Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!
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I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie.
So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.
There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:
- 2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
- 1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
- Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
- Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
- Butter! Just slice it into thin pats and place it all over the top of the cake mix.
The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!
- Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
- Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
- Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
- Sprinkle the chopped pecans on top of the frosting layer.
- Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
- Slice the butter evenly and place the butter pats on top of the dry cake mix.
- Bake for 40 – 45 minutes until the center is set and the top is golden brown.
- Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
- Serve warm!
This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
This recipe is completely open for adaptations. Here are a few ideas:
- Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious.
- A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
- You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!
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Description
Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!
Ingredients
- (17.5- ounce/5 count) cans cinnamon rolls
- (16- ounce) container pre-made cream cheese frosting
- chopped pecans
- (21.5- ounce) package cinnamon swirl or coffee cake mix
- butter, sliced into thin pieces
Instructions
- Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
- Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
- Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
- Sprinkle the chopped pecans on top of the frosting layer.
- Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
- Place the butter slices evenly on top of the dry cake mix.
- Bake for 40 – 45 minutes until the center is set and the top is golden brown.
- Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
- Serve warm!
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