Cinnamon Roll Pound Cake
User Reviews
5
Cinnamon Roll Pound Cake
Description
The Cinnamon Roll Pound Cake combines a traditional pound cake batter with a layered cinnamon sugar swirl mimicking the filling of cinnamon rolls. Butter and sugars are creamed to incorporate air, creating lightness alongside Greek yogurt, eggs, and vanilla for moisture and flavor. Flour and baking soda provide structure and leavening. Batter is poured in thirds with cinnamon sugar sprinkled between layers to create swirls throughout the cake.
Baked in loaf pans until golden and a toothpick inserted comes out clean, the cake develops lightly browned edges and a tender, moist center. After cooling, the cake is topped with a cream cheese frosting made of softened butter, cream cheese, heavy cream, vanilla, and powdered sugar, which adds a creamy, tangy finish complementing the cinnamon swirl.
This pound cake suits breakfast or dessert, pairing well with coffee or tea. Careful baking time monitoring is suggested due to potential variation with climate or altitude to ensure optimal texture.
Ingredients
- 1 cup butter softened
- 3 ¼ cups sugar divided
- 1 cup Greek yogurt vanilla flavor
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 6 egg
- 3 cups flour
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
Icing
- 2 tablespoons butter softened
- 2 ounces cream cheese softened
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350. Line two 9x5 loaf pans with nonstick foil, spray heavily with cooking spray and set aside.
- In a large bowl beat butter and sugar until light and fluffy. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg. In a separate bowl mix flour and baking soda. Add dry ingredients to wet in gredients and mix until just combined.
- In a small bowl mix 1/4 cup sugar and cinnamon. Pour 1/3 of batter into loaf pans. Sprinkle half of cinnamon sugar mixure into pan. Repeat with remaining batter, then cinnamon sugar, then ending with batter.
- Bake about 50 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. Allow to cool completely before gently removing from pans.
- For the icing, mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving.
Notes
- Baking times may vary from 50 to 70 minutes depending on climate and altitude.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 98g | 33% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 126mg | 5% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
