Description
Get ready to fall in love with the irresistible charm of Cinnamon Roll Poke Cake! This heavenly dessert takes the nostalgic flavors of a gooey cinnamon roll and transforms them into a light, fluffy cake soaked with a sweet brown sugar-cinnamon filling and topped with a silky cream cheese glaze. It’s a decadent treat that’s perfect for holiday mornings, cozy Sunday brunches, or when you need a standout dessert to impress your guests.
Whether you’re looking for quick breakfast ideas, an easy recipe for potlucks, or indulgent food ideas to satisfy your sweet tooth, this cinnamon roll cake has it all. Each bite is tender, warm, and layered with comforting spice and creamy sweetness—making it one of those breakfast ideas you’ll come back to again and again.
Ingredients
1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, and water)
1 cup packed light brown sugar
2 tsp ground cinnamon
1 can (14 oz) sweetened condensed milk
4 tbsp unsalted butter, melted
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare cake mix according to package instructions. Pour batter into baking dish and bake for 25–30 minutes.
- Let the cake cool for 10 minutes, then poke holes all over using the handle of a wooden spoon.
- In a bowl, mix condensed milk, melted butter, brown sugar, and cinnamon. Pour over the cake, letting it soak into the holes.
- Cool the cake to room temperature, then refrigerate for at least 1 hour.
- Beat cream cheese, powdered sugar, vanilla, and 2 tbsp milk until smooth. Add more milk if needed to reach desired consistency.
- Spread or drizzle glaze over the cooled cake.
- Serve chilled or slightly warmed. Sprinkle extra cinnamon on top if desired.