Cinnamon Roll Pound Cake

Cinnamon Pound Cake | www.shariblogs.com

I haven’t been spending nearly enough time in the kitchen trying out new recipes.  Ones like this make me realize how much I have been missing.  Oh my goodness is this Cinnamon Roll Pound Cake is delicious.  It is every bit as good as it looks and then some.  I am a sucker for anything cinnamon sugar anyway, but this cake it just divine.  It is perfect for a little sweet treat after dinner or better yet as a scrumptious breakfast cake.  You really can’t go wrong no matter what time of day you eat it.

Cinnamon Pound Cake | www.shariblogs.com

 

Cinnamon Roll Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ c. butter (1 stick), softened
  • 1.5 c. sugar
  • ½ c. vanilla yogurt
  • ½ tsp pure vanilla extract
  • 1.5 Tbsp heavy cream
  • 3 eggs
  • 1.5 c. flour
  • ¼ tsp baking soda
  • FOR CINNAMON SWIRL MIX:
  • ⅛ c. sugar
  • 1.5 tsp. cinnamon
  • FOR THE ICING:
  • 1 Tbsp. butter, softened
  • 1 oz. cream cheese, softened
  • ⅛ c. heavy cream
  • ½ tsp pure vanilla extract
  • ¾ c. powdered sugar
Instructions
  1. Preheat your oven to 350. Line a 9x5 loaf pan with non-stick foil and spray well with cooking spray or use parchment paper.
  2. In a large bowl, beat the butter and sugar until fluffy. Mix in the vanilla yogurt. Next stir in the heavy cream and vanilla.
  3. Add the eggs one at a time, mixing well after each one.
  4. In a separate small bowl, mix the ⅛ c. sugar and cinnamon.
  5. Pour half of your cake batter into the loaf pan and spread evenly. Next sprinkle half of the cinnamon/sugar mixture on top. Then pour half of the remaining batter on top of the cinnamon/sugar. Then sprinkle the remaining the cinnamon sugar on top of the batter. Now top that with the remaining batter and spread evenly.
  6. Bake in the oven about 50-70 minutes or until a toothpick inserted comes out clean. I would set the timer for 50 minutes and then add additional time in 5-10 minute increments after that until finished.
  7. Allow to cool and then gently remove from loaf pan.
  8. For the icing, mix together the butter and cream cheese. Next add in the cream, vanilla, and powdered sugar. Mix well. Then spread over the loaf. Allow to set for at least an hour before slicing and serving. Enjoy!
Notes
**You can also double this recipe and make in a bundt pan.

Recipe adapted from lecremedelacrumb.com

About the Author


Shari is the wife of the most handsome husband. They have three amazing kids who are everything to her. She spends her days running kids to and from school, activities, etc. When she isn't in the car, she can usually be found in the kitchen cooking or baking up something delicious! Shari's photography has been published in many national publications, such as Better Homes and Gardens, Grace Ormonde, Knot Magazine, Premier Bride, and more.