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This recipe was one of those “born out of necessity” kind of things. I wanted to make cinnamon rolls (the easy, out of a can kind) for our Sunday School class, but I knew it wouldn’t be enough to feed that many people. Then I remembered a recipe I had pinned from Love Bakes Good Cakes for a cinnamon roll cake. That gave me the idea to bake them all together in a cake pan, and to stretch it out a bit, I made a second layer and added some cream cheese icing in the middle to hold the layers together. The crumb topping takes these up a notch from just a plain cinnamon roll for sure!
Because Sunday mornings are VERY busy in our house, I made this the night before. And because it looked so delicious, I just couldn’t let the opportunity pass to put it on the blog. So my unplanned post is a little bonus for you. 🙂 I just closed the cake in my Cake Boss cake carrier (love) and it was still good the next day. I reserved a little icing to add a fresh drizzle in the morning.
Cinnamon Roll Crumb Cake
- 2 cans refrigerated cinnamon rolls
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ tsp. cinnamon
- 3 tbsp. butter melted
- Frosting Layer:
- 2 tbsp unsalted butter
- 2 tbsp cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350° and grease two 9" round cake pans. Open the cans of cinnamon rolls and set the frosting aside.
- Place the cinnamon rolls in the pans (1 can per pan). They will be tight-just squeeze them in!
- In a small bowl, combine the flour, brown sugar, cinnamon and melted butter until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls.
- Bake at 350° for 15-20 minutes.
- While the cake is baking, make the frosting for the middle layer: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- Remove cake from the oven. Look for golden brown tops and slightly crispy edges.
- Let cool in the pans, then carefully remove (it should all be one piece) and place one layer on a cake plate.
- Frost the bottom layer with the cream cheese icing. Use as little or as much as you like. (In retrospect, I did not slather enough on mine.)
- Top with the remaining cake layer and then drizzle with the frosting that came in the cans.
- Serve warm for best "Mmmm...." inducing results!
If you like this Cinnamon Roll Crumb Cake, you’ll love these!
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Christina @ Juggling Real Food and Real LIfe says
Wow Nicole! That cake looks amazing. I better the kids were singing your praises when you showed up to church with that deliciousness.
Nicole Burkholder says
Oh, I’m not that mean. I wouldn’t hype up the kids on sugar before church. 🙂 This was for our adult Sunday school class 🙂 Hopefully they can control themselves, ha!
this is making me so jealous that i’m allergic to cinnamon!
Nicole Neverman says
This cake looks and sounds really delicious! What a fantastic idea – bet it went down a treat 🙂
Loving the way the icing dribbles down and the crumb topping looks so good.
Dear Nicole, This cake sounds marvelous! How I would just love a slice. xo, Catherine
peter @feedyoursoultoo says
Love this and my daughter would too