Cinnamon Roll Dump Cake
Description
Store-bought cinnamon rolls, cream cheese frosting and cinnamon swirl cake mix come together to make this easy dessert all in one 9x13-inch pan.
Ingredients
•
cooking spray
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2 (17 1/2 ounce) cans deluxe cinnamon rolls (5-count), cut into 1 1/2-inch pieces, icing reserved
•
1 (16 ounce) container canned cream cheese frosting
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1/2 cup chopped toasted pecans
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1 (21 1/2 ounce) package cinnamon swirl coffee cake mix
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3/4 cup salted butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
2
Arrange chopped cinnamon rolls in an even layer in the prepared baking dish.
3
Remove and discard the foil seal from the container of cream cheese frosting. Microwave the frosting on HIGH until slightly warm, 5 to 15 seconds. Stir to loosen, then spread evenly over the cinnamon roll layer. Sprinkle evenly with pecans.
4
Sprinkle cake mix evenly over the cinnamon roll mixture, and arrange butter slices evenly on top of the cake mix. Sprinkle the cinnamon streusel packet from the cake mix evenly over the butter.
5
Bake in the preheated oven until puffed, golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 10 minutes. Drizzle with the reserved icing packets from the cinnamon roll cans, if desired, and serve warm. Recipe developed by Julia Levy