Cinnamon Roll Gooey Butter Cake With Creamy Cheese Drizzle
This indulgent dessert combines the warm flavors of cinnamon rolls with the rich, buttery texture of gooey butter cake, topped with a creamy cheese drizzle.
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability.
- 1 cup Granulated Sugar For sweetness in the cake batter.
- 2 teaspoons Cinnamon Gives the cake its signature flavor.
- 2 teaspoons Baking Powder Helps the cake rise.
Wet Ingredients
- 1 cup Unsalted Butter Melted for the batter.
- 3 large Eggs Bind ingredients and add richness.
- 1 teaspoon Vanilla Extract Enhances flavor.
Cream Cheese Drizzle
- 8 ounces Cream Cheese Softened for the drizzle.
- 1 cup Powdered Sugar For sweetness in the drizzle.
- 1/4 cup Milk To achieve the right consistency for the drizzle.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with non-stick spray or butter.
- In a large mixing bowl, combine the flour, granulated sugar, cinnamon, and baking powder. Whisk until well mixed.
- In another bowl, melt the butter and let it cool slightly. Add the eggs and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently to combine.
- Spread half of the batter into the prepared baking pan.
- In a separate bowl, mix the cream cheese with powdered sugar and milk until smooth. Spoon dollops over the first layer of batter.
- Drop spoonfuls of the remaining batter over the cream cheese layer.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out with moist crumbs.
- Prepare the creamy cheese drizzle by mixing cream cheese, powdered sugar, and milk until smooth.
- Once the cake is done, let it cool for 15 minutes, then drizzle the creamy cheese mixture over the warm cake.
- Allow to cool completely before slicing.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week.