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Homemade cinnamon pound cake on a plate next to the books Going Places and Black Food

Homemade Cinnamon Roll Pound Cake

Kristin
Enjoy this homemade cinnamon roll pound cake as part of the Late Fall Shoebox Lunch from Black Food and explore Black travel history with us.
5 from 1 vote
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Prep Time 1 hour 5 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American, Southern
Servings 16 people
Calories 362 kcal

Equipment

Ingredients 
 

Cake

  • 1½ cups unsalted butter at room temperature
  • 2½ cups stevia
  • 6 large eggs at room temperature
  • 3 cups all-purpose einkorn flour sifted
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup sour cream at room temperature
  • 2 tablespoon avocado oil
  • 1 tablespoon vanilla extract

Cinnamon Swirl

  • ⅓ cup unsalted butter melted
  • ⅓ cup swerve brown firmly packed
  • 1 tablespoon all-purpose einkorn flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon vanilla extract

Icing

  • 2 ounces cream cheese at room temperature
  • 2 tablespoon unsalted butter at room temperature
  • 1½ cups swerve confectioners
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Instructions 

  • Wash your hands with soap and water. Turn the oven on to 350 degrees Fahrenheit and butter the baking dish. You can also flour the inside of your pan when you're done applying the butter.
  • Add the butter for the cake to a mixing bowl. Turn the mixer on high for 1 minute and beat the butter using the whisk attachment.
  • Measure the stevia for the cinnamon roll cake.
  • Cream the butter and stevia mixture: Slowly add the stevia or your sweetener of choice to the mixing bowl and mix for 5 minutes or until fluffy.
  • Crack each of the eggs into the mixing bowl. Mix thoroughly between adding each egg. During this process, feel free to stop the mixer and scrape the sides and bottom as needed. Wash your hands.
  • Use a flour sifter to sift the flour before weighing the amount needed for the recipe.
  • Slowly incorporate the flour: Turn the mixer down to low and slowly add the flour to the mixing bowl.
  • Measure the salt and baking soda with a measuring spoon and add them to the other ingredients in the mixing bowl. We also changed our mixer attachment to the flat beater attachment.
  • Add the sour cream, oil, and vanilla: Have you explored estimations in math? We used this opportunity to estimate how much sour cream to add based on the amount of sour cream in the Tillamook sour cream container. The oil and vanilla can be measured with a measuring spoon.
  • Scrape the sides and bottom of the bowl as well as the attachment to make sure everything is mixed. Set aside when finished.
  • Combine ingredients for the cinnamon swirl in a clean bowl: Turn the stove on low heat. Measure the butter for the cinnamon swirl and place it in a pan. Heat the butter until melted and turn off the stove. Measure the swerve brown or light brown sugar using a scale and add it to a clean bowl. Add the flour, cinnamon, and vanilla extract using a measuring spoon.
  • Mix the cinnamon swirl ingredients: Add the melted butter to the bowl and combine all the ingredients with a silicone spatula or whisk. You should now have 1 mixing bowl with your pound cake batter, 1 bowl with your cinnamon swirl, and 1 baking dish or Bundt pan.
  • Add ⅓ of the batter to the baking dish or Bundt pan and smooth with the silicone spatula. Pour ½ of the cinnamon swirl over the batter and use a knife or skewer to swirl the cinnamon mixture around the batter.
  • Add another third of the batter to the dish or pan, followed by the remainder of the cinnamon swirl. Use the knife or skewer to swirl the cinnamon mixture through the batter. Finally, place the remaining batter on top and smooth with the spatula. Place it in the oven. If using a Bundt pan, bake for 85-95 minutes on the upper middle rack of the oven. The cinnamon roll pound cake is done when a toothpick or knife fork inserted into the middle of the cake comes out clean for the most part. If you're using a baking dish like ours, you may need an additional 15 minutes or so of baking time.
  • Add the icing ingredients to a clean mixing bowl: Place the clean whisk attachment back on the mixer. Add the cream cheese and butter to the clean mixing bowl. Turn the mixer on medium-high and beat for 2 minutes. Turn the mixer down to low. Measure the swerve confectioners or confectioners' sugar using a scale and slowly add it to the mixing bowl. Turn the mixer on medium-high and add the milk using a measuring cup. Next, add the vanilla using a measuring spoon. When the icing is smooth and easy to pour, you can turn off the mixer.
  • Remove the cinnamon roll pound cake from the oven. Turn off the oven and let the cake cool. Drizzle the icing on top and enjoy!

Notes

  • The same amount of sugar or other sweeteners can be substituted for stevia
  • The same amount of light brown sugar can be substituted for swerve brown
  • The same amount of confectioners' sugar can be substituted for swerve confectioners
  • The same amount of 2% or even refrigerated coconut milk can be substituted for whole milk
  • Leftover pound cake can be covered and stored in the fridge
  • Let leftover pound cake come to room temperature before serving
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/cinnamon-roll-cake

Nutrition

Calories: 362kcalCarbohydrates: 39gProtein: 5gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 134mgSodium: 223mgPotassium: 61mgFiber: 2gSugar: 2gVitamin A: 927IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!