Cinnamon Roll Mug Cake Recipe

Make the Cinnamon Roll Mug Cake Recipe in minutes - warm, gooey, and topped with cream cheese glaze. Perfect single-serving comfort.

Ingredients

• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons (25 g) packed light brown sugar for the cake batter
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon for the cake batter
• 1/16 teaspoon fine sea salt (a small pinch) for the cake batter
• 3 tablespoons (45 ml) whole milk, at room temperature, for the cake batter
• 1 tablespoon (14 g) unsalted butter, melted and slightly cooled, for the cake batter
• 1/4 teaspoon pure vanilla extract for the cake batter
• 1 tablespoon (12 g) packed light brown sugar for the cinnamon swirl
• 1/4 teaspoon ground cinnamon for the cinnamon swirl
• 1 tablespoon (14 g) unsalted butter, melted, for the cinnamon swirl
• 1 tablespoon (15 g) cream cheese, softened to room temperature, for the glaze
• 2 tablespoons (15 g) powdered sugar (confectioners’ sugar), sifted, for the glaze
• 1 to 1 1/2 teaspoons (5–7 ml) whole milk, at room temperature, for thinning the glaze
• 1/8 teaspoon pure vanilla extract for the glaze
• 1 very small pinch (about 1/32 teaspoon) fine sea salt for the glaze (optional but recommended)
• 1 tablespoon (15 ml) lightly sweetened whipped cream, cold (optional, for serving)
• 1 small pinch ground cinnamon, for garnish (optional)

Instructions

Step 1: Prepare the cinnamon swirl and grease the mug

Choose a large microwave‑safe mug and wipe a very thin sheen of unsalted butter along the inside so the finished cake will release easily. In the same moment, whisk together the cinnamon swirl: combine packed light brown sugar, ground cinnamon and melted butter in a small matte cream ceramic bowl until the mixture is glossy and slightly thickened — you should see a satin sheen and viscous ribbons when the spoon lifts. Set that small bowl aside to rest while you assemble the batter.

Step 2: Combine the dry ingredients in the mug

Into the greased mug add the all‑purpose flour, the cake brown sugar, baking powder, ground cinnamon and the tiny pinch of fine sea salt. Use a fork to gently toss and level the dry mix until evenly distributed and the brown sugar granules are broken up — the surface should read as a uniform, slightly grainy beige with flecks of cinnamon. A small fork or whisk rests on the rim, ready for the next wet additions.

Step 3: Add the wet ingredients and create a smooth batter, then swirl

Pour in the room‑temperature milk, the slightly cooled melted butter and the vanilla into the mug; whisk briskly with the fork until the batter is smooth, thick but pourable, with tiny trapped air bubbles and no pockets of dry flour. If it looks pasty, add just a teaspoon of milk to loosen. Spoon or drizzle the reserved cinnamon swirl on top and use a skewer or tip of a knife to drag through the batter 3–4 times, creating visible ribboned streaks of glossy brown swirl without fully blending it in — the surface should show marbled veins.

Step 4: Cook briefly, make the glaze, then finish and serve

Place the mug on a microwave‑safe plate and microwave until the cake has risen and the top is set (times vary by power); let it stand until pleasantly warm but not steaming. While it rests, mash the cream cheese in the same small matte cream ceramic bowl, then whisk in sifted powdered sugar, a touch of vanilla, the salt pinch and just enough milk to reach a thick‑drizzling glaze — smooth, satiny, and pourable. Spoon the glaze over the warm cake so it drips into the edges; finish with a cold dollop of lightly sweetened whipped cream and a tiny dusting of ground cinnamon for garnish. Serve directly in the mug with a spoon.

Notes

• Use a large microwave-safe mug to give the cake room to rise.
• If the batter looks too thick, add a teaspoon of milk to loosen it.
• Don’t overmix; stir until just combined for a tender crumb.
• Make the glaze slightly thinner for easy drizzling, thicker if you want a dollop that sits on top.
• Check microwave cooking times early to avoid a dry cake.
• Store cooled leftovers in an airtight container in the fridge for up to 48 hours.