Cinnamon Roll Pound Cake- a freak of beautiful nature in a sea of pound cake recipes. Combining bundt cake and cinnamon rolls, this recipe is sure to be a hit!
I adore cinnamon rolls. Seriously who doesn’t? As I type this, I am imagining one now with its soft chewy dough filled with a buttery cinnamon swirl and topped with that pillow of glaze that takes this gooey treat over the top. Sounds great right? (Sorry if you are now craving cinnamon rolls but at least I have this cinnamon roll pound cake now).
To make the cinnamon roll pound cake, I added a lovely buttery cinnamon brown sugar swirl to one of my fave basic sour cream pound cake recipes (courtesy of Big Mama) and topped it with that cream cheese glaze cinnamon rolls are known for. It is rich, gooey, moist and absolutely addictive. You have officially been warned!
Yep this recipe definitely made me proud. It is perfect for breakfast, brunch or even after dinner. And its perfect for a work snack. I am rationalizing as I eat another slice and finish this post.
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Kim Huckaby says
December 11, 2019 at 1:53 pmI add walnuts to the swirl in the cake. It really good
Tiffany says
April 20, 2019 at 10:37 pmHow do I get the recipe for the cinnamon roll pound cake
Jocelyn (Grandbaby Cakes) says
April 23, 2019 at 12:10 pmHi Tiffany, the recipe is in my cookbook now.
deedee says
February 28, 2019 at 11:51 amreally want the cinnamon roll pound cake recipe all others okay
Paul Anderson says
April 15, 2016 at 7:05 pmI have baked this three times in two different ovens. All three times, the cake collapsed (or fell) after taking it out. I love the book. I love the taste of the cake. But, it doesn’t look good (or like the pictures). I’m not a novice. I make bread breads, Ect. But, I’m doing something wrong. Any ideas?
Jocelyn (Grandbaby Cakes) says
April 18, 2016 at 8:15 amHi Paul, that’s so strange. I am wondering what might be the issue. It could be a few things: was the cake totally done? If it was underdone then it can sink. Check your oven temperature to make sure its correct. Make sure you aren’t overmixing it also. Have you changed any of the ingredients? Just trying to figure out what’s going on.
Christina says
January 29, 2019 at 3:37 amHi Paul. The first thing that came to my mind is the expiration dates. (I haven’t been able to locate this recipe to print yet.) But, if a recipe calls for baking powder or baking soda, always remember to check the expiration dates on those items. Maybe that was the problem. Don’t give up. Happy baking. 🙂
K Hodson says
April 7, 2016 at 7:46 amBaked this cake yesterday. Delicious and moist, even though I probably should have taken the cake out sooner. Next attempt, I’ll begin checking around 50 min. I had bought a new bundt pan that was on the lighter side (weight). Not sure it would hold 12 cups, however, it worked out well. As this cake rose, I was concerned the pan was too small. Interesting rise since there isn’t any baking pdr in the recipe. I followed the directions completely, however, next time I think I’ll double the brown sugar mixture (we love cinnamon) as well as adding chopped pecans (we love nuts). Plus, I will mix up the Cinnamon Swirl and use immediately. Mine set for a bit and it was a challenge to swirl b/c the butter had thickened. After reading comments, I only added two tabl. of milk to the icing. Great consistency for me. Given that I thought it was over baked, I was pleased when we sampled the cake after it had set for several hours…it was scrumptious with a cold glass milk. Will be sharing with a friend in Calistoga, CA tomorrow. Hit with my hubby, too.
Jocelyn (Grandbaby Cakes) says
April 7, 2016 at 10:25 pmWonderful! I’m so glad everyone enjoyed it. And doubling that sugar swirl sounds wonderful to me!