Delish Cinnamon Roll Poke Cake – All the Warmth of Cinnamon Rolls in a Moist, Sweet Cake 🎂🍥
If you’re craving the cozy, comforting flavor of fresh-baked cinnamon rolls but want something easier and even more indulgent, this Cinnamon Roll Poke Cake is about to be your new favorite dessert. It combines the buttery warmth of cinnamon sugar filling with a fluffy vanilla cake and a rich cream cheese frosting that melts into every poke hole—creating a dessert that’s moist, flavorful, and impossible to resist.
Perfect for holidays, brunches, potlucks, or just because, this cake is as easy to prepare as it is to devour. It brings all the flavor of a gooey cinnamon roll with none of the kneading, rising, or waiting. Once you try it, you’ll want to make it over and over again.
Ingredients
For the Cake
• 1 box vanilla or white cake mix, prepared as directed on the box
For the Filling
• 5 tablespoons butter
• ½ cup light brown sugar, packed
• 3 teaspoons ground cinnamon
• 2½ teaspoons clear vanilla extract
• 1 (14 oz) can sweetened condensed milk
For the Frosting
• 8 tablespoons butter, softened (½ cup)
• 8 oz cream cheese, softened
• 2 teaspoons clear vanilla extract (regular vanilla extract works too)
• 2 teaspoons half and half (or milk)
• 2½ cups powdered sugar
Instructions
1. Bake the Cake
Prepare the vanilla cake mix according to package instructions and bake in a 9×13-inch pan. Let the cake cool slightly, then use the handle of a wooden spoon or a large straw to poke holes all over the surface of the cake, spaced about 1 inch apart.
2. Make the Cinnamon Filling
In a saucepan, melt the butter over medium heat. Stir in brown sugar and cinnamon, mixing until sugar dissolves. Remove from heat and stir in vanilla extract and sweetened condensed milk. Pour this warm mixture slowly over the cake, making sure it seeps into the poke holes. Use a spatula to spread it evenly across the surface.
3. Prepare the Frosting
In a mixing bowl, beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and half and half, mixing well. Gradually add powdered sugar and beat until light and fluffy. Spread the frosting evenly over the cooled cake.
4. Serve
Chill the cake in the refrigerator for at least 1 hour to let everything set. Slice into squares and serve cold or at room temperature. Optional: sprinkle extra cinnamon on top or drizzle with caramel sauce for added indulgence.
Chef’s Tips
Use clear vanilla extract to keep the frosting bright white and bakery-style. Let the cake cool before adding the filling to prevent it from becoming too soggy. For deeper flavor, add a pinch of nutmeg to the cinnamon filling. Want extra texture? Sprinkle chopped pecans or walnuts over the frosting. Store leftovers covered in the fridge to keep the frosting fresh.
Serving Suggestions
Serve with a cup of hot coffee or chai for a cozy dessert experience. Add a dollop of whipped cream and a dusting of cinnamon for extra flair. Great for brunch, family gatherings, holiday mornings, or sweet weekend treats. This cake also makes a perfect make-ahead dessert!
What Chefs Say About This Recipe
Gordon Ramsay – “A clever twist on a classic breakfast treat. Moist, rich, and bursting with cinnamon warmth.”
Ina Garten – “So easy and so comforting. The cinnamon-butter filling seeps into every bite—simply delicious.”
Jamie Oliver – “This is a proper cake with attitude—warm, sweet, and indulgent.”
Martha Stewart – “The poke cake technique takes this over the top. It’s like a cinnamon roll and cake had a baby.”
Bobby Flay – “Perfectly balanced sweetness and spice. I’d serve this any day of the week.”
10 Frequently Asked Questions (FAQs)
- Can I use homemade cake instead of a mix? Yes, any white or vanilla cake recipe will work.
- Do I have to poke the cake? Yes, the holes help soak in all the delicious cinnamon filling.
- Can I make this a day ahead? Absolutely—it actually tastes better after chilling overnight.
- Is clear vanilla necessary? No, regular vanilla extract works just fine.
- Can I make it in a round pan? You can, but adjust baking time and consider using two pans.
- Can I freeze this cake? Yes, freeze in slices and thaw in the fridge before serving.
- Can I use evaporated milk instead of condensed milk? No, sweetened condensed milk is key for the gooey texture.
- How long does this cake last? Up to 5 days in the refrigerator.
- Can I turn this into cupcakes? Yes! Just poke holes with a skewer and pour in the filling.
- What if I want it less sweet? Reduce the powdered sugar in the frosting or use unsweetened whipped cream.
Nutritional Information (Per Serving – Approximate)
Calories: 420
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 52g
Sugar: 39g
Protein: 4g
Sodium: 300mg
Cholesterol: 70mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 5 days
Freeze: Wrap individual slices tightly and freeze for up to 1 month
Reheat: Best enjoyed chilled or at room temp, but can be gently warmed if desired
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No-Bake Chocolate Éclair Cake
Pina Colada Pound Cake
Caramel Apple Dessert Cups
Oreo Dessert Cups
Conclusion
This Delish Cinnamon Roll Poke Cake is everything you love about cinnamon rolls—warm spices, creamy icing, gooey filling—transformed into a tender, sweet cake that’s incredibly easy to make. It’s the perfect make-ahead dessert for celebrations or cozy nights in. With every bite full of cinnamon-sugar goodness and velvety frosting, it’s sure to become a family favorite. Don’t lose this recipe—you’ll want to make it again and again! 🍰✨ Must express something to keep getting my recipes… Thank you!