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This Cinnamon Roll Pound Cake with Cream Cheese Glaze is a delightful treat, perfect for family gatherings or just a cozy afternoon snack. It combines the warm flavors of cinnamon rolls with the density of pound cake, making it a wonderfully unique dessert. The creamy glaze on top takes it to another level and makes every bite so delicious!

How to Make Cinnamon Roll Pound Cake with Cream Cheese Glaze

Ingredients:

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp melted butter
4 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
2–3 tbsp milk or heavy cream (adjust for thickness)

Directions:

Preheat your oven to 325°F (163°C) and grease a bundt pan well to ensure the cake comes out easily.
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, beat the softened butter and granulated sugar until fluffy. Then, add the eggs one at a time, mixing well after each. Add in the vanilla extract and sour cream next. Gradually add the dry ingredients until everything is just combined.
For the cinnamon swirl filling, mix the brown sugar, ground cinnamon, and melted butter in a small bowl. Pour half of your batter into the bundt pan, add the swirl filling, and then gently swirl it with a knife. Pour the remaining batter over the top.
Bake for 60–70 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, beat the softened cream cheese until smooth. Then mix in the powdered sugar, cinnamon, vanilla, and enough milk to reach your desired thickness. Drizzle this over your cooled cake. If you want, dust it with some cinnamon-sugar for a little sparkle. Serve it warm with a scoop of vanilla ice cream for extra deliciousness!

How to Serve Cinnamon Roll Pound Cake with Cream Cheese Glaze

This cake is fantastic on its own, but serving it warm with a scoop of vanilla ice cream really makes it special. You can also add some chopped nuts or a light dusting of cinnamon-sugar on top for a lovely touch. Perfect for coffee time or dessert after dinner!

How to Store Cinnamon Roll Pound Cake with Cream Cheese Glaze

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to let it come to room temperature before serving again.

Tips to Make Cinnamon Roll Pound Cake with Cream Cheese Glaze

Make sure your butter is softened before starting. This helps it mix well with the sugar.
Don’t overmix the batter. Just mix until everything is combined for a fluffier cake.
For an extra rich flavor, try using brown sugar in place of granulated sugar in part of the cake.

Variation

You can add chopped nuts, like pecans or walnuts, to the batter for added crunch. Another delicious option is to add chocolate chips for a sweet twist!

FAQs

1. Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but this might change the texture of the cake.

2. Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the fridge before serving.

3. How can I make it less sweet?
You can reduce the amount of sugar in the cake and glaze if you prefer a less sweet treat. Just remember it might change the texture a bit!

Cinnamon Roll Pound Cake with Cream Cheese Glaze

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Ingredients

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup 2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp melted butter
4 oz cream cheese softened
1 cup powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 –3 tbsp milk or heavy cream adjust for thickness

Instructions

Preheat your oven to 325°F (163°C) and grease a bundt pan well to ensure the cake comes out easily.
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, beat the softened butter and granulated sugar until fluffy. Then, add the eggs one at a time, mixing well after each. Add in the vanilla extract and sour cream next. Gradually add the dry ingredients until everything is just combined.
For the cinnamon swirl filling, mix the brown sugar, ground cinnamon, and melted butter in a small bowl. Pour half of your batter into the bundt pan, add the swirl filling, and then gently swirl it with a knife. Pour the remaining batter over the top.
Bake for 60–70 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, beat the softened cream cheese until smooth. Then mix in the powdered sugar, cinnamon, vanilla, and enough milk to reach your desired thickness. Drizzle this over your cooled cake. If you want, dust it with some cinnamon-sugar for a little sparkle. Serve it warm with a scoop of vanilla ice cream for extra deliciousness!