Cinnamon Roll Dump Cake Recipe
Easy brunch perfection! Make this Cinnamon Roll Dump Cake with just a few ingredients. Warm, gooey, and ready in under an hour.
Equipment
Ingredients
- 2 cans cinnamon rolls refrigerated with icing
- 1 tsp vanilla extract
- 1.5 tsp cinnamon ground
- ⅛ tsp nutmeg ground
- 1 box yellow cake mix
- ¾ cup butter melted
- ½ stick butter cut into pats
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Open the cans and cut each cinnamon roll into quarters. Set aside the icing for later.
- Spread the quartered cinnamon rolls evenly in the baking dish.
- Sprinkle cinnamon and nutmeg over the cinnamon rolls.
- Evenly sprinkle the dry cake mix over the cinnamon rolls. Do not mix or stir—this is key for a dump cake!
- Stir 1 teaspoon vanilla extract into the melted ¾ cup butter. Pour this mixture evenly over the dry cake mix, making sure to cover as much as possible.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- At this point, check the cake: If any spots of dry cake mix remain, evenly distribute small pats of the remaining ½ stick cold butter over those areas.
- Continue baking for another 15-20 minutes, or until golden brown and fully cooked.
- Let the cake cool for 5-10 minutes before drizzling with icing, or allow to cool longer for cleaner slices. For easier drizzling, slightly warm the icing packet by placing it in a bowl of warm water for a few minutes. Drizzle the reserved cinnamon roll icing over the top.
- Scoop and enjoy!
Nutrition
Calories: 165kcalCarbohydrates: 0.4gProtein: 0.2gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 147mgPotassium: 7mgFiber: 0.2gSugar: 0.1gVitamin A: 568IUVitamin C: 0.01mgCalcium: 9mgIron: 0.03mg
Tried this?Let us know how it was!