The Easiest Cinnamon Roll Roasting Pan Dessert You’ll Ever Make
If you’ve ever stared at a can of cinnamon roll dough and wondered if there was something more magical you could do with it than just baking the rolls individually, the answer is a resounding yes. This clever little trick involves keeping the entire log of dough intact — yes, unseparated — and placing it straight into a greased roasting pan. With just four extra ingredients, you’ll have a pull-apart, gooey, caramelized dessert that looks like it took hours but comes together in no time at all.
This recipe is perfect for potlucks, holiday gatherings, or even a cozy weekend treat at home. Once your guests take a bite, they’ll be asking you for the recipe before they even finish chewing. Trust us on this one.
Ingredients
- 1 can of refrigerated cinnamon roll dough (kept whole and unseparated)
- 4 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream
- Icing packet included with the cinnamon roll can (for topping)
What You’ll Need
- A roasting pan or a 9×13 inch baking dish
- Cooking spray or butter for greasing
- A small mixing bowl
- Oven preheated to 350°F (175°C)
Method
- Preheat your oven to 350°F (175°C). Generously grease your roasting pan with butter or non-stick cooking spray to make sure nothing sticks.
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined and you have a thick, fragrant paste.
- Pour the heavy cream evenly across the bottom of the greased roasting pan. This is the secret to creating that incredibly moist, caramelized base that makes this dessert so irresistible.
- Spoon the brown sugar and butter mixture over the cream, spreading it as evenly as possible across the bottom of the pan.
- Open the can of cinnamon roll dough but do not separate the rolls. Place the entire solid log of dough directly into the center of the roasting pan, right on top of the brown sugar mixture, just as shown in the image.
- Place the pan in the preheated oven and bake for 28 to 35 minutes, or until the top is deep golden brown and the center is fully cooked through. Check doneness by inserting a toothpick into the thickest part of the log.
- Remove from the oven and allow it to rest for about 5 minutes. The caramel sauce at the bottom will thicken slightly as it cools.
- Drizzle the included icing packet generously over the top of the warm loaf. Serve immediately by pulling apart the individual rolls at the table for a fun, shareable dessert experience.
Tips for the Best Results
Do not skip the heavy cream step — it is what creates the luscious, sticky caramel sauce underneath the dough as it bakes. You can also add a handful of chopped pecans or raisins to the bottom of the pan before placing the dough for an extra layer of texture and flavor. If you notice the top browning too quickly, loosely tent the pan with aluminum foil during the last 10 minutes of baking.
Serving Suggestions
This dessert is best served warm, straight from the pan. A scoop of vanilla ice cream on the side takes it completely over the top. Leftovers — if you somehow have any — can be stored covered at room temperature for up to two days and gently reheated in the microwave for about 20 seconds before serving.
