5-Ingredient Cinnamon Roll Dump Cake
This cinnamon roll dump cake is the easiest way to turn a can of cinnamon rolls into a gooey, pull-apart dessert.
Just layer the ingredients, pour melted butter over the top, and bake until golden and bubbly.
Why This Dump Cake Works
It’s the kind of dessert that feels like you spent hours, but it comes together in about 10 minutes of hands-on work. The cinnamon rolls bake into a soft, tender base, while the buttery cake mix topping forms a crisp, crumbly crust.
Every bite has ribbons of cinnamon sugar and a drizzle of that sweet cream cheese icing that comes with the rolls. It’s warm, messy in the best way, and exactly what you want on a lazy weekend morning or a last-minute potluck.
Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing: the jumbo flaky ones work best here
- 1 box (15.25 oz) yellow cake mix: do not prepare, we’re using the dry mix straight from the box
- 1 cup (2 sticks) unsalted butter, melted: salted butter works too, just skip any additional salt
- 1/2 cup packed light brown sugar: dark brown sugar gives a deeper molasses note if you prefer
- 1 tablespoon ground cinnamon: a separate sprinkle on top for extra warmth
Variations / Substitutions
- Swap the cake mix: use spice cake mix or butter pecan for a nutty twist
- Add nuts: scatter 1/2 cup chopped pecans or walnuts over the cake mix layer before the butter for crunch
- Go extra gooey: double the brown sugar and butter for a thicker caramel layer at the bottom
- Skip the icing: the cake is sweet enough on its own, but do save the icing packets for serving
- Dairy-free: use a dairy-free yellow cake mix and vegan butter sticks, then drizzle with a simple powdered sugar glaze instead of the cream cheese icing
For another quick cinnamon fix, try my cinnamon sugar muffins.
How to Make Cinnamon Roll Dump Cake
Step 1: Layer the Cinnamon Rolls
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray. Pop open the 2 cans of cinnamon rolls, separate the 16 rolls, and cut each one into 4 pieces.
Scatter the pieces evenly across the bottom of the dish. Don’t worry about perfect placement, they’ll puff up and fill the gaps as they bake.
Step 2: Sprinkle the Cinnamon Sugar
In a small bowl, mix the 1/2 cup brown sugar with the 1 tablespoon ground cinnamon. Sprinkle the mixture evenly over the cinnamon roll pieces.
The sugar will melt into a sticky sauce underneath the rolls, while the cinnamon adds that classic spiced layer you love in a cinnamon roll.
Step 3: Top with Cake Mix and Butter
Evenly pour the dry yellow cake mix straight from the box over the cinnamon roll layer. Use a spatula to gently spread it into an even layer, but don’t pack it down. Then slowly drizzle the 1 cup of melted butter over the top, covering as much of the dry mix as possible. Some dry spots are okay, they’ll absorb the butter and turn into tender crumbles.
You’ll see little pockets of dry mix popping up, and that’s exactly what you want. It will create a buttery, crunchy crust on top with soft, cakey bits underneath.
Step 4: Drizzle with Icing and Serve
Let the cake cool for about 10 minutes so it sets up slightly. Then drizzle the reserved icing from the cinnamon roll packages all over the top in zigzags. Scoop big spoonfuls onto plates while it’s still warm, making sure everyone gets some of that gooey bottom layer and the crisp topping.
It’s a mess in the best way. Serve it straight from the dish with forks and plenty of napkins.
Tips for the Best Dump Cake
- Use a glass or ceramic baking dish.: Metal pans can cause the bottom to cook too fast and the sugar to burn.
- Don’t stir anything once the layers are in the pan.: The magic of a dump cake is in the distinct layers.
- Make sure your butter is fully melted and hot.: Cold or lukewarm butter won’t seep into the dry mix as well, leaving pockets of raw flour.
- If you like a softer texture, use only 3/4 cup butter: instead of a full cup. The top will be more cake-like and less crunchy.
- Serve with vanilla ice cream: to balance the sweetness, or a strong cup of coffee for a morning treat.
Storing Leftovers
- Refrigerate: Cover tightly and refrigerate for up to 3 days. It will solidify in the fridge; reheat before serving.
- Reheating: Warm individual portions in the microwave for 30-45 seconds, or pop the whole dish back in a 300°F oven for 10-15 minutes until warmed through.
- Serve Cold: Some people actually enjoy it cold straight from the fridge, where it gets chewy and fudgy.
Frequently Asked Questions
Can I use homemade cinnamon rolls?
Yes, just use about 2 pounds of unbaked cinnamon roll dough, cut into pieces, and proceed. Skip the icing if you’re making your own.
Why did my top not get crunchy?
Probably not enough butter, or the butter wasn’t hot enough. Make sure it’s fully melted and drizzled evenly.
Can I make this gluten-free?
Use a gluten-free yellow cake mix and gluten-free cinnamon rolls. Or skip the rolls and use 2 cans of apple pie filling for a different gluten-free dump cake.
Can I freeze leftovers?
Yes, tightly wrap and freeze for up to 2 months. Reheat directly from frozen in a 300°F oven until warmed through.
Cinnamon Roll Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut each cinnamon roll into quarters and scatter evenly in the dish.
- Mix brown sugar and cinnamon, then sprinkle over the roll pieces.
- Pour the dry cake mix over the top, spread evenly, then drizzle melted butter over the entire surface.
- Bake for 35-40 minutes until the top is golden and the edges are bubbly. Let cool 10 minutes, then drizzle with the reserved icing and serve warm.
