Crockpot Gooey Cinnamon Roll Dump Cake
This crockpot gooey cinnamon roll dump cake layers canned cinnamon rolls over a cinnamon sugar batter. The slow cooker steams it into a soft, sticky dessert with a pool of icing on top.
10
servings15
minutes2
hours30
minutesA warm, sticky dessert made by dumping cinnamon rolls over a cinnamon cake mix base. It is scooped hot from the crock.
Ingredients
1 box yellow cake mix (about 15 oz)
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 teaspoons ground cinnamon, divided
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cans (12.4 oz each) refrigerated cinnamon rolls, with icing packets
1/4 cup chopped pecans, optional
1/4 teaspoon salt
Nonstick spray for the crock
Vanilla ice cream, for serving
Directions
- Spray a 6-quart slow cooker well and line the bottom with a sheet of parchment, trimmed to fit, for easy cleanup.
- Whisk the cake mix, milk, eggs, vanilla, salt and 1 teaspoon of the cinnamon until just combined. A few lumps are fine.
- Spread the batter in the crock in an even layer.
- Mix the brown sugar with the remaining cinnamon and stir in the melted butter until it looks like wet sand.
- Cut each cinnamon roll into quarters and arrange them over the batter. Set the icing aside in the fridge.
- Sprinkle the brown sugar mixture over the rolls and add the pecans if using.
- Lay a clean kitchen towel under the lid to catch steam, then cover.
- Cook on LOW for 2 to 2 1/2 hours, or on HIGH for 1 to 1 1/2 hours, until a toothpick in the cake layer comes out with moist crumbs and the rolls look set.
- Uncover and let it sit 15 minutes. Warm the icing packets in hot water for a minute and drizzle over the top.
- Scoop into bowls with the sticky bottom layer facing up.
Notes
- Swap the yellow cake mix for spice cake for a deeper flavor. Leftovers keep 3 days in the fridge, covered. Reheat single portions in the microwave for 30 seconds. Serve warm with vanilla ice cream so the icing melts into the cake.
Why this version works
A traditional cinnamon roll needs a hot oven and a careful eye, because the center stays raw while the outside browns. The slow cooker steams the rolls gently, so they cook through evenly and stay soft rather than crisp. Steam is gentle, so the dough never gets that dry, bready crust you can end up with from a hot oven. It stays pillowy, with a glaze of melted sugar on the surface.
The batter underneath bakes into a cake that soaks up the melted brown sugar and butter. The top layer stays fluffy and the bottom turns into a gooey, sticky base, which is exactly what you want from a dump cake. Every spoonful ends up with a bit of cake, a bit of roll and a bit of the cinnamon butter that sank to the bottom. It is warm, sweet and nearly impossible to ruin.
Ingredient notes
Cake mix: A plain yellow mix gives the most neutral base. French vanilla works too, but skip anything with pudding already in the box, since it can turn the batter dense. Check the box for pudding in the mix and skip it, or the batter turns heavy and gummy.
Cinnamon rolls: Pick the refrigerated kind in a tube or can, not frozen. They cook up fluffier when the dough is still cold and fresh. Check the sell-by date too, since older dough can bake up flat in the cooker.
Brown sugar: Use packed light brown. Dark brown tastes more of molasses and can make the topping a bit bitter. A tablespoon of maple syrup stirred in is a good swap if you run low.
Butter: Unsalted lets you control the salt, and melted butter spreads evenly through the topping. A pinch of salt in the batter makes the cinnamon taste warmer and keeps the whole thing from tasting flat.
Pecans: They add crunch against the soft cake. Leave them out for a nut-free dessert. Toast them in a dry skillet for 3 minutes first for a deeper roasted flavor.
Tips for the best result
Use the towel trick: Steam collects under the lid and drips back onto the rolls, leaving them pale and soggy. A towel under the lid absorbs it. Fold the towel so it lies flat and does not touch the food, and keep it away from the heating element.
Hold the icing: The most common mistake is adding icing at the start. It melts into the batter and vanishes, so drizzle it on at the end. Wait until the last 15 minutes, when the top is warm and ready to take the glaze.
Check early: Every slow cooker runs differently. Start testing at 2 hours on LOW so the edges do not dry out. A crock that runs hot may need a quick stir around the edges to stop sticking.
Swaps and variations
Use apple pie filling under the rolls for a fall version, or stir a handful of raisins into the batter. A gluten-free yellow cake mix works if you pair it with gluten-free rolls. Chopped apples tossed in cinnamon make a good fall layer, and a spoon of cream cheese frosting works in place of the icing.
Skip the parchment only if you spray very generously. Skipping the towel, though, does not work, because the rolls will come out gummy on top.
What to serve with it
Serve it warm in wide bowls with a scoop of vanilla ice cream, or a spoonful of whipped cream. For a brunch table, put out hot coffee and a bowl of fresh berries to cut the sweetness. Chocolate sauce also works well if you are serving kids, and coffee makes the warm cinnamon taste even better.
Storing, freezing and reheating
Store leftovers in a covered container in the fridge for up to 3 days. Warm a bowl in the microwave for 30 to 45 seconds and add a little fresh icing if it has soaked in. Cover tightly to stop the top from drying.
You can freeze portions up to 2 months. Thaw overnight in the fridge, then reheat gently so the rolls do not turn rubbery. Keep the icing separate if you plan to freeze it, so it does not turn watery.
Crockpot Gooey Cinnamon Roll Dump Cake at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 10 servings
- Ingredients: 12, led by box yellow cake mix (about 15 oz), unsalted butter, whole milk, eggs
Tips for Crockpot Gooey Cinnamon Roll Dump Cake
Swap the yellow cake mix for spice cake for a deeper flavor. Leftovers keep 3 days in the fridge, covered. Reheat single portions in the microwave for 30 seconds. Serve warm with vanilla ice cream so the icing melts into the cake.
Crockpot Gooey Cinnamon Roll Dump Cake FAQ
How long does Crockpot Gooey Cinnamon Roll Dump Cake take?
Crockpot Gooey Cinnamon Roll Dump Cake takes 2 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Gooey Cinnamon Roll Dump Cake serve?
This recipe makes 10 servings.
What do I need to make Crockpot Gooey Cinnamon Roll Dump Cake?
12 ingredients, led by box yellow cake mix (about 15 oz), unsalted butter, whole milk, eggs. Amounts are in the recipe card above.
