Cinnamon Roll Crumb Cake

This Cinnamon Roll Crumb Cake starts with refrigerated cinnamon rolls – but you make it extra special with a homemade crumb topping! This recipe is perfect for Easter breakfast!

Cinnamon Roll Crumb Cake

I’ve been wanting to re-make this Cinnamon Roll Crumb Cake for a while now! It’s one of those recipes we love, but we just don’t have it very often! I’m so thrilled to not only update this post – but I’ve also added a video to show you how easy it really is!

If you’re looking for an easy breakfast idea – especially for Easter -or any holiday, really (hint, hint) – then I have the perfect solution for you! Since this Cinnamon Roll Crumb Cake starts with a tube of refrigerated cinnamon rolls, it’s a breeze to whip up! Your family will think you’re a rock star – and no one has to know just how easy this crumb cake really is! It’ll be our little secret! ?

We usually serve our Cinnamon Roll Crumb Cake with bacon (or sausage links), scrambled eggs, and fresh fruit. Although this is great for a holiday (Easter morning would be great!), you don’t have to wait that long if you don’t want to! ? We occasionally enjoy this for a Sunday breakfast or when we have company over for the night or weekend.

If you don’t already have one, you’ll need an 8-inch cake pan for this recipe. Any brand of refrigerated cinnamon rolls will work for this recipe – you’ll want a tube that is about 16-17.5 oz. My family loves this so much that I usually have to make two for our family of six …. so consider making two also if you have a large family or if people might want more than one serving! This recipe for Cinnamon Roll Crumb Cake is so easy peasy – and a family favorite! Get ready to receive your rock star status! You deserve it!

Recipe for Cinnamon Roll Coffee Cake

• refrigerated cinnamon rolls
• all-purpose flour
• brown sugar
• ground cinnamon
• butter

How to make Cinnamon Roll Cake

1. Preheat oven to 350°F. Spray an 8-in. cake pan with cooking spray.
2. Open the cinnamon roll tube, remove the frosting and set it aside. Separate the cinnamon rolls. Place one cinnamon roll in the center of the cake pan. Unroll another cinnamon roll completely and wrap it around the cinnamon roll in the pan. Repeat with the remaining cinnamon rolls.
3. In a small bowl, combine the flour, brown sugar, cinnamon, and melted butter with your hand until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls.
4. Bake 25-28 minutes or until the cinnamon rolls are cooked completely, and the crumb topping is lightly browned.
5. Transfer the frosting to a small zip-top bag and snip the corner. Drizzle the frosting evenly over the top of the cake. Serve warm.

Cinnamon Roll Crumb Cake: Questions and Answers

If you have questions about making Cinnamon Roll Crumb Cake, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

• What brand of cinnamon rolls should I use?

Any brand that you like that is close to 17.5 oz. 

• Can I use homemade cinnamon rolls?

Absolutely! However, you may need to adjust the baking time.

Other recipes you may enjoy

• Brunch Pizza
• Air Fryer French Toast Sticks
• Omelet in a Bag
• Low Carb Baked Omelet
• Breakfast Egg Muffins

4.49 from 33 votes

Servings: 6 servings

Cinnamon Roll Crumb Cake

By Jamie Sherman

This Cinnamon Roll Crumb Cake starts with refrigerated cinnamon rolls – but you make it extra special with a homemade crumb topping! This recipe is perfect for Easter breakfast!

Prep: 10 minutes mins

Cook: 28 minutes mins

Total: 38 minutes mins

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Equipment

• Steel Pie Server
• cake stand
• cake pans

Ingredients 

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• ▢ 1 tube refrigerated cinnamon rolls, 17.5 oz.
• ▢ ½ cup all-purpose flour
• ▢ ¼ cup packed brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ 3 tablespoons butter, melted

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Instructions 

• Preheat oven to 350°F. Spray an 8-inch cake pan with cooking spray.
• Open the cinnamon roll tube, remove the frosting and set it aside. Separate the cinnamon rolls. Place one cinnamon roll in the center of the cake pan. Unroll another cinnamon roll completely and wrap it around the cinnamon roll in the pan. Repeat with the remaining cinnamon rolls.
• In a small bowl, combine the flour, brown sugar, cinnamon, and melted butter with your hand until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls. Bake 25-28 minutes or until the cinnamon rolls are cooked completely, and the crumb topping is lightly browned.
• Transfer the frosting to a small zip-top bag and snip the corner. Drizzle the frosting evenly over the top of the cake. Serve warm.

Notes

• You may also use homemade cinnamon rolls, but use the baking time in your recipe rather than what the can calls for.

Nutrition

Serving: 1slice, Calories: 337kcal, Carbohydrates: 48g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 488mg, Potassium: 26mg, Fiber: 0.4g, Sugar: 22g, Vitamin A: 176IU, Vitamin C: 0.01mg, Calcium: 13mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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