Cinnamon Roll Poke Cake
Our delicious Cinnamon Roll Poke Cake is packed with freshly baked cinnamon roll flavor but can be whipped up in minutes! Your mouth will be watering for this classic white cake soaked with sweet cinnamon glaze and topped with homemade cream cheese frosting for the perfect dessert or even served as a coffee cake with breakfast.
Cinnamon Roll Poke Cake
It’s amazing the warm feeling that comes from the smell of fresh cinnamon rolls baking in the oven. This Cinnamon Roll Poke Cake will absolutely give you that warm, fuzzy feeling, but much quicker than the work of making homemade cinnamon rolls!
We love poke cakes! Don’t miss these fun cake recipes: Pineapple Poke Cake | Kentucky Butter Poke Cake | Candy Bar Poke Cake | Lemon Burst Poke Cake | Thin Mint Poke Cake | Chocolate Baileys Poke Cake
The Ingredients
Here’s what you’ll need to make Cinnamon Roll Poke Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
White cake mix – prepare the cake as directed on the box to make a 9×13-inch cake.
Butter – regular salted butter is best for this recipe, but unsalted can work as well.
Brown sugar – we used light brown sugar.
Ground cinnamon – the cinnamon flavors the glaze, but we also sprinkled additional on top of the cake after it was frosted.
Vanilla extract – we used pure vanilla extract.
Sweetened condensed milk – this milk is the base for the delicious glaze.
Cream cheese – use one block of cream cheese that has been softened to room temperature.
Powdered sugar – it’s important to use powdered sugar (confectioners sugar) for the frosting as it will incorporate well and create the smooth texture you’ll want for your cream cheese frosting.
Half & half – you can substitute for milk if needed.
How to Make Cinnamon Roll Poke Cake
Preheat the oven to 350°F.
Prepare the cake as directed on the cake box. Allow the baked cake to cool until it is just warm.
Poke holes all around the cake using the handle of a wooden spoon or a spatula with the holes spaced about ½ inch apart.
In a medium-size heat-safe mixing bowl, add the sweetened condensed milk, 5 tablespoons of butter, brown sugar, cinnamon, and vanilla extract. Microwave on high for 1 minute then stir well. Return the bowl to the microwave and heat for another minute and stir well until the brown sugar is well combined into the glaze. Pour the glaze evenly over the warm cake.
Add the cream cheese and 1/2 cup butter to a large mixing bowl and beat together with an electric mixer until smooth. Add the vanilla extract, half & half, and 1/2 cup of the powdered sugar; beat on low speed with the electric mixer. Continue beating the frosting and adding the remaining powdered sugar 1/2 cup at a time until the frosting is smooth.
Spread the cream cheese frosting over the cake with a spatula.
Sprinkle the top of the cake with additional cinnamon, if desired.
Slice the cake into squares and serve.
How to Store Leftover Cake
Keep the leftover cake covered tightly with plastic wrap, or place in an airtight food storage container. Because of the cream cheese frosting, it is best to refrigerate this cake. It will stay fresh for up to five days in the refrigerator.
The frosting will be very firm when you remove the cake from the refrigerator. It will soften again when it sits at room temperature for 30-60 minutes.
More Cinnamon Roll Recipes You Will Enjoy
Microwave Cinnamon Roll in a Mug
Cinnamon Roll Poke Cake
Ingredients
CAKE
- 1 box vanilla white cake mix prepare as directed on the box
GLAZE
- 5 tablespoons butter
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 14 ounce can sweetened condensed milk
FROSTING
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar
- 2 teaspoons half & half
Instructions
- Preheat the oven to 350°F.
- Prepare the cake as directed on the cake box. Allow the baked cake to cool until it is just warm.
- Poke holes all around the cake using the handle of a wooden spoon or a spatula with the holes spaced about ½ inch apart.
- In a medium size heat-safe mixing bowl, add the sweetened condensed milk, 5 tablespoons of butter, brown sugar, cinnamon, and vanilla extract. Microwave on high for 1 minute then stir well. Return the bowl to the microwave and heat for another minute and stir well until the brown sugar is well combined into the glaze.
- Pour the glaze evenly over the warm cake.
- Add the cream cheese and 1/2 cup butter to a large mixing bowl and beat together with an electric mixer until smooth.
- Add the vanilla extract, half & half, and 1/2 cup of the powdered sugar and beat on low speed with the electric mixer until combined. Continue beating the frosting and adding the remaining powdered sugar 1/2 cup at a time until all sugar is combined and the frosting is smooth.
- Spread the cream cheese frosting over the cake with a spatula. Sprinkle the top of the cake with additional cinnamon, if desired. Slice the cake into squares and serve.
