5-Ingredient Cinnamon Roll Dump Cake

Why You’ll Love This Recipe

I love this recipe because it’s nearly foolproof—just layer, bake, and enjoy. It uses only five simple ingredients and comes together in one dish, which means less cleanup and more time to enjoy it. The cinnamon rolls bake up soft and golden, soaking up the sweet fruit filling and buttery topping. It’s perfect for holidays, brunches, or anytime I want to wow a crowd without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can refrigerated cinnamon rolls (with icing)

• 1 can apple pie filling (or any pie filling of choice)

• ½ cup unsalted butter, melted

• ½ cup brown sugar

• 1 teaspoon ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I cut the cinnamon rolls into quarters and spread them evenly in the bottom of the dish (I set the icing aside for later).

3. I spoon the pie filling evenly over the cinnamon rolls.

4. I mix the melted butter, brown sugar, and cinnamon together in a small bowl, then drizzle the mixture over the top of the filling.

5. I bake for 30–35 minutes, until the cinnamon rolls are golden and cooked through.

6. Once out of the oven, I drizzle the reserved icing over the top while the cake is still warm.

7. I serve it fresh and gooey—straight from the dish or scooped into bowls.

Servings and timing

This recipe makes about 8 servings.

• Prep time: 10 minutes

• Bake time: 30–35 minutes

• Total time: 40–45 minutes

Variations

I’ve made this with cherry pie filling, peach, and even blueberry—each one gives it a different twist. Sometimes I sprinkle chopped pecans or walnuts on top before baking for added crunch. If I want it extra sweet and sticky, I mix a little maple syrup or caramel sauce into the butter topping. I’ve also used pumpkin pie filling in the fall with pumpkin spice instead of cinnamon.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual servings in the microwave for 15–20 seconds until soft and gooey again. It tastes best fresh, but even a few days later, it still delivers that warm cinnamon roll flavor.

FAQs

Can I use homemade cinnamon roll dough?

Yes, I’ve made it with homemade dough, and it works well—it just adds more prep time. The store-bought version keeps it quick and easy.

What pie fillings work best?

Apple is my favorite, but I’ve also tried cherry, blueberry, and peach. They all bake beautifully with the cinnamon rolls.

Do I need to cover the cake while baking?

No, I bake it uncovered so the top gets golden. If it browns too quickly, I loosely tent it with foil during the last 5 minutes.

Can I make this in a smaller dish?

Yes, if I’m halving the recipe, I use an 8×8-inch dish and reduce the baking time slightly. I keep an eye on it around the 25-minute mark.

Is this best served warm or cold?

Definitely warm. That’s when the cinnamon rolls are soft and the filling is gooey. I like to serve it right after baking or reheat it just before serving.

Conclusion

5-Ingredient Cinnamon Roll Dump Cake is one of those desserts I keep in my back pocket for when I need something sweet, fast, and guaranteed to impress. It’s cozy, gooey, and full of cinnamon-spiced flavor—and with almost no effort, it’s always a winner. Whether I’m making it for a weekend brunch or a last-minute dessert, it disappears in no time.

5-Ingredient Cinnamon Roll Dump Cake

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This easy cinnamon roll dump cake is gooey, sweet, and packed with warm cinnamon flavor—made with just 5 simple ingredients!

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert, Brunch
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cans (12.4 oz each) refrigerated cinnamon rolls (with icing packets)

1 can (21 oz) cinnamon apple pie filling (or plain apple pie filling with 1 tsp cinnamon)

1 box (15.25 oz) vanilla or spice cake mix

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon ground cinnamon (optional, for extra spice)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cut cinnamon rolls into quarters and spread evenly in the bottom of the dish (reserve icing packets for later).

Spoon the apple pie filling over the cinnamon rolls. Sprinkle with ground cinnamon if using.

Evenly sprinkle the dry cake mix on top.

Pour melted butter over the cake mix, covering as much of the surface as possible.

Bake for 40–45 minutes, or until golden brown and bubbly.

Let cool slightly, then drizzle reserved icing over the top before serving warm.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

You can use cherry or peach pie filling for a fun variation.

Use spice cake mix for even more warm flavor.

Best enjoyed the same day, but leftovers can be stored in the fridge and reheated.