Some recipes just feel like a warm hug from the inside out, and Cinnamon Roll Poke Cake is definitely one of them. Growing up, the smell of cinnamon baking in the oven was like a secret code that something magical was about to happen — usually tied to holidays, family gatherings, or lazy Sunday mornings. This cake brings back every bit of that cozy magic, but with a twist: it’s easier, richer, and even more indulgent thanks to the poke cake method, which allows every bit of gooey goodness to seep deep into the sponge.
Cinnamon rolls have a long, beloved history tied to comfort food traditions around the world. Originating from Sweden (they call them “kanelbullar”), these sweet, spiced treats made their way into American kitchens and became a classic part of brunch spreads and special breakfasts. This Cinnamon Roll Poke Cake carries on that tradition in cake form — perfect for when you want all the flavor of a cinnamon roll but without the hours of kneading and rising dough.
This cake is especially popular in fall and winter, when the air gets crisp and the craving for cozy flavors kicks in. But honestly? Once you taste it, you’ll find excuses to make it all year round.
Why You’ll Love This Recipe:
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Ridiculously easy but tastes like you spent hours baking.
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Ultra-moist and flavorful thanks to the poke technique.
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Perfect for gatherings — it’s a real crowd-pleaser!
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Warm cinnamon and sweet glaze create that classic nostalgic flavor everyone loves.
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Customizable — you can top it with nuts, more frosting, or even a little extra spice.
INGREDIENTS YOU’LL NEED:
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1 box white cake mix
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Ingredients listed on the cake mix box (typically eggs, oil, and water)
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1 can sweetened condensed milk
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1 cup brown sugar
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2 tablespoons ground cinnamon
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1 container cream cheese frosting
HOW TO MAKE CINNAMON ROLL POKE CAKE:
STEP-BY-STEP INSTRUCTIONS:
1. Bake the Cake: Start by preparing your white cake mix according to the instructions on the box. Bake it in a 9×13-inch baking dish until it’s perfectly golden and a toothpick inserted into the center comes out clean. The kitchen will start to smell amazing, and that’s when you know good things are happening.
2. Poke the Cake: Once the cake comes out of the oven, let it cool for just a few minutes — not too long though! While it’s still warm, use the handle of a wooden spoon (or anything similarly sized) to poke holes all over the cake. I like to poke about every 1-2 inches, making sure there’s plenty of space for the filling to settle into.
3. Make the Cinnamon Mixture: In a small bowl, stir together the sweetened condensed milk, brown sugar, and ground cinnamon. It’s thick, syrupy, and smells like pure heaven. Pour this rich mixture all over the warm cake, letting it seep down into every hole you made. Watching it disappear into the sponge is oddly satisfying.
4. Frost It Up: Let the cake cool completely before frosting — patience is key here, even if it’s hard to resist diving in! Warm the cream cheese frosting slightly (just a few seconds in the microwave) so it spreads easily, then generously coat the top of the cake. Swirl it around a bit to make it look extra inviting.
5. Serve and Savor: You can slice and serve it immediately, or chill it for a bit if you want the frosting to firm up a little. Either way, every bite is full of rich cinnamon flavor and creamy frosting.
HELPFUL TIPS:
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Use a wooden spoon handle or a thick straw to make good-sized holes. If they’re too small, the filling won’t seep in as nicely.
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Don’t overbake your cake — you want it moist to absorb the sweet filling properly.
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Warm the frosting just enough so it’s pourable, but not runny. About 10-15 seconds in the microwave usually does the trick.
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Add toppings like chopped pecans, a sprinkle of extra cinnamon, or even a drizzle of caramel for an extra special touch.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 12 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can substitute a yellow cake mix if you prefer a slightly richer flavor.
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For an even deeper cinnamon taste, mix a little extra cinnamon into the frosting before spreading it.
NUTRITIONAL INFORMATION (Approximate per serving):
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Calories: 380
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Fat: 14g
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Carbohydrates: 58g
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Protein: 3g
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Sugar: 42g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! In fact, letting the cake sit overnight lets the cinnamon mixture soak in even more, making it even more flavorful the next day.
Can I use homemade frosting?
Of course! A simple cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla would be amazing here.
How can I make it even more cinnamon-y?
Add an extra tablespoon of cinnamon to the sweetened condensed milk mixture, or sprinkle cinnamon sugar over the frosting.
STORAGE INSTRUCTIONS:
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Refrigerate the cake if not eating within a few hours, because of the cream cheese frosting.
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Store it in an airtight container in the fridge for up to 5 days.
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Freeze slices individually if you want to save some for later. Wrap tightly and thaw overnight in the fridge before eating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet and cozy delights:
CONCLUSION
Cinnamon Roll Poke Cake is like all the best parts of a cinnamon roll and a cake rolled into one perfect bite. It’s cozy, indulgent, and designed to bring people together — whether it’s for a holiday brunch, a potluck with friends, or just a Tuesday night where you need a little extra sweetness. This is the kind of dessert that makes memories, fills your kitchen with the most irresistible smell, and reminds you that sometimes, the simplest ingredients can create something truly magical.
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Cinnamon Roll Poke Cake
Description
Some recipes just feel like a warm hug from the inside out, and Cinnamon Roll Poke Cake is definitely one of them. Growing up, the smell of cinnamon baking in the oven was like a secret code that something magical was about to happen — usually tied to holidays, family gatherings, or lazy Sunday mornings. This cake brings back every bit of that cozy magic, but with a twist: it’s easier, richer, and even more indulgent thanks to the poke cake method, which allows every bit of gooey goodness to seep deep into the sponge.
Cinnamon rolls have a long, beloved history tied to comfort food traditions around the world. Originating from Sweden (they call them “kanelbullar”), these sweet, spiced treats made their way into American kitchens and became a classic part of brunch spreads and special breakfasts. This Cinnamon Roll Poke Cake carries on that tradition in cake form — perfect for when you want all the flavor of a cinnamon roll but without the hours of kneading and rising dough.
This cake is especially popular in fall and winter, when the air gets crisp and the craving for cozy flavors kicks in. But honestly? Once you taste it, you’ll find excuses to make it all year round.
Ingredients
1 box white cake mix
Ingredients listed on the cake mix box (typically eggs, oil, and water)
1 can sweetened condensed milk
1 cup brown sugar
2 tablespoons ground cinnamon
1 container cream cheese frosting
Instructions
1. Bake the Cake: Start by preparing your white cake mix according to the instructions on the box. Bake it in a 9×13-inch baking dish until it’s perfectly golden and a toothpick inserted into the center comes out clean. The kitchen will start to smell amazing, and that’s when you know good things are happening.
2. Poke the Cake: Once the cake comes out of the oven, let it cool for just a few minutes — not too long though! While it’s still warm, use the handle of a wooden spoon (or anything similarly sized) to poke holes all over the cake. I like to poke about every 1-2 inches, making sure there’s plenty of space for the filling to settle into.
3. Make the Cinnamon Mixture: In a small bowl, stir together the sweetened condensed milk, brown sugar, and ground cinnamon. It’s thick, syrupy, and smells like pure heaven. Pour this rich mixture all over the warm cake, letting it seep down into every hole you made. Watching it disappear into the sponge is oddly satisfying.
4. Frost It Up: Let the cake cool completely before frosting — patience is key here, even if it’s hard to resist diving in! Warm the cream cheese frosting slightly (just a few seconds in the microwave) so it spreads easily, then generously coat the top of the cake. Swirl it around a bit to make it look extra inviting.
5. Serve and Savor: You can slice and serve it immediately, or chill it for a bit if you want the frosting to firm up a little. Either way, every bite is full of rich cinnamon flavor and creamy frosting.
Notes
-
You can substitute a yellow cake mix if you prefer a slightly richer flavor.
-
For an even deeper cinnamon taste, mix a little extra cinnamon into the frosting before spreading it.