This decadent dessert combines the comforting flavors of a cinnamon roll with the indulgent texture of a butter cake.
Featuring layers of cinnamon-swirled cake, a gooey cream cheese filling, and a rich cream cheese drizzle, this cake is perfect for holiday gatherings, weekend brunch, or a sweet indulgence any time.
Ingredients
For the cake base:
- 1 box yellow cake mix
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- 1 tbsp ground cinnamon
For the gooey layer:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3½ cups powdered sugar
- 1 tbsp ground cinnamon
For the cream cheese drizzle:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1-2 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: In a large bowl, combine the cake mix, melted butter, eggs, vanilla extract, and cinnamon.
Stir until a thick, sticky dough forms. Press the dough evenly into the bottom of the baking dish.
Step 3: In a separate bowl, beat the softened cream cheese until smooth. Add melted butter, eggs, and vanilla extract, mixing well.
Gradually add powdered sugar and cinnamon, mixing until smooth.
Step 4: Pour the cream cheese mixture over the cake base and spread evenly.
Step 5: Bake for 40-45 minutes, until edges are set and golden brown but center has a slight jiggle. Cool completely in the pan.
Step 6: For the drizzle, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract, then milk, 1 tbsp at a time, until smooth and drizzling consistency is reached.
Drizzle over the cooled cake, slice, and serve!
FAQs
1. Can I make this cake ahead of time?
Yes, make it a day in advance. Store in the refrigerator and add cream cheese drizzle just before serving.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 10-15 seconds.
3. Can I freeze this cake?
Yes! Freeze the cake (without drizzle) for up to 2 months.
Wrap tightly before freezing; thaw overnight in the refrigerator and add drizzle before serving.
4. Can I make this recipe without a cake mix?
Substitute the cake mix with homemade yellow cake batter if desired. Follow instructions for adding cinnamon, eggs, and butter.
Cinnamon Roll Butter Cake
Ingredients
For the cake base:
- 1 box yellow cake mix
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter melted
- 1 tbsp ground cinnamon
For the gooey layer:
- 8 oz cream cheese softened
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 3½ cup powdered sugar
- 1 tbsp ground cinnamon
For the cream cheese drizzle:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1-2 tbsp milk adjust for desired consistency
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the cake mix, melted butter, eggs, vanilla extract, and cinnamon. Stir until a thick, sticky dough forms. Press the dough evenly into the bottom of the baking dish.
- In a separate bowl, beat the softened cream cheese until smooth. Add melted butter, eggs, and vanilla extract, mixing well.
- Gradually add powdered sugar and cinnamon, mixing until smooth. Pour the cream cheese mixture over the cake base and spread evenly.
- Bake for 40-45 minutes, until edges are set and golden brown but center has a slight jiggle. Cool completely in the pan.
- For the drizzle, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, then milk, 1 tbsp at a time, until smooth and drizzling consistency is reached.
- Drizzle over the cooled cake, slice, and serve!
