Easy Cinnamon Roll Dump Cake with Heavy Cream and Cream Cheese Icing

Cinnamon Roll Dump Cake With Heavy Cream and Cream Cheese Icing

This cinnamon roll dump cake starts with refrigerated cinnamon rolls, so there’s no dough to mix or raise. Cut the rolls into pieces, spread them in a 9-by-13-inch pan, pour heavy cream over them, and add a brown sugar cinnamon topping. As the pan bakes, the pieces puff together into a soft, pull-apart dessert with caramel-like edges. The icing packets that come with the rolls become a cream cheese icing for the top.

Despite the name, this version contains no boxed cake mix. “Dump cake” describes the easy assembly, though the finished dessert is closer to a cinnamon roll casserole than a sliceable cake. Serve it warm, when the centers are tender and the icing can settle into the spaces between pieces.

Cinnamon Roll Dump Cake Recipe

Yield: About 12 servings
Prep time: 15 minutes
Bake time: 35 to 45 minutes
Cooling time: 10 minutes
Total time: About 1 hour to 1 hour 10 minutes

Ingredients

For the cinnamon roll bake:

• 3 cans refrigerated cinnamon rolls with icing, about 12.4 ounces (350 g) per can
• 1 cup (240 ml) heavy cream
• 4 tablespoons (57 g) unsalted butter, melted
• ⅓ cup (about 70 g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon

For the cream cheese icing:

• The icing packets from the cinnamon roll cans
• 4 ounces (113 g) cream cheese, softened
• 1 to 2 tablespoons (15 to 30 ml) milk, as needed

Instructions

1. Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. An oven-safe metal or glass dish works; baking time may vary slightly with the pan.
2. Cut the cinnamon rolls. Open the cans and set the icing packets aside. Cut each roll into quarters and distribute the pieces evenly in the dish. They can touch, but don’t pack them down.
3. Add the cream. Pour the heavy cream evenly over the dough. It will collect in the gaps and across the bottom of the pan.
4. Make the topping. Stir the melted butter, brown sugar, and cinnamon together. Spoon the mixture over the dough, reaching across the pan rather than leaving it in one spot. Some sugar will settle into the cream; that’s fine.
5. Bake for 35 to 45 minutes. The top should be golden brown, and the dough in the center should be puffed and cooked through. Gently separate a couple of center pieces with a fork if you’re unsure. If you find a wet, doughy interior, bake a little longer. Loosely cover the dish with foil if the top is browning before the middle is done.
6. Cool for 10 minutes. While the bake rests, beat the softened cream cheese until smooth. Mix in the reserved icing packets. Add milk a little at a time until the icing is loose enough to spoon or drizzle over the dessert.
7. Ice and serve. Spoon the cream cheese icing over the warm cinnamon rolls. Serve from the pan.

The icing packets vary in size and sweetness by brand. Mixing them with cream cheese gives this dessert a thicker, tangier topping without requiring a separate batch of powdered-sugar icing. Taste it before adding milk; milk changes the texture but will not make it sweeter.

Why the Cream Goes Under the Topping

Pouring heavy cream over the cut rolls gives the dough moisture as it bakes. The pieces expand into the spaces around them, while the cream and melted butter create a rich layer near the bottom of the dish. The brown sugar cinnamon mixture sits mostly on top at first, then works its way into the seams.

A cup of cream may look excessive when it goes into the pan. The bake should still be given enough time for the center dough to cook and the liquid to thicken. A pan taken out as soon as its surface turns brown may have raw dough beneath that attractive top.

Cutting the rolls into quarters also helps. Whole refrigerated rolls are thick, and a crowded 9-by-13-inch pan of them can bake unevenly. Smaller pieces give the cream room to move between the rolls and make it easier to check the center for doneness. There’s no need to separate the cinnamon spirals or arrange each piece neatly. An even layer is enough.

Choosing Rolls and Adjusting the Pan

This recipe uses roughly 37 ounces (1.05 kg) of refrigerated cinnamon rolls in total. Three standard-size cans usually fill a 9-by-13-inch pan well once the rolls are quartered. Can sizes and roll counts differ, though, so check the total weight on the packages rather than relying only on the number of cans.

Large “grands”-style rolls may need to be cut into more than four pieces so they bake through at about the same pace as smaller rolls. Aim for pieces around the size of the quartered standard rolls, and use approximately the same total weight of dough. A change in roll size or brand may also change the baking time.

Use a dish with enough depth to hold the rolls as they puff. Avoid a shallow rimmed baking sheet: the cream would spread too thinly, and the topping could run over the edge. If your baking dish is especially full before it goes into the oven, place it on a sheet pan to catch any drips.

Heavy cream produces the rich, soft result this recipe is built around. Half-and-half has less fat and will give the pan a different texture; don’t assume it will thicken in the same way. The recipe also depends on refrigerated, unbaked cinnamon rolls. Already-baked rolls will not expand and cook together as the canned dough does.

Light brown sugar gives the topping a mild molasses flavor. Dark brown sugar works too and makes that flavor more pronounced. Either way, stir the sugar well with the butter before spooning it over the pan. A few clumps are harmless, but large dry patches of sugar can leave parts of the top unevenly coated.

Getting the Center Baked Without Drying the Edges

The center is the place to check before taking this easy cinnamon roll dessert out of the oven. Dough along the outside of the dish receives heat first and can look finished while the middle is still wet. Insert a fork between two center pieces and look below the browned surface. The baked dough should be soft and fluffy, not shiny and paste-like.

A little creamy sauce at the bottom is expected, particularly while the dish is hot. That is different from an uncooked pocket of dough. After 10 minutes of cooling, the liquid will also thicken somewhat, making the casserole easier to serve.

Ovens and baking dishes affect timing. A heavy ceramic dish may take longer to heat through than a metal pan. If the center needs more time but the exposed pieces are getting dark, lay foil loosely over the top and continue baking in short increments. Don’t seal the foil tightly against the dough or press down on the rolls.

Wait until the pan has rested before adding the icing. On a dessert straight from the oven, the cream cheese topping will melt and run quickly to the bottom. After a short rest, it will soften over the warm rolls while remaining visible on top. For distinct swirls of icing, let the pan cool a few minutes longer.

Serving and Storing Leftovers

This cinnamon roll bake is best served warm, when the pieces pull apart easily. A spoon is useful for lifting servings along with some of the buttery sauce beneath them. For a less sweet portion, leave part of the pan uniced and let people add icing to their own servings.

Because the topping contains cream cheese, refrigerate leftovers within two hours of serving. Cover the cooled dish or transfer portions to an airtight container, and use them within three to four days. Reheat individual servings in the microwave in short bursts until warm. For several portions, cover the dish and warm it in a 300°F (150°C) oven, checking after about 10 to 15 minutes. The rolls will be softer after storage, but warming them makes the texture more pleasant.

For a morning gathering, the most reliable plan is to prepare the ingredients ahead and assemble the pan shortly before baking. The dough can become overly wet if it sits in the cream overnight. Cut and bake it when you’re ready, then use the cooling time to mix the icing.

A finished pan should have browned, fully baked pieces on top, tender rolls underneath, and enough cream cheese icing to reach most servings. Give the middle the same attention as the edges, and this simple canned cinnamon roll dessert will come out ready to scoop and share.