Cinnamon Roll Pound Cake recipe

Heat the oven to 325°F (160°C). Grease and flour a 9x5 loaf pan. Mix melted butter and granulated sugar in a large bowl until frothy. Beat each egg carefully after adding it. Mix in vanilla extract.

In a separate basin, mix flour, baking powder, soda, and salt. Add the dry ingredients to the creamed mixture slowly, alternating with the sour cream. Just blend.

To make the cinnamon swirl, blend light brown sugar, melted butter, and ground cinnamon in a small basin.

Put half the cake batter in the loaf pan. Put half the cinnamon swirl mixture on the batter. Use a knife or toothpick to swirl the batter.

Repeat with remaining cake batter and cinnamon swirl. Place the cake in the preheated oven for 50-60 minutes or until a toothpick put into the center comes out clean.

After 10 minutes in the pan, move the cake to a wire rack to finish cooling. While the cake cools, make the cream cheese glaze. Beat softened cream cheese in a bowl until smooth. Add powdered sugar, milk, and vanilla extract slowly until creamy.

After cooling, drizzle cream cheese glaze on the cake. Cinnamon Roll Pound Cake has the ideal cinnamon swirl and creamy frosting in every bite. Slice and serve!