Cinnamon Roll Gooey Butter Cake

This Cinnamon Roll Gooey Butter Cake is a perfect combination of two favorite desserts—cinnamon rolls and butter cake—topped with a luscious lemon cream cheese glaze. It’s rich, sweet, and bursting with cinnamon goodness, making it an ideal indulgence for brunch or dessert.

Ingredients:

• For the Cake Layer:
  • 1 box yellow cake mix
  • 1 egg
  • 1/2 cup unsalted butter, melted
• For the Gooey Butter Layer:
  • 8 oz cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 4 cups powdered sugar
• For the Cinnamon Swirl:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
• For the Lemon Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons milk (to reach desired consistency)

Step-by-Step Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. Make the Cake Base:
   In a medium bowl, combine the yellow cake mix, egg, and melted butter. Mix until a dough forms. Press the mixture into the bottom of the prepared baking dish to form the cake base.
3. Prepare the Gooey Butter Layer:
   In a large bowl, beat the softened cream cheese until smooth. Add in the eggs and vanilla extract, and mix well. Gradually beat in the melted butter and powdered sugar until the mixture is smooth and creamy. Pour the cream cheese mixture over the cake base.
4. Create the Cinnamon Swirl:
   In a small bowl, combine the melted butter, brown sugar, and cinnamon. Drop spoonfuls of the cinnamon mixture over the cream cheese layer, then use a knife to gently swirl it through the batter to create a marbled effect.
5. Bake the Cake:
   Bake in the preheated oven for 40-45 minutes, or until the top is set but still gooey in the center. The edges should be golden brown. Let the cake cool completely before glazing.
6. Make the Lemon Cream Cheese Glaze:
   In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, and milk. Mix until smooth and creamy, adding more milk if needed to reach your desired consistency.
7. Glaze the Cake:
   Once the cake has cooled, generously spread the lemon cream cheese glaze over the top. Slice and serve!

Additional Tips (Serving & Storage):

• Serving: This cake is perfect for brunch, potlucks, or special occasions. Serve it at room temperature or slightly warmed for a melt-in-your-mouth experience.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices for 10-15 seconds to enjoy that fresh-baked gooeyness.

FAQs About Cinnamon Roll Gooey Butter Cake:

1. Can I use a different flavor of cake mix?
   Yes! While yellow cake mix is traditional, you can try white or spice cake mix for a different twist.
2. Can I make this cake ahead of time?
   Yes, you can bake the cake a day ahead and glaze it just before serving. Keep it stored in the refrigerator to maintain freshness.
3. Can I make the glaze without cream cheese?
   If you prefer, you can make a simple lemon glaze by mixing powdered sugar with lemon juice, omitting the cream cheese.
4. How do I know if the cake is done?
   The top of the cake should be set and slightly golden, but the center should remain gooey. It will continue to firm up as it cools.
5. Can I freeze the cake?
   Yes, you can freeze the unglazed cake for up to 3 months. Thaw it in the refrigerator overnight and glaze it before serving.

Conclusion:
This Cinnamon Roll Gooey Butter Cake with Lemon Cream Cheese Glaze is the perfect decadent dessert or brunch treat, combining the irresistible flavors of cinnamon rolls with the rich texture of a gooey butter cake. The zesty lemon glaze adds the perfect finishing touch, balancing sweetness with a bit of brightness.