Cinnamon-Roll Pound Cake

Name: Cinnamon-Roll Pound Cake
Yield: 12 - 16 Servings
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); 1 tsp. vanilla extract; A 12-cup Bundt pan

By Jocelyn Delk Adams

August 10, 2021

Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox

This cinnamon-roll-inspired cake from Jocelyn Delk Adams of Grandbaby Cakes is a fun twist on classic pound cake. Featured in Bryant Terry’s book Black Food and inspired by her grandmother, Big Mama (whose buttery cakes were famous in her hometown of Winona, Mississippi), the batter gets swirled with a brown sugar–cinnamon spice mixture. “Drizzled with cream cheese icing, it will remind you of those pillowy soft and fluffy cinnamon rolls you may have indulged in for breakfast,” Adams says.