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cinnamon roll dump cake recipe

Cinnamon Roll Dump Cake

This cinnamon roll dump cake takes all the flavors of a classic cinnamon roll and transforms them into a melt-in-your-mouth dessert, perfect for busy weeknights or last-minute gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls (with icing)
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter, melted equivalent to 2 sticks
  • 1 cup chopped pecans or walnuts optional
  • 1 tsp ground cinnamon extra for sprinkling
  • ½ cup brown sugar for extra gooeyness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cut each cinnamon roll into 4–6 pieces and spread them evenly in the dish. Drizzle the reserved icing over the top.
Baking
  1. Sprinkle the dry cake mix evenly over the cinnamon rolls. Press lightly.
  2. Pour melted butter over the cake mix, ensuring full coverage. Sprinkle extra cinnamon and brown sugar for depth.
  3. If using, sprinkle chopped pecans or walnuts on top.
  4. Bake for 35–40 minutes until golden and bubbly.
  5. Let it rest for 10 minutes before serving. Drizzle extra icing if desired.

Notes

For a richer flavor, swap the yellow cake mix for vanilla or spice cake. For gluten-free options, use gluten-free cinnamon rolls and cake mix. You can also add a layer of cream cheese cubes for more richness, or mix in diced apples or pears for a fruity twist.