Cinnamon Roll Dump Cake Recipe
The secret to a great cinnamon roll dump cake is balancing moisture, sweetness, and texture. Use good-quality cinnamon roll dough and spread the dry cake mix evenly across the baking dish. Melted butter should cover as much of the surface as possible to help the topping bake properly.
Equipment
- 9 × 13-inch Baking Dish
- Mixing Bowl
- Measuring cups
- Knife and Cutting Board
- Silicone spatula
- Oven Mitts
Ingredients
- 21.5 oz 610 g cinnamon swirl coffee cake mix
- 2 packages cinnamon rolls 8 rolls per package; 16 rolls total
- 16 oz 454 g cream cheese frosting
- ¾ cup 170 g salted butter, melted
- Cooking spray as needed
- ½ cup 55–60 g chopped toasted pecans
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with cooking spray to prevent sticking.
Step 2
- Cut all 16 cinnamon rolls from the 2 packages into bite-sized pieces. Spread them evenly across the prepared baking dish.
Step 3
- Spread or drizzle all 16 ounces (454 g) of cream cheese frosting evenly over the cinnamon roll pieces, ensuring the frosting is distributed throughout.
Step 4
- Sprinkle all 21.5 ounces (610 g) of cinnamon swirl coffee cake mix evenly over the cinnamon rolls and frosting. Do not stir the layers together.
Step 5
- Melt ¾ cup (170 g) of salted butter and drizzle it evenly over the dry cake mix, covering as much of the surface as possible.
Step 6
- Sprinkle ½ cup (55–60 g) of chopped toasted pecans evenly over the top to add a crunchy texture and nutty flavor.
Step 7
- Bake for 40–50 minutes, or until the topping is golden brown and the cinnamon roll pieces in the center are fully cooked. If the top browns too quickly, loosely cover the dish with foil.
Step 8
- Remove the cake from the oven and let it rest for 10–15 minutes. Serve warm in individual portions, ensuring each serving includes cinnamon rolls, creamy frosting, buttery cake topping, and toasted pecans.