The Best Cinnamon Roll Poke Cake You’ll Ever Make
Welcome to my kitchen! Today, I’m sharing my cinnamon roll poke cake, a dessert that’s always a hit at family gatherings and potlucks. I first tried a version of this cake at my neighbor’s birthday party three years ago, and I couldn’t stop thinking about it for weeks. The combination of warm cinnamon swirls, soft vanilla cake, and that irresistible cream cheese frosting had me hooked from the first bite. I begged her for the recipe, then spent months perfecting my own version in my home kitchen.
This easy cinnamon roll poke cake is perfect for anyone who loves the flavors of a classic cinnamon roll but wants something easier to make and serve to a crowd. No yeast, no waiting for dough to rise, and no rolling required. Just mix, poke, swirl, and bake. The poke technique allows the cinnamon sugar mixture to soak deep into the cake, creating pockets of sweet, spiced goodness in every bite. Top it with a luscious cream cheese frosting, and you’ve got a dessert that tastes like it came from a fancy bakery.
Whether you’re planning a holiday brunch, looking for an impressive potluck contribution, or simply craving something cozy and delicious on a Sunday afternoon, this cinnamon roll cake recipe delivers every single time. It’s become my go-to recipe when I need something that looks fancy but comes together quickly. My kids request it for their birthdays, and I’ve made it so many times that I can practically bake it with my eyes closed. Let’s dive in and see why this cinnamon roll poke cake is a must-try!
Table of Contents
Quick Recipe Facts
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12-15 slices
Difficulty: Easy
Calories: Approximately 320 per slice
This recipe is surprisingly quick and easy – perfect for busy afternoons when you want something homemade without spending hours in the kitchen!
Ingredients
For this cinnamon roll poke cake, you’ll need the following ingredients. The beauty of this recipe is that most of what you need is probably already sitting in your pantry. You can swap butter with coconut oil for a slightly lighter texture, though I personally love the rich flavor that butter brings. Brown sugar adds a deep, caramel-like sweetness that makes your homemade cinnamon roll poke cake incredibly moist and delicious.
For the Cake:
- 1 box white or vanilla cake mix (plus ingredients listed on box: typically eggs, oil, and water)
- OR if making from scratch: 2 cups all-purpose flour, 1½ cups granulated sugar, 3 eggs, ¾ cup milk, ½ cup melted butter, 2 teaspoons vanilla extract, 1 tablespoon baking powder, ½ teaspoon salt
For the Cinnamon Swirl:
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to reach desired consistency)
Pro tip: Let your cream cheese and butter sit out for about 30 minutes before starting. Room temperature ingredients blend much more smoothly and create a silkier frosting.
Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F – this helps your cinnamon roll poke cake bake evenly and develop that perfect golden top. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then lightly dust with flour. This extra step prevents sticking and makes cleanup so much easier later.
Step 2: Make the Cake Batter
If using a cake mix, prepare according to package directions in a large mixing bowl. If making your cinnamon roll poke cake from scratch, whisk together the flour, sugar, baking powder, and salt in one bowl. In another bowl, beat the eggs, then add melted butter, milk, and vanilla. Combine wet and dry ingredients gently with a wooden spoon or spatula. Don’t overbeat – a few small lumps are perfectly fine and will actually help keep your cake tender.
Step 3: Pour and Initial Bake
Pour the batter into your prepared pan, spreading it evenly with a spatula. The batter should be smooth but not too thick. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. You want it mostly done but still slightly underbaked since we’ll be adding more topping.
Step 4: Create the Poke Holes
Remove the cake from the oven but keep it in the pan. While it’s still warm (this is crucial!), use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart. Make the holes fairly deep – you want them to go about three-quarters of the way through the cake. This is where the magic happens with any poke cake recipe.
Step 5: Make and Add the Cinnamon Swirl
In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla until smooth and well combined. The mixture should be pourable but thick. Pour this cinnamon mixture evenly over the warm cake, using a spatula or the back of a spoon to gently push it into the poked holes. Don’t worry if it looks messy – that’s part of the charm of this easy cinnamon roll poke cake.
Step 6: Second Bake
Return the cake to the oven and bake for an additional 8-10 minutes. This allows the cinnamon mixture to seep deep into the cake and caramelize slightly on top, creating those beautiful swirls that look just like a cinnamon roll. Watch it closely during this stage to prevent over-browning.
Step 7: Cool Completely
Remove from the oven and let the cake cool completely in the pan. I know it’s tempting to dive right in, but trust me on this – cooling allows the flavors to settle and makes frosting much easier. I usually let mine cool for at least an hour, sometimes even overnight if I’m making it ahead.
Step 8: Prepare the Frosting
While the cake cools, make your cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and mix. If the frosting is too thick, add milk one tablespoon at a time until you reach a spreadable consistency. For this cinnamon roll poke cake with cream cheese frosting, you want it smooth but not runny.
Step 9: Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife. You can be generous here – the tangy sweetness of the frosting balances perfectly with the spiced cake underneath. For extra flair, drizzle a little melted butter mixed with cinnamon on top, or add a light dusting of cinnamon.
Pro Tips
Tip 1: Don’t skip the cooling step before frosting. If your cake is even slightly warm, the cream cheese frosting will melt and slide right off. Patience pays off here.
Tip 2: Use room temperature eggs and dairy if making the cake from scratch. Cold ingredients don’t incorporate as smoothly and can result in a denser texture. I always set mine out while I gather other ingredients.
Tip 3: For a more intense cinnamon flavor, add an extra half tablespoon of cinnamon to your swirl mixture. I sometimes throw in a pinch of nutmeg too for added warmth and depth.
Tip 4: Grease your pan thoroughly and consider lining it with parchment paper for even easier removal. When I’m taking this moist cinnamon roll poke cake to a party, I line the bottom with parchment so I can lift the whole thing out cleanly.
Tip 5: If you prefer a sweeter frosting, add an extra half cup of powdered sugar. If you like it tangier, reduce the sugar by a quarter cup. The beauty of homemade frosting is that you control the sweetness level.
Tip 6: Save a tablespoon of the cinnamon swirl mixture before pouring it all over the cake. After frosting, drizzle this reserved portion on top and swirl it with a knife for a beautiful marbled effect.
Serving Suggestions
This cinnamon roll dessert recipe is incredibly versatile when it comes to serving. I love cutting it into generous squares and serving it slightly warm with a hot cup of coffee in the morning. It honestly tastes like a cinnamon roll and coffee cake had a delicious baby. For an evening dessert, serve it at room temperature with a scoop of vanilla ice cream on the side – the cold ice cream melting into the warm spices is absolutely heavenly.
You can also pair it with fresh berries like strawberries or raspberries for a pop of color and a tart contrast to the sweet cake. A dollop of whipped cream adds an elegant touch if you’re serving it for a special occasion. I’ve even crumbled it into parfait cups with layers of vanilla yogurt and granola for a decadent breakfast treat. However you choose to serve your best cinnamon roll poke cake, it’s bound to disappear quickly.
Storage & Reheating
Store your leftover cinnamon roll poke cake in an airtight container or cover the pan tightly with plastic wrap or aluminum foil. It will stay fresh and moist at room temperature for 2-3 days, or in the refrigerator for up to 5 days. I actually prefer keeping mine at room temperature because refrigeration can make the cake slightly firm. Just make sure your kitchen isn’t too warm.
To reheat individual slices, pop them in the microwave for 10-15 seconds – just enough to warm them slightly without melting the frosting. If you want to warm the entire cake, cover it loosely with foil and heat in a 300°F oven for about 10 minutes. The cream cheese frosting holds up surprisingly well to gentle reheating. Leftover cinnamon roll sheet cake stays incredibly moist when stored properly, sometimes even tasting better the next day as the flavors meld together.
Health & Nutrition Info
One serving of this cinnamon roll poke cake contains approximately 320 calories, though this can vary depending on your portion size and whether you’re generous with the frosting. While this certainly isn’t a health food, you can make some simple swaps to lighten it up slightly. Use a sugar-free cake mix or reduce the sugar in the homemade version by a quarter cup. You can also make this with coconut oil instead of butter, or use light cream cheese in the frosting.
For a gluten-free version, simply substitute with your favorite gluten-free flour blend or use a gluten-free cake mix. The texture might be slightly different, but it’s still delicious. Some of my friends have made dairy-free versions using coconut milk and vegan butter alternatives with great success. If you’re watching your sugar intake, consider using monk fruit sweetener or another sugar substitute in the cinnamon swirl – just follow the package directions for measurement conversions.
Remember, desserts like this are meant to be enjoyed in moderation as part of a balanced diet. I personally believe that a slice of homemade cake shared with loved ones is good for the soul, even if it’s not the healthiest choice on paper. Life is about balance, and this cinnamon swirl poke cake is definitely worth the indulgence.
Conclusion
There you have it – my absolute favorite cinnamon roll poke cake recipe that never fails to impress. This dessert truly has it all: the comforting flavors of cinnamon and brown sugar, the moistness of a perfectly baked cake, and that dreamy cream cheese frosting that ties everything together. It’s easy enough for beginners but impressive enough to serve at any gathering. I’ve made this cake dozens of times, and it gets rave reviews every single time.
What I love most about this recipe is how forgiving it is. Whether you use a cake mix for convenience or make it from scratch, whether you add extra cinnamon or keep it classic, it always turns out wonderful. The poke technique ensures every bite is packed with cinnamon goodness, and the cream cheese frosting adds that signature tangy sweetness that makes cinnamon rolls so irresistible.
I’d love to hear how your cinnamon roll poke cake turns out! Drop a comment below letting me know if you tried any variations or what your family thought. If you enjoyed this recipe, please rate it and share it on your social media – it helps other home bakers discover it too. And if you’re looking for more delicious dessert ideas, check out my recipes for apple crumble cake, caramel pecan brownies, and vanilla pudding poke cake. Happy baking, friends!
FAQ
Can I freeze this cinnamon roll poke cake?
Yes, your cinnamon roll poke cake can be frozen for up to 2 months! I recommend freezing it before adding the cream cheese frosting. Wrap the cooled, unfrosted cake tightly in plastic wrap, then again in aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. If you’ve already frosted it, freeze individual slices wrapped well – they actually make great grab-and-go treats.
What if I don’t have brown sugar?
You can use regular granulated white sugar in the cinnamon swirl, though you’ll miss out on that deep, caramel-like flavor that brown sugar provides. If you have molasses on hand, mix 1 tablespoon of molasses into 1 cup of white sugar to create your own brown sugar substitute. In a pinch, honey or maple syrup can work too, though you may need to reduce the melted butter slightly since they add extra moisture.
Can I make this cake ahead of time?
Absolutely! This easy cinnamon roll poke cake is actually a fantastic make-ahead dessert. Bake the cake up to 2 days in advance, cover it tightly, and store at room temperature or in the fridge. Add the frosting a few hours before serving for the freshest presentation. Many people tell me it tastes even better the next day because the cinnamon flavor has more time to infuse throughout the cake.
How can I adjust the sweetness?
If you find this too sweet, reduce the brown sugar in the cinnamon swirl to ¾ cup instead of 1 cup. You can also cut back on the powdered sugar in the frosting – start with 1½ cups and taste as you go. For a less sweet cake base, use a French vanilla or butter cake mix instead of white cake, as they tend to be slightly less sugary. Remember, the cream cheese frosting is already tangy, which helps balance the overall sweetness.
Can I use a different size pan?
While this recipe is designed for a 9×13-inch pan, you can use an 8×8 or 9×9-inch square pan for a thicker cake – just increase the baking time by 5-10 minutes and watch it carefully. For a thinner sheet cake, use a larger pan, but reduce the baking time. The key is to check doneness with a toothpick and adjust as needed. Just remember that the poke holes should still go deep enough to allow the cinnamon mixture to soak through properly.
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