Easy Cinnamon Crumb Cake

Easter is coming up, and if you've ever hosted an Easter brunch you know it can be stressful--there's not a whole lot of time to get any food prepped or cooked after church and you certainly don't want your guests sitting around growing hungrier by the minute. To keep them sated until the big spread is ready, put out some fresh fruit and a simple coffee cake. This cinnamon crumb cake is so quick and beyond easy because it starts with a tube of refrigerated cinnamon rolls and has a crumb topping made with ingredients you already have in your pantry. There's very little measuring, no eggs to crack or liquids to pour, and virtually no mixing, so you can get it prepped and in the oven in no time. 

Easy Cinnamon Crumb Cake
1 17.5 oz tube refrigerated cinnamon rolls
1/2 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted

Preheat oven to 350 degrees and spray an 8-inch round cake pan with cooking spray. 

Open the tube of cinnamon rolls, setting aside the icing for later, and separate the cinnamon rolls. Place one cinnamon roll in the center of the prepared pan (I loosely unrolled it a bit before putting it in the pan); unroll another cinnamon roll completely and wrap it around the one in the pan. Repeat with the remaining cinnamon rolls. 

Place flour, brown sugar, cinnamon, and melted butter in a small bowl and use your fingers to mix it until it's a crumby consistency. Sprinkle the crumbs evenly over the cinnamon rolls; you'll likely have topping left over, which you can use for a second cake. Bake for 23-25 minutes, or until cinnamon rolls are baked through and topping is light golden brown. 

Drizzle the reserved icing over the cake and serve warm. TIP: pour the icing into a small ziplock bag and snip one corner for even and pretty drizzles.