Cinnamon roll poke cake is everything I love about warm, gooey cinnamon rolls turned into an easy, crowd-pleasing sheet cake. With tender cinnamon-swirled cake, sweet buttery filling that seeps into every bite, and a creamy glaze on top, this dessert tastes like it came straight from a bakery—but it’s way easier to make at home.
Why You’ll Love This Recipe
I love this recipe because it gives me all the flavors of classic cinnamon rolls without the hassle of yeast, rising, and rolling dough. It’s rich, moist, and full of that sweet cinnamon-butter flavor I crave. Whether I’m baking for brunch, holidays, or just a sweet treat to share, this cake never fails to impress—and it feeds a crowd.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Yellow or white cake mix (plus eggs, oil, and water as listed on the box)
- Ground cinnamon
- Brown sugar
For the Filling:
- Sweetened condensed milk
- Butter (melted)
- Ground cinnamon
- Vanilla extract
For the Glaze:
- Powdered sugar
- Milk or cream
- Vanilla extract
- Optional: cream cheese (for a richer glaze)
Directions
- I start by baking the cake in a 9x13-inch pan according to the box directions. Once baked, I let it cool for just 5–10 minutes.
- Using the end of a wooden spoon, I poke holes all over the warm cake, making sure to space them evenly so the filling spreads throughout.
- In a bowl, I mix the sweetened condensed milk, melted butter, cinnamon, and vanilla until smooth, then pour it slowly over the cake, letting it sink into the holes.
- I let the cake cool completely so it absorbs all that gooey filling.
- For the glaze, I whisk powdered sugar, milk, and vanilla (or cream cheese for extra richness) until smooth, then drizzle it generously over the top.
- I like to chill it for at least 30 minutes before slicing to let everything set—but honestly, it's hard not to dig in right away.
Servings and Timing
This recipe makes about 12–16 servings. It takes around 10 minutes to prep, 30–35 minutes to bake, plus a little cooling and glaze time—so I can have it ready in about an hour.
Variations
- I’ve made it with spice cake mix or butter pecan cake mix for an extra fall flavor.
- Swapping the glaze with cream cheese frosting makes it feel even more like a cinnamon roll.
- Adding chopped pecans or walnuts on top gives it a great crunch.
- I sometimes swirl a little cinnamon-sugar into the batter before baking for an extra layer of flavor.
Storage/Reheating
I store the cake covered in the fridge for up to 4–5 days. It tastes great cold, but I love warming a slice in the microwave for about 15–20 seconds for that fresh-from-the-oven vibe. It also freezes well—just wrap individual slices and thaw in the fridge or microwave.
FAQs
Can I use homemade cake instead of boxed mix?
Yes, I’ve used a simple homemade vanilla cake and it works beautifully—just keep the same poke-and-pour method.
What’s the best way to poke the holes?
I use the end of a wooden spoon or a thick straw. The goal is big enough holes for the filling to soak through.
Can I make this ahead of time?
Definitely. I often make it the day before and let it chill overnight. It actually tastes even better as it sits.
Can I use evaporated milk instead of condensed milk?
No, condensed milk is sweet and thick, which makes the filling rich and gooey. Evaporated milk won’t give the same texture or sweetness.
Do I have to refrigerate the cake?
Since it has a dairy-based filling and glaze, I like to keep it in the fridge. Just let it sit at room temp for a few minutes before serving if I want it softer.
Conclusion
Cinnamon roll poke cake is my favorite shortcut to that classic cinnamon roll flavor without all the work. With its tender cake, buttery cinnamon filling, and creamy glaze, every bite is sweet, gooey, and totally irresistible. Whether I’m baking for a crowd or just treating myself, this is one dessert I know will always hit the spot.
Cinnamon Roll Poke Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cinnamon roll poke cake is the ultimate shortcut dessert—soft yellow cake soaked with gooey cinnamon-sugar filling and topped with a sweet glaze. It delivers all the cozy flavor of classic cinnamon rolls in an easy-to-make, crowd-pleasing sheet cake that’s perfect for brunch, holidays, or anytime you want a warm, indulgent treat.
Ingredients
- For the Cake:
- 1 box yellow or white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 tbsp ground cinnamon
- ⅓ cup brown sugar
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ¼ cup butter, melted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- For the Glaze:
- 1½ cups powdered sugar
- 2–3 tablespoon milk or cream
- 1 tsp vanilla extract
- Optional: 2 oz cream cheese, softened (for a richer glaze)
Instructions
- Preheat oven and prepare the cake according to box instructions in a 9x13-inch pan. Bake as directed.
- Let the cake cool for 5–10 minutes, then use the handle of a wooden spoon to poke holes evenly across the surface.
- In a bowl, whisk together sweetened condensed milk, melted butter, cinnamon, and vanilla. Pour over the warm cake, letting the mixture soak into the holes.
- Let cake cool completely to room temperature.
- Mix powdered sugar, milk or cream, and vanilla until smooth. Add cream cheese if using.
- Drizzle glaze over the cake. Chill for at least 30 minutes before serving for best texture.
Notes
- Spice or butter pecan cake mix adds a cozy seasonal twist.
- Cream cheese frosting can be used instead of glaze for a cinnamon roll finish.
- Add chopped pecans or swirl cinnamon-sugar into the batter for extra flavor.
- Tastes great cold or slightly warmed up in the microwave.
