Cinnamon Roll Pound Cake

Absolutely! Here's a full, detailed recipe for **Cinnamon Roll Pound Cake**, written to be over 600 words. This cake combines the dense, buttery texture of classic pound cake with the rich cinnamon-sugar swirl and vanilla glaze of a cinnamon roll—perfect for breakfast, dessert, or a cozy treat with coffee.

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# Cinnamon Roll Pound Cake

**A Swirled Delight of Buttery Pound Cake and Gooey Cinnamon Sugar, Topped with Sweet Vanilla Glaze**

If you love the classic flavor of cinnamon rolls but crave the richness and structure of a pound cake, this Cinnamon Roll Pound Cake is your dream dessert. With layers of tender, buttery cake marbled with cinnamon and brown sugar, then finished with a silky vanilla glaze, every bite is reminiscent of a fresh-baked cinnamon roll—only better. This cake is perfect for brunches, holidays, or whenever you want a nostalgic, cinnamon-kissed dessert.

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## Ingredients

### For the Cake:

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- ½ teaspoon salt

- 1 cup (2 sticks) unsalted butter, softened

- 2 ½ cups granulated sugar

- 6 large eggs, room temperature

- 1 tablespoon vanilla extract

- 1 cup sour cream, room temperature

- ½ cup whole milk, room temperature

### For the Cinnamon Swirl:

- ¾ cup brown sugar (light or dark)

- 1 ½ tablespoons ground cinnamon

- 2 tablespoons all-purpose flour

- 2 tablespoons unsalted butter, melted

### For the Vanilla Glaze:

- 1 cup powdered sugar, sifted

- 2–3 tablespoons whole milk or cream

- 1 teaspoon vanilla extract

- Pinch of salt

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## Instructions

### Step 1: Preheat and Prepare the Pan

1. Preheat your oven to **325°F (163°C)**.

2. Grease and flour a 10-inch bundt or tube pan thoroughly, or use baking spray with flour.

3. Set the prepared pan aside while you make the cake batter and cinnamon swirl.

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### Step 2: Make the Cinnamon Swirl

1. In a small bowl, mix together the brown sugar, cinnamon, flour, and melted butter.

2. Stir until well combined and crumbly. This mixture will be layered in the cake batter to create that signature cinnamon roll flavor.

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### Step 3: Make the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for about 4–5 minutes, or until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the vanilla extract.

5. On low speed, alternate adding the dry ingredients and the sour cream and milk. Start and end with the flour mixture. Be careful not to overmix—stop as soon as everything is just combined.

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### Step 4: Layer and Swirl

1. Pour half of the batter into the prepared bundt pan and smooth the top with a spatula.

2. Sprinkle the cinnamon swirl mixture evenly over the batter layer.

3. Add the remaining cake batter on top and smooth it out.

4. Using a butter knife or skewer, gently swirl the cinnamon mixture into the batter with a figure-eight motion. Don’t overdo it—you want defined swirls, not fully blended layers.

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### Step 5: Bake

1. Bake the cake in the center of the oven for **65–75 minutes**, or until a toothpick inserted into the center comes out clean.

2. Begin checking at the 60-minute mark to avoid overbaking.

3. Once baked, allow the cake to cool in the pan for **15–20 minutes**, then carefully invert it onto a wire rack to cool completely.

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### Step 6: Prepare the Vanilla Glaze

1. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk.

2. Add more milk a few drops at a time if needed until you reach a pourable consistency.

3. Once the cake is completely cooled, drizzle the glaze over the top.

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## Tips and Variations

- **Add nuts:** For added texture, toss ½ cup chopped pecans or walnuts into the cinnamon swirl mixture.

- **Cream cheese glaze:** Replace some milk with softened cream cheese for a tangy glaze more reminiscent of classic cinnamon rolls.

- **Storage:** Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.

- **Freeze it:** This cake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge.

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## Final Thoughts

This **Cinnamon Roll Pound Cake** offers the best of both worlds: the structure and richness of a traditional pound cake and the warm, sugary swirl of a cinnamon roll. The sweet vanilla glaze on top is the perfect finishing touch, making it ideal for brunch gatherings, holiday mornings, or simply satisfying your cinnamon cravings.

Would you like a printable version of this recipe or one tailored for gluten-free or dairy-free baking?