If you love cinnamon rolls and gooey butter cake, this recipe brings them together in one indulgent dessert. Imagine a buttery cake base topped with a cinnamon-spiced cream cheese filling, baked until irresistibly gooey, then finished with a tangy lemon cream cheese glaze that cuts through the sweetness. It’s the ultimate comfort food dessert that feels bakery-worthy yet is surprisingly easy to make at home.
Perfect for holiday gatherings, weekend brunch, or potluck desserts, this cake has a rich, velvety texture, warm spice aroma, and a pop of citrus brightness in every bite. Whether you serve it warm or chilled, it’s guaranteed to disappear fast.
Why You’ll Love This Recipe
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Combines two beloved classics in one decadent dessert.
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The gooey cinnamon filling is rich, creamy, and perfectly spiced.
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Tangy lemon glaze balances the sweetness beautifully.
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Easy to prepare with pantry-friendly ingredients.
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Ideal for brunch, holidays, or gifting to friends.
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Can be made ahead for stress-free entertaining.
Ingredient Breakdown
Yellow Cake Mix – Creates a soft, buttery base with minimal prep.
Eggs – Bind the batter and add richness.
Butter – Adds moisture and flavor to both the base and filling.
Cream Cheese – Gives the filling its signature gooey texture.
Powdered Sugar – Sweetens and helps thicken the filling and glaze.
Cinnamon & Nutmeg – Warm spices that enhance the dessert’s cozy flavor.
Lemon Juice & Zest – Add brightness and cut through the richness.
Milk – Adjusts glaze consistency for easy drizzling.
Pro Tips
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For extra lemon flavor, add zest to both filling and glaze.
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Don’t overbake—the center should be slightly soft for gooey texture.
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Use room-temperature cream cheese for a smooth filling.
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Chill cake for cleaner slices.
Ingredient Swaps & Variations
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Cake Mix Flavor – Swap yellow cake mix for spice cake for a bolder flavor.
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Nut-Free – Skip nutmeg and stick to cinnamon.
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Chocolate Twist – Add mini chocolate chips to filling.
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Berry Boost – Top with fresh raspberries after glazing.
Serving Suggestions
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Serve warm with vanilla ice cream for a decadent dessert.
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Pair with coffee or tea for a brunch treat.
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Garnish with extra lemon zest for presentation.
Make Ahead & Storage
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Make Ahead: Bake and cool completely, then wrap tightly and store unglazed for up to 2 days. Add glaze just before serving.
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Storage: Refrigerate leftovers for up to 5 days.
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Reheat: Warm slices in microwave for 10–15 seconds before serving.
FAQ
Q: Can I freeze this cake?
A: Yes, wrap unglazed cake in plastic and freeze for up to 2 months. Thaw before glazing.
Q: Can I use homemade cake mix?
A: Absolutely—just replace with your favorite yellow cake recipe.
Q: How do I make it less sweet?
A: Reduce powdered sugar in filling by ¼ cup and add extra lemon juice to glaze.
Q: Can I double the glaze?
A: Yes, if you prefer a thicker topping, double the glaze recipe.
Ingredients
Equipment
Method
- Preheat & Prepare Pan Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make Cake BaseI n a medium bowl, combine yellow cake mix, melted butter, egg, and vanilla. Stir until dough forms. Press evenly into prepared dish.
- Prepare Cinnamon Filling In a large bowl, beat cream cheese until smooth. Add eggs and vanilla, mixing until fully combined. Gradually blend in powdered sugar and melted butter. Stir in cinnamon and nutmeg.
- Assemble & Bake Pour filling over cake base and spread evenly. Bake for 40–45 minutes, until edges are set but center remains slightly gooey.
- Cool Before Glazing Let cake cool completely in the pan before adding glaze.
- Make Lemon Glaze In a bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and zest, mixing until creamy. Add milk gradually until pourable.
- Glaze & Serve Drizzle glaze generously over cooled cake. Slice and enjoy.
Notes
- This dessert is rich—small slices go a long way.
- Best enjoyed at room temperature or slightly chilled.