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Close up looking at a Cinnamon Roll Pound Cake slice.
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Cinnamon Roll Pound Cake

A dense and moist yellow cake with swirls of cinnamon and sugar topped with a thick cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 914kcal
Author Brandie Skibinski

Ingredients

Ingredients for the cake:

  • 15.25 ounce box yellow cake mix
  • 1 cup all-purpose flour
  • 3.4 ounce box instant vanilla pudding
  • 1 cup granulated white sugar
  • 1 ½ cups (3 sticks) unsalted butter, melted (yes, that is the correct amount, divided use)
  • 1 cup buttermilk
  • ½ cup sour cream
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla bean paste
  • 1 cup dark brown sugar, packed (can use light brown sugar)
  • 2 Tablespoons ground cinnamon

Ingredients for the frosting:

  • 8 ounce block cream cheese, softened to room temperature (see notes below)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 cups powdered sugar
  • ¼ cup heavy whipping cream

Instructions

  • Preheat the oven to 350F degrees.
  • Prepare a 10-cup bundt pan by spraying it with non-stick cooking spray really well, getting into all the nooks and crannies (I prefer the kind that has flour in it). Set aside.
  • Add the 15.25 ounce box yellow cake mix, 1 cup all-purpose flour, 3.4 ounce box instant vanilla pudding, 1 cup granulated white sugar, 1 cup melted butter, 1 cup buttermilk, ½ cup sour cream, 4 large eggs, room temperature and 1 Tablespoon vanilla bean paste to a large bowl and whisk until thoroughly combined and smooth. Set aside.
    Cake batter ingredients in a bowl.
  • Add the 1 cup dark brown sugar, packed, 2 Tablespoons ground cinnamon and the remaining ½ cup of melted butter to a medium bowl. Stir until combined.
    Brown sugar and butter in a bowl.
  • Add approximately half of the cake batter to the bundt pan.
    Cake batter in a bundt pan.
  • Add approximately half of the cinnamon filling and use a knife to gently swirl the filling into the batter.
    Cinnamon Sugar swirl over cake batter in a bundt cake pan.
  • Add the remaining batter over the top, followed by the remaining cinnamon filling. Gently swirl the filling into the batter again.
  • Bake on the middle rack for approximately one hour or until a toothpick inserted into the cake comes out with just a few moist crumbs.
    NOTE: Oven times can vary. Please go by cake doneness, not just by time.
  • Remove the cake from the oven and allow it to cool for 15-20 minutes before flipping it onto a cake plate. Then allow it to cool completely before frosting.
  • To create the cream cheese frosting, add the 8 ounce block cream cheese, softened to room temperature, 1 teaspoon vanilla bean paste and 2 cups powdered sugar to a mixing bowl. Mix on low/medium until combined.
  • Add the ¼ cup heavy whipping cream and mix again until combined and smooth.
    NOTE: If you would like the frosting thinner, add more heavy cream. If you want it thicker, add more powdered sugar.
  • Drizzle the frosting over the cake. Slice and serve!
    A slice of Cinnamon Roll Pound Cake being removed from the rest of the cake.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • If your cream cheese is not fully softened to room temperature, it will be lumpy.

Nutrition

Calories: 914kcal | Carbohydrates: 125g | Protein: 8g | Fat: 44g | Sodium: 514mg | Fiber: 2g | Sugar: 95g
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