Cinnamon Roll Mug Cake
Cinnamon roll mug cake made in the microwave in just 2 minutes! Easy single-serving dessert with swirls of cinnamon sugar. No oven needed!
Equipment
- 12-ounce microwave-safe mug
- Fork
- Small bowl
- Microwave
Ingredients
- 1/4 cup (30g) all-purpose flour For the Cake:
- 2 tbsp (25g) granulated sugar For the Cake:
- 1/4 teaspoon baking powder For the Cake:
- 1 pinch of salt For the Cake:
- 3 tbsp (45ml) milk For the Cake:
- 1 tbsp (15ml) melted butter or vegetable oil For the Cake:
- 1/4 teaspoon vanilla extract For the Cake:
For the Cinnamon Swirl:
- 1 tbsp (12g) packed brown sugar
- ½ teaspoon ground cinnamon
- ½ tbsp (7g) melted butter
For the Glaze (Optional):
- 2 tbsp (15g) powdered sugar
- 1/2 tbsp (7ml) milk
- 1 drop vanilla extract
Instructions
- Prep mug: Lightly grease the inside of a 12-ounce microwave-safe mug with butter or cooking spray.
- Mix dry ingredients: In the greased mug, combine flour, granulated sugar, baking powder, and salt. Stir with a fork until evenly mixed.
- Add wet ingredients: Add milk, melted butter, and vanilla extract to the mug. Stir gently with the fork until just combined into a smooth batter, about 15-20 seconds. Don't overmix.
- Make cinnamon swirl: In a small bowl, mix together brown sugar, cinnamon, and melted butter until it forms a paste. Drop spoonfuls of this mixture on top of the batter in the mug.
- Create swirl: Use a toothpick or knife to swirl the cinnamon mixture into the batter with figure-8 motions. Don't mix completely—you want visible ribbons.
- Microwave: Place mug in the center of the microwave. Cook on HIGH for 70-90 seconds (start with 70 seconds for 1000+ watt microwaves). The top should look set and slightly firm when done.
- Make glaze: While the cake cools slightly (1-2 minutes), whisk together powdered sugar, milk, and vanilla in a small bowl until smooth.
- Finish and serve: Drizzle glaze over the warm mug cake. Eat immediately with a spoon, straight from the mug!
Notes
Notes
- Microwave times vary: Start with 70 seconds and add more time in 10-second increments if needed. Overcooking makes the cake rubbery.
- Mug size matters: Use a 12-ounce mug to prevent overflow. The cake doubles in size while cooking.
- Don't overmix: Stir the batter just until combined. Overmixing creates a tough texture.
- Best eaten fresh: Mug cakes are designed to be made and eaten immediately for optimal texture.
- Pancake mix shortcut: Replace flour, baking powder, and salt with ¼ cup pancake mix.
- Make it gluten-free: Use gluten-free all-purpose flour in a 1:1 ratio.
- Make it dairy-free: Use plant-based milk and coconut oil or vegetable oil instead of butter.