Cinnamon Roll Gooey Butter Cake is the kind of wildly indulgent dessert that feels like a warm hug wrapped in cinnamon, sugar, and creamy decadence. Imagine the soft sweetness of a cinnamon roll merged with the rich, custard-like melt of gooey butter cake—every bite is buttery, warm, and perfectly spiced.
This dessert looks impressive, tastes unforgettable, and somehow manages to get even better after it cools. It’s fantastic for holidays, brunches, birthdays, potlucks, or anytime you want a treat that makes everyone stop mid-bite. The layers of cinnamon swirls, rich filling, and golden crust create a dessert that’s sinfully good and unbelievably simple to make. Serve it warm with icing, or chilled with ice cream—it’s irresistible either way.
Equipment You Will Need
- 9×13-inch baking dish
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Electric mixer (optional)
- Parchment paper
- Measuring cups and spoons
- Oven mitts
Ingredients List
- Cake Layer
- 1 box yellow cake mix
- ½ cup melted butter
- 1 large egg
- 1 tsp vanilla extract
- Gooey Filling
- 8 oz cream cheese, softened
- 2 large eggs
- ½ cup melted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Cinnamon Swirl
- ¼ cup brown sugar
- 2 tbsp cinnamon
- 2 tbsp melted butter
- Optional Topping
- Cream cheese frosting or powdered sugar
Step-by-Step Instructions
Begin by preheating your oven to 350°F (175°C) and lining your 9×13-inch baking dish with parchment paper. In a large bowl, combine the cake mix, melted butter, egg, and vanilla. Mix until a thick dough forms, then press it evenly into the bottom of the dish to create the crust.
Make sure it’s smooth and reaches the edges. Set aside while preparing the rich gooey topping. In another bowl, beat the softened cream cheese until fluffy. Add the eggs and melted butter, mixing until smooth and creamy. Slowly add the powdered sugar and cinnamon, blending until silky.
Pour the gooey filling mixture evenly over the crust, smoothing the top gently with a spatula. In a separate small bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon swirl. Drizzle tablespoons of this mixture across the top of the gooey layer.
Use a knife or skewer to swirl it gently into the filling, creating a beautiful marble pattern. Bake for 35–40 minutes, watching for lightly golden edges and a center that still jiggles slightly—this gives it the perfect gooey texture.
Remove the cake from the oven and cool completely in the pan. Cooling helps it set and become easier to slice without losing softness.
Once cool, drizzle with cream cheese frosting or dust with powdered sugar. Slice into squares and serve warm or chilled. Store leftovers covered in the refrigerator. The flavor deepens overnight, making each bite even more indulgent the next day.
Expert Tips for Success
A perfectly gooey center depends on not overbaking. The edges should be set, but the middle should still wiggle slightly when you shake the pan. This ensures the cake stays gooey instead of firm. Letting the cake cool fully helps it set into dreamy, custard-like layers without falling apart.
Use melted butter in both layers for richness—softened butter won’t blend the same way. Room-temperature cream cheese also ensures a smooth filling without lumps.
For an ultra-smooth swirl effect, don’t overmix the cinnamon topping into the filling. Light zigzags create that bakery-style marbled look. When slicing, use a warm knife, wiping between cuts to keep edges clean. Celebrate imperfections—the gooier, the better.
And always remember: gooey butter cake firms as it cools, so don’t panic if it feels soft fresh from the oven. That’s exactly how it should be.
For even deeper flavor, add a splash of maple syrup or a pinch of cardamom to the filling. Play with cinnamon levels to match your taste. If the top browns too fast, tent loosely with foil during the last 10 minutes of baking.
Take your time swirling patterns—those gorgeous ribbons of cinnamon make this cake visually stunning. With these tips, your cake will bake perfectly every time.
Variations and Substitutions
Swap the yellow cake mix for butter pecan, spice cake, or vanilla cake mix for exciting new flavors. Each one changes the base just enough to make the dessert feel fresh while keeping that signature gooey texture.
For an autumn twist, add pumpkin purée and pumpkin spice to the filling for a cinnamon-pumpkin gooey butter cake. A swirl of apple pie filling makes a fall-inspired version that tastes like magic.
For fruit lovers, fold diced strawberries, blueberries, or raspberries into the gooey layer. Their juice blends beautifully with cinnamon and cream cheese.
Want a richer dessert? Add chocolate chips or white chocolate chunks between the crust and filling. If you prefer milder spice, reduce the cinnamon or swap part of it for cocoa powder to create a mocha-swirl effect.
Make it extra indulgent by topping the cooled cake with thick cream cheese frosting. For a lighter option, dust with powdered sugar instead. Gluten-free cake mix works perfectly if you need an allergy-friendly version—just watch the baking time.
If you want a caramel touch, drizzle caramel sauce over the top once cooled. This dessert adapts beautifully to any craving or season.
Serving Suggestions and Pairings
Serve Cinnamon Roll Gooey Butter Cake warm with a scoop of vanilla ice cream melting over the top for ultimate indulgence. The warm cinnamon filling pairs beautifully with cold ice cream, creating the perfect hot–cold dessert experience.
If you want a bakery-style finish, drizzle cream cheese icing generously across the top before slicing and watch it sink into the swirls.
For brunch, serve small squares alongside fresh fruit, bacon, eggs, or yogurt parfaits. Its cinnamon-roll vibes make it a fantastic morning treat.
For parties or potlucks, cut into bite-sized cubes and arrange on a platter for easy sharing. A dusting of powdered sugar gives each piece a delicate, polished look without extra effort.
Pair with chai tea, cinnamon coffee, caramel lattes, or hot chocolate to enhance the warm spices. For afternoon gatherings, iced coffee or sweet cream cold brew complements the buttery richness. During holidays, serve with spiced cider or mulled wine for a festive flair. No matter how you serve it, this dessert brings cozy charm to any occasion.
Storage, Freezing, and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. The cake firms slightly as it chills but remains deliciously gooey.
For best texture, enjoy cold or let it come to room temperature for a softer bite. If you want it warm, microwave individual slices for 10–15 seconds—just enough to revive the melty center without overheating.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They keep beautifully for up to two months. Thaw slices in the refrigerator or at room temperature.
You can warm them briefly in the oven at 300°F (150°C) for a few minutes to restore that fresh-baked feel. Avoid overheating, which can make the filling overly soft.
If freezing the whole cake, cool completely, wrap tightly, and freeze without icing. Add glaze after thawing for best results.
The cake maintains its cinnamon flavor, gooey center, and buttery crust extremely well after freezing. With simple storage and reheating steps, each slice stays just as irresistible as the day it was baked.
Frequently Asked Questions
Does the center need to be jiggly?
Yes! That’s how you know it will be perfectly gooey.
Can I use store-bought cinnamon roll dough?
Not for this recipe—the base needs cake mix for structure.
How do I keep the top from overbrowning?
Tent with foil during the last 10 minutes.
Can I reduce the sweetness?
Use 2 cups powdered sugar instead of 3 for a lighter filling.
Why is my cake too firm?
It was likely overbaked; remove it when slightly jiggly.
