If you adore the warm, spicy charm of cinnamon rolls but crave something with a little extra indulgence and gooey texture, this Cinnamon Roll Gooey Butter Cake Recipe is about to become your new obsession. It brings together the soft, buttery crumb of a tender cake with the rich, creamy, and oh-so-gooey cinnamon-infused cream cheese topping that perfectly mimics those irresistible cinnamon roll flavors in every bite. Whether you’re baking for a cozy weekend brunch or an anytime sweet treat, this cake’s mouthwatering layers will instantly put a smile on your face and fill your kitchen with the most delightful aroma.
Ingredients You’ll Need
The magic of this Cinnamon Roll Gooey Butter Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s creating the tender crumb, building the luscious topping, or bringing out that unforgettable cinnamon warmth.
- All-purpose flour: The foundation for our tender and fluffy butter cake base.
- Granulated sugar: Adds essential sweetness and helps with cake structure.
- Baking powder: Gives the cake its gentle rise and light texture.
- Ground cinnamon: The star spice that fills this cake with wonderful warmth and aroma.
- Unsalted butter: Cubed and room temperature for easy blending and rich flavor.
- Eggs: At room temperature to help bind and add moisture.
- Milk: Brings moisture and softness to the cake batter.
- Pure vanilla extract: Enhances depth of flavor with a gentle sweetness.
- Cream cheese: The secret to that irresistibly gooey, creamy cinnamon topping.
- Brown sugar: Adds richness and a subtle molasses sweetness to the topping.
- Powdered sugar: Smoothly sweetens and thickens the cream cheese layer.
- Cornstarch: Helps stabilize the topping so it stays luscious but set.
How to Make Cinnamon Roll Gooey Butter Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F and get a 9-inch springform pan ready by lining the bottom with parchment paper and greasing the sides. This setup ensures your cake will release easily, keeping that perfect gooey texture intact. If you don’t have a springform pan, a regular round cake pan will do, but expect slightly different edges.
Step 2: Make the Butter Cake Base
In a large bowl, combine the flour, granulated sugar, baking powder, salt, and cinnamon with the cubed butter. Use your fingers, a pastry cutter, or a fork to rub the butter into the dry ingredients until the mixture becomes very fine and crumbly. This is where the buttery richness is built into the cake base. Next, create a little well in the center and add the egg, milk, and vanilla. Whisk together starting from the center outwards until fully incorporated and no streaks remain. The batter will be thick but smooth, perfect for the foundation of your cinnamon-infused delight.
Step 3: Assemble the Butter Cake Layer
Pour this thick batter into your prepared pan and spread it out evenly. This layer forms the soft, pillowy base that will contrast beautifully with the gooey topping to come, so smooth it out with a spatula to get an even bake.
Step 4: Prepare the Gooey Cinnamon Cream Cheese Topping
In a separate bowl, beat the cream cheese and brown sugar together until velvety smooth and creamy. Adding powdered sugar in two additions, mix well after each to remove any lumps and achieve that luscious texture. Then stir in your cinnamon, cornstarch, and egg, whisking until the mixture is silky and pourable. This rich, creamy topping is what elevates this cake from everyday to extraordinary.
Step 5: Combine and Bake
Pour this dreamy cream cheese topping evenly over the cake batter, tilting the pan gently to make sure it settles in a smooth layer. Pop the pan into the oven and bake for 35 to 40 minutes. Watch for the edges to turn golden brown and the center to puff slightly – it should still jiggle a bit in the middle, promising that irresistible gooey delight.
Step 6: Cool and Release
Once out of the oven, let the cake cool completely in the pan. The middle will sink a little as it cools, creating that iconic gooey texture. Carefully run a thin knife around the edges before unlatching the springform pan, revealing your beautifully layered cinnamon wonder.
How to Serve Cinnamon Roll Gooey Butter Cake Recipe
Garnishes
Sprinkle a dusting of powdered sugar over the top right before serving to add a pretty, snowy finish that complements the cake’s sweet cinnamon essence. For an extra touch, you might add a light drizzle of cream cheese glaze or a sprinkle of chopped pecans for crunch and visual appeal.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee, chai tea, or even a glass of cold milk to balance the sweetness beautifully. Fresh fruit like sliced apples or a mixed berry compote can add a bright freshness that plays well with the warm cinnamon flavors.
Creative Ways to Present
Serve slices of this Cinnamon Roll Gooey Butter Cake Recipe on rustic wooden boards for a cozy vibe, or cut into small squares for a delightful party finger food. You can even layer it with whipped cream and fresh fruit for an indulgent trifle-style dessert that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly in the refrigerator for up to 4 days to keep the gooey topping fresh and creamy. This cake tastes amazing cold or at room temperature, so you have plenty of flexibility depending on your craving.
Freezing
If you want to keep this cake longer, freeze it tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving to enjoy that perfect gooey texture once again.
Reheating
To gently warm a slice, microwave it for about 15-20 seconds or heat in a warm oven for 5-7 minutes. This quick reheat makes the topping blissfully soft and gooey, mimicking freshly baked goodness.
FAQs
Can I use a regular cake pan instead of a springform pan?
Yes! While a springform pan makes it easier to remove the cake without disturbing the delicate topping, a regular cake pan works fine too. Just be sure to line it well with parchment and grease generously to avoid sticking.
What if I don’t have cream cheese at room temperature?
Room temperature cream cheese blends better and creates a smooth topping. If your cream cheese is cold, you can soften it quickly by microwaving in short 10-second bursts until slightly softened but not melted.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour. Just be sure the blend contains xanthan gum or a similar binder for the best texture.
Why is the center supposed to be jiggly after baking?
The slight jiggle indicates the topping has set but retained its luscious gooeyness, which is essential for the texture that makes this cake so special. It will firm up a bit more as it cools.
How do I prevent the topping from cracking?
Be careful not to overbake the cake. The topping should be just set with a slight wobble in the center. Overbaking can dry it out and cause cracks, so keep a close eye during the last few minutes of baking.
Final Thoughts
This Cinnamon Roll Gooey Butter Cake Recipe is truly a celebration of all the best parts of cinnamon rolls without the fuss of rolling dough. It’s gooey, rich, and just bursting with warm cinnamon flavor that feels like a comforting hug in dessert form. I can’t wait for you to try it and see just how quickly it disappears from the plate — it’s that good! Happy baking, and even happier eating!
Print
Cinnamon Roll Gooey Butter Cake Recipe
- Total Time: 2 hours 20 minutes
- Yield: 8 slices
Description
This Cinnamon Roll Gooey Butter Cake is a decadent dessert that combines a soft and tender butter cake base with a luscious, cinnamon-spiced cream cheese topping. Inspired by the flavors of classic cinnamon rolls, this cake delivers a rich, gooey texture with a perfectly golden crust and a velvety cinnamon cream cheese layer. Ideal for celebrating special occasions or indulging in a comforting treat, it’s easy to prepare and bakes to perfection in just under 45 minutes.
Ingredients
Butter Cake
- 1 ½ cups (180g) all-purpose flour, spoon and leveled
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick / 115g) unsalted butter, cubed and at room temperature
- 1 large egg, at room temperature
- ¼ cup (60mL) milk
- 1 teaspoon pure vanilla extract
Gooey Cinnamon Cream Cheese Topping
- 6 ounces (170g) cream cheese block, at room temperature
- ½ cup (100g) packed brown sugar (light or dark)
- 2 cups (260g) powdered sugar, plus more for serving
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
- 1 large egg, at room temperature
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or oil to prevent sticking. Set aside.
- Make the butter cake mixture: In a large bowl, combine the flour, granulated sugar, baking powder, salt, and ground cinnamon. Add the cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture becomes very fine and crumbly. Create a well in the center.
- Add wet ingredients to the cake base: Into the well, add the egg, milk, and vanilla extract. Starting from the center and moving outward, whisk everything together until fully combined, with no streaks visible. The batter will be thick and firm.
- Spread cake batter: Pour the thick butter cake batter evenly into the prepared springform pan and gently spread it out into an even layer. Set aside while preparing the topping.
- Prepare the gooey cream cheese topping: In a separate large bowl, beat the cream cheese and brown sugar together using an electric mixer with a paddle attachment or a wooden spoon until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition until fully incorporated and smooth.
- Finish the topping batter: Add cinnamon, cornstarch, and the egg to the cream cheese mixture. Whisk thoroughly until the mixture is smooth and has a slightly liquid consistency.
- Assemble the cake: Pour the cream cheese topping evenly over the butter cake batter in the pan. Tilt the pan gently from side to side if needed to ensure an even layer of the topping.
- Bake the cake: Bake in the center of the preheated oven for 35 to 40 minutes, or until the edges are golden brown and puffed, but the center remains slightly jiggly. Avoid overbaking to retain the gooey texture.
- Cool and release: Allow the cake to cool completely at room temperature in the pan. The center will sink slightly as it cools. Run a thin knife along the inner edges of the pan to loosen the cake, then unlatch and remove the springform pan sides.
- Serve and store: Enjoy the cake at room temperature for a gooey topping or chill in the refrigerator if you prefer a firmer set. Store any leftovers refrigerated if not eaten within 4 hours. Dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- Use a 9-inch springform pan lined with parchment paper for easy removal and neat edges; alternatively, a regular round cake pan can be used but line and grease thoroughly.
- Make sure the cream cheese and butter are at room temperature to blend smoothly without lumps.
- The cake is best stored in the fridge if not consumed soon, as the cream cheese topping can soften at room temperature after several hours.
- For a stronger cinnamon flavor, you can increase the cinnamon in the topping to 1 ½ tablespoons.
- If you want to make the topping thicker, ensure you measure your powdered sugar carefully and fully incorporate it.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
