, similar to honey.
11. Prepare cinnamon glaze: Reserve 1/4 cup of the plain glaze and stir in 1/2 teaspoon of cinnamon.
12. Glaze the cake: Pour the plain glaze over the cooled cake evenly.
13. Decorate: Transfer the cinnamon glaze to a small Ziploc bag, cut a tiny corner, and pipe a zigzag pattern over the glazed cake for decoration.

Notes

• Make sure not to overmix the batter once the flour is added to keep the cake light and tender.
• Use full-fat Greek yogurt for the best moistness and flavor in the cake.
• Allow the cake to cool completely to prevent the glaze from melting and running off.
• For a stronger cinnamon flavor, increase the cinnamon in the cinnamon sugar and glaze slightly.
• Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cinnamon roll pound cake, cinnamon cake, pound cake recipe, cinnamon glaze, breakfast cake, homemade pound cake