Go Back
–+ servings

Cinnamon Bun Pound Cake

Indulge in this delciious cinnamon bun pound cake, made from scratch with love.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter room temp
  • 2 ¼ cups granulated sugar
  • 5 large eggs brought to room temp
  • 2 tsp vanilla extract
  • 3 cup all purpose flour scooped and leveled
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ evaporated or buttermilk could also use half in half
Glaze
  • 3 tbsp unsalted butter melted
  • ¼ light brown sugar packed
  • 1 tbsp cinnamon
Cream Cheese Icing
  • 8 oz cream cheese
  • 2 tbsp unsalted butter room temp
  • 2 cups powdered sugar
  • 2-3 tbsp milk heavy cream or half & half
  • 1 tsp vanilla extract

Equipment

Method
 

  1. Preheat the oven to 325
  2. Grease and flour a 12 cup capacity bundt pan (can also use non stick baking spray or cake release)
  3. Add the eggs to a bowl of warm water to bring them to room temp for 5-7 mins
  4. Cream butter and sugar with a hand or stand mixer for 4-5 mins.
  5. Add in the eggs one at a time, mixing and scraping down the bowl after each,
  6. Add in the vanilla extract
  7. Sift in the flour, baking powder and salt alternating with the milk
  8. Once fully incorporated pour half into the prepared baking dish
  9. Make the glaze by melting the butter and mixing with brown sugar and cinnamon
  10. Spoon into the batter, swirl to distribute the cinnamon sugar or leave as is for a deeper (more rich) pocket of glaze.
  11. Top with remaining batter.
  12. Bake for 75 mins (or until golden brown)
  13. Let rest for 15 mins before turning out onto a cool rack.
  14. Make the glaze by mixing the cream cheese and butter. Add in powdered sugar, vanilla and milk.
  15. Pour over the cake, serve and enjoy

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.

Tried this recipe?

Let us know how it was!