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Homemade Sour Cream Cinnamon roll pound cake recipe with cream cheese frosting

Homemade Sour Cream Cinnamon Roll Pound Cake Recipe with Cream Cheese Frosting, laced with a cinnamon swirl, this cake is buttery, yet light and is smothered in sweet cream cheese frosting.
Course Dessert
Cuisine American/Southern
Keyword cake, cinnamon, pound cake
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 16 slices
Calories 502kcal
Author Paula Jones


  • 1 and ½ cups butter
  • 2 and ½ cups granulated sugar
  • 7 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ½ cup butter at room temperature
  • ½ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • *solid vegetable shortening and granulated sugar for pan


  • Prepare a 12 cup tube pan with solid vegetable shortening. Spread evenly over the entire inner surface. sprinkle 1 to 2 teaspoon granulated sugar over shortening and roll pan so that sugar covers the entire surface. Discard excess.
  • In the bowl of a mixer add butter. beat until fluffy.
  • Add sugar and beat until fluffy and light yellow.
  • Add eggs one at a time until just combined.
  • Add vanilla.
  • In another bowl, sift flour with salt, baking powder, and baking soda.
  • On low speed, add flour to sugar mixture alternately with sour cream, beginning and ending with flour. Do not mix too much after adding flour.
  • In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon. stir with a fork until it is well combined. The mixture will be thick.
  • Spoon 3/4 of the batter into prepared pan. Crumble the cinnamon mixture over the batter.
  • Run a spatula through the center of the cinnamon mixture to swirl.
  • Top with remaining batter.
  • Bake for 75 to 85 minutes it 350 degrees F.
  • Drizzle with cream cheese frosting.
  • Store in the refrigerator.


  • 4 ounces cream cheese
  • 2 tablespoon butter, at room temperature
  • 1 and 1/2 cups confectioners' sugar
  • 1/4 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • Combine cream cheese and butter. Slowly add sugar alternately with milk and vanilla. Add more milk if needed to get a pourable consistency. Put in a ziptop bag and snip the corner off. Drizzle over cake.


Calories: 502kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 415mg | Potassium: 106mg | Fiber: 1g | Sugar: 39g | Vitamin A: 933IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg