Description
This cinnamon roll mug cake is warm, gooey, and ready in under 5 minutes! Made with pantry staples and no eggs or yeast, it’s the perfect single-serve treat for busy mornings or late-night cravings. Sweet cinnamon sugar swirls through a fluffy, tender cake—all cooked in the microwave. Cozy, comforting, and incredibly easy!
Ingredients
For the Cake Batter:
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda (a small pinch)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons milk (any kind)
2 tablespoons melted butter or neutral oil
1/4 teaspoon vanilla extract
For the Cinnamon Swirl:
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon melted butter
Optional Topping:
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon melted butter
Instructions
In a microwave-safe mug (10–12 oz), whisk together flour, baking powder, baking soda, sugar, cinnamon, and salt.
Add in the milk, melted butter, and vanilla extract. Stir until the batter is smooth and well combined.
In a small bowl, mix the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter.
Drop spoonfuls of the cinnamon swirl into the mug and gently swirl through the batter using a knife or skewer.
Optional: Mix the topping ingredients and sprinkle over the top of the batter.
Microwave on high for 60–90 seconds. Start with 60 seconds and add time in 10-second intervals if needed, until the cake looks set and springs back lightly.
Let cool for 1–2 minutes and serve warm. Optional: top with icing, whipped cream, or a scoop of vanilla ice cream.
Notes
Use a wide mug to prevent overflow—10 to 12 oz works best.
Don’t overmix the batter; just stir until smooth.
Every microwave is different. Watch closely after 60 seconds to avoid overcooking.
For a dairy-free version, use plant-based milk and oil or vegan butter.
Want to make it extra special? Stir in chopped pecans or drizzle with cream cheese glaze!