If you love the taste of cinnamon rolls but want something even easier, this Cinnamon Roll Dump Cake is your next favorite dessert. With just a handful of ingredients and almost no prep, you’ll get a warm, gooey, cinnamon-swirled treat that’s perfect for breakfast, brunch, or dessert. The magic of a dump cake is in its simplicity—just layer, bake, and enjoy!
Ingredients
- 2 (12.4 oz) cans refrigerated cinnamon rolls with icing
- 1 (21 oz) can cinnamon apple pie filling (or regular apple pie filling)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- Optional: 1/4 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Open the cans of cinnamon rolls. Set aside the included icing packets for later. Cut each cinnamon roll into quarters.
- Spread the apple pie filling evenly over the bottom of the prepared baking dish. If the apples are in large slices, chop them into bite-sized pieces for better coverage.
- Arrange the quartered cinnamon roll pieces evenly over the apple mixture.
- In a small bowl, combine the melted butter, brown sugar, ground cinnamon, and vanilla extract. Stir together until smooth.
- Drizzle the butter mixture evenly over the cinnamon roll pieces, ensuring all are moistened.
- If using, sprinkle chopped pecans or walnuts over the top for added crunch and flavor.
- Bake uncovered for 30-40 minutes, or until the cinnamon rolls are golden brown and cooked through. The filling should be bubbling around the edges.
- Remove from the oven. Let cool for 5-10 minutes. Drizzle the reserved icing over the warm cake.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Substitutions: If you can’t find cinnamon apple pie filling, use regular apple pie filling and add an extra 1/2 teaspoon of cinnamon. You can also try peach or cherry pie filling for a twist.
- Dairy-Free Option: Use plant-based butter and check that your cinnamon rolls are dairy-free (some brands offer this option).
- Don’t Overbake: Check at 30 minutes—if the top is browning too quickly but the center isn’t done, tent loosely with foil and continue baking.
- Mix-Ins: Add a handful of raisins or dried cranberries with the apple filling for extra flavor and texture.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a classic dessert pairing.
- Top with whipped cream and a sprinkle of cinnamon for an elegant brunch treat.
- Enjoy leftovers for breakfast with a hot cup of coffee or chai tea.
- For a holiday breakfast, garnish with toasted pecans and a drizzle of maple syrup.
Variations
- Peach Cinnamon Roll Dump Cake: Substitute the apple pie filling with peach pie filling and add a pinch of nutmeg.
- Cherry-Almond: Use cherry pie filling and add 1/2 teaspoon almond extract to the butter mixture; top with slivered almonds.
- Caramel Pecan: Drizzle 1/4 cup caramel sauce over the apples before adding the cinnamon rolls, and increase the pecans to 1/2 cup.
- Pumpkin Spice: Use a can of pumpkin pie filling and sprinkle with extra pumpkin pie spice for a fall-themed treat.
- Mini Version: Make individual dump cakes in ramekins for single servings—bake for 18-22 minutes.
Storage and Reheating
Store any leftover cinnamon roll dump cake covered in the refrigerator for up to 3 days. For best results, let the cake cool completely before covering to avoid excess condensation. To reheat, place individual portions on a microwave-safe plate and heat for 30-45 seconds, or until warmed through. If reheating a larger portion, cover loosely with foil and warm in a 325°F (160°C) oven for 10-15 minutes. The cake is best enjoyed within 2-3 days, as the cinnamon rolls will absorb moisture from the filling and may become softer over time.
Frequently Asked Questions
- Can I use homemade cinnamon rolls instead of canned?
Yes, you can use homemade cinnamon roll dough. Roll and cut the dough into small pieces (about 1-inch squares) and arrange over the filling as directed. The baking time may increase slightly, so check for doneness by ensuring the dough is cooked through and golden brown. - Can I make this dump cake ahead of time?
You can assemble the dump cake up to 8 hours ahead and refrigerate, covered, before baking. When ready to bake, let the dish sit at room temperature for 15-20 minutes while the oven preheats. Bake as directed. For best texture, bake just before serving since the cinnamon rolls are softest fresh out of the oven. - Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free cinnamon rolls (several brands offer these) and ensure your pie filling is gluten-free. The rest of the ingredients are naturally gluten-free, but always check labels for hidden gluten sources. - Why is my dump cake soggy in the middle?
This can happen if the cinnamon roll pieces are packed too tightly or if the cake is underbaked. Make sure to space the dough pieces evenly and bake until the rolls are golden and the filling is bubbling. If unsure, insert a toothpick into the center: it should come out with moist crumbs but not raw dough. - Can I freeze cinnamon roll dump cake?
Freezing is possible, but the texture may change as the cinnamon rolls can become a bit soggy upon thawing. If you must freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently in the oven until warmed through. - Do I have to use the icing packets?
The icing adds extra sweetness and a classic cinnamon roll touch, but you can skip it if you prefer a less sweet dessert. Alternatively, make your own glaze with powdered sugar and milk or drizzle with cream cheese frosting for a richer finish.