This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.

I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.

My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.

This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.

For the recipe below, I deliberately kept it small since there’s so much sugar and calories in the cinnamon swirl and frosting. But if you wanted to, you could make a giant one by doing 1 1/2 times the recipe and cooking it in a wide mug or ramekin, which will make it come out looking like a giant cinnamon roll (like the one in the close-up photos and background).

P.S. If you enjoy mug cakes, check out my  5-Minute Mug Cakes cookbook which contains nearly 100 recipes!

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Cinnamon Roll Mug Cake

Yield: 1

Ingredients:

Cake:

  • 4 tbsp all purpose flour
  • 3 tsp granulated white sugar
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg
  • 3 tbsp fat free milk
  • 1/2 tbsp vegetable oil

Cinnamon swirl

  • 1 1/2 tbsp brown sugar
  • 1/8 tsp cinnamon
  • 1/2 tbsp butter

Frosting (makes enough for 2)

  • 1/2 tbsp butter
  • 1 tbsp cream cheese
  • 2 - 2 1/2 tbsp powdered sugar

 

Note: For this recipe, I deliberately kept it small since there's so much sugar and calories in the cinnamon swirl and frosting. But if you wanted to, you could make a giant one by doing 1 1/2 times the recipe and cook it in a really wide mug or ramekin (that holds at least 12 oz), which will make it come out looking like a giant cinnamon roll (like the one in the close-up photos and background).

Directions:

1. Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.

2. In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.

3. Working quickly (you don't want the butter to cool as your swirl will become hard to pour), scoop out 3 tbsp of cake batter and set aside. Pour a swirl into the remaining batter in the mug, starting from the middle and working to the edge (like in the photos above). Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely. Pour another cinnamon swirl on top. It's okay if you still have a little leftover of the cinnamon mix.

4. Cook cake in microwave for about 1 minute until cake parts are completely cooked. The butter from the cinnamon swirl might separate slightly during cooking which will cause the cinnamon swirl to be a little gooey and wet but it'll solidify and sink in as the cake cools.

5. While cake is cooking, make the frosting. In a medium bowl, add ingredients. Warm in microwave slightly, about 10 seconds. Make sure to cover bowl with paper towel before heating. Using a really good whisk, whisk until uniform and frosting thickens. Scoop frosting into a piping bag and pipe frosting onto cake. You should have enough to frost two cakes. You can save the remaining for another time.

 

   
Yum

34 Responses to “Cinnamon Roll Mug Cake”

  1. Danielle — August 13, 2015 at 5:46 am

    Yum!  I’d like to have one of these right now! :)

    • Kirbie replied: — August 13th, 2015 @ 11:03 am

      definitely give it a try! I made about half a dozen this week trying to perfect this. It was pretty awesome eating cinnamon roll cakes everyday. haha

  2. caninecologne — August 13, 2015 at 5:59 am

    Wow, that looks so cool, with the swirl on top. I know that Bert would love this!

    As for school starting early…when our district (down South) changed their calendar from Traditional to Modified Year Round there were a few grumblings, but now I like it. The kids started school the 3rd week of July. Every 9 weeks there is a 2 week break (Fall and Spring; 3 weeks for Winter break), which is nice.

    • Kirbie replied: — August 13th, 2015 @ 11:01 am

      having those intermittent breaks does sound pretty nice!

  3. Sandy — August 13, 2015 at 6:31 am

    I’m from Northern California and grew up with the traditional school schedule of starting the day after Labor Day. FYI, San Diego Unified School District starts after Labor Day, but next year it moves to an August start like the rest of the county. I like the idea of 1-1/2 times the recipe to make a big cinnamon roll!

    • Kirbie replied: — August 13th, 2015 @ 11:01 am

      Hmm, I guess it really depends on the school district then. Actually my last two years of high school were in the Bay Area and we did start in August, but it was the end of August so it didn’t feel as bad. But since moving to CA, i didn’t see any after Labor Day starts except in college. The giant cinnamon roll is awesome!

  4. Mary — August 13, 2015 at 9:09 am

    Oh my goodness that looks so awesome! I love that pretty swirl. I have a feeling if I did it, I’d give up swirling it and be like “well…. there’s cinnamon in there. so yeah.” Nice job :) 

    • Kirbie replied: — August 13th, 2015 @ 10:58 am

      haha! If I wasn’t posting it I’d probably be really lazy about it too =)

  5. Jinxi — August 13, 2015 at 10:01 am

    Ooh this is so pretty! I love it :) 

    • Kirbie replied: — August 13th, 2015 @ 10:56 am

      hehe, thanks! I love how it looks too

  6. Beverly Jones — August 15, 2015 at 6:58 pm

    I dont think paper towel is safe to use, it is recyclable. Should not be micro-wave. But it still looks good,yum

    • Kirbie replied: — August 16th, 2015 @ 7:41 am

      paper towels are microwave safe but feel free to cover the top with something else when you heat up the frosting.

  7. Sweetima — August 23, 2015 at 6:18 am

    Mm these look amazing! I loooove cinnamon rolls, and this is such a quick and easy way to eat them without having to wait several hours :)

    • Kirbie replied: — August 24th, 2015 @ 8:24 am

      thanks!

  8. Kelsi — August 25, 2015 at 4:28 pm

    These came out awesome for something made under 10 mins. Thanks a lot for sharing :)

    • Kirbie replied: — August 26th, 2015 @ 9:38 am

      so glad you liked it!

  9. Stefanie — September 8, 2015 at 5:07 am

    Hey Kirbie,
    thank for this great recipe. I love cinnamon and this mug cake simply fullfills all my needs. You do a great job and I really enjoy sneaking around here once a week to see what you’ve done :-) Many greetings from Germany! ^.^

    • Kirbie replied: — September 8th, 2015 @ 8:34 am

      aw thanks! So happy you are reading all the way from Germany!

  10. Marina — November 17, 2015 at 9:37 pm

    I was pulling an all nighter studying for an exam and when I was taking a break and had a sweet craving, found this and decided to try it with no hope, but it was delicious and so easy to make so thank you so much, it really satisfied my craving and it tasted A M A Z I N G.
    Kisses from Argentina and please keep posting mug cakes because i love them.
    Ps. What can I substitute pumpkin spice with for some of your recipes?? We dont have it here…

    • Kirbie replied: — November 18th, 2015 @ 9:20 am

      so glad you enjoyed it! you can do an online search for pumpkin spice substitute. it’s usually a combination of nutmeg, cinnamon, ground ginger and ground cloves

  11. Annabeth — November 22, 2015 at 5:20 am

    This turned out pretty bad, but that’s my fault everything tasted AMAZZING but my swirl failed and my icing melted……

    • Kirbie replied: — November 23rd, 2015 @ 2:11 am

      aww, I will say that getting that icing swirl to come out pretty can take a few tries. My first one was pretty ugly too and then I learned from there. I’m glad it tasted amazing and I’m sure your swirl will be great next time!

  12. Petra — February 3, 2016 at 11:03 am

    Hello! I found this website while I was searching for healthy cinnamon mug cake recipes, because I had serious craving while being on a diet. 
    I changed it up a little bit and I must say it was still delicious! What I used: 

    4 tbsp whole wheat flour (instead all purpose flour)
    1 tsp of trivia (instead 3 tsp granulated white sugar)
    1/4 tsp baking powder
    1/8 tsp cinnamon
    (Didn’t have nutmeg :/ 1/16 tsp nutmeg)
    3 tbsp fat free milk – I used semi skimmed, since that is one I have in my fridge
    1/2 tbsp vegetable oil – I used butter

    Cinnamon swirl
    1 1/2 tbsp brown sugar
    1/8 tsp cinnamon
    1/2 tbsp butter

    I didn’t add frosting. + I was too lazy to do it the more complicated way, so instead, I just swirled in the swirl part. It didn’t look so beautiful, but it was still very tasty. Thank you very much for inspiring me! :)

    If anyone would like to make my recipe even more healthy, I have advice – use almond milk instead of normal milk and unsweetened apple puree/sauce instead of oil/butter. I didn’t wanted to open apple sauce only because of that, because I need it for baking on saturday, but if you have any left (or you don’t mind opening it) I can really put my hand in the fire for that tip :) Made apple-cinnamon muffins with it and they were delicious :) 
     

    • Kirbie replied: — February 4th, 2016 @ 10:19 am

      thank you for taking the time to share your tips and making it healthier!

  13. Kathy — February 11, 2016 at 10:29 am

    I made this the super lazy way- ie without the icing or the cinnamon swirl- and it was still delicious!  Luvin it!  I used Almond Milk and next time will try what Petra (above) suggested- using applesauce instead of oil.  :)

    • Kirbie replied: — February 12th, 2016 @ 9:47 am

      so glad you enjoyed it!

  14. Noelle — February 20, 2016 at 7:19 am

    Can you use whole milk instead of fat free milk??

    • Kirbie replied: — February 22nd, 2016 @ 9:07 am

      i recommend low fat or fat free and not whole milk. I found whole milk comes out a little dry

  15. Amelia — February 22, 2016 at 5:00 am

    This cinnamon cake is amazing! I loved it. Thank you so much :]

    • Kirbie replied: — February 22nd, 2016 @ 9:05 am

      =) =) =) so glad you enjoyed it!

  16. Kiran — March 27, 2016 at 5:38 pm

    Just made this tonight during a study break! The actual cake and cinnamon swirl (uh, glob in my case) came out awesome!

    I messed up the frosting though- probably because i used melted butter and heated the cream cheese too much? The frosting ingredients didn’t come together on only 10 seconds of heating, so that’s why I heated them for longer, and hence ended up with chunky, buttery globs..

    Thankfully I had some leftover condensed milk so I just swirled that on top :-)

    • Kirbie replied: — March 29th, 2016 @ 8:38 am

      glad you got it to work out for you!

      with regards to the frosting, yes you don’t want to heat it too long! The 10 seconds is to warm it up just enough so that it is easier to whisk. the frosting comes together from the manual whisking

  17. johijoha — May 2, 2016 at 7:15 am

    Just sitting here and enjoying my cinnamon roll (without frosting, was too lazy ;)) It’s awesome.
    Just one comment. This is the second of your recepies for mugcakes i tried and with both I needed almost twice as much liquid as recommended to make the dough smooth. Any idea why?

    • Kirbie replied: — May 2nd, 2016 @ 1:09 pm

      hmm, what kind of milk are you using? if you use full fat milk or other milk substitutes, that could be why. Fat free milk is a lot thinner and so the batter should be liquid enough with the amount I specified in the recipe. Glad you liked it though!

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