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
Combines two beloved classics in one decadent dessert.
The gooey cinnamon filling is rich, creamy, and perfectly spiced.
Tangy lemon glaze balances the sweetness beautifully.
Easy to prepare with pantry-friendly ingredients.
Ideal for brunch, holidays, or gifting to friends.
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
For extra lemon flavor, add zest to both filling and glaze.
Don’t overbake—the center should be slightly soft for gooey texture.
Use room-temperature cream cheese for a smooth filling.
Chill cake for cleaner slices.
Ingredient Swaps & Variations
Cake Mix Flavor – Swap yellow cake mix for spice cake for a bolder flavor.
Nut-Free – Skip nutmeg and stick to cinnamon.
Chocolate Twist – Add mini chocolate chips to filling.
Berry Boost – Top with fresh raspberries after glazing.
Serving Suggestions
Serve warm with vanilla ice cream for a decadent dessert.
Pair with coffee or tea for a brunch treat.
Garnish with extra lemon zest for presentation.
Make Ahead & Storage
Make Ahead: Bake and cool completely, then wrap tightly and store unglazed for up to 2 days. Add glaze just before serving.
Storage: Refrigerate leftovers for up to 5 days.
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.
