Cinnamon Roll Dump Cake
Cinnamon Roll Dump Cake is a simple dessert inspired by classic cinnamon rolls.It combines cinnamon-sugar flavor, soft cake, and a rich buttery topping.Refrigerated cinnamon rolls make preparation quick and convenient.A boxed cake mix helps create a golden, tender topping with minimal effort.Creamy icing adds sweetness and gives the dessert its signature finish.Serve it warm for breakfast, brunch, holidays, potlucks, or dessert.
Ingredients
- 2 cans refrigerated cinnamon rolls, approximately 12–16 rolls total depending on can size
- 1 box (about 15.25 ounces or 432 g) yellow or vanilla cake mix
- ¾ cup (170 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2–4 tablespoons milk, optional, for thinning the icing
- The icing included with the cinnamon rolls, or additional prepared vanilla icing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray. Greasing the dish helps prevent sticking and makes serving easier.
- Open the cans of refrigerated cinnamon rolls and reserve the included icing. Cut the rolls into quarters or bite-sized pieces. Spread the pieces evenly across the prepared baking dish, leaving a little space between them so the mixture can bake evenly.
- In a small bowl, combine the brown sugar, ground cinnamon, and vanilla extract. Sprinkle the mixture evenly over the cinnamon roll pieces. If you enjoy a stronger cinnamon flavor, add a small extra pinch of cinnamon.
- Sprinkle the dry cake mix evenly over the cinnamon rolls. Spread it gently with a spoon so that most of the surface is covered. Do not prepare the cake mix according to the box instructions. It is used dry in this dump-cake method.
- Slowly pour the melted butter across the dry cake mix, distributing it as evenly as possible. Try to moisten as much of the surface as you can. Some dry patches may remain, but avoid leaving large areas completely untouched by butter.
- Place the baking dish in the preheated oven and bake for approximately 40–50 minutes. The top should look golden brown, and the cinnamon roll pieces should be cooked through. If the top browns too quickly, loosely cover the dish with foil for the remaining baking time.Because ovens and cinnamon roll sizes vary, check the center before removing the cake. If the center still looks wet or doughy, continue baking in 5-minute increments until done.
- Allow the cake to rest for about 10 minutes after baking. Warm the reserved cinnamon roll icing briefly if needed, then drizzle it over the warm cake. If the icing is too thick, stir in a little milk until it reaches a pourable consistency.
- Spoon the cake into bowls or cut it into portions once it has settled slightly. Serve warm on its own or with vanilla ice cream, whipped cream, or a hot cup of coffee. Enjoy the contrast between the gooey cinnamon center and the buttery cake topping.
Notes
- Choose the right cake mix: Yellow or vanilla cake mix works well because its mild flavor complements the cinnamon and brown sugar.
- Use the ingredients as directed: Add the cake mix dry rather than preparing it with eggs, oil, or water.
- Distribute the butter evenly: Pour it slowly across the surface to help the cake mix bake into a golden topping.
- Expect a soft center: The cinnamon roll pieces create a tender, gooey layer beneath the cake topping.
- Check the center carefully: Baking time depends on your oven and the size of the cinnamon roll pieces.
- Adjust the sweetness: The recipe is naturally sweet, so you can use less additional icing if preferred.
- Let it rest before serving: A short resting period helps the layers settle and makes serving easier.
- Store leftovers safely: Refrigerate leftovers in a covered container within two hours of serving and consume within 3–4 days.