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!
Servings: 6 servings
Equipment
Ingredients
- 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
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
