You know that warm, cozy feeling you get when you bite into a gooey cinnamon roll? This Cinnamon Roll Poke Cake brings all that goodness into a simple, shareable dessert. Soft, fluffy cake soaked in a rich cinnamon-infused filling, then topped with a creamy frosting—it’s like a hug in dessert form.
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Perfect for family get-togethers, holiday celebrations, or just a random Tuesday when you need a little something sweet, this cake is a guaranteed crowd-pleaser.
A Southern food classic
There’s something about the smell of cinnamon and butter wafting through the kitchen that just feels like home. Growing up, homemade cinnamon rolls were a special treat—lazy Sunday mornings or holiday breakfasts always meant something good was coming out of the oven.
This poke cake takes that same nostalgic flavor and makes it even easier to share. Bring it to a church potluck or serve it up at brunch. It’s a little slice of Southern hospitality in every bite.
Ingredients
How to Make Cinnamon Roll Poke Cake
Start by baking a yellow cake in a 9×13-inch pan—nothing fancy, just a good old-fashioned boxed mix works perfectly. Once it’s fresh out of the oven, grab the handle of a wooden spoon and poke holes all over the cake. (Trust me, this part is oddly satisfying!)
Now for the magic: heat up some sweetened condensed milk, butter, and brown sugar until it’s smooth and irresistible. Pour that cinnamon-scented goodness over the cake and let it soak into every nook and cranny.
For the frosting, beat butter and cream cheese together until fluffy, then mix in vanilla, heavy cream, and powdered sugar until it’s smooth and spreadable. Once the cake has cooled, slather that frosting on top, slice it up, and get ready to enjoy.
Serving suggestions
This cake is the ultimate cozy treat, especially with a hot cup of coffee or a cold glass of milk. Want to take it to the next level? Add a scoop of vanilla ice cream on the side and drizzle on a little caramel sauce.
Hosting a brunch? This cake fits right in next to biscuits and gravy or a big bowl of cheesy grits. For the holidays, it’s the perfect sweet treat to round out a big family meal.
Storage tips
Got leftovers? (Lucky you!) Cover the cake and keep it in the fridge for up to five days. Before serving, let it sit out for about 15 minutes to soften the frosting.
Want to freeze it? Wrap individual slices in plastic wrap and store them in an airtight container. When you’re ready to indulge, just thaw a slice in the fridge overnight.
Southern Farewell
This Cinnamon Roll Poke Cake is the kind of dessert that makes people smile. It’s easy to make, ridiculously delicious, and bound to become a favorite in your home.
Sharing it with friends or sneaking a bite straight from the fridge, this cake brings a little extra sweetness to life. Give it a try—you just might find yourself making it again (and again!).
Cinnamon Roll Poke Cake
Equipment
- 9×13-inch baking dish
- Mixing bowls (medium & large)
- Electric mixer
- Wooden spoon or chopstick
- Microwave-safe bowl
- Measuring cups/spoons
- Spatula or spoon
Ingredients
- 1 box yellow cake mix prepared according to the box directions for a 9×13-inch cake
- 14 ounce can sweetened condensed milk
- 5 tablespoons butter
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
Frosting:
- ½ cup 1 stick butter, softened
- 8 ounces 1 package cream cheese, softened
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven and prepare the yellow cake mix according to the package instructions. Pour the batter into a 9×13-inch pan and bake as directed. Once baked, let the cake cool slightly.
- Using the handle of a wooden spoon or the thick end of a chopstick, poke holes all over the cake. Make sure the holes go deep enough to allow the filling to seep in.
- In a microwave-safe bowl, combine the sweetened condensed milk, butter, and brown sugar. Microwave on high for 1 minute, then stir well. Continue heating in 30-second intervals until the butter melts and the sugar dissolves completely. Stir until smooth.
- Slowly pour the warm cinnamon filling over the cake, making sure it seeps into the holes. Allow the cake to sit for at least 15 minutes to absorb the mixture.
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy. Add vanilla extract and heavy whipping cream, mixing until fully combined. Gradually add powdered sugar and beat until the frosting is light and fluffy.
- Scoop the frosting onto the cake and spread it evenly from edge to edge. For extra flavor, lightly dust the top with a little ground cinnamon.
- Slice the cake into squares and serve at room temperature. Enjoy with a hot cup of coffee or a scoop of ice cream for an extra indulgent treat.
