The Pioneer Woman Tasty Kitchen
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Cinnamon Roll Pound Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

You need this cinnamon roll pound cake in your life!

Ingredients

  • FOR THE CAKE:
  • 3 sticks Unsalted Butter Butter At Room Temperature
  • 2 Tablespoons Shortening Or Oil
  • 1-½ cup Granulated Sugar
  • 6 whole Large Eggs, At Room Temperature
  • 1 cup Sour Cream
  • 3 cups Sifted Cake Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 Tablespoon Vanilla Extract
  • FOR THE SWIRL:
  • 1 stick Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Brown Sugar
  • 1-½ teaspoon Ground Cinnamon
  • 1 Tablespoon All-purpose Flour
  • FOR THE CREAM CHEESE GLAZE:
  • 1 package (8 Ounce Size) Cream Cheese, Softened
  • ½ cups Confectioners Sugar
  • ¼ cups Milk Or A Bit More If Needed
  • 1 teaspoon Vanilla Extract

Preparation

For the cake:
Preheat oven to 325 F.

In the bowl of a stand mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs one at a time, beating well after each addition.
Add half of the sour cream into the mixer and combine.

In a separate bowl combine flour, baking powder and salt.

Pour half of the flour mixture into the cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don’t over mix.

For the swirl:
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray a bundt pan with baking spray. Pour 1/4 of the cake batter into the bundt pan. Next sprinkle some of the swirl mixture over the batter and use a knife to create a swirl pattern. Repeat these steps, with another portion of the cake batter and the swirl; continue until all the cake batter is transferred into the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in the bundt pan for 10 minutes then invert the cake out of the pan pan and allow to cool on a rack.

For the glaze:
In a mixer bowl, beat together cream cheese, confectioners’ sugar, milk and vanilla extract until smooth and pour-able.

Set the cake on your serving platter, flat side down. Pour the glaze over the pound cake and serve.

Makes 20 servings.

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Profile photo of Karen Haynes

Karen Haynes on 11.2.2013

This is just wonderful! Just like eating fresh cinnamon rolls. I take this to potlucks all the time. A great addition to anyones recipe box!!

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