Cinnamon Roll Pound Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/4 cup 1 1/2 cups sugar plus
  • 1/4 tsp Baking soda
  • 2 1/2 tsp Cinnamon
  • 1 1/2 cups Flour
  • 2 1/2 cups Powdered sugar
  • 2 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 1/2 cup Greek yogurt
  • 3 tbsp Milk

Found on dinnerthendessert.com

Description

Ingredients

• 1 stick butter, softened
• 1½ cups sugar plus ¼ cup, divided
• ½ cup greek yogurt
• 2 teaspoons vanilla
• 1 tablespoon milk
• 3 eggs
• 1½ cups flour
• ¼ teaspoon baking soda
• 2 teaspoons cinnamon
• 2½ cups powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon cinnamon

Directions

• Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
• In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
• Add in the eggs, yogurt, milk and vanilla and mix until well combined.
• Add in the dry ingredients and mix until just combined.
• Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it.
• Add in half of the batter, then half the cinnamon sugar sprinkled on top.
• Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
• Add the rest of the batter.
• Bake for 60 minutes or until your tester comes out clean.
• Cool cake completely before adding the icing.
• Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey.
• Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it.
• Pour the regular icing over the cake.
• Add the cinnamon frosting to a small ziploc bag.
• Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.