Cinnamon Roll Pound Cake
Introduction
Cinnamon Roll Pound Cake is a delightful and indulgent dessert that combines the rich flavors of traditional cinnamon rolls with the dense, moist texture of pound cake. This cake is perfect for breakfast, dessert, or as a sweet treat any time of day. The wonderful aroma of cinnamon fills your kitchen as it bakes, making it hard to resist a slice right out of the oven!
Why Make This Recipe
There are so many reasons to make Cinnamon Roll Pound Cake! First, it’s an easy recipe that doesn’t require much time or fancy ingredients. Second, it’s perfect for sharing with family and friends during gatherings or just enjoying as a cozy treat at home. Lastly, the combination of warm cinnamon and sweet glaze is simply irresistible!
How to Make Cinnamon Roll Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups powdered sugar
- 2 tablespoons butter, melted
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Directions:
- Preheat your oven to 325°F (163°C) and grease and flour a Bundt pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients.
- In a small bowl, mix the brown sugar and ground cinnamon.
- Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Pour the remaining batter over the top and gently swirl the layers with a knife.
- Bake for 1 hour and 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, melted butter, heavy cream, vanilla extract, and cinnamon until smooth and pourable.
- Drizzle the glaze over the cooled cake, letting it cascade down the sides.
- Slice and serve this warm, spiced treat.
How to Serve Cinnamon Roll Pound Cake
Serve your Cinnamon Roll Pound Cake slightly warm or at room temperature. It’s delicious on its own, but you can also add a scoop of ice cream or a dollop of whipped cream for an extra special treat. Enjoy it with a cup of coffee or tea for a wonderful afternoon snack!
How to Store Cinnamon Roll Pound Cake
To store your Cinnamon Roll Pound Cake, keep it covered at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze the cake wrapped well for up to 3 months. Just thaw it overnight in the refrigerator when you’re ready to enjoy it again.
Tips to Make Cinnamon Roll Pound Cake
- Make sure your butter is softened to room temperature for easy creaming.
- Don’t overmix the batter; mix just until ingredients are combined.
- Adding a little bit of nutmeg can enhance the flavor, but it’s optional.
- For a richer glaze, use heavy cream instead of milk.
Variation
You can add nuts like walnuts or pecans to the cinnamon-sugar mixture for a nice crunch. If you prefer a cream cheese frosting instead of the glaze, that’s a tasty alternative as well!
FAQs
Q1: Can I use whole wheat flour instead of all-purpose flour?
A1: Yes, you can use whole wheat flour. Just keep in mind that it may change the texture a bit.
Q2: How can I tell when the cake is done?
A2: A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes.
Q3: Can I make this cake ahead of time?
A3: Yes, you can make the cake a day or two ahead of an event. Just store it properly to keep it fresh!
