Cinnamon Roll Poke Cake is everything you love about a warm, gooey cinnamon roll—but way easier to make. It starts with a soft cinnamon cake, gets soaked with sweet brown sugar glaze, and finishes with a drizzle of creamy icing on top.
If you look around my website, you'll see how much I love cinnamon recipes. It’s the kind of dessert that makes your kitchen smell amazing and keeps people coming back for “just one more bite.” I didn’t even wait for it to cool completely before slicing into it—and I regret nothing. If you're a fan of cozy, crowd-pleasing bakes, this one's a keeper. Perfect for brunch, dessert, or whenever you’re craving something cozy and sweet.
Please let us know how you liked it or give us a review in the comments below!
Check out some of our other favorite poke cakes: Banana Pudding Poke Cake, Black Forest Poke Cake, Strawberry Jello Poke Cake, or Butterfinger Poke Cake.
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Ingredients for Cinnamon Roll Poke Cake
- white cake mix
- brown sugar
- sweetened condensed milk
- ground cinnamon
- vanilla extract
- butter
Cream Cheese Frosting Ingredients
- powdered sugar
- butter
- cream cheese
- vanilla extract
- milk
FAQs
A poke cake is a baked cake that you “poke” holes into, then pour in a filling—like a glaze, pudding, or sauce—that soaks into the cake and adds flavor and moisture.
The back of a wooden spoon or a thick straw works perfectly. Just gently poke holes all over the cake while it’s still warm.
Yep! Freeze it (unfrosted or fully finished) in an airtight container for up to 2 months. Just thaw in the fridge before serving.
If you’re using cream cheese icing, it’s best to refrigerate leftovers. Otherwise, it can stay covered at room temp for a day or two.
Top Tips
- Poke Deep Holes: Use the handle of a wooden spoon to make large holes so the pudding can soak in well and create that creamy texture in every bite.
- Poke while warm: Poke the cake as soon as it comes out of the oven—it’s softer and easier to poke, and the glaze soaks in better!
- Make It Ahead: This cake is perfect for making a day in advance, giving it time to become even more flavorful.
- Store poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Cinnamon Roll Poke Cake
- Preheat your oven and prepare your cake mix according to the instructions on the cake box.
- When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over (about ½-1 inch apart). Be gentle so the cake stays intact.
- Melt butter in a small bowl and stir in sweetened condensed milk, brown sugar, cinnamon, and vanilla. Pour evenly over the cake holes. Let cake cool completely before frosting.
- Once cake is cooled, make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk, 1 tablespoon at a time, until you reach your desired drizzling or spreading consistency.
- Spread the cream cheese frosting over the cooled cake. Slice and enjoy!
Cinnamon Roll Poke Cake
Ingredients
Cake
- 1 box white or vanilla cake mix (plus ingredients on back of box)
Cinnamon filling
- 6 tablespoon butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 14 oz sweetened condensed milk
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 teaspoon vanilla extract
- 1 tablespoon milk, heavy cream, or half and half
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven and prepare your cake mix according to the instructions on the cake box.
- When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over (about ½-1 inch apart). Be gentle so the cake stays intact.
- Melt butter in a small bowl and stir in sweetened condensed milk, brown sugar, cinnamon, and vanilla. Pour evenly over the cake holes. Let cake cool completely before frosting.
- Once cake is cooled, make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk, 1 tablespoon at a time, until you reach your desired drizzling or spreading consistency.
- Spread the cream cheese frosting over the cooled cake. Slice and enjoy!
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