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Cinnamon Roll Pound Cake
The combination of cinnamon and cream cheese reminds me of Sunday mornings with my friends. We’d wake up late and head to our favorite brunch spot and gorge on sticky cinnamon rolls for the table before spending the day at a museum or the movies. These pound cakes take that leisurely Sunday morning essence to provide one cake for breakfast and another for dessert!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Serves 18 1x
- Category: Breakfast
Ingredients
Scale
- Cake
- 16 tablespoons (2 sticks) unsalted butter, softened
- 3 1/4 cups granulated sugar
- 1 cup sour cream
- 3 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- Glaze
- 1 1/2 cups confectioners’ sugar
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease two 9 × 5-inch loaf pans. Line the pans with parchment paper, leaving an overhang on the long sides. Grease the parchment paper.
- For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 to 2 minutes until smooth and creamy. Add 3 cups of the sugar and beat until light and fluffy.
- Beat in the sour cream, then the cream and vanilla. Beat in the eggs, one at a time.
- In a small bowl, whisk together the flour and baking soda. On low speed, add the flour mixture to the butter mixture, beating until just combined.
- In a small bowl mix the remaining 1/4 cup sugar with the cinnamon. Divide one-third of the batter between the 2 loaf pans. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with another third of the batter, then the remaining cinnamon sugar, and top with the remaining batter.
- Bake for 50 minutes to 1 hour or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans. Using the parchment paper, lift the cakes out of the pans and transfer to a baking sheet.
- For the glaze: Beat the confectioners’ sugar, cream cheese, butter, cream, and vanilla until smooth and pourable. Pour the glaze over the cooled cakes. Slice and serve.
