Description
This Cinnamon Roll Dump Cake is a delightfully easy dessert that combines the warm flavors of cinnamon rolls with a buttery, brown sugar glaze baked to golden perfection. Topped with a simple homemade icing, it’s a crowd-pleasing treat perfect for breakfast or dessert.
Ingredients
Scale
Cake Base
- 2 cans of cinnamon rolls
- 1 cup of butter, melted
- 1 cup of brown sugar
- 1 tablespoon of ground cinnamon
Icing
- 1 cup of powdered sugar
- 2 tablespoons of milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Baking Dish: Grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure easy removal after baking.
- Arrange Cinnamon Rolls: Cut each cinnamon roll into quarters and evenly spread them in the prepared baking dish.
- Make Butter Mixture: In a bowl, mix the melted butter, brown sugar, and ground cinnamon until fully combined.
- Pour Mixture Over Rolls: Drizzle the butter and sugar mixture evenly over the chopped cinnamon rolls in the baking dish.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Prepare Icing: While the cake bakes, mix the powdered sugar and milk in a bowl until smooth to create the icing.
- Drizzle Icing: Once baked and slightly cooled, drizzle the icing generously over the warm cake before serving.
Notes
- Ensure the baking dish is well greased to prevent sticking.
- For extra flavor, you can add chopped nuts or raisins before baking.
- The icing thickness can be adjusted by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
- Serve warm for the best taste experience.
