Cinnamon Roll Poke Cake

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Imagine the comfort of warm cinnamon rolls wrapped up in a soft, creamy cake that’s poked and filled with a rich, cinnamon-sugar glaze. That’s exactly what this Cinnamon Roll Poke Cake delivers—decadent, gooey, and packed with that nostalgic cinnamon flavor in every bite.

Perfect for holiday mornings, potlucks, or just a cozy weekend treat, this cake combines the ease of a boxed mix with homemade touches that make it taste like a bakery masterpiece. It’s also make-ahead friendly and impossible to resist straight from the fridge.

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What Kind of Cake Mix Should I Use?

A simple vanilla or yellow cake mix works best here. It offers a neutral base that lets the brown sugar and cinnamon shine. If you’re feeling adventurous, try a spice cake mix for a deeper autumn twist.

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Ingredients for the Cinnamon Roll Poke Cake

• 1 box vanilla or yellow cake mix (plus ingredients listed on the box: usually eggs, oil, water)
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 (14 oz) can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk (more as needed for icing consistency)
• Optional: whipped cream or cream cheese frosting for topping

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How To Make the Cinnamon Roll Poke Cake

Step 1: Bake the Cake Base

Prepare the cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake as directed. Let the cake cool for about 10 minutes.

Step 2: Poke and Fill

Using the handle of a wooden spoon, poke holes all over the warm cake. In a small bowl, mix melted butter, brown sugar, and cinnamon. Spoon the mixture over the cake, making sure it seeps into the holes.

Step 3: Add Sweetness

Pour the sweetened condensed milk evenly over the top, letting it soak into the cake. Let it cool completely.

Step 4: Frost and Finish

In a bowl, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle generously over the cake. Add a layer of whipped cream or cream cheese frosting if desired. Chill before serving.

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How to Serve and Store Cinnamon Roll Poke Cake

This cake tastes incredible both chilled and at room temperature. Serve it plain or with a dollop of whipped cream. For a more indulgent take, warm it slightly and top with vanilla ice cream.

Store leftovers covered in the fridge for up to 4 days. It actually gets better as it sits, soaking up all that cinnamon sweetness.

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Frequently Asked Questions

What’s the best way to poke the cake?

Use the handle of a wooden spoon for deep, wide holes that soak up the filling.

Can I make this ahead of time?

Yes! It’s perfect for making a day in advance, and the flavors intensify overnight.

Can I freeze this cake?

You can freeze it before adding whipped topping or frosting. Wrap it well and thaw in the fridge before serving.

What if I don’t have condensed milk?

You can use a thick cream or even caramel sauce, but the condensed milk gives it that classic richness.

Is this overly sweet?

It’s definitely on the sweet side—like a cinnamon roll in cake form. But the glaze can be adjusted to your liking.

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Want More Dessert Ideas?

If you’re into indulgent twists like this, check out these delicious favorites:

• Sopapilla Cheesecake Bars: Cinnamon-sugar magic with a cheesecake center.
• Irresistible Pecan Pie Bites: Mini bites of nutty caramel delight.
• Cherry Chocolate Cheesecake: For rich, fruit-meets-chocolate cravings.
• Nutella French Toast Casserole: Perfect for brunch or dessert.
• Cinnamon Donut Bread: A quick loaf with a sugary crust.

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