Merry Christmas! Cinnamon Roll Pound Cake + Recipe Ideas

Guys, MERRY CHRISTMAS VERY SOON!

I waited heavens ever so long to try this pound cake. Everyone knows that putting the words “cinnamon roll” in a recipe makes it breakfast. And everyone also knows that putting protein-rich greek yogurt in a recipe makes it healthy NO MATTER WHAT.

This loaf is effectively breakfast cake. Imagine it with cream cheese icing on Christmas morning. HI HI HI. Just make it a day ahead or freeze it and thaw overnight.

Please don’t overbake. I would line my pan with parchment were I to do the whole rigamarole over again.

Are you looking for last-minute Christmas recipes for your holiday gatherings and cookie exchanges? Look no further. Here are a few holiday appropriate favs:

I’ll likely be taking some time off from the blog as per usual around Christmas and New Year’s. Enjoy the break. :]

Cinnamon Roll Pound Cake

Adapted from creme de la crumb

For the cake:

1/2 cup (1 stick) butter
1 1/2 cups white sugar
1/2 cup greek yogurt
2 tablespoons heavy cream or half and half
1/2 teaspoon vanilla
3 whole eggs
1 1/2 cups flour
1/4 teaspoons baking soda

For the swirl, mix together:

¼ cups sugar
1 tablespoon cinnamon

For the glaze, mix together

Preheat oven to 350 degrees F. Spray a 9×5 loaf pan with cooking spray (or line with parchment) and set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the Greek yogurt, then the heavy cream and vanilla. Add the eggs one at a time, beating well after each egg.

In a separate bowl whisk together the flour and baking soda. Add dry ingredients into the wet ingredients and mix until just combined.

In a small bowl, mix 1/4 cup sugar and cinnamon. Split one third of the batter into the loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Repeat and layer half of the remaining batter over that, then sprinkle the rest of the cinnamon sugar over that. Then end with the remaining batter and smooth the top.

Bake for about 1 hour and 20 minutes or until edges begin to brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove.

The original recipe suggests icing the loaves with a cream cheese mixture. I didn’t have any cream cheese on hand, so I made a thick powdered sugar/milk/vanilla glaze. Start with a 1/2 cup of powdered sugar and stir in milk, one teaspoon at a time, until you get a thick glaze. I can’t remember if I used more glaze than that. I think it very likely.

5 Responses to “Merry Christmas! Cinnamon Roll Pound Cake + Recipe Ideas”

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1 The Editor December 18, 2013 at 9:11 am

Reblogged this on Jane Doe (at-your-service).
2 Auntie Sharon December 18, 2013 at 9:43 am

This looks amazing! Plus, I want to give a hearty shout-out to Raspberry Pretzel Salad, which took its rightful place on the recommended holiday list. It has become infamous in our family. Something we all dream about, but won’t make to often, lest it lose its mysterious appeal. LOVE!
3 Lauren December 18, 2013 at 10:02 am

Shout out to the RPS! Don’t lose the appeal!
4 Pacific Merchants December 18, 2013 at 1:15 pm

Agreed. Cinnamon roll ALWAYS equals breakfast. ALWAYS. It’s one of the best excuses to eat dessert for breakfast!
5 Emily December 18, 2013 at 3:57 pm

MERRY ALMOST CHRISTMAS TO YOU!
-ed