Crockpot Gooey Cinnamon Roll Dump Cake: My Easiest Comfort Dessert
Pull Up a Chair: Let’s Talk About This Gooey Goodness
Okay, so here’s the deal: I first made this crockpot gooey cinnamon roll dump cake on a rainy Sunday when I wanted something sweet but couldn’t face the idea of messing up my whole kitchen (again). You know those days when your energy is the same level as a Monday morning? That was me. And by some baking miracle—which is rare, honestly—it turned out better than anything I’d made in the oven. My little nephew kept poking his fingers in the middle before it was even done; honestly, who could blame him? This has now become my go-to when I want people to think I worked way harder than I actually did. Plus, cake for breakfast? Yes, please.
Why You’ll Probably Love It (If You Have Tastebuds)
I make this when I need to look like a domestic genius but feel like a total hot mess. My family goes totally bonkers for it because it’s soft, gooey, outrageously cinnamon-y, and basically screams comfort food with zero effort. Also, you don’t need any crazy ingredients. On top of that, there’s no tricky rising times or stress (no offense to my bread machine, but I hide her in the cupboard for this one). It’s the answer to a lazy morning or a last-minute brunch that accidentally became a family reunion. And honestly? I’ve had days where I just want the warm gooey middle part and—no shame—I scoop that out for myself if I’m first in line.
Here’s What You’ll Need (With a Few Swaps I’ve Tried)
- 2 cans of refrigerated cinnamon rolls (the Pillsbury ones work great, but store-brand is just fine—my neighbor swears by her Aldi ones!)
- 1 can of sweetened condensed milk (Eagle Brand is the classic, but honestly, any will do)
- 3 eggs, beaten together (I’ve tried just 2 when I’m running short, turns out a bit denser but still tasty)
- 1 teaspoon vanilla extract (My grandmother insisted on the real stuff; some days, I use the cheapie imitation and it’s still delicious)
- 1/2 cup brown sugar, packed (light or dark, though I prefer the more molasses-y dark)
- 1 tablespoon ground cinnamon (heaping, because why not?)
- 4 tablespoons melted butter (I’ve done margarine in a pinch, didn’t love it, but it’ll do if you need)
- Pinch of salt
- Optional: chopped pecans or walnuts (about a handful)
How I Throw This Together (Follow Along, But Loosely)
- First things first, grease your crockpot insert. Butter or nonstick spray—don’t skip this or you’ll be scraping for days.
- Pop open the cinnamon roll tubes and cut each roll into quarters. Somehow this is always messier than it should be. Spread all those little doughy pieces in the crockpot (keep the icing aside for later!).
- In a big mixing bowl, combine eggs, sweetened condensed milk, vanilla, brown sugar, cinnamon, and a pinch of salt. Whisk until it’s smooth-ish. Pour this tasty magic over those cinnamon roll bits.
- Drizzle the melted butter over everything. If you want nuts, sprinkle ’em in. I sometimes push a few pecans deep for little surprise bites.
- Give it all a gentle stir so the coating gets everywhere—don’t go overboard or it gets a bit mushy (though honestly, that never stopped me).
- Pop the lid on; cook on LOW for 2.5–3 hours, or until the top is set-ish and the edges are golden but the middle is still gooey. Don’t freak out if it looks wobbly—trust the process.
- This is where I do the first poke test and maybe (okay, definitely) swipe a taste from the edge. If it looks a bit underdone in the middle, give it another 15 minutes. Everyone’s crockpot is a little different, like cars with their weird quirks.
- Once it’s cooked, warm up the reserved cinnamon roll icing a little (microwave for maybe 20 seconds?), then drizzle it over the top. Let it rest for about 10–15 minutes—if you can wait. Good luck.
Messy Notes, Straight From My Kitchen
- If you forget to grease the crockpot, you’ll be soaking it all night (don’t ask how I know).
- This cake puffs up and then drops a bit; that’s just the way it is. Don’t panic.
- I have one of those programmable crockpots, but once tried it in a really old-school model from my aunt and it still worked—just took a bit longer.
Things I’ve Swapped (and What I Wouldn’t Do Again)
- Once I swirled in a bit of cream cheese before cooking. Tasted good, but looked like, well, not great. Maybe next time I’ll just put it on top!
- I’ve tried adding chopped apples—turned out tasty but made it a little too wet. A little goes a long way, like a spoonful, not a whole apple.
- Tried chocolate chips. Honestly, too much. The cinnamon deserves the spotlight.
About That Equipment List—Don’t Stress
- A standard crockpot (4–6 quarts) is best, but I did try this once using a big Dutch oven in the oven at low temp (like 300 F), and it mostly worked—bit crisper on the edges, but yum.
- A big, sturdy spoon for stirring. Or just use whatever’s clean—I’ve stirred with a spatula and even a clean hand in a hurry.
Storing the Leftovers (If You Have Any)
Technically, you can cover and refrigerate leftovers for up to 3 days. Maybe give it a gentle zap in the microwave to rewarm. But honestly, in my house it never lasts beyond the next morning. My sister claims it actually tastes better the day after, though I can’t prove it, because it’s usually vanished by then. Maybe one day I’ll hide a piece for myself to find out.
How We Serve It—And A Little Family Quirk
I’ll be honest: slapping a dollop of vanilla ice cream on top is my favorite, especially when the cake’s still warm. My uncle puts a bit of heavy cream over his (old-school and kinda weird, but secretly delicious). Or just eat it plain, straight from the crockpot, spoon in hand. No judgment here. Oh, and if you want to get fancy, brunch-style, I like to drizzle a little maple syrup too. Overkill? Maybe. Good? Yup.
Things I Learned The Hard Way (Pro Tips)
- Don’t try to double the recipe unless you have a mega crockpot. I tried and it went everywhere. Oops.
- Actually, I find it works better if you use parchment paper to line the sides if you want easy removal, but I usually forget.
- I once tried cooking it on HIGH to speed things up. Regretted it deeply—burnt edges, gooey raw middle.
FAQ—You Asked, I Spilled
Can I make this gluten free? Good question! I haven’t tried the gluten-free cinnamon rolls, but I’d bet it’d work—just watch the texture. Would love to hear how it turns out if anyone tries it!
What if I don’t have sweetened condensed milk? You can make your own using this recipe (not mine, but Sally’s awesome). Or use evaporated milk plus sugar, though it won’t be quite as gooey. But, it’ll still be tasty in a pinch.
Can I add fruit? Yep! Like I said, apples work but be sparing—maybe toss in a handful of blueberries for something different.
How do I know when it’s done? The edges should be set and pulling slightly from the sides, but the middle stays a little loose. If you jiggle the crock, you want a little wobble but nothing soupy.
Where can I find more dump cakes? I’ve gotten obsessed, so if you want more ideas, Southern Living has a bunch I love, plus some epic flavor combos.
Somehow, writing this has made me hungry enough to make another batch. If you try a wild variation, send it my way (unless it involves pickles—no, thank you). Rain or shine, this recipe is honestly the edible equivalent of a cozy blanket.
Ingredients
- 2 cans refrigerated cinnamon rolls with icing (about 12 oz each)
- 1 can (14 oz) sweetened condensed milk
- 1 can (21 oz) apple pie filling
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Spray the inside of your crockpot with nonstick cooking spray. Cut each cinnamon roll into quarters and set the included icing aside.
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2Place half of the cut cinnamon rolls evenly on the bottom of the crockpot.
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3Spread the apple pie filling evenly over the layer of cinnamon rolls.
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4In a small bowl, mix the melted butter, brown sugar, ground cinnamon, salt, vanilla extract, and sweetened condensed milk. Pour evenly over the apple pie filling.
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5Top with the remaining cinnamon roll quarters. Cover and cook on low for 2 hours and 30 minutes, or until the cinnamon rolls are cooked through and the cake is gooey.
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6Drizzle the reserved icing over the warm cake before serving. Serve directly from the crockpot and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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