Sugar Free Cinnamon Bun Pound Cake

What makes Cinnamon bun pound cake so good?

 
Cinnamon bun pound cake is a rich, tender, and moist cake, infused with the flavors of a cinnamon bun, and topped with a sweet glaze, creating an utterly irresistible and comforting treat that is hard to pass up.

I really like how all of these flavors work so well together to make something so tasty and decadent!

Did you try my EASY Sugar Free Strawberry Shortcake ?

That shortcake recipe is basically made using a low carb biscuit. It is then layered with strawberries and cream.

To make this recipe you will need a bundt style cake pan. You can find a variety of bundt cake pans here.

What you need to make make cinnamon bun pound cake.

Cake.

• Flour. All purpose works best in this recipe. When measuring the flour make sure that it is leveled to get the exact amount.
• Baking Powder. A standard cake ingredient used to leaven the cake.
• Butter.. This should be at room temperature. If you are using unsalted butter, add a half teaspoon of salt to the flour.
• Sugar Alternative. Use a granular sugar alternative that measures 1:1 with regular sugar and that can also be baked with.
• Eggs. These should be at room temperature. To get your eggs to room temperature you can place them in a bowl of warm water for about five minutes.
• Milk. By milk, I mean evaporated or buttermilk work best in this recipe. However, to keep the sugar down, you can also use half and half.
• Vanilla extract. This is added to help balance the flavors.

Icing.

• Butter. This time the butter is melted.
• Brown sugar alternative. This should be a granular sugar alternative such as one of these.
• Cinnamon. The cinnamon should be ground with no added sugar.
• Cream Cheese. You can have this softened to room temperature as well.
• Butter. This butter is at room temperature.
• Sugar Free Powdered Sugar. Use powdered sugar that measures 1:1 with regular powdered sugar.
• Heavy Cream or half and half
• Vanilla Extract.

How to make Cinnamon Bun Pound Cake

Servings: 10 servings.
Prep: 8 minutes.
Bake: 80 minutes.
Total: 2 hours 5 minutes.

1. Preheat your oven to 300 and double prep your bundt cake pan for nonstick. I use nonstick spray and then dust generously with flour.
2. In a medium bowl, use a whisk or sift together the flour, baking powder, and optional salt (for unsalted butter users).
3. Next, in a mixing bowl with a whisk attachment and on medium-high speed, beat together the butter and sugar alternative until creamy (about five minutes).
4. Turn the mixer down to medium and add the eggs, one at a time, stopping to scrape the bowl between additions.
5. Now, we will add the dry ingredients from the medium bowl to the mixing bowl. Set the mixer to low speed, add the dry ingredients, and mix until just combined.
6. Scrape down the sides of the mixing bowl and then stir in the milk and vanilla. Set this bowl to the side while you make the swirl.
7. To make the cinnamon swirl, mix together the melted butter, brown sugar alternative and ground cinnamon until blended.
8. Pour half of your cake batter from the mixing bowl into your prepped bundt pan. Drizzle about half of the swirl mixture over the batter and then use a butter knife or spoon to gently make the swirl. Repeat this process with the remaining ingredients.
9. Bake this cake for 80-85 minutes or until a toothpick comes out mostly clean and the cake is turning golden brown. When you test with a toothpick, place your toothpick into the center of the cake (between the bundt hole and sides).
10. Remove the cake from the oven when done and allow it to sit at room temperature for 15 minutes. Then Place your cooling rack over the cake and flip the cake over so that it can sit on top of the cooling rack to finish cooling.
11. To make the icing, use a whisk to combine the sugar free powdered sugar, remaining vanilla and milk in a medium bowl. Carefully pour the icing over the cooled cake and serve.

Tips for making the best cinnamon bun pound cake.

Bundt style cakes do best when you double prep the cake pan as this makes it easier to release the cake from the pan. This means doing two methods of nonstick such as greasing the pan and dusting it with flour.

More helpful tips for you.

1. Also, this is one of those cakes that you can bake on top of a baking sheet. This will prevent over spilling of the batter from making a mess in your oven.
2. This recipe ingredients are intended for a 12 cup capacity bundt pan. If you are using a smaller pan, simply adjust the ingredients as needed.
3. This cake can be made with half and half. However, it will make the cake a bit less moist than using evaporated milk, sour cream, or buttermilk.

How to store Cinnamon Bun Pound Cake.

This cake is best when it is freshly baked and still a bit warm. However, you can store leftovers in an air tight container at room temperature for up to five days or frozen for up to a few months.

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