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Cinnamon Roll Strudel Icebox Cake

  • Prep 15 min
  • Total 4 hr 15 min
  • Ingredients 5
  • Servings 8

This simple icebox cake featuring layers of Pillsbury™ Toaster Strudel™ cinnamon roll pastries is easy and delicious. MORE+ LESS-

Amy Erickson
November 28, 2014


tablespoons ground cinnamon
container (8 oz) frozen whipped topping, thawed
box (23 oz) Pillsbury™ Toaster Strudel™ Frozen Cinnamon Roll Pastries (12 pastries)
Additional ground cinnamon
cup caramel topping


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  • 1
    Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
  • 2
    Stir cinnamon into whipped topping. Spread thin layer of whipped topping in bottom of pan. Add single layer of pastries. Spread pastries with more whipped topping; add another layer of pastries. Continue until all pastries are used. Spread top with whipping topping.
  • 3
    Sprinkle lightly with additional cinnamon. Cover pan tightly with plastic wrap. Freeze at least 4 hours or overnight.
  • 4
    To serve, remove cover of plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan. Gently and slowly peel off plastic wrap.
  • 5
    Drizzle pastry icing and caramel topping over cake. If desired, sprinkle lightly with additional cinnamon. Cut into slices; serve immediately.

Expert Tips

You can add any stir-ins that you'd like, such as chocolate chips, nuts or raisins.

Get creative with the toppings, too. You can use some fresh fruit or even pie filling!

Nutrition Information

No nutrition information available for this recipe

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