Cinnamon Roll Dump Cake

I’m very cautious when it comes to recipes like this, but it worked! Nick and I both thought it was absolutely delicious. Definitely the easiest breakfast/dessert I’ve ever thrown together. Have you ever made a dump cake? What was in it?

INGREDIENTS

Nonstick spray
2 tubes cinnamon rolls
1 tub whipped cream cheese frosting
1 box cinnamon swirl cake mix
12 Tbsp unsalted butter

DIRECTIONS

• Preheat the oven to 350 degrees. Spray the bottom and sides of a 9×13-in. pan with nonstick spray. Open the cinnamon rolls and arrange them in rows in the pan. Save the icing that come with it and put empty them into a small ziploc!

• Spread the entire tub of frosting in an even layer over the rolls.

• The cake mix should have two pouches. Sprinkle the larger pouch of cake mix evenly over the frosting. Then, sprinkle the smaller pouch of cinnamon-brown sugar over the top.

• Slice the butter into pats and arrange them evenly over the top of the cake.

• Bake the dump cake for 55 minutes; it should be puffed with browned areas that look like crust and others that look gooey. Let the cake cool for at least 10 minutes, then drizzle that icing from the cinnamon rolls that you put in a ziploc over it (snip off the corner of your ziploc bag to turn it into a pastry bag) and then use a large spoon or spatula to serve when warm.