Easy Cinnamon Roll Dump Cake Recipe in 5 Minutes

The easiest cinnamon roll dump cake recipe combines canned cinnamon rolls, cherry pie filling, and a buttery streusel topping for a 5-minute prep dessert that bakes in 35 minutes. This no-mixer recipe creates a gooey, cinnamon-swirled cake with minimal effort—perfect for beginners and busy bakers.

If you love the comforting flavors of cinnamon rolls but want something even simpler than traditional baking, this dump cake delivers. Unlike complicated layered desserts, our cinnamon roll dump cake recipe skips the dough-rolling and yeast-rising steps while maximizing that signature cinnamon-sugar swirl. The magic happens when canned cinnamon roll dough transforms into a cake-like base as it bakes with fruit filling, creating pockets of molten cinnamon goodness.

Why This Cinnamon Roll Dump Cake Recipe Works

Most dump cake recipes use cake mix as the base, but substituting cinnamon roll dough adds authentic bakery-style flavor without extra steps. The pre-made dough contains the perfect ratio of cinnamon, sugar, and buttery layers that would take hours to recreate from scratch. When combined with pie filling, the dough absorbs moisture while maintaining its signature swirl pattern during baking.

Food science tip: The high sugar content in cinnamon roll dough caramelizes at 350°F, creating that irresistible sticky topping. The pie filling's pectin helps thicken juices while the dough's yeast produces subtle air pockets for cake-like texture.

Essential Ingredients Explained

Using quality ingredients makes the difference between a soggy mess and perfect dump cake. Here's what you need and why each matters:

Ingredient	Why It Matters	Smart Substitutions
2 cans (10-count) refrigerated cinnamon rolls	Provides authentic cinnamon swirls and dough structure	Pillsbury Grands! for extra gooey centers
1 can (21 oz) cherry pie filling	Acidity balances sweetness; pectin thickens juices	Apple or peach for seasonal variations
1/2 cup melted butter	Creates crisp topping; prevents dryness	Browned butter for nutty depth
1/2 cup packed brown sugar	Enhances caramelization; adds moisture	Coconut sugar for less refined option
1 tsp cinnamon	Boosts fading cinnamon flavor during baking	Apple pie spice for complexity

Step-by-Step Instructions

1. Prep work: Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
2. Arrange dough: Unroll 16 cinnamon rolls (save 4 for another use) in single layer at bottom of dish. Gently press to cover surface.
3. Add filling: Spoon cherry pie filling evenly over dough, leaving small gaps between spoonfuls for steam vents.
4. Create topping: Mix melted butter, brown sugar, and cinnamon. Drizzle evenly over filling.
5. Bake: 35-40 minutes until golden brown and bubbling at edges. Center should spring back when lightly pressed.
6. Cool: Rest 15 minutes before serving—this allows structure to set and prevents collapse.

Pro Baking Tips for Perfect Results

Avoid these common pitfalls that ruin dump cakes:

• Don't overfill: Excess pie filling makes the cake soggy. Use exactly 21oz can and distribute evenly with gaps.
• Temperature matters: Use room-temperature cinnamon rolls—cold dough won't spread properly.
• Check early: Ovens vary—start checking at 30 minutes. Look for bubbling edges and set center.
• Cooling is crucial: Cutting too soon causes collapse. Wait at least 15 minutes for structure to firm.

Delicious Variations to Try

Once you master the basic cinnamon roll dump cake recipe, experiment with these crowd-pleasing twists:

• Cheesecake swirl: Mix 4 oz softened cream cheese with 2 tbsp sugar. Dollop over dough before adding filling.
• Breakfast version: Replace pie filling with apple pie filling + 1/2 cup chopped pecans. Serve with maple syrup.
• Dairy-free: Use vegan butter and coconut oil instead of regular butter.
• Gluten-free: Substitute with gluten-free cinnamon rolls (like Immaculate Baking) and certified GF pie filling.

Serving and Storage Guidelines

For best texture, serve warm with vanilla ice cream—the temperature contrast enhances flavors. Leftovers keep well when stored properly:

• Room temperature: Cover tightly; lasts 2 days
• Refrigerated: Up to 5 days (reheat portions in microwave)
• Freezing: Wrap individual slices in plastic; freeze up to 3 months. Thaw at room temperature.

Revive leftovers by warming in 300°F oven for 10 minutes—this restores the gooey texture that microwaving often ruins.

Why This Recipe Beats Traditional Methods

Compared to making cinnamon rolls from scratch (which requires 3+ hours and yeast expertise), this dump cake delivers similar flavors with 90% less effort. The canned dough provides consistent results without the risk of yeast failure, while the dump method eliminates precise layering. Food scientists confirm that the high sugar content in pre-made dough creates superior caramelization compared to cake mix alternatives—giving you that authentic bakery taste without professional skills.

Frequently Asked Questions

Can I use crescent roll dough instead of cinnamon rolls?

Yes, but you'll need to add 1/4 cup sugar and 1 tbsp cinnamon between dough layers. The flavor won't be as intense as true cinnamon roll dough, but it creates a similar texture.

Why is my dump cake soggy in the middle?

This happens when pie filling isn't distributed with steam vents or when using cold dough. Always leave small gaps between pie filling spoonfuls and use room-temperature rolls. Baking 5 minutes longer usually fixes this issue.

How do I make this recipe with fresh fruit?

Substitute 3 cups fresh sliced apples or peaches simmered with 2 tbsp cornstarch and 1/4 cup sugar for 15 minutes. Cool completely before using to prevent excess moisture.

Can I prepare this dump cake ahead of time?

Yes! Assemble the cake (without baking), cover tightly, and refrigerate up to 24 hours. Add 5-7 minutes to baking time if going from cold to oven. Do not freeze unbaked—the dough texture suffers.