Breads · Breakfast · Cakes and Cupcakes

Cinnamon Roll Pound Cake


Boy, do I have a recipe for you.  If you are a lover of cinnamon, like I am, and if you thoroughly enjoyed my recipe for Cinnamon Roll Cake, I can all but guarantee that you are going to love this cinnamon roll pound cake.


As all proper pound cakes are, this cake is rich and dense and incredibly moist.  But, it is turned up a notch with all of the flavors of a delicious, buttery cinnamon roll.


For me, it was love at first bite.


And so very much easier than making a big pan of cinnamon rolls.


I will always have a special place in my heart for actual cinnamon rolls, but there is a time and a place for my Clone of a Cinnabon recipe.  Like Christmas morning.  But today, this fit the bill.  Quick, easy, and just like eating a real cinnamon roll.


Lucky for you, this recipe makes two loaves.  One to share…


And one to keep all for yourself.


Recipe adapted from Creme de la Crumb

1 cup salted butter (room temperature)
3 cups sugar
1 cup greek yogurt
1 teaspoon vanilla extract
3 tablespoons heavy cream
6 eggs
3 cups all purpose flour
1/2 tsp baking soda

Cinnamon sugar filling:
1/2 cup of sugar + 2 tablespoons cinnamon

2 tablespoons  butter (room temperature)
2 tablespoons cream cheese (room temperature)
1/4 cup heavy cream
1 teaspoon vanilla
1 1/2 cups powdered sugar


Preheat your oven to 350°.  Grease two 9×5 loaf pans and line them with a parchment paper sling for easy removal.

In a large bowl, beat sugar and butter until light and fluffy.  Mix in yogurt, vanilla, and cream and mix well.  Add eggs, one at a time, mixing well between each one.

In a separate bowl, mix flour and baking soda.  Add dry ingredients to wet ingredients and mix until just combined.  Combine sugar/cinnamon filling.

Spread 1/3 of the batter into the bottom of the two loaf pans.  Sprinkle with half the cinnamon/sugar mixture.  Spread 1/3 of the batter over the top, and sprinkle with the remaining cinnamon/sugar.  Spread the remaining 1/3 of the batter over the top.

Bake until toothpick inserted into the center comes out clean.  Mine were done after 45 minutes, but the original recipe said an hour and 20 minutes.  I recommend you start checking around 40 minutes.

Remove from oven when done, and let cool completely before removing the loaves.  Mix the icing ingredients together and spread over completely cooled loaves.  Let that set for at least an hour before cutting.



4 thoughts on “Cinnamon Roll Pound Cake

  1. In error, I used twice as much butter as the recipe called for. It turned out GREAT! I’ll definitely make this again and double the butter!

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