Crockpot Gooey Cinnamon Roll Dump Cake

If you’re craving a dessert that’s as cozy as it is effortless, this Crockpot Gooey Cinnamon Roll Dump Cake is about to become your new favorite treat. Made with refrigerated cinnamon rolls, cake mix, and a few pantry staples, this recipe transforms into a warm, gooey, pull-apart cake that tastes like a bakery creation but takes only minutes to prep. The best part? The crockpot does all the work while your kitchen fills with the irresistible smell of cinnamon sugar.

This Crockpot Gooey Cinnamon Roll Dump Cake is perfect for busy days, family gatherings, or when you need a quick dessert without turning on the oven. The combination of fluffy cinnamon rolls, buttery cake mix, and a sweet glaze creates a dessert that’s rich, comforting, and indulgent. Each bite is soft, gooey, and loaded with cinnamon flavor—the kind of dessert that makes people ask for seconds.

Whether you’re serving it for a weekend brunch, a holiday dessert table, or a casual family night, this slow cooker cake is guaranteed to impress. With minimal prep and maximum flavor, it’s a recipe that proves you don’t need hours in the kitchen to whip up something special. Let’s dive into what makes this Crockpot Gooey Cinnamon Roll Dump Cake so irresistible.

---

What Makes This Crockpot Gooey Cinnamon Roll Dump Cake Special?

• Effortless prep – Just layer the ingredients in your crockpot, set it, and let it bake itself.

• Perfectly gooey texture – Soft cinnamon rolls meet a buttery cake layer for that irresistible, sticky-sweet bite.

• Crowd-pleaser – Great for brunches, potlucks, holidays, or cozy family nights.

• No oven required – A lifesaver during summer months or when oven space is limited.

• Customizable flavors – Add nuts, fruit, or flavored glazes for your own twist.

This recipe is all about convenience without sacrificing taste. It’s a time-saving dessert that feels indulgent, yet anyone can pull it off.

---

Ingredient Notes

• Refrigerated cinnamon rolls (2 cans, 12–16 oz each)
  The star of the show. These create the gooey, spiced base. You can use store-brand or name-brand. Substitute with homemade cinnamon roll dough if you want.

• Yellow or vanilla cake mix (1 box, about 15 oz)
  Adds a fluffy, cake-like texture. Spice cake mix also works beautifully for extra flavor.

• Melted butter (1/2 cup)
  Keeps the cake moist and helps the mix form a buttery topping. Swap with margarine if needed.

• Heavy cream or evaporated milk (1/2 cup)
  Adds richness and helps achieve the gooey texture. Regular milk works too, though less creamy.

• Ground cinnamon (1 teaspoon)
  Enhances the cinnamon flavor. You can skip if using spice cake mix.

• Optional add-ins: Chopped pecans, raisins, or diced apples for texture and variety.

• Icing packets from cinnamon rolls
  Don’t toss these! They’re drizzled on top before serving for extra sweetness.

---

How To Make Crockpot Gooey Cinnamon Roll Dump Cake

1. Prep the crockpot: Spray the inside with non-stick cooking spray to prevent sticking.

2. Cut the cinnamon rolls: Open both cans and cut each roll into quarters. Spread evenly in the bottom of the crockpot.

3. Add cake mix: Sprinkle the dry cake mix evenly over the cinnamon rolls. Do not stir.

4. Pour wet ingredients: Drizzle the melted butter and heavy cream evenly over the cake mix. This creates the gooey, buttery topping.

5. Sprinkle cinnamon: For extra flavor, sprinkle ground cinnamon across the top.

6. Cook: Cover and cook on HIGH for 2 to 2 ½ hours, or on LOW for 3 ½ to 4 hours. The edges should be set, while the center stays slightly gooey.

7. Rest and glaze: Turn off the crockpot and let the cake rest for 10 minutes. Drizzle the reserved icing packets over the warm cake.

8. Serve: Scoop into bowls and enjoy as-is or pair with a scoop of vanilla ice cream.

Tip: If you prefer a firmer cake, cook a bit longer. For extra gooey texture, shorten the cook time slightly.

---

Storage Options

• Room temperature: Store covered for up to 1 day.

• Refrigerator: Keep leftovers in an airtight container for 3–4 days.

• Freezer: Freeze individual portions (without icing) in airtight bags for up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes.

---

Variations and Substitutions

• Add chopped apples for a caramel apple cinnamon roll dump cake.

• Use spice cake mix instead of yellow cake for more fall flavor.

• Stir in pecans or walnuts for crunch.

• Swap icing with cream cheese frosting for richness.

• Try chocolate cake mix for a chocolate-cinnamon twist.

---

Frequently Asked Questions

1. Can I use homemade cinnamon rolls?
   Yes, but it will take longer to cook since the dough is raw.

2. Why is my cake too dry?
   It likely cooked too long. Check early and adjust cook time for your crockpot.

3. Can I make this ahead of time?
   You can prep the layers in the crockpot, cover, and refrigerate for up to 12 hours. Cook when ready.

4. Do I stir the cake mix?
   No. The magic of dump cakes is layering—stirring ruins the texture.

5. Can I double the recipe?
   Yes, but use a larger crockpot (at least 7 qt) and increase cooking time slightly.

6. Can I use almond milk instead of cream?
   Yes, but the cake may be less creamy.

---

Conclusion

This Crockpot Gooey Cinnamon Roll Dump Cake is proof that simple ingredients can create an incredible dessert. With almost no effort, you’ll have a warm, gooey, cinnamon-filled treat that makes everyone smile. Whether for holidays, brunch, or an easy weeknight sweet, this recipe is one you’ll come back to again and again. Give it a try and let me know how much your family loves it!

Print