We at Full Fork Ahead would like to sit down with you for a minute to discuss two very important things. One of them is cinnamon rolls and the other is cake. Actually, why don’t we just kind of squish…the two…together and….ah! Perfect. There you go. Cinnamon Roll Pound Cake. Doesn’t the mere idea make you want it? If you’re anything like us, then yup. You want it. Let’s see how to go about getting everything you could ever want when it comes to this cake.
For the cake portion, it’s pretty easy peasy with the ingredients. The best part about the recipe, aside from the to-die-for flavor, is separating the batter into two 9×5 loaf pans.
I kind of…dislike bundt pans. And that’s putting it mildly.
Quick, dip a spoon in and sample some of this delicious, fluffy cake batter! I’ll cover you! So long as you leave some for me.
At this point we’re going to layer cake batter and cinnamon sugar. Into foil-lined and nonstick-sprayed pans goes that delectable cake batter.
The filling is just a simple cinnamon sugar mixture, but I think next time we either need to use more of both, or just more cinnamon. The original recipe shows a very pretty ribbon of the cinnamon sugar once the cake is cut into. We didn’t quite get that with ours, but it tasted divine nonetheless.
So then you’ll need another layer of the batter in each pan, then another layer of cinnamon sugar.
Staring at these cake batter pictures is giving me impure thoughts.
End with a thin layer of cake batter on the top. Time to bake these bad boys on up!
Our cakes took a little longer than the directions indicated (although there was a good warning that, as usual, times can vary), so make sure to stick around and test with a toothpick that yours are done. No worries, it’s totally worth the babysitting! Since ours needed more time we tented some foil over them to prevent too much browning, but the foil stuck to the top of the cakes. Spray a little nonstick spray on them to prevent this.
It looks like I forgot to format the ingredients shot for the icing, but know what? Who care with this lovely icing porn, am I right? Yep, icing porn, folks. Making me wish I had a bowl full of it right in front of me. A little heavy cream, some cream cheese, vanilla, powdered sugar and tons of yumminess.
I can’t quite look away!
The cake turned out perfectly, and we were skeptical with the small amount of baking soda that went into them that they’d even rise properly. But they did, they so did! And then poor Sis Blogging Partner was worried about getting ahead of herself when she accidentally threw in some cinnamon with the cake batter. But it was sooo good, it was, it was! In fact, we liked it so much that we added it to the directions below. It’s, as she says, faboosh! This is one of those recipes I wish I was snacking on as I’m writing up memories of it. Make it, eat, love it – enjoy!
Cinnamon Roll Pound Cake
from Creme de la Crumb
Prep Time: 20 minutes Cook Time: about 50-80 minutes Level: Easy Serves: 10-12
For the cake:
- 1 cup butter (2 sticks), softened
- 3 cups sugar plus 1/4 cup, divided
- 1 cup vanilla greek yogurt
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- 6 eggs
- 3 cups flour
- 2 tablespoons cinnamon, divided
- 1/2 teaspoon baking soda
For the icing:
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Preheat oven to 350. Line two 9×5 loaf pans with nonstick foil and spray heavily with cooking spray. Set aside.
In a large bowl of a stand mixer (or using a handheld beater) beat butter and sugar until light and fluffy, about three to four minutes. Mix in greek yogurt. Stir in heavy cream and vanilla. Add eggs one at a time, mixing well after each egg.
In a separate bowl mix the flour, baking soda and one tablespoon cinnamon. Add the dry ingredients mixture to the wet ingredients and mix until just combined. Do not over mix.
In a small bowl mix 1/4 cup sugar and one tablespoon cinnamon. Pour one-third of the batter into loaf pans. Sprinkle half of cinnamon sugar mixture into pan. Repeat with the batter, spreading it carefully over the cinnamon sugar, then more cinnamon sugar, finally ending with a smaller amount of batter.
Bake about 50 minutes or until edges begin to brown and an inserted toothpick in the center comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. Tent with nonstick-sprayed foil if necessary to prevent over browning. Allow to cool completely before gently removing from pans.
To make the icing: Mix together butter and cream cheese. Add cream, vanilla, and powdered sugar and mix to combine. Pour over cooled loaves. Allow to cool and set at least one hour before slicing and serving. Higher humidity areas may require longer to let the icing set up.
Our cakes took about an extra ten to twelve minutes to cook, so do make sure to babysit and carefully watch towards the end of baking time. To be safe, check slightly before 50 minutes as well. Y0u never know when your oven might finish earlier than recommended times, too.
Next time I’ll use more cinnamon in the layered cinnamon sugar mixture.