Cinnamon Roll Pound Cake Recipe

Preheat oven to 350 degrees F and spray a 9 by 5-inch loaf pan with baking spray.

In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2 to 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 the remaining batter (so a quarter of the initial batter) and sprinkle the rest of the cinnamon sugar over that layer.

Add the rest of the batter.

Bake for 60 minutes or until the 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.