Ultimate Glazed Cinnamon Roll Pound Cake

by Sabrina Snyder

Last Update:

55 Comments

5 from 6 votes
18 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Ultimate Glazed Cinnamon Roll Pound Cake covered in a delicious and sticky glaze. Perfect to serve at a Holiday brunch or any occasion.

This is one of my favorite Baked Goods for the Holidays. Try out some of other cinnamon favorites as well like Giant Cinnamon Rolls or Cinnamon Sugar Pretzels.

Sabrina’s Ultimate Glazed Cinnamon Roll Pound Cake Recipe

This recipe is based off of a fond memory of making a microwaveable cinnamon cake for my mom. This pound cake is now popular with friends during the holidays. You can order mini ceramic loaf pans and wrap them with cellophane wrap and attach a tiny recipe card to them as gifts.

Recipe Card

Dinner, then Dessert

Cinnamon Roll Pound Cake Recipe

Ultimate Glazed Cinnamon Roll Pound Cake covered in a delicious and sticky glaze. Perfect to serve at a Holiday brunch or any occasion.
Yield 18 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
cinnamon roll loaf sliced
PrintRate

Ingredients
 

For the Pound Cake:

  • 1/2 cup unsalted butter , softened
  • 1 3/4 cups sugar , divided
  • 1/2 cup greek yogurt
  • 2 teaspoons vanilla extract
  • 1 tablespoon whole milk
  • 3 large eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon

For the Glaze:

  • 2½ cups powdered sugar
  • 2-3 tablespoons whole milk
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees and spray a 9×5-inch loaf pan with baking spray.
  • Whisk the flour, baking soda, then set aside.
  • In a stand mixer beat 1 ½ cups of sugar and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
  • Add in the eggs, yogurt, milk, and vanilla and mix until well combined.
  • Add in the flour mixture until just combined.
  • Using the last ¼ cup of sugar, mix with the 2 teaspoons of cinnamon to it.
  • Add half of the batter to the loaf pan, then sprinkle half the cinnamon sugar mix on top.
  • Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
  • Add the rest of the batter.
  • Bake for 60 minutes or until your tester comes out clean.
  • Cool cake completely before adding the icing.
  • For the glaze, Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey.
  • Reserve ¼ cup of the glaze and add the ½ teaspoon of cinnamon to it.
  • Pour the regular icing over the cake.
  • Add the cinnamon frosting to a small ziploc bag.
  • Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.

Nutrition

Calories: 242kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 31mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

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About this Recipe

Tender, Rich Cinnamon Roll Pound Cake drenched in Cinnamon Swirl Icing is a great alternative to making cinnamon rolls or monkey bread. It looks pretty, is easy to make, slice, serve, and share. Enjoy it with a morning cup of coffee or as a sweet dessert.

Chef’s Note

No need to swirl this cake batter. Just layer it by carefully following the directions and your loaf will have nice cinnamon layers when you slice it. You’ll place half the batter down, then top with half the cinnamon sugar, then place a quarter of the batter, then the rest of the cinnamon sugar, then top with the last quarter of the batter. The outcome will be lovely cinnamon layers as you slice.

More Delicious Cinnamon Recipes

Tender, Rich Cinnamon Roll Pound Cake drenched in Cinnamon Swirl Icing. Easy to make, addicting to eat and perfect for your morning cup of coffee!

Pictures used in previous posts:

Tender, Rich Cinnamon Roll Pound Cake drenched in Cinnamon Swirl Icing. Easy to make, addicting to eat and perfect for your morning cup of coffee!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The batter measurements are waaaaay off. Definitely use less than half the batter for the first layer, otherwise you’ll completely run out of batter!

    Reply

  2. Divide the sugar? Please be more specific with your directions. I am in the middle of making this and am really unsure as to the sugar in the cake and the sugar for the cinnamon swirl. Hope it comes out okay.

    Reply

    1. So sorry about your question. It was stuck in my spam filter. The ingredient list shows that the first divided portion is 1 1/2 cups (step 2) and then other is 1/4 cup (step 5). I really hope it all worked out for you.

      Reply

  4. Just made this and it seemed a bit dry. Should it be slightly underbaked? In order to get the knife to come out clean I added about 7 minutes more. Wondering if buttermilk might have made it more moist??

    Reply

  5. Bad, bad directions. Following the steps it say mix all dry ingredients together, so I do. Then in another step it say “Use the 2 tsp of cinnamon” and mix with the 1/4 c. sugar. WELL I had already mixed the cinnamon into the DRY ingredients in the previous step!!??

    Reply

    1. So sorry for the confusion! I usually separate them out better but must not have had enough coffee when I made this recipe card. 🙁 Hope it still turned out okay and if not, you give it another try.

      Reply

  6. Just wondering if you have ever baked in an actual pound cake pan or bundt pan? How did it turn out?

    Reply

    1. I haven’t made it that way but it would totally work. I would recommend doubling the recipe and then it’ll need to bake 45-50 minutes. I’d love to know what you think after trying it.

      Reply

  8. Thisvis a terrible recipe. Flavor is ok, little to no rise, not attractive. It gave 5 stars when i intended to leave one

    Reply

    1. Hi Wayne, this is a staple recipe for me and I’ve made it dozens of times. Would be happy to help you troubleshoot if you would like, I am not sure why your cake didn’t rise. sabrina @ dinnerthendessert.com

      Reply

  9. I am starting to love your blog, Sabrina because your recipes that I’ve seen so far look so good. This cake looks so good and anything with cinnamon is welcome in my house. I have to try this recipe.

    Reply

  12. I am going to add this to my bake list for this Sunday. My kids and i always do all of our baking for the week on Sundays.

    Reply

  15. Hey, I wish I had learned recipes in school! It sounds like you’ve really perfected this over the years. It sounds so good.

    Reply

  16. Okay, ultimate is a great word for this, as it looks and sounds AMAZING. I totally need to make this. The only issue is actually sharing it. LOL

    Reply

  18. I love cinnamon and have been craving a cinnamon roll for quite some time. This would go perfect for coffee.

    Reply

  20. I am such a sucker for cinnamon breads or desserts! And this cinnamon pound cake looks absolutely amazing! I’ve never had a pound cake with cinnamon in it! I want to try this recipe!

    Reply

  21. Two of my favorite things–pound cake and cinnamon rolls–packed up in one delicious package! Genius! (and I’m a fan of thicker glaze because it sets up thicker. Life is too short for thin glaze. Tell your husband for me)! lol

    Reply

  23. Considering I just posted Cinnamon Roll Pancakes on my blog this week – we must be thinking alike! Love all the frosting:)

    Reply

  25. That glaze tho! Makes me want to lick the screen. Or at leat get in the kitchen and make a loaf of my own ASAP 😀

    Reply

  27. That looks AMAZING! I love to eat baked goods, but I’m not a great baker. But… I think I could give this one a try!

    Reply

  29. It’s just about coffee time for me and I wish I have this to munch on as well. This cinnamon roll pound cake totally screams deliciousness! Yum!

    Reply