How to make a Cinnamon Bun Pound Cake

Take your pound cake to a whole new level with this Cinnamon Bun Pound Cake recipe. Your pound cake and cinnamon roll all in one! This pound cake recipe is undeniably tasty, sweet, buttery, swirled with cinnamon flavor, and topped with cream cheese. Try it!

All About Cinnamon Bun Pound Cake!

Pound cake and cinnamon rolls are just two of our favorite desserts or snacks to serve. But did you know that you can actually combine these two in a single recipe? This is what this Cinnamon Bun Pound Cake is all about. The soft texture, sweet taste, and cream cheese flavor of found cake are added with a cinnamon twist. 

Moreover, this pound cake recipe is perfect for serving as snacks to your kids or as a dessert at a gathering or special occasion. Looks very fancy and just tastes heavenly. Something to die for, indeed! 

How Long Will It Take to Make the Cinnamon Bun Pound Cake?

This recipe will generally yield 8 to 10 slices of Cinnamon Bun Pound Cake. Moreover, the total time you need to devote so you can consume it is 2 hours because you will only need 8 minutes for preparing and 75 minutes for baking.

What are the Types of Equipment Needed?

There are tools that you have to set to help you ease the process of making the Cinnamon Bun Pound Cake, and they are the following: 

• Bundt Pan. This is where we will bake the pound cake. If you want to have the same mold that I used, just click here.  
• Hand or Stand Mixer. This will make your mixing easier and more consistent. 
• Rubber spatula. Used to scrape the cake batter well. 
• Measuring bowls, cups, and spoons. This will aid you with measuring the components of the recipe. 

What is Cinnamon Bun Pound Cake Made Of?

This recipe would require you to prepare 3 sets of ingredients. The first one is for the cake batter, the for the glaze, and lastly for the cream cheese icing. To be specific, here is the detailed list of components for each set: 

Ingredients in the Cake Batter:

• Unsalted butter. 1 cup and is brought to room temperature. 
• Granulated sugar. 2 and ¼ cups.
• Large eggs. 5 pieces and are brought to room temperature. 
• Vanilla extract. 2 teaspoons. 
• All-purpose flour. 3 cups and are scooped and leveled.
• Baking powder and Salt. 1 teaspoon for each. 
• Evaporated or buttermilk. ¾ cup or could also use half in half.

For the Glaze:

• Unsalted butter. 3 tablespoons and are melted.
• Light brown sugar. ¼ cup and is packed. 
• Cinnamon. 1 tablespoon. 

For the Cream Cheese Icing:

• Cream cheese. 8 ounces
• Unsalted butter. is 2 tablespoons and is at room temperature. 
• Powdered sugar. 2 cups. 
• Milk, heavy cream. 2 to 3 tablespoons or half & half.
• Vanilla extract. 1 teaspoon. 

How to Make the Cinnamon Bun Pound Cake?

To make the cinnamon bun pound cake, preheat the oven to 325 first. And while doing so, grease and flour a 12 cup capacity bundt pan or you can also use non-stick baking spray or cake release. 

Afterward, you can make the cake batter. Just add the eggs to a bowl of warm water to bring them to room temp for 5 to 7 minutes. Then, cream butter and sugar with a hand or stand mixer for 4 to 5 minutes, and add in the eggs one at a time, mixing and scraping down the bowl after each, then add in the vanilla extract. Once done, sift in the flour, baking powder, and salt alternating with the milk, and once fully incorporated pour half into the prepared baking dish.

Subsequently, make the glaze by melting the butter and mixing it with brown sugar and cinnamon. Spoon into the batter, swirl to distribute the cinnamon sugar, or leave as is for a deeper pocket of glaze and top with the remaining batter.

Ultimately, bake for 75 minutes or until golden brown and let it rest for 15 minutes before turning out onto a cool rack.

For the glaze topping, make the glaze by mixing the cream cheese and butter.  Add in powdered sugar, vanilla, and milk. Pour over the cake, serve and enjoy!

Chef Notes

I placed the Bundt pan on a baking sheet in the case of any spillage in the oven, which would be due to incorporating too much air into the batter during the mixing process as a precaution. Heavy cream produces a drier cake than using evaporated or buttermilk but it’s still delicious.

Pin for Later