Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

Description:

This Cinnamon Roll Gooey Butter Cake combines the warm, spicy flavors of cinnamon rolls with the rich, indulgent texture of a butter cake. Topped with a luscious Sticky Toffee Buttercream, this dessert is a decadent masterpiece perfect for any special occasion or holiday celebration. The gooey butter base melds perfectly with the cinnamon-sugar swirl, while the toffee-infused buttercream adds an irresistibly smooth, sweet finish.

Origin:

Inspired by the classic Gooey Butter Cake from St. Louis and the beloved flavors of cinnamon rolls, this fusion dessert takes comfort food to the next level. The addition of a sticky toffee buttercream reflects a love for rich, buttery toffee desserts often enjoyed in the UK and around the world.

Ingredients (Serves 12-16):

For the Cake Base:

• Yellow cake mix: 1 box (15.25 oz)
• Unsalted butter: ½ cup (melted)
• Egg: 1 large

For the Gooey Layer:

• Cream cheese: 8 oz (softened)
• Powdered sugar: 3 cups
• Eggs: 2 large
• Vanilla extract: 1 tsp
• Ground cinnamon: 2 tsp

For the Cinnamon Swirl:

• Brown sugar: ½ cup
• Ground cinnamon: 2 tsp
• Unsalted butter: 2 tbsp (melted)

For the Sticky Toffee Buttercream:

• Unsalted butter: 1 cup (softened)
• Brown sugar: ½ cup
• Heavy cream: 2 tbsp
• Powdered sugar: 3 cups
• Vanilla extract: 1 tsp

Instructions:

Step 1: Prepare the Cake Base

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, melted butter, and egg until well blended. Press this mixture evenly into the bottom of the prepared baking dish.

Step 2: Make the Gooey Layer

1. In a separate bowl, beat the softened cream cheese until smooth. Add the eggs, powdered sugar, vanilla, and cinnamon. Beat until creamy and well combined.
2. Pour the cream cheese mixture over the cake base, spreading it evenly.

Step 3: Add the Cinnamon Swirl

1. In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until combined.
2. Drizzle the cinnamon mixture over the cream cheese layer. Use a knife to gently swirl the mixture into the batter.

Step 4: Bake

1. Bake the cake for 40-45 minutes, or until the edges are set but the center is still slightly gooey. Remove from the oven and let it cool completely.

Step 5: Prepare the Sticky Toffee Buttercream

1. In a saucepan, melt the softened butter and brown sugar over medium heat. Stir constantly until the sugar is dissolved. Remove from heat and stir in the heavy cream. Let cool for 10-15 minutes.
2. In a mixing bowl, beat the powdered sugar and cooled toffee mixture together until smooth. Add the vanilla extract and beat until creamy.

Step 6: Assemble

1. Spread the Sticky Toffee Buttercream over the cooled cake, ensuring an even, thick layer.
2. Drizzle extra toffee sauce (optional) or sprinkle with a pinch of cinnamon for garnish.

Tips for Success:

• Gooey Texture: Avoid overbaking to maintain the gooey texture in the center of the cake.
• Toffee Sauce: If you have extra toffee sauce, drizzle it over the buttercream for an added layer of indulgence.
• Make Ahead: The cake can be baked and frosted a day ahead. Store it in the refrigerator and bring it to room temperature before serving.

Recommendations:

• Serving Suggestions: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Pairing: Serve with a warm cup of coffee, chai tea, or spiced apple cider for a cozy treat.

Nutrition (Per Serving, 1/16 of cake):

• Calories: ~450
• Protein: 5 g
• Fat: 22 g
• Carbohydrates: 58 g
• Sugar: 45 g
• Sodium: 260 mg

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream is the ultimate treat for cinnamon lovers and dessert enthusiasts. It’s a stunning centerpiece for any dessert table and a guaranteed hit at your next gathering! ✨