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Thick slice of cinnamon roll cream cheese pound cake topped with cream cheese glaze, served on a black plate with a gold dessert fork.
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Cinnamon Roll Cream Cheese Pound Cake

A rich cream cheese pound cake with a brown sugar cinnamon swirl layered through every slice and finished with a pourable cream cheese icing. All the flavor of a cinnamon roll in a bundt cake with no yeast required.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: Cinnamon Roll Cream Cheese Pound Cake, cinnamon roll pound cake
Servings: 12
Calories: 833kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Cake

  • 1½ cups unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 2½ cups granulated sugar
  • 6 large eggs room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 3 cups cake flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sour cream room temperature

For the Cinnamon Swirl

  • ⅓ cup unsalted butter melted
  • ¾ cup light brown sugar packed
  • 1 tablespoon all purpose flour
  • 1½ tablespoons ground cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the Cream Cheese Icing

  • 4 ounces cream cheese room temperature
  • 2 tablespoons unsalted butter room temperature
  • 1½ cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

  • Preheat your oven to 325°F (163°C). Generously grease and flour a 10 to 12 cup Bundt pan.
  • In a medium bowl, stir together the ⅓ cup melted butter, ¾ cup brown sugar, 1 tablespoon flour, 1½ tablespoons cinnamon, pinch of salt, and 1 teaspoon vanilla extract until combined. Set aside.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • In a large bowl, beat the 1½ cups unsalted butter, 8 ounces cream cheese, and 2½ cups granulated sugar together for about 5 minutes until very light and fluffy.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • Add the 6 eggs one at a time, beating well after each addition. Mix in the 1 tablespoon vanilla extract and ½ teaspoon cinnamon.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • In a separate bowl, whisk together the 3 cups cake flour, 1 teaspoon salt, and ¼ teaspoon baking soda.
  • Add the dry ingredients to the batter alternating with the 1 cup sour cream, beginning and ending with the flour mixture. Mix just until combined.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • Spoon about one third of the batter into the prepared Bundt pan. Drizzle about one third of the cinnamon swirl mixture over the batter. Repeat the layers two more times, finishing with the swirl. Use a butter knife to gently swirl through the batter once or twice. Do not go wild here or you’ll lose the ribbon effect completely.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • Cool the cake in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
  • For the icing, beat the 4 ounces cream cheese and 2 tablespoons butter together until smooth. Add the 1½ cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and pinch of salt. Beat until creamy and pourable. Add another tablespoon of milk if needed.
    process shots showing how to make cinnamon roll cream cheese pound cake.
  • Drizzle the icing over the cooled cake and sprinkle with a bit of cinnamon. Let it set slightly before slicing.
    process shots showing how to make cinnamon roll cream cheese pound cake.

Notes

  1. The cream cheese keeps the cake rich and soft for days instead of turning dry and crumbly by tomorrow morning.
  2. Layering the cinnamon swirl instead of dumping it all in one spot gives you those gorgeous bakery style ribbons throughout the cake.
  3. This cake is ridiculously good slightly warm with coffee.
  4. If you want it even more cinnamon roll inspired, sprinkle a little cinnamon sugar over the icing before it sets.

Nutrition

Serving: 1serving | Calories: 833kcal | Carbohydrates: 97g | Protein: 10g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 358mg | Potassium: 167mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1566IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg
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