Cinnamon Roll Pound Cake is great for dessert or brunch. This delicious cinnamon swirl cake has a cream cheese icing that's out of this world.
Ingredients
For the Pound Cake:
3cupsall purpose flour
1/2teaspoonbaking soda
1/2teaspoontable salt
1cupunsalted butter, 2 sticks, softened
3cupssugar
6large eggs, room temperature
1cupsour cream
2tablespoonvanilla extract
3tablespoonsheavy cream
For the Cinnamon Swirl:
2tablespooncinnamon
1/4cupsugar
For the Icing:
2tablespoonsunsalted butter, softened
2ozcream cheese, softened
1/4cupheavy cream
1teaspoonvanilla extract
1 1/2cupspowdered sugar
pinchof salt
Instructions
Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add sour cream, vanilla extract and heavy cream and beat until combined.
Reduce speed to low and add flour mixture, beat to combine.
To Make the Cinnamon Swirl: Combine the 1/4 cup sugar and cinnamon in a small bowl. Pour 1/3 of batter into prepared loaf pans. Sprinkle half of cinnamon sugar mixure into pans. Repeat with remaining batter, then remaining cinnamon sugar, then ending with batter.
Bake 50 to 70 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. (Mine took 70 minutes to bake)
Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
To Make the Icing, beat together butter and cream cheese. Add heavy cream, vanilla, powdered sugar and salt and beat to combine. Spread evenly over cooled loaves. Let the icing harden, about 15 minutes, before serving.