Cinnamon Roll Pound Cake Recipe
When I was a little girl we used to travel to Missouri to visit family.
My great aunt and uncle lived on a farm and all of their children lived in houses on the edge of the property. It was pretty awesome to show up there and get to see the whole family in one go.
My great aunt was an amazing Southern cook and my word, she would put out a spread for us. There was always way more food than we could eat and it was always just delicious.
One of my favorites was her sock it to me cake. At the time, it was mostly a favorite because my cousin and I would spend half the time eating the cake and half the time punching each other in honor of the cake’s name. Good times, my friends.
Anyway, when my friend Jocelyn sent me a copy of her gorgeous cookbook, Grandbaby Cakes, I knew I had to try the cinnamon roll cake. It reminds me so much of that sock it to me cake I used to enjoy as a girl. A rich, buttery pound cake with a cinnamon swirl in the center. The cream cheese glaze has the perfect amount of sweetness to counter the tang of the cheese. It’s just a beautiful cake.
Speaking of beautiful, Jocelyn’s entire book is just that. It’s full of cake pictures, of course, but it’s also loaded with family photos and stories. You don’t just get cake in this book – you get Jocelyn. Her heart, her soul, and most definitely her love of baking and family.
If you or someone you know is a cake lover, I can’t recommend Jocelyn’s book enough! You can buy it here. Check out below the recipe for a chance to win some fun prizes, too!
Cinnamon Roll Pound Cake
Yield: serves 12-16
Prep Time: 20 minutes
Cook Time: 85 minutes
Total Time: 1 hour 45 minutes
Ingredients:
For the cake:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups sifted cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream, room temperature
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- For the cinnamon swirl:
- 1/3 cup unsalted butter, melted
- 2/3 cup packed brown sugar
- 1 tablespoon flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- For the glaze:
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions:
For the cake:
Preheat oven to 325 degrees. Liberally prepare a 12 cup bundt pan with non-stick method of your choice.
In the bowl of a stand mixer fitted with the whisk, beat the butter for 1 minute. Beat in the sugar and continue mixing for 5 minutes, until light and fluffy and pale yellow.
Add the eggs 1 at a time until thoroughly combined, scraping the bowl as needed.
Turn mixer to low and slowly add the flour in 2 batches. Add the salt and baking soda, taking care not to overbeat.
Add the sour cream, oil, and vanilla. Scrape the bowl and mix until just combined. Set aside.
To make the cinnamon swirl:
In a small bowl, whisk together all of the ingredients until combined. Set aside.
To bake:
Pour 1/3 of the batter into the prepared bundt pan.
Drizzle 1/2 of the cinnamon swirl mixture over the batter. Use a butter knife or skewer to swirl the mixture throughout the cake batter.
Top with 1/3 of the batter and the rest of the cinnamon swirl. Swirl the cinnamon mixture throughout the cake.
Top with the remaining 1/3 of the batter.
Bake for 75 to 85 minutes or until a tester comes out mostly clean.
Let the cake cool for 10 minute before inverting onto a serving plate. Let cool completely.
To make the glaze:
Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk. Beat for 2 minutes.
Reduce speed to low and add the powdered sugar in 2 batches, scraping down the bowl as needed.
Once the sugar is fully incorporated, turn the mixer back to medium and add the milk and vanilla. Beat until smooth and pourable.
Drizzle the icing over the cooled cake. Serve at room temperature.
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