Lazy Baker's Cinnamon Roll Dump Cake
An incredibly easy and delicious dessert that captures the cozy smell of cinnamon rolls baking without all the fuss. This dump cake is practically foolproof and perfect for potlucks or any occasion.
Equipment
- 9x13 inch baking dish
- Oven preheated to 350°F (175°C)
Ingredients
Main ingredients
- 2 packages refrigerated cinnamon rolls (8 count each) from the bakery section, preferably with extra frosting
- 16 ounces cream cheese frosting store-bought tub or frosting that comes with cinnamon rolls
- 21.5 ounces cinnamon swirl coffee cake mix
- 0.75 cup butter thinly sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the cinnamon rolls and arrange them in a single layer at the bottom of a 9x13 inch baking dish. They can be slightly squished.2 packages refrigerated cinnamon rolls (8 count each)
- Pour the cream cheese frosting evenly over the cinnamon rolls, getting into the nooks and crannies.2 packages refrigerated cinnamon rolls (8 count each)
- Sprinkle the cinnamon swirl coffee cake mix evenly over the frosting to create the topping.2 packages refrigerated cinnamon rolls (8 count each)
- Arrange the thinly sliced butter on top of the dry cake mix.2 packages refrigerated cinnamon rolls (8 count each)
- Bake for 30-40 minutes, or until the top is golden brown and the edges are bubbly.
- Let the dump cake cool slightly before serving.
Notes
For extra crunch, add chopped pecans or walnuts. A dash of cinnamon or nutmeg can boost flavor. For a fruity touch, add blueberries or raspberries between cinnamon roll layers. If the top browns too quickly, loosely tent with foil.