Need something delicious for breakfast or a potluck brunch or even for dessert? Everyone will LOVE this easy peasy Cinnamon Roll Dump Cake. It takes just a few minutes to throw together and bakes in about 45 minutes.
Table of Contents
Ingredients to make Cinnamon Roll Dump Cake
This cake is best made in an 8 x 8 or 9 x 9 inch sized pan.
- 1 tube refrigerated cinnamon rolls, 12.4 oz tube
- 1 package Cinnamon Quick Bread
- 1 cup half and half (or milk)
- 6 tablespoons butter
How do you make Cinnamon Roll Dump Cake?
This is the easiest thing to make!
Drizzle a couple tablespoons of melted butter in an 8 x 8 pan. Then, turn the pan this way and that to cover the bottom of it with the butter.
Open the cinnamon rolls and set the frosting aside. Take the cinnamon rolls and place them evenly in the pan. Then, use your fingers to press them a little flatter to cover more area.
Take half the cinnamon quick bread and sprinkle it over the cinnamon rolls. Set the cinnamon/sugar packet mixture aside for now.
Pour the half and half over the quick bread mix, all over.
Then, pour the rest of the melted butter over the half and half and any missed spots of the quick bread mix.
Take half the cinnamon/sugar mixture from the quick bread and sprinkle it over the top of the entire thing.
Bake for 40-45 minutes, until the top of the cake is golden brown.
When it’s done, remove it from the oven.
Transfer the cinnamon roll frosting to a plastic zipper baggie. Snip off the very corner and drizzle the frosting all over the cake.
Serve immediately. This cake is delicious and best served warm.
How do you store leftovers?
I keep it on the counter sealed with foil or plastic wrap. Then, we’re ready to eat a slice, I just heat it up in the microwave for 30 seconds. It will last about 3-4 days.
Can I substitute the half and half?
Yes, you can use regular milk or almond milk. You want that moisture for cooking the bread mixture. I’ve even used whipping cream.
Can I substitute the quick bread mixture?
I have not done this myself, but I would recommend switching out a butter cake mix and using half that cake mix instead. But, you will need to make a cinnamon/sugar mixture with 1 teaspoon of cinnamon and 2 tablespoons of white sugar and sprinkle that over the top.
Can I make this ahead of time?
No. While it’s fine served as heated up leftovers, this cake is best served warm and fresh.
More Dump Cake Recipes
- How to Make a Plum Dump Cake Cobbler
- Super Easy Chocolate Banana Nutella Dump Cake
- Dulce de Leche Pumpkin Dump Cake
- Not Your Usual Peach Dump Cake
More Cinnamon Roll Recipes
- How to make Crescent Roll Cream Cheese Cinnamon Rolls
- Cinnamon Roll Donuts
- Cinnamon Toast Pull Apart Brioche!
- Cinnamon Roll Cupcakes
- Cinnamon Banana Doodle Muffins
Cinnamon Roll Dump Cake
Ingredients
- 12.4 oz refrigerated cinnamon roll tube
- 19.3 oz cinnamon quick bread mix
- 1 cup half and half (or milk)
- 6 tablespoons butter
Instructions
- Preheat the oven to 350 F degrees.
- Melt the butter in the microwave.
- Drizzle a couple tablespoons of melted butter in an 8 x 8 pan. Then, turn the pan this way and that to cover the bottom of it with the butter.
- Open the cinnamon rolls and set the frosting aside. Take the cinnamon rolls and place them evenly in the pan. Then, use your fingers to press them a little flatter to cover more area.
- Take half the cinnamon quick bread and sprinkle it over the cinnamon rolls. Set the cinnamon/sugar packet mixture aside for now.
- Pour the half and half over the quick bread mix, all over.
- Then, pour the rest of the melted butter over the half and half and any missed spots of the quick bread mix.
- Take half the cinnamon/sugar mixture from the quick bread and sprinkle it over the top of the entire thing.
- Bake for 40-45 minutes, until the top of the cake is golden brown.
- When it's done, remove it from the oven.
- Transfer the cinnamon roll frosting to a plastic zipper baggie. Snip off the very corner and drizzle the frosting all over the cake.
- Serve immediately. This cake is delicious and best served warm.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 9gTrans Fat: 2gUnsaturated Fat: 4gCholesterol: 33mgSodium: 454mgCarbohydrates: 82gFiber: 37gSugar: 12gProtein: 6g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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