Description
This Crockpot Gooey Cinnamon Roll Dump Cake offers a delightfully easy and indulgent breakfast or dessert experience. Using refrigerated cinnamon rolls and a few simple ingredients, this recipe creates a warm, gooey cake with a sweet cinnamon-butter glaze cooked effortlessly in your crockpot.
Ingredients
Scale
Cinnamon Rolls
- 1 can (16.3 oz) refrigerated cinnamon rolls
Topping & Glaze
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crockpot: Spray the inside of your crockpot with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Cut Cinnamon Rolls: Open the can of refrigerated cinnamon rolls and separate each roll. Cut each roll into quarters to allow even cooking and gooey texture throughout.
- Arrange in Crockpot: Place the cinnamon roll pieces evenly into the greased crockpot.
- Make Cinnamon Sugar Mixture: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon until well mixed. Pour this mixture evenly over the cinnamon roll pieces in the crockpot.
- Add Heavy Cream: Drizzle the heavy cream over the cinnamon roll mixture to add richness and help create the gooey texture.
- Cook: Cover the crockpot and cook on low for 2 to 2.5 hours, or until the cinnamon rolls are fully cooked and the cake is gooey and bubbly.
- Cool Slightly: Once cooked, remove the lid and allow the cake to cool for a few minutes to set slightly while remaining warm.
- Prepare Glaze: In a separate small bowl, whisk together the powdered sugar and vanilla extract until smooth to create a sweet glaze.
- Serve: Drizzle the glaze over the warm cinnamon roll cake and serve immediately for a comforting treat.
Notes
- Spraying the crockpot ensures the cake doesn’t stick and makes cleanup easier.
- Cutting the rolls into quarters ensures better absorption of the cinnamon sugar mixture and even cooking.
- Cooking times may vary depending on your crockpot model; begin checking at 2 hours.
- Serve warm for the best gooey texture; leftovers can be refrigerated and gently reheated.
- You can substitute heavy cream with half-and-half for a lighter option but expect a slightly different texture.
