I remember the first time I tried Cinnabon Cinnamon Rolls. It was at a mall in Louisville Kentucky. I immediately loved them. I also started to buy them far too often. We went bankrupt, had to live in a cardboard box on a street corner with me holding a sign that said, “please help support my Cinnabon habit. Oh yeah, and help us get a new home too.” My husband wasn’t pleased with me. But I was happy with all the nice people who dropped Cinnabon money in my tin cup. We eventually got a new place to live. Unfortunately, it was nowhere near a Cinnabon store. The closest one was across the state. So I had to learn to make my own. Which I did. And yes, I’ll post those someday too. So when the idea occurred to me to mix one of my favorite desserts, pound cake, with cinnamon rolls, I ran with it. Of course, upon googling it, I found that a lot of other people had also run with the idea lol, but that’s ok. I’ve come to realize that it is very hard to have a totally original idea in cooking anymore. All you can do is put your own spin on it. And that I have done. I used my favorite pound cake recipe, turned half of it into a cinnamon flavored cake and covered it all with half a batch of the icing I use on cinnamon rolls. This is far from my prettiest photo ever. The light stunk, I was having a crap photo taking day and I’m still sick. But you know what? The cake tastes good. It has that nice crispy crust that is so good on a pound cake, a delicate vanilla flavor in half the cake and a tasty cinnamon flavor in the rest. All of that is smothered in a thick cream cheese frosting. All in all, this is a good rendition of a cinnamon roll that had a sex change operation and became cake.
You know the drill….
Cinnamon Roll Pound Cake With Cream Cheese Frosting
- 3 cups cake flour (yes, it makes a difference)
- 1 1/2 cups unsalted butter, room temp
- 2 12 cups sugar
- 2 tablespoons vanilla extract
- 6 eggs, room temp
- 2 tablespoons cinnamon
- 4 ounces cream cheese, room temp
- 1/4 cup unsalted butter, room temp
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 cups powdered sugar
- Preheat oven to 325 degrees. Spray a 10 cup bundt cake pan with a flour and oil non stick baking spray.
- In a large bowl, on medium speed, beat together the butter, sugar and vanilla extract. Add the eggs, one at a time, and beat well after each addition.
- Add the flour in and beat on LOW speed just until thoroughly combined.
- Pour half the batter into the prepared pan and smooth the top. Add the cinnamon to the other half of the batter and beat well to combine. Spoon the cinnamon batter on top of the plain batter and smooth it also.
- Bake at 325 until a skewer inserted in the middle comes out clean with no loose crumbs and the top is a nice golden brown, about 75 to 85 minutes.
- Let cool in the pan on a rack for ten minutes, then carefully turn the cake out onto the rack to finish cooling.
- Meanwhile, make your frosting- combine all the frosting ingredients in a medium bowl and beat until light and fluffy.
- Spread over the cooled cake. You can also thin it down some with cream or milk and drizzle it over the cake.
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