If you love the cozy, nostalgic flavor of a warm cinnamon roll but also appreciate the simplicity and structure of a classic pound cake, this cinnamon roll pound cake is about to become a new favorite. It has that rich, buttery crumb you expect from a pound cake, swirled generously with a cinnamon-sugar filling that melts into every slice as it bakes. The result is a cake that looks impressive but feels familiar, filling your kitchen with the kind of aroma that makes it hard to wait for it to cool.
This recipe is perfect for slow mornings, casual gatherings, or anytime you want a dessert that doubles as a treat with coffee. Each slice delivers a balance of tender cake and gooey cinnamon ribbon, giving you the best of both worlds without the time commitment of making traditional cinnamon rolls. Whether you serve it plain, dusted with powdered sugar, or finished with a simple glaze, this cinnamon roll pound cake is one of those recipes that feels special yet wonderfully approachable.
Ingredients
Pound Cake
- Flour—3-1/2 cups
- Cornstarch— 1 tablespoon
- 4 Eggs
- Sour Cream— 1/2 cup
- Mayo— 1/4 cup
- Buttermilk— 1 cup
- 1 Stick Butter (softened)
- Vanilla Extract— 1 tablespoon
- Baking Powder— 1-1/2 cups
Cinnamon Swirl Mixture
- Brown Sugar— 1 cup
- Cinnamon— 2 tablespoons
- Nutmeg— 1/4
What You’ll Need
- Hand Mixer
- Mixing Bowl
- 15 Tube Pan
How To Make Cinnamon Roll Pound Cake
- Preheat oven to 350F.
- First prepare the cinnamon swirl by combining brown sugar, cinnamon, and nutmeg then set aside.
- In a separate mixing bowl use an electric hand mixer to beat butter and sugar together until smooth and fluffy.
- Now mix in the eggs one at a time, beating after each addition to ensure the eggs are fully incorporated.
- Now fold in the mayonnaise, sour cream, and vanilla extract by hand then add in the flour, cornstarch, baking powder and salt. Fold the dry ingredients into the mixture while alternating between pouring in the buttermilk, be sure to completely combine ingredients to form cake batter.
- Pour 1/3 of the batter into a well greased 15 inch tube pan then sprinkle a generous amount of cinnamon sugar.
- Top with another 1/3 of the cake batter then sprinkle remaining cinnamon sugar before finishing with the remaining batter.
- Bake for 55 minutes or until a toothpick comes out clean then once out of the oven, allow it to cool in the pan for 10 minutes before transferring to a cooling rack to continue cooling for at least an hour.
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