Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood 🍰🔥: The Dessert That’ll Make You Forget Your Name

Hey there, sugar enthusiast! Let’s talk about Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood—the unholy union of a cinnamon roll, a butter cake, and a toffee tsunami that’ll have you licking the plate like a cartoon character. Imagine this: A caramelized cinnamon-swirled base, a gooey cream cheese middle, and a sticky toffee buttercream that cascades over it like a sugary avalanche. It’s the dessert equivalent of wearing pajamas to a fancy party—unapologetically indulgent. I’ve been baking this monstrosity for years, and it’s caused everything from marriage proposals to a minor kitchen fire (we don’t talk about 2019). Today, I’m handing over all my secrets, fails, and a prayer for your waistline. Let’s bake chaos!

Why You’ll Sell Your Soul for This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

Let’s be real: Life’s too short for “moderation.” Here’s why you’ll risk it all for this Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood:

• It’s a personality trait. Serve this, and you’ll forever be “the dessert person.”
• No fancy skills needed. If you can stir and pour, you’re qualified.
• Guaranteed crowd reaction: Silence, followed by groans of pleasure.
• Breakfast-friendly? Sure, Jan. I won’t judge.
• Therapeutic to make. Stress-baking meets sugar therapy.

Plus, I’ve made all the mistakes so you don’t have to. (RIP to the time I used salt instead of sugar. My friends still call me “Salt Bae.”)

Ingredients for Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

(Warning: This list is longer than my last grocery receipt.)

For the Cinnamon Roll Base:

• 1 box yellow cake mix (or homemade, but let’s be real—you’re here for chaos)
• 1 egg (room temp, or microwave the cold one for 10 secs—no shame)
• ½ cup melted butter (salted, because we’re rebels)
• 1 tsp vanilla extract (imitation is fine—Granny won’t know)

For the Gooey Layer:

• 8 oz cream cheese (softened—or nuke it for 20 secs if you forgot)
• 2 eggs
• 1 tsp vanilla
• 4 cups powdered sugar (breathe—it’s worth it)
• ½ cup melted butter

For the Cinnamon Swirl:

• ½ cup brown sugar (packed like you’re smuggling it)
• 1 tbsp cinnamon (or 2 tbsp if you’re spicy)
• 1 tbsp flour (to prevent a sugar lava explosion)

For the Sticky Toffee Buttercream Flood:

• 1 cup brown sugar
• ½ cup heavy cream
• ¼ cup butter
• 1 tsp vanilla
• Pinch of salt
• 1 cup powdered sugar (because go big or go home)

How to Make Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

(Or: How to Become a Local Legend)

Step 1: Assemble Your Baking Arsenal

1. Preheat oven to 350°F (175°C).
2. Grab a 9×13” pan. Grease it like you’re mad at it.
3. Find a mixing bowl. If it’s clean, great. If not, lick it and call it pre-seasoned.

Step 2: Concoct the Cinnamon Roll Base

1. Mix cake mix, egg, melted butter, and vanilla until it looks like Play-Doh.
2. Press into the pan like you’re tucking in a sugar-hyped toddler.

Pro tip: Wet your fingers to prevent sticking. Or don’t—live dangerously.

My disaster story: I once used a fork to press it down. The fork got stuck. We had cake with metallic notes.

Step 3: Create the Cinnamon Swirl

1. Mix brown sugar, cinnamon, and flour. Sprinkle over the base like fairy dust.
2. Swirl with a knife in figure-8s. Or doodle a heart. No rules here.

Step 4: Whip Up the Gooey Layer

1. Beat cream cheese until smooth. Add eggs, vanilla, and butter.
2. Gradually add powdered sugar. Warning: This will look like a snowstorm hit your kitchen.

Pro tip: Cover the mixer with a towel unless you want a sugar facial.

Step 5: Bake to Golden Glory

1. Pour gooey layer over the cinnamon swirl.
2. Bake 40-45 mins until the edges are golden and the center jiggles slightly.

Watch closely: Overbaking = cakey, not gooey. Underbaking = soup. Find your jiggle sweet spot.

Step 6: Unleash the Sticky Toffee Buttercream Flood

1. While cake cools, make the toffee sauce: Melt brown sugar, cream, and butter in a saucepan. Boil 2 mins.
2. Off heat, stir in vanilla, salt, and powdered sugar. Whisk until smooth.
3. Pour over the cake like you’re reenacting Niagara Falls.

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My Top Tips for Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood Success

1. Room temp ingredients matter. Cold cream cheese = lumpy goo.
2. Don’t over-swirl. You want ribbons, not mud.
3. Let cake cool 15 mins before flooding with toffee. Patience, grasshopper.
4. Serve warm. Microwave leftovers for 10 secs—it’s life-changing.
5. Hide leftovers. This cake has a way of… disappearing.

10 Ways to Make It Your Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

• Nutty twist: Add chopped pecans to the cinnamon swirl.
• Chocolate chaos: Mix cocoa powder into the toffee sauce.
• Boozy version: Spike the toffee with bourbon or rum.
• Salty-sweet: Sprinkle flaky sea salt on top.
• Veganize it: Use plant-based butter, cream cheese, and flax eggs.
• Gluten-free: Swap cake mix for GF blend.
• Espresso kick: Add 1 tsp instant coffee to the gooey layer.
• Fruity flair: Layer sliced apples under the cinnamon swirl.
• Halloween hack: Add orange food coloring to the toffee.
• Breakfast edition: Call it “coffee cake” and serve before noon.

How to Serve Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

• À la mode: Top with vanilla ice cream for hot/cold nirvana.
• Brunch flex: Pair with mimosas and denial.
• Midnight snack: Eat straight from the pan with a fork. No judgment.
• Gift it: Bring to parties and watch friendships deepen.
• Cry into it: Rough day? This cake is cheaper than therapy.

True story: I once brought this to a potluck. A woman hugged me and whispered, “You’re my hero.” I still ride that high.

FAQs (Because I’ve Heard All the Questions)

Q: Can I use homemade cake mix?
A: Sure! But the box mix gives that nostalgic, “I didn’t try too hard” vibe.

Q: How do I store leftovers?
A: Cover with foil. It’ll last 3 days… if you have self-control.

Q: Can I freeze it?
A: Yes, but the toffee might weep. Thaw in the fridge and reheat gently.

Q: Too sweet?
A: Blasphemy. But fine—add a dollop of whipped cream to cut it.

Q: Can I halve the recipe?
A: Bake in an 8×8” pan and reduce baking time to 30-35 mins.

Why This Cake Beats Actual Cinnamon Rolls

Cinnamon rolls require effort. This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is lazy genius. Plus, it’s impossible to screw up—unless you set it on fire. (Again, 2019 was a rough year.)

Final Thoughts

There you have it—the Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood that’ll make you the dessert deity of your social circle. Remember, baking’s about joy, not perfection. So if your toffee seizes or your swirl looks like a Rorschach test, lean into it. Call it “artisanal” and lean harder into the buttercream flood.

Now crank up Queen’s “Don’t Stop Me Now,” preheat that oven, and let’s make magic. And when your friends ask, “How’d you make this?!” send ’em my way. 😉

Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is an indulgent dessert that combines rich cinnamon swirls, a gooey butter layer, and a sticky toffee buttercream topping. It’s perfect for any occasion and guaranteed to be a crowd-pleaser! 🎂

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Ingredients

  

For the Cake:

• 1 box yellow cake mix
• 1/2 cup unsalted butter melted
• 2 large eggs

For the Gooey Layer:

• 8 oz cream cheese softened
• 2 large eggs
• 4 cups powdered sugar
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/3 cup unsalted butter melted
• 2 tbsp ground cinnamon
• 1/3 cup brown sugar

For the Sticky Toffee Buttercream:

• 1/2 cup unsalted butter softened
• 1/4 cup heavy cream
• 3/4 cup brown sugar
• 3 cups powdered sugar

Instructions

 

• Cook the Pasta: Cook the pasta according to package instructions. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling pasta water to blanch. Drain and set aside.
• Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for 6-8 minutes, until the chicken is fully cooked and golden brown. Remove from the skillet and set aside.
• Make the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for 2-3 minutes. Then add the heavy cream, bringing the mixture to a simmer. Stir in the Parmesan cheese, and cook until the sauce thickens, about 5 minutes.
• Combine the Pasta and Chicken: Add the cooked pasta and broccoli to the skillet, tossing everything together until well coated in the creamy sauce. Add the cooked chicken back to the skillet and mix.