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A delicious cinnamon roll pound cake with a piece served on a blue swirled plate
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4.84 from 6 votes

Cinnamon Roll Pound Cake

My famous Cinnamon Roll Pound Cake, Featured on TODAY Show and Rachael Ray, is a moist sour cream pound cake with a buttery cinnamon swirl dancing through the inside that's finished with a decadent cream cheese icing.
Prep Time35 mins
Cook Time1 hr 25 mins
Total Time2 hrs
Course: Dessert
Cuisine: soul food, south, Southern
Servings: 16 servings
Calories: 553kcal


For the Cake

  • 1 1/2 cup unsalted butter room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup sour cream room temperature
  • 2 tbsp vegetable oil
  • 1 tbsp vanilla extract

For the Cinnamon Swirl

  • 1/3 cup unsalted butter melted (5 tbsp plus 1 tsp)
  • 1/3 cup packed light brown sugar
  • 1 tbsp all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

For the Icing

  • 2 oz cream cheese room temperature
  • 2 tbsp unsalted butter room temperature
  • 1 1/2 cup confectioner's sugar
  • 1/4 cup milk can be whole, 2% or even refrigerated coconut milk
  • 1 tsp vanilla extract


For the Cake

  • Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. (I recommend the shortening and flour method to make sure this cake doesn’t stick as the swirl sugar mixture can sometimes sink a little to the bottom).
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Set the batter aside.

For the Cinnamon Swirl

  • In a small bowl, whisk together all the ingredients until well combined. Set aside.

To Bake

  • Pour ⅓ of the batter into the prepared pan.
  • Drizzle ½ of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.
  • Repeat with the rest of the cake batter and cinnamon swirl. Top with the remaining batter. Bake for 85 to 95 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
  • Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

For the Icing

  • Clean your stand mixer bowl and whisk attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
  • Reduce your mixer speed and carefully add the confectioners’ sugar in 2 batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, turn your mixer back up to medium-high speed. Add the milk and vanilla extract and beat until the icing is smooth and pourable.
  • Drizzle the icing over the cooled pound cake. Serve at room temperature.



Calories: 553kcal | Carbohydrates: 66g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 267mg | Potassium: 93mg | Fiber: 1g | Sugar: 48g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg