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.
Ingredients
Scale
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
Instructions
- 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.
- Mix dry ingredients: Whisk together the flour and baking soda in a bowl and set aside.
- 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.
- Add wet ingredients: Add eggs, Greek yogurt, milk, and vanilla extract to the butter-sugar mixture; mix until fully combined.
- Combine with dry ingredients: Slowly add the flour mixture to the wet ingredients and mix just until combined without overmixing.
- Prepare cinnamon sugar: In a small bowl, combine the remaining 1/4 cup sugar with 2 teaspoons of cinnamon.
- 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.
- Bake: Bake the loaf for about 60 minutes or until a tester inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan before applying the glaze.
- 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.
- Prepare cinnamon glaze: Reserve 1/4 cup of the plain glaze and stir in 1/2 teaspoon of cinnamon.
- Glaze the cake: Pour the plain glaze over the cooled cake evenly.
- 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
