Imagine combining warm cinnamon rolls, tart-sweet apples, and buttery caramel all in one effortless dessert. The Caramel Apple Cinnamon Roll Dump Cake gives me that cozy, nostalgic flavor with zero fuss—because I literally dump everything in one pan and let the oven do the magic. It’s perfect for family gatherings or a comforting treat with minimal cleanup.

Why You’ll Love This Recipe

I love how this dessert feels decadent and homemade, without the multi-step process. The cinnamon rolls form a sweet base that bakes into tender pockets, while the apples add juiciness and the caramel brings a luscious finish. Every bite tastes like fall in cake form, and I get to enjoy it without any rolling or icing fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cinnamon roll dough, unbaked (store-bought or homemade)
Apples, peeled, cored, and sliced
Caramel sauce (store-bought or homemade)
Ground cinnamon
Optional: chopped nuts (pecans or walnuts)

directions

Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
Spread the sliced apples evenly across the bottom of the dish.
Sprinkle the apples with ground cinnamon and toss gently to coat.
Tear or cut the cinnamon roll dough into large chunks and distribute over the apples.
Drizzle caramel sauce generously over the cinnamon roll pieces.
If using, sprinkle chopped nuts on top for extra crunch.
Bake for 30–35 minutes, or until the cinnamon rolls are cooked through, the topping is golden, and caramel is bubbling.
Let the cake cool for about 10 minutes before serving to let the caramel set slightly.

Servings and timing

This dessert serves about 8–10 people, depending on portion size.

Prep: 10 minutes
Bake: 30–35 minutes
Cool: 10 minutes
Total time is about 50 minutes—under an hour from start to finish for a fabulously comforting result.

Variations

I swap half the apples for pears when I want a softer, more floral fruit mix.
Sometimes I add a dash of nutmeg or pumpkin spice to the apples for extra warmth.
For a richer taste, I stir softened cream cheese between the apples and dough.
I’ve used maple syrup instead of caramel sauce for a lighter, woodsy flavor profile.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. When I want to enjoy it again, I reheat single servings in the microwave for about 30 seconds or warm the whole pan in the oven at 300 °F (150 °C) for 10–15 minutes until heated through. The flavors taste even better the next day!

FAQs

Can I use fresh vs. canned cinnamon rolls?

Yes! I prefer fresh dough for better texture, but canned rolls work fine—just adjust bake time if the dough is thicker or denser.

What kind of apples work best?

I like tart apples like Granny Smith or Honeycrisp—they hold shape during baking and add a nice tang against the sweet caramel.

Is it okay to use other fruit?

Definitely. I’ve made versions with peaches, pears, or mixed berries—and they all turn out wonderfully gooey and flavorful.

Can I prepare it ahead of time?

I can assemble it the night before, cover it, and refrigerate. When ready, I bake it straight from the fridge—just add a few extra minutes to the bake time.

Do I need to pre-cook the apples?

Nope. The apples soften perfectly in the oven. If I’m using very firm or thick slices, I might toss them with a touch of melted butter or a splash of lemon juice for extra tenderness.

Conclusion

The Caramel Apple Cinnamon Roll Dump Cake is the ultimate cozy dessert that practically makes itself. With its layers of soft rolls, juicy apples, and sticky caramel, it feels like a warm hug from the oven. I know it’ll be a fast favorite whenever I’m craving something indulgent and easy—give it a try and watch how quickly it disappears.