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This Cinnamon Roll Crumb Cake starts with canned cinnamon rolls - but you make it extra special with a homemade crumb topping! It's perfect for Easter breakfast!
If you're looking for an easy breakfast idea - especially great for Easter (hint, hint) - then I have the perfect solution for you! Since this Cinnamon Roll Crumb Cake starts with a tube of refrigerated cinnamon rolls, this is 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 served our Cinnamon Roll Crumb Cake with bacon, scrambled eggs and fresh fruit for our regular Sunday breakfast before church. Although this is great for a holiday, you don't have to wait that long if you don't want to! :)
Be sure to look for Immaculate Baking Co. products at a store near you - and if you need help finding a store that carries these awesome products, be sure to check out the store locator!
Cinnamon Roll Crumb Cake
Printable recipe
Yield: 6 servings
1 tube (16 oz.) Immaculate Baking Cinnamon Rolls
½ cup all-purpose flour
¼ cup packed brown sugar
½ tsp. cinnamon
3 tbsp. butter, melted
Preheat oven to 350°F. Spray an 8-in. cake pan with cooking spray.
Open the cinnamon roll tube, remove the frosting and set 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.
Snip the corner off of the frosting bag and drizzle evenly over the top of the cake. Serve warm.
See - easy peasy! Get ready to receive your rock star status!
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This Cinnamon Roll Crumb Cake starts with canned cinnamon rolls - but you make it extra special with a homemade crumb topping! It's perfect for Easter breakfast!
If you're looking for an easy breakfast idea - especially great for Easter (hint, hint) - then I have the perfect solution for you! Since this Cinnamon Roll Crumb Cake starts with a tube of refrigerated cinnamon rolls, this is 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 served our Cinnamon Roll Crumb Cake with bacon, scrambled eggs and fresh fruit for our regular Sunday breakfast before church. Although this is great for a holiday, you don't have to wait that long if you don't want to! :)
Cinnamon Roll Crumb Cake
Printable recipe
Yield: 6 servings
1 tube (16 oz.) Immaculate Baking Cinnamon Rolls
½ cup all-purpose flour
¼ cup packed brown sugar
½ tsp. cinnamon
3 tbsp. butter, melted
Preheat oven to 350°F. Spray an 8-in. cake pan with cooking spray.
Open the cinnamon roll tube, remove the frosting and set 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.
Snip the corner off of the frosting bag and drizzle evenly over the top of the cake. Serve warm.
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