Cinnamon Roll Pound Cake
adapted from Jocelyn Delk Adams' Grandbaby Cakes. If you double this recipe, it will fit in a standard 12 cup bundt cake pan.
Serves: 6 mini cakes
  • ¾ cup (170 g) unsalted butter, room temperature
  • 1 cup (200 g) sugar
  • 2 large eggs, room temperature
  • 1½ cups (206 g) cake flour, sifted
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (115 g) sour cream, room temperature
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
Cinnamon Swirl
  • 2½ tablespoons (36 g) unsalted butter, melted
  • ⅓ cup (74 g) light brown sugar
  • 2½ teaspoons (6½ g) all purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 ounce cream cheese, room temperature
  • 1 tablespoon (14 g) unsalted butter, room temperature
  • ¾ cup (90 g) confectioners' sugar
  • ⅛ cup(30 g) milk
  • ½ teaspoon vanilla extract
For the cake:
  1. Preheat oven to 325 degrees F. Generously grease and flour a 6-cup mini bundt cake pan (or you can use a smaller pan and have some batter left over).
  2. Beat butter in stand mixer with paddle attachment for 1 minutes on high speed.
  3. Slowly add the sugar. Cream together for another 5 minutes until very pale yellow and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Add the flour in 2 additions and beat on low speed just to combine.
  6. Add the salt and baking soda and beat just to combine.
  7. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix just until batter is combined. Be careful not to overmix. Set the batter aside.
For the cinnamon swirl:
  1. Whisk together all the ingredients in a small bowl. Set aside.
To bake the cake:
  1. Pour ½ of the batter into the prepared pan.
  2. Drizzle ½ of the cinnamon swirl mixture over the the batter. Using a butter knife or skewer, swirl the mixture through the batter.
  3. Pour the rest of the batter over the pan, making sure not to fill it more than ¾ full to avoid overflowing.
  4. Drizzle the rest of the cinnamon swirl mixture over the top and swirl.
  5. Bake for 20 to 30 minutes, until a toothpick inserted into the center of the cake comes out mostly clean.
  6. Let cool on the wire rack for 10 minutes, then invert cakes onto a serving plate. Let cool to room temperature.
For the icing:
  1. Beat cream cheese and butter together in a stand mixer with paddle attachment for 2 minutes on medium-high.
  2. Reduce mixer speed to low and add in confectioners' sugar in two additions, beating to combine.
  3. Add in milk and vanilla extract and beat until very smooth, with no lumps.
  4. Drizzle icing over the cooled cakes. Serve at room temperature.
Recipe by Dessert First at