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sliced loaf of cinnamon roll pound cake on a round black wire rack on top of a white linen next to a cup of coffee, and bowl of berries on a light brown surface

Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake is Rich & Buttery ribboned with a Cinnamon Swirl baked to golden brown and topped with a Luscious Cream Cheese Frosting

  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 Slices 1x


Units Scale


  • 4oz Unsalted butter, at room temperature
  • 4oz Cream Cheese, at room temperature
  • 150 grams (3/4 Cup) Light Brown Sugar
  • 150 grams (3/4 Cup) Granulated Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Large Eggs, at room temperature
  • 180 grams (1 1/2 Cups) Cake Flour
  • 1/4 Teaspoon Salt
  • 2oz (1/4 Cup) Sour Cream

Cinnamon Swirl

  • 2 Tablespoons Unsalted Butter, melted
  • 1 Teaspoon Ground Cinnamon
  • 3 Tablespoons Light Brown Sugar

Cream Cheese Frosting

  • 4oz Cream Cheese, at room temperature
  • 125 grams Confectioner's Sugar/Powdered Sugar
  • 1 Tablespoon Heavy Cream
  • 1 Teaspoon Pure Vanilla Extract



  1. Preheat oven to 350F/180C and grease a 9X5 loaf pan, set aside.
  2. In the bowl of an electric mixer combine the butter and cream cheese, beat until combined and light and fluffy. Add in both sugars and beat until fully combined, a minute or two. Mix in vanilla and one egg at a time, mixing on low.
  3. Add half of the cake flour and all of the salt to the wet batter and fold in until just combined. Add in the sour cream, mix until just combined. Then add the remaining cake flour and mix until just combined. Se the cake batter aside while you prepare the cinnamon filling.

Cinnamon Swirl

  1. In a small bowl mix together the melted butter, cinnamon, and brown sugar.
  2. Pour half of the cake batter into the pan then using a spoon place dollops of half of the cinnamon mixture scattered over the top of the batter then spread the remaining batter on top into an even layer. Then dollop the remaining cinnamon swirl mixture on top and use a butter knife to lightly swirl. 
  3. Place the pan in the oven and bake for 52-60 minutes, OR until a toothpick inserted in comes out with no wet batter. Set on a wire rack to cool for 30 minutes then invert the cake onto the wire rack to cool completely.

Cream Cheese Frosting

  1. In the bowl of an electric mixer beat the cream cheese for one minute. Then on the low-speed beat in the powdered sugar, heavy cream, and vanilla extract. Once the powdered sugar is combined turn the mixer on high and beat for 3 minutes.
  2. Once the cake has cooled add the cream cheese frosting, sprinkle ground cinnamon on top if desired. Slice and serve. Store cake leftovers in the refrigerator in a sealed container.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 60
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: cinnamon swirl pound cake, cream cheese frosted cinnamon roll pound cake,

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