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