Cinnamon roll pound cake with cinnamon frosting

If you're a fan of cinnamon rolls and love the rich, buttery texture of pound cake, then you're going to fall head over heels for this Cinnamon Roll Pound Cake! This cake makes a wonderful treat for breakfast, brunch, or dessert. 

Jump to:

• Ingredients
• 4 Tips for Success
• Recipe

Whether you're baking for a family gathering or just treating yourself, this easy cinnamon bundt cake recipe is sure to become one of your favourite cakes.

This was the cake I chose to make for dessert for my very first Mother's Day all those years ago. 

 

The first cake I ever made, that my grandma taught me to make, was cinnamon tea cake so to me cinnamon pound cake is a more grown-up dessert-like version and a tribute to the original.

I used brown sugar and caster sugar in the cake to give it a bit of a caramel flavour and almond meal to make it more dessert-like. 

The recipe was inspired by Celia’s food-processor pound cakes. 

If you’ve never made one (even the basic original cake) you must. 

They are unbelievably easy, seriously flexible and utterly delicious.

Ingredients

This simple cinnamon roll pound cake uses common ingredients you probably already have in your kitchen. 

The best part?

You don’t need any special tools, though using a stand mixer will certainly make the process smoother. 

Here’s what you'll need:

CAKE

• Butter - the real stuff that comes wrapped in paper or foil
• Caster sugar - also called superfine sugar
• Cinnamon - in powder form
• Brown sugar - here's how to make your own brown sugar
• Eggs - at room temperature
• Almond meal - also called almond flour or ground almonds
• Plain flour - also called all purpose flour
• Baking powder

ICING

• Extra cinnamon and dried lavender - for decorating
• Butter
• Icing sugar - also called confectioner's sugar or powdered sugar - here's how to make your own icing sugar
• Cinnamon
• Milk - for consistency

4 Tips for Success

1. Use Room Temperature Ingredients
   For the best results, make sure your butter & eggs are at room temperature. Cold ingredients can cause the batter to seize up, making your cake dense. Let your butter sit out for about 30 minutes before baking (we store our butter on the counter) and bring your eggs to room temperature before mixing.
2. Don't Overmix the Batter
   When incorporating the dry ingredients into the wet, mix until your pound cake batter is just combined. Overmixing can lead to a tough, dense cake (not the best cake!). Use a low speed on your stand mixer and scrape down the sides of the bowl as needed to ensure everything is evenly combined without overworking the batter.
3. Check for Doneness Early
   Ovens vary, so start checking for doneness at around the 40 minute mark. Insert a toothpick (or cake tester) into the center of the cake. If it comes out clean or with just a few crumbs, it’s done. If it’s still wet, continue baking for another 5-10 minutes. If the top of the cake starts to brown too much, cover it lightly with aluminum foil to prevent burning.
4. Cool Completely Before Icing
   Allow the cake to cool completely on a wire rack before adding cinnamon buttercream. If the cake is still warm, the frosting (icing) will melt off and lose its creamy texture. Let the cake cool to room temperature first.

Follow these tips, and you'll have a cinnamon roll pound cake with a buttery crumb and a deliciously sweet finish.

Served up with a big scoop of vanilla ice-cream and berry coulis, this cake was the perfect end to a delicious lunch made by Mum. 

There was just enough left over for my grandma to take an extra slice home with her. 

I’d hazard a guess and say it was a delicious breakfast too. 

It’s a little like cinnamon toast so perfectly excusable. 

Enjoy!

 

Recipe