Cinnamon Roll Gooey Butter Cake is a rich and indulgent dessert that blends the comforting flavors of cinnamon rolls with the buttery softness of gooey butter cake. Topped with a sticky toffee buttercream flood, it’s the perfect treat for family gatherings, holiday celebrations, or simply satisfying a sweet craving. Every bite is a delicious mix of warm cinnamon, caramel sweetness, and melt-in-your-mouth texture—a dessert you’ll want to make again and again!
Table of Contents
Why Make This Recipe
This cake is a perfect dessert for any occasion. It’s simple to prepare and brings together the comforting flavors of cinnamon rolls with the rich, soft texture of gooey butter cake. Whether you’re making it for a family gathering, a holiday celebration, or just a relaxing weekend at home, it’s a treat that will be enjoyed by everyone. The sticky toffee buttercream adds a deliciously sweet finish, making each bite even more satisfying.
How to Make Cinnamon Roll Gooey Butter Cake
Ingredients:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 4 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix the yellow cake mix, melted butter, and egg until well combined. Press this mixture evenly into the prepared dish to form the base.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, cinnamon, and optional nutmeg. Mix well.
- Gradually beat in the powdered sugar and then stir in the melted butter until smooth.
- Pour this creamy filling over the cake base, spreading it evenly.
- Bake for 40–45 minutes. The edges should be golden, and the center should be set but still a bit gooey. Let it cool completely before adding the buttercream.
- In a saucepan, melt the butter and brown sugar over medium heat. Stir until the sugar is dissolved.
- Add the heavy cream and vanilla to the melted mixture and let it simmer for 2 minutes. Remove from heat and let cool a little.
- Beat the powdered sugar into the toffee mixture until it becomes smooth and creamy.
- Pour this delicious buttercream over the cooled cake, spreading it gently over the top.
- Allow the buttercream to set for about 15 minutes before slicing and serving.
How to Serve Cinnamon Roll Gooey Butter Cake
Serve this cake warm or at room temperature. It’s wonderful on its own, but you can also add a scoop of vanilla ice cream or whipped cream on top for an extra treat!
How to Store Cinnamon Roll Gooey Butter Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you want to keep it fresh longer.
Tips to Make Cinnamon Roll Gooey Butter Cake
- Make sure all your ingredients are at room temperature for the best texture.
- When pressing the cake mix into the dish, use clean hands or the back of a measuring cup to get it nice and even.
- Feel free to sprinkle some chopped pecans on top of the buttercream for added flavor and crunch!
Variation
If you want to get creative, you can add chocolate chips to the filling or use different flavored cake mixes to change things up a bit!
Cinnamon Roll Gooey Butter Cake
Ingredients
- 1 box yellow cake mix 15.25 oz
- 1/2 cup unsalted butter melted
- 1 large egg
- 8 oz cream cheese softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 4 cups powdered sugar
- 1/2 cup unsalted butter melted
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix the yellow cake mix, melted butter, and egg until well combined. Press this mixture evenly into the prepared dish to form the base.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, cinnamon, and optional nutmeg. Mix well.
- Gradually beat in the powdered sugar and then stir in the melted butter until smooth.
- Pour this creamy filling over the cake base, spreading it evenly.
- Bake for 40–45 minutes. The edges should be golden, and the center should be set but still a bit gooey. Let it cool completely before adding the buttercream.
- In a saucepan, melt the butter and brown sugar over medium heat. Stir until the sugar is dissolved.
- Add the heavy cream and vanilla to the melted mixture and let it simmer for 2 minutes. Remove from heat and let cool a little.
- Beat the powdered sugar into the toffee mixture until it becomes smooth and creamy.
- Pour this delicious buttercream over the cooled cake, spreading it gently over the top.
- Allow the buttercream to set for about 15 minutes before slicing and serving.
Notes
You May Also Like – More Sweet Treats!
If you love Cinnamon Roll Gooey Butter Cake, here are two more irresistible desserts to try:
Peach Cobbler Poundcake Twinkies – A delightful fusion of sweet poundcake and juicy peach cobbler, perfect for any occasion!
Honey Peach Cream Cheese Cupcakes – Soft, fluffy cupcakes filled with creamy honey peach goodness—a must-try for dessert lovers!
Which one will you bake next? Let us know by tagging us on Instagram!
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FAQs
1. Can I use a different cake mix?
Yes! You can use any flavor of cake mix you like, such as chocolate or vanilla for a fun twist.
2. What’s the best way to serve this cake?
It’s delicious on its own, but serving it warm with ice cream or whipped cream makes it even more delightful!
3. Can I freeze this cake?
Yes! You can freeze the cake before adding the buttercream. Just wrap it well and place it in the freezer for up to 2 months.
