Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood: A Decadent Dessert Delight!

Preheat your oven to 350°F (175°C).
Roll out the cinnamon rolls from the can and arrange them in a greased 9×13-inch baking dish.
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Drizzle this mixture over the cinnamon rolls, making sure each roll is coated evenly.
Use your fingers or a spoon to slightly flatten the rolls, pressing them into the bottom of the dish to form a layer.
Step 2: Prepare the Gooey Butter Cake Layer

In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Add the powdered sugar, eggs, and vanilla extract, and mix until combined.
In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add this dry mixture to the wet ingredients, alternating with the heavy cream, and beat until smooth.
Pour this gooey batter evenly over the cinnamon roll layer in the baking dish.
Step 3: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set but still soft and gooey.
Let the cake cool in the baking dish for about 15 minutes before adding the sticky toffee buttercream.
Step 4: Prepare the Sticky Toffee Buttercream

In a mixing bowl, beat together the softened butter, powdered sugar, brown sugar, heavy cream, vanilla extract, and a pinch of salt.
Once smooth and creamy, add the toffee bits (if using) for added texture and flavor. Continue to mix until everything is fully incorporated.
Drizzle the sticky toffee buttercream generously over the cooled cake.
Step 5: Serve and Enjoy

Slice the cake into squares, making sure each piece has a generous portion of the gooey cinnamon roll base and the sticky toffee buttercream flood on top.
Serve immediately for maximum gooeyness or let it set for a few minutes to allow the toffee buttercream to firm up slightly.
Serving and Storage Tips: