🍥 Cinnamon Roll Pound Cake with Cream Cheese Glaze
📝 Ingredients
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream
Cinnamon Swirl Filling:
½ cup brown sugar
1 tbsp ground cinnamon
2 tbsp melted butter
Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
½ tsp cinnamon
½ tsp vanilla extract
2–3 tbsp milk or heavy cream (adjust for thickness)
🔥 Instructions
1. Prep the Pan & Oven
Preheat oven to 325°F (163°C).
Grease and flour a bundt pan thoroughly.
2. Make the Batter
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until fluffy (3–5 mins).
Add eggs one at a time, then vanilla.
Mix in sour cream.
Gradually add dry ingredients, mix until just combined.
3. Create the Swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter.
Pour half of the batter into the bundt pan.
Spoon cinnamon swirl over the batter and gently swirl with a knife.
Pour remaining batter on top.
4. Bake
Bake for 60–70 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
5. Make the Glaze
Beat cream cheese until smooth.
Add powdered sugar, cinnamon, vanilla, and milk.
Drizzle over cooled cake.
🍽️ Extra Touches:
Dust with cinnamon-sugar for sparkle ✨
Serve warm with a scoop of vanilla ice cream—trust me