Cinnamon Roll Dump Cake combines the cozy taste of classic cinnamon rolls with the no-fuss approach of a dump cake. It is the ultimate rescue for busy weeknights when you need something sweet, and it will fill your house with the unmistakable aroma of cinnamon.
I love that this dessert delivers all the comfort and flavor of homemade cinnamon rolls with about a quarter of the effort. The layers merge together while baking, creating pockets of gooey cinnamon surrounded by tender cake. It’s almost magical how something so simple transforms into something that tastes fabulous.
The cake comes out of the oven with a slightly crisp top that gives way to a soft, moist center with swirls of cinnamon. Best of all, you’ll spend just five minutes layering it together before the oven does all the work. It’s the perfect solution for busy parents, last-minute guests, or anyone wanting a warm, home-baked dessert without getting out a mixer!
Let me show you the easy steps to making this shortcut cake recipe and give you all my best tips. It is the perfect dessert whether you are hosting brunch, need a quick weekend breakfast, or just want to make an easy dessert for your family.
Looking for more easy dump cake recipes? Try pineapple dump cake, chocolate dump cake, or pumpkin dump cake!
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Ingredient Notes
For exact amounts needed see the recipe card below
- Canned Cinnamon Rolls: You’ll need two 8-count packages. I usually grab Pillsbury, but any brand will work.
- Cream Cheese Frosting
- Cinnamon Swirl Coffee Cake Mix: This comes with both the cake mix and a separate cinnamon topping packet – we’ll use both to create those amazing layers of flavor.
- Butter
How to Make Cinnamon Roll Dump Cake
- Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Quarter each cinnamon roll. Set aside the icing containers for later.
- Spread your quartered cinnamon rolls in an even layer across the bottom of your prepared pan.
- Microwave the cream cheese frosting for 15-20 seconds. Pour it over your cinnamon roll layer and spread it evenly.
- Sprinkle the cake mix evenly over the frosting layer.
- Arrange your thinly sliced butter pieces over the cake mix. Make sure to distribute them evenly.
- Sprinkle the cinnamon topping from the cake mix over everything.
- Put it in the oven and bake for 40-45 minutes. You’ll know it’s done when the top is nicely browned, and a toothpick comes out clean from the center.
- Let it cool for 15-20 minutes, then drizzle with the reserved cinnamon roll icing for that perfect finishing touch.
Serving Ideas
This cinnamon roll dump cake is absolutely perfect for breakfast, brunch, or dessert! It is especially delicious served warm with a cup of coffee on lazy weekend mornings.
Here are some other ways to serve this indulgent treat:
- Warm with a scoop of vanilla ice cream for dessert (this is my kids’ favorite!)
- With a dollop of whipped cream and a sprinkle of extra cinnamon
- As part of a holiday brunch spread – it’s perfect for Easter morning
- With a drizzle of caramel sauce for extra decadence
If you’re serving this for breakfast or brunch, I like to prep everything the night before and pop it in the oven first thing in the morning. Nothing is better than waking up to the smell of baking cinnamon rolls!
How to Store
You can store this dump cake at room temperature for up to 2 days. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container. The cream cheese frosting is stable enough to sit out safely for this time.
For longer storage, keep your cinnamon roll dump cake in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out.
When you’re ready to enjoy your leftover cake, pop individual portions in the microwave for 20-30 seconds. This brings back that fresh-from-the-oven warmth and makes the frosting perfectly gooey again.
Tips & Tricks
Be sure to check out the step by step instructions
- Those butter slices aren’t just for show! Make sure to distribute them evenly across the cake mix. Create a grid pattern with the butter slices to ensure every bite has that rich, buttery goodness.
- When melting the cream cheese frosting in the microwave, don’t overdo it. You want it just loose enough to spread easily—about 15-20 seconds usually does the trick.
- Kitchen shears work great for cutting the cinnamon rolls into quarters.
- You can prepare this the night before until the butter and cinnamon topping step. Just cover and refrigerate, then add the final toppings right before baking in the morning.
- If you don’t have a cinnamon coffee cake mix, you can use a yellow cake mix with some added cinnamon (about two teaspoons).
- If your cake is dry, it’s usually because the butter wasn’t evenly distributed. Remember that butter slices must cover the entire surface to properly moisten the cake mix during baking.
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Cinnamon Roll Dump Cake Recipe
Ingredients
- 2 packages cinnamon rolls 8 count each
- 16 ounces cream cheese frosting
- 21.5 ounces cinnamon swirl coffee cake mix
- ¾ cup butter thinly sliced
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with nonstick cooking spray.
- Cut the cinnamon rolls into quarters and set the icing containers aside.2 packages cinnamon rolls
- Arrange the cinnamon roll pieces in an even layer at the bottom of the baking dish.
- Remove the foil wrapper from the top of the cream cheese frosting and microwave it for 15 to 20 seconds until melted.16 ounces cream cheese frosting
- Spread the melted frosting over the top of the cinnamon rolls.
- Sprinkle the cake mix over the top of the icing, reserving the cinnamon topping.21.5 ounces cinnamon swirl coffee cake mix
- Arrange the slices of butter over the top of the cake mix.¾ cup butter
- Sprinkle the cinnamon topping from the cake mix box over the top of the butter slices.
- Place the pan in the oven to bake for 40 to 45 minutes, until the topping is browned and a toothpick inserted in the center comes clean.
- Allow the cake to cool for 15 to 20 minutes, then drizzle with the reserved icing packets from the cinnamon roll packages.
Notes
- Those butter slices aren’t just for show! Make sure to distribute them evenly across the cake mix.
- When melting the cream cheese frosting in the microwave, don’t overdo it. You want it just loose enough to spread easily—about 15-20 seconds usually does the trick.
- Kitchen shears work great for cutting the cinnamon rolls into quarters.
- You can prepare this the night before until the butter and cinnamon topping step. Just cover and refrigerate, then add the final toppings right before baking in the morning.
- If you don’t have a cinnamon coffee cake mix, you can use a yellow cake mix with some added cinnamon (about two teaspoons).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Are you serious?!!! Where has this recipe been!! At Christmas time I have my boys home and their girlfriends. I have to brave the weather to pick up other family members. In the meantime I usually have cinnamon rolls. I gave up on them last year. Too much going on as a new widow. But I will make these and follow instructions for make ahead pre baked version this year. This is a God send for me!!! Doing a test run for 4th of July desert. Thank you!!!!!