🍥 Cinnamon Roll Pound Cake with Cream Cheese Glaze

 Ingredients
For the Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup sour cream

Cinnamon Swirl Filling:

½ cup brown sugar

1 tbsp ground cinnamon

2 tbsp melted butter

Cream Cheese Glaze:
4 oz cream cheese, softened

1 cup powdered sugar

½ tsp cinnamon

½ tsp vanilla extract

2–3 tbsp milk or heavy cream (adjust for thickness)

 Instructions
1. Prep the Pan & Oven
Preheat oven to 325°F (163°C).

Grease and flour a bundt pan thoroughly.

2. Make the Batter

In a medium bowl, whisk flour, baking powder, and salt.

In a large bowl, beat butter and sugar until fluffy (3–5 mins).

Add eggs one at a time, then vanilla.

Mix in sour cream.

Gradually add dry ingredients, mix until just combined.

3. Create the Swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter.

Pour half of the batter into the bundt pan.

Spoon cinnamon swirl over the batter and gently swirl with a knife.

Pour remaining batter on top.

4. Bake

Bake for 60–70 minutes, or until a toothpick comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

5. Make the Glaze
Beat cream cheese until smooth.

Add powdered sugar, cinnamon, vanilla, and milk.

Drizzle over cooled cake.

 Extra Touches:

Dust with cinnamon-sugar for sparkle 

Serve warm with a scoop of vanilla ice cream—trust me