Cinnamon Roll Mug Cake
Cinnamon Roll Mug Cake
Buttery, cinnamon-swirled mug cake you can make in the microwave in 60–90 seconds—finished with a quick vanilla glaze.
Equipment: 12–14 oz microwave-safe mug, spoon or mini whisk, microwave.
Ingredients
- 4 Tbsp all-purpose flour (¼ cup)
- 2 Tbsp granulated sugar
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- 1 pinch fine sea salt (optional but recommended)
- 3 Tbsp milk (dairy or unsweetened non-dairy)
- 1 Tbsp melted butter (or neutral oil)
Quick Vanilla Glaze
- 1 Tbsp powdered sugar
- ½ tsp milk (plus a drop more as needed)
- Optional: 1–2 drops vanilla extract
Mug size matters: Use a 12–14 oz mug so the batter has room to rise without spilling.
Step-by-Step Instructions
- Mix dry. In the mug, whisk flour, sugar, baking powder, cinnamon, and a tiny pinch of salt to combine.
- Add wet. Stir in milk and melted butter until you get a smooth, thick batter with no dry pockets. Scrape the bottom and sides of the mug well.
- Microwave. Cook 60–75 seconds on high (based on a 1000W microwave). The cake should rise and look set on top but still a touch glossy around the edges.
- Check & finish. If the center is still wet, continue in 10-second bursts until just set. Let stand 30–60 seconds (carryover heat finishes the crumb).
- Glaze. Stir powdered sugar and milk in a tiny bowl until smooth; adjust milk by drops to drizzle consistency. Swirl over warm cake and enjoy.
Don’t overcook: Over-microwaving makes mug cakes rubbery. It’s done when the top springs back and the sides pull slightly from the mug.
Microwave Wattage Guide
| Wattage | Initial Time | Then |
|---|---|---|
| 700–900W | 70–85 sec | Finish in 10-sec bursts |
| 1000W (standard) | 60–75 sec | Finish in 10-sec bursts |
| 1200W+ | 50–60 sec | Finish in 5–10 sec bursts |
Pro Tips & Variations
- Cinnamon swirl look: Reserve ¼ tsp batter; mix with a pinch more cinnamon + sugar, dot on top, and swirl before microwaving.
- Cream-cheese glaze: Soften 1 Tbsp cream cheese with 1–2 tsp powdered sugar and a few drops milk; spoon or pipe on top.
- Dairy-free: Use oil instead of butter and your favorite non-dairy milk.
- Add-ins: A few mini chips or chopped pecans are lovely—no more than 1 Tbsp total.
- Gooier center: Stop cooking when the very center still looks slightly glossy; standing time will finish it.
Serving & Storage
| Serve | Best warm within 5–10 minutes of cooking. |
| Leftovers | Cover and keep at room temp up to 4 hours; rewarm 5–10 seconds. Mug cakes don’t keep long-term. |