Description
A deliciously easy recipe for Cinnamon Roll Poke Cake that combines the flavors of cinnamon rolls with a moist cake, topped with a creamy glaze.
Ingredients
- 240 g all-purpose flour
- 200 g granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 180 ml whole milk
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 100 g unsalted butter, melted
- 150 g brown sugar
- 2 tbsp all-purpose flour
- 1½ tbsp ground cinnamon
- ¼ tsp salt
- 115 g cream cheese, softened
- 60 g unsalted butter, softened
- 120 g powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Preheat the oven to 175°C and grease a 23 × 33 cm baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Mix until smooth, but don’t overmix. Pour the batter into the prepared baking dish.
- In a bowl, combine the melted butter, brown sugar, flour, cinnamon, and salt. Drop spoonfuls of the cinnamon mixture evenly over the cake batter and use a knife to gently swirl it through the batter.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake is still warm, poke holes throughout the cake using the handle of a wooden spoon or the end of a large straw, about 2–3 cm apart. Pour any remaining cinnamon-butter mixture over the top and let it soak into the holes. Let the cake cool for about 15–20 minutes.
- Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until creamy. Gradually add milk until the frosting reaches a smooth, pourable consistency.
- Spread the cream cheese glaze evenly over the warm cake. For an extra cinnamon-roll look, sprinkle the top with a little cinnamon and drizzle with additional melted cinnamon butter. Let the cake rest for 10–15 minutes before slicing.
Notes
- Pour the glaze over the cake while it’s slightly warm so it melts into the surface.
- For an even richer cake, replace 60 ml of the milk with heavy cream.
- Add chopped pecans or walnuts to the cinnamon layer for crunch.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Serve slightly warm for the ultimate cinnamon-roll flavor!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg