Cinnamon-Roll Pound Cake

Name: Cinnamon-Roll Pound Cake
Cuisine: European, Mediterranean, French
Ingredients: Nonstick vegetable oil spray or unsalted butter (for pan); 3 cups (380 g) cake flour, sifted, plus more for pan; 1 tsp. Diamond Crystal or ½ tsp.Morton kosher salt; ½ tsp. baking soda; 1½ cups (3 sticks) unsalted butter, room temperature; 2½ cups (550 g) granulated sugar; 6 large eggs, room temperature; 1 cup sour cream, room temperature; 2 Tbsp. vegetable oil; 1 Tbsp. vanilla extract; ⅓ cup (40 g; firmly packed) light brown sugar; 5 Tbsp. unsalted butter, melted; 1 Tbsp. all-purpose flour; 1½ tsp. ground cinnamon; 1 tsp. vanilla extract; 2 oz. cream cheese, room temperature; 2 Tbsp. unsalted butter, room temperature; 1½ cups (165 g) powdered sugar; ¼ cup chilled milk (whole, 2%, or unsweetened coconut); A 12-cup Bundt pan

Instructions

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Updated at: Fri, 22 Nov 2024 01:07:55 GMT