This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. Its 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). Or, try my Keto Cinnamon Roll Mug Cake for a low-carb version!
P.S. If you enjoy mug cakes, check out my 5-Minute Mug Cakes cookbook* which contains nearly 100 recipes!
Recipe now updated with video! You can also find all my latest recipes on my new youtube channel.
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Cinnamon Roll Mug 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
- 1 1/2 tbsp brown sugar
- 1/8 tsp cinnamon
- 1/2 tbsp unsalted butter
Frosting (makes enough for two)
- 1/2 tbsp unsalted butter
- 1 tbsp cream cheese
- 2 tbsp powdered sugar (see note)
- 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.
- 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 it becomes a uniform, thick syrup. Pour into a small liquid container that has a narrow pouring spout.
- Working quickly (you don't want the butter to cool as your swirl will become hard to pour), scoop out half of the cake batter and set aside. Pour a swirl into the remaining batter in the mug. (If you are having issues pouring a swirl, you can also use a fork or whisk and draw in the swirl. Just lift the utensil from the syrup a few times until you have a single stream before drawing your swirl.) 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.
- 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.
- 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 (I used a bigger one than the one for the mug cake batter), 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.
- To make the frosting start with 2 tablespoons of powdered sugar. If your frosting is too thin you can add up to a 1/2 tablespoon more of powdered to thicken it.
- 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).
- As mentioned, the frosting recipe is enough to frost two cakes. For the nutrition estimate, I included only half the amount of the frosting ingredients as listed in the recipe. If you use all of the frosting for one cake the nutrition estimate will vary.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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