Blueberry Cinnamon Roll Dump Cake: The Easiest Dessert That Tastes Homemade

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Some desserts call for a sink full of dishes and hours of effort.

Not this one. Blueberry cinnamon roll dump cake is the shortcut treat I turn to when I crave something sweet, soulful, and a little unexpected.

With the brightness of blueberries, cozy notes of cinnamon, and the irresistible gooeyness of classic cinnamon rolls, this dump cake delivers every single time.

Whether I need a last-minute dessert for guests or just want to spoil myself on a quiet evening, this recipe never disappoints.

Here’s what’s coming up: the magic that makes this dessert shine, a step-by-step guide, and how to enjoy every last bite—plus a few expert tips you can trust.

Why You'll Love Blueberry Cinnamon Roll Dump Cake

Quick to prep, impossible to resist. That’s the best part of this blueberry cinnamon roll dump cake. I don’t need a mixer, fancy equipment, or even much time.

It uses easy-to-find ingredients and takes just minutes to assemble.

This dessert is the happy middle between a fruit cobbler and a gooey cinnamon bun. You get a lush layer of blueberry filling that bubbles up as it bakes, sending streaks of purple through golden, pillowy cinnamon rolls.

The filling gets extra depth from brown sugar and warm spices, while the cinnamon rolls add that familiar comforting flavor.

I love serving this cake for brunch, weeknight dinners, or holidays. The scent alone draws a crowd—think sweet blueberries and cinnamon toasting in the oven.

Every spoonful has a little bit of everything: juicy fruit, buttery dough, and a drizzle of sweet icing. It always draws recipe requests and happy smiles.

How to Make Blueberry Cinnamon Roll Dump Cake: Step-by-Step Guide

Key Ingredients and Tools

These pantry staples come together like they were made for each other.

Here’s what I use every time:

Ingredients:

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing

• 1 can (21 oz) blueberry pie filling

• 1 can (16 oz) whipped cream cheese icing

• 1 box (15.25 oz) lemon cake mix

• 1½ sticks (12 tbsp) unsalted butter, thinly sliced

• 1 tsp ground cinnamon (optional, for extra flavor)

• Non-stick cooking spray

Kitchen Tools:

• 9x13-inch baking dish: Glass or ceramic both work.

• Mixing spoon or spatula: For combining filling ingredients.

Insulated Casserole Carrier

Ceramic Casserole Dish with Lid

Dessert Must-Haves

Step-by-Step Instructions for the Perfect Dump Cake

Making this blueberry cinnamon roll dump cake couldn’t be easier. Here’s how I do it every time, with a few tips to guarantee crowd-pleasing results.

1. Heat the oven. I preheat to 350°F (175°C). While it warms up, I spray my baking dish with non-stick cooking spray so nothing sticks.

2. Add the cinnamon rolls. Lay the cinnamon rolls into your dish. A little overlap is fine—extra doughy spots are the best.

3. Add the icing. Spread icing over the cinnamon rolls.

4. Add the blueberry filling. I empty the blueberry pie filling into the dish, then add in the ground cinnamon right there. This will bring depth and a homemade taste to the canned filling.

5. Add the lemon cake mix. I empty the whole box and distribute evenly across the whole dish.

6. Add the butter. Cut butter into thin pats and put them on top evenly across the cake mix.

7. Bake to perfection. I pop the dish in the oven, uncovered, for 25–30 minutes. I look for cinnamon rolls turning golden brown and cooked through—the blueberry filling will be bubbling around the edges.

8. Finishing touch. After removing the cake from the oven, I let it cool just 5 minutes. Then I squeeze the icing (that comes with the cinnamon rolls) over the warm cake. The icing melts into every nook, making each bite sweet and gooey.

A few quick tips:

• For more cinnamon flavor, sprinkle extra cinnamon over the top before baking.

• Don’t overbake—check at 25 minutes. The cinnamon rolls should be fully cooked but still soft.

Blueberry Cinnamon Roll Dump Cake

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Serving Suggestions and Storage Tips

Best ways to serve:

Blueberry cinnamon roll dump cake tastes best warm. Spoon it into bowls and add a big scoop of vanilla ice cream right on top—the cream melts into the warm cake for the perfect bite. It also pairs well with fresh whipped cream or a big mug of coffee.

Storing leftovers:

If (and that’s a big if) I have any left, I cover the baking dish with plastic wrap or foil and tuck it into the fridge. It keeps well for up to 3 days. To reheat, I scoop out a portion and microwave for 20–30 seconds. The rolls stay soft, and the filling comes back to life.

Make it your own:

I sometimes swap the blueberry filling for cherry or apple for a new twist. Mixing a little lemon zest into the filling wakes up the flavors even more.

Why Blueberry Cinnamon Roll Dump Cake Deserves a Spot in Your Kitchen

This blueberry cinnamon roll dump cake is that rare dessert which looks impressive, tastes even better, and barely makes a mess in the kitchen.

The smell alone will pull everyone to the table, and the flavors deliver on every sweet, spiced, and gooey promise.

It’s an all-in-one treat that works just as well for a weeknight dinner as it does for a holiday brunch.

If you try it, I’d love to hear your tweaks or see your pictures. Did you add your own twist? Maybe a scoop of ice cream on the side or a splash of fresh lemon?

Drop your comments and let’s swap ideas—because the only thing better than a fresh-baked blueberry cinnamon roll dump cake is sharing it with friends.