Cinnamon Roll Mug Cake
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This Cinnamon Roll Mug Cake could not be easier to make! Light and fluffy with just eight simple ingredients. Every bite is filled with buttery cinnamon and sugar flavor making it the perfect treat to satisfy your sweet cravings.
Be sure to try some of my other cinnamon and sugar recipes like my Snickerdoodle Blondies and Snickerdoodle Latte! OR branch out with your mug cake flavors and try my easy lemon mug cake recipe!
Why You’ll Love This Recipe
- Five Minute Dessert: This recipe, from start to finish, takes less than five minutes to whip up!
- Single Serve Treat: Cake for one? Yes, please! This is the perfect way to satisfy your sweet tooth without making an entire cake.
- Family Favorite: We’ve made many mug cakes, but this one is by far our favorite!
This cake is INSANELY good. Cinnamon swirled through a buttery vanilla cake, topped with the most perfect glaze, and all made in minutes in the microwave! Easily one of our go-to quick sweet fixes, and for good reason. The texture of this cake is so light and fluffy, just like a cake baked in the oven. There’s also the added bonus of a swirl of cinnamon and brown sugar that melts in your mouth with every bite. SO. DANG. GOOD.
While this isn’t quite like a rise cinnamon roll with yeast, it’s even better and the perfect way to get your fix. In just minutes, with items you most likely already have in your pantry, you can have this cake ready to enjoy. If you have a sweet tooth, and love cinnamon, this recipe is for you.
Ingredients You Need
Before you dive in, here’s a quick breakdown of the key ingredients and why they matter. Mug cakes are super forgiving, but a few smart choices can take this from good to can’t-stop-making-it.
- Flour: All-purpose flour is your go-to, but self-rising works in a pinch—just reduce or skip the baking powder if you use it, since it already contains leavening.
- Sugar: A mix of granulated sugar in the batter and brown sugar on top gives you that classic cinnamon roll sweetness and swirl.
- Cinnamon: The star of the show! Ground cinnamon adds warmth and flavor throughout the cake and in the topping.
- Baking Powder: This helps the cake rise and stay fluffy. Double check the expiration date—old baking powder is a common mug cake fail.
- Milk: Stick with 2% or whole milk for a moist, tender texture. Low-fat milk doesn’t quite hit the same.
- Butter: Yes, you could sub in oil or applesauce, but butter is where the magic happens. It gives your mug cake rich flavor and that perfectly soft crumb.
- Vanilla Extract: Use pure vanilla extract if you can. Imitation vanilla tends to leave a weird, artificial aftertaste, and we’re better than that.
Jesseca’s Recipe Review
This mug cake hits every craving. It’s warm, fluffy, and packed with that classic cinnamon roll flavor—without the wait or the mess. I’ve made it more times than I can count, and it never disappoints. The glaze melts right into the warm cake, and honestly, it’s kind of dangerous how easy it is to whip up.
Tip from Jesseca:
Microwave wattages vary a lot, so start with 45 seconds, then check the center. If it still looks wet, keep going in 10-second bursts. Overcooking = dry cake, and nobody wants that.
Substitutions and Variations
- Dairy-Free? Swap the milk with any plant-based option (like almond or oat), and use melted coconut oil or vegan butter in place of regular butter. You can also skip the cream cheese glaze or use a dairy-free alternative.
- No cream cheese? No problem. Mix 2 tablespoons powdered sugar with a splash of milk and vanilla for a simple drizzle.
- Want more spice? Toss in a pinch of nutmeg or pumpkin pie spice to level up the flavor.
- Craving crunch? Add chopped pecans or walnuts on top after baking for a little texture.
Cinnamon Roll Mug Cake Recipe
This mug cake comes together in minutes—no fancy tools, no oven, and barely any cleanup. Here’s a quick look at how it’s done:
- Prep: Lightly coat the inside of your mug with baking spray to keep your cake from sticking.
- Combine Dry Ingredients: Add flour, sugar, baking powder, and cinnamon directly into the mug. Stir with a fork until well mixed—about 10 seconds.
- Mix in Wet Ingredients: Pour in the milk, melted butter, and vanilla. Stir everything together, making sure to reach the bottom of the mug.
- Cinnamon Swirl: In a small bowl, combine brown sugar and cinnamon. Sprinkle on top of the batter, then use a knife tip to gently swirl it in without overmixing.
- Microwave: Cook for 45 seconds to 2 minutes, depending on your microwave’s wattage. The top should look set and spring back lightly when touched.
That’s it! In five minutes flat, you’ve got a warm, cinnamon-swirled treat that tastes like it took way more effort.
Storage and Make-Ahead Instructions
This mug cake is best enjoyed fresh, but if you must save some for later (no judgment), here’s how:
- To Store: Let the mug cake cool completely, then cover the mug with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 1 day. Reheat in the microwave for 10–15 seconds before serving.
- Make-Ahead Option: Mix the dry ingredients and keep them in your mug, covered, on the counter. When you’re ready for dessert, just stir in the wet ingredients, swirl in the topping, and microwave as directed. Instant cake, no measuring required.
Note: The glaze can be made ahead and stored in the fridge for up to 3 days. Just give it a stir (or quick microwave zap) to loosen it up before drizzling.
Recipe FAQs
It was likely overcooked. Start with 45 seconds in the microwave and check the center. Continue in 10-second intervals until just cooked through. Every microwave is different!
You can substitute oil or applesauce, but butter adds the best flavor and texture. If you’re skipping it, use a neutral oil like canola.
Choose a microwave-safe mug that holds at least 10 ounces. Anything smaller might overflow as it cooks.
Nope! You can make a quick glaze with just powdered sugar, milk, and vanilla if you’re out of cream cheese.
Yes, but microwave them one at a time for the most even cooking. If you try two at once, increase the time slightly and rotate halfway through.
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Easy Cinnamon Roll Mug Cake
Ingredients
- 1/4 cup flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 cup milk
- 1½ tablespoons butter (melted)
- 1/2 teaspoon vanilla extract
Topping
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1 tablespoon cream cheese (softened)
- 2 tablespoons powdered sugar
- 1½ teaspoons milk
- 1/8 teaspoon vanilla extract
Instructions
- Mist the inside of your mug with baking spray to help keep the cake from sticking to the sides.
- Add the flour, sugar, and baking powder and cinnamon to the mug. Gently whisk with a fork until combined, roughly 10 seconds.
- Add the milk, melted butter, and vanilla extract. Stir with the fork to fully incorporate, making sure to get the bottom of the cup.
- Mix 1 tablespoon of brown sugar with 1 teaspoon of cinnamon. Sprinkle directly on top of the batter. Use the tip of a sharp knife to gently swirl into the cake, not mixing fully.
- Microwave 45 seconds to 2 minutes, or until the cake has cooked fully.
Glaze
- In a small bowl, combine the softened cream cheese and powdered sugar. Stir until well mixed and somewhat smooth.
- Pour in the milk and vanilla extract. Stir all ingredients together until the mixture is smooth and creamy. If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.
- If the cream cheese is still a bit lumpy, microwave the mixture for about 10 seconds and then stir again. This will help achieve a smoother texture.
- Drizzle the glaze over your freshly made cinnamon roll mug cake while both are still warm, allowing the glaze to melt slightly into the cake.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Because it came out very bad and I don’t just not like yours when I try ,everyone else’s mug cakes turn up like bad too
Bummer, I’m so sorry you didn’t like it! I get that though, they aren’t for everyone. Thank you for giving mine I try. I truly appreciate it and appreciate the feedback.
very simple and easy to make. had all things on hand in my pantry. super delicious and I will be using this recipe again!!
I love hearing that! Sometimes the best desserts are the ones you can whip up with what’s already in the pantry. So glad you enjoyed it and plan to make it again!
Delicious
Glad you enjoyed, Kelly.
Delicious. 😋
Delicious! Substituted shortening for butter, added in some sweet potato puree (because why not?) and opted for a powdered sugar icing as cream cheese isn’t always in the fridge for me. Made sure to microwave until toothpick came out clean, which was 2min for me. Definitely a go-to quick breakfast or midnight snack.
I love that, what a creative twist with the sweet potato puree! The powdered sugar icing swap is genius too. I’m so glad it worked out as a quick treat for you—thank you for taking the time to share your version, Gail!
Worked really well and was delicious!!!
I’m so glad you enjoyed it, Meave!
Not good at all I followed the instructions and it tasted disgusting. This is just my personal opinion but I know it’s a good recipe and others love e it but sorry for the bad comment.
Thanks for giving the recipe a try and for sharing your feedback. I know tastes can vary, but I’m sorry to hear it wasn’t for you. This one is usually a reader favorite, so I’d love to help troubleshoot in case something went off along the way. Sometimes small changes in measurement or cook time can make a big difference with mug cakes. If you’d like, let me know exactly how you made it and I can offer tips for next time.
I was pmsing and craving a cinnamon roll. This hit the spot in every way and is the only “mug” cake that is actually moist, fluffy and hits the spot like the real thing. Please work your magic and slowly make a recipe for every go-to dessert. Delicious!
YES—this is the highest form of praise, Lauren! I’m so glad it came through in your time of need. Challenge accepted… I’ll start brainstorming mug versions of all the go-to desserts. Dessert emergencies deserve fast fixes!
Delicious and smooth. After trying a lot of different mug cakes, this is finally one that turned out good.
I’m so glad to hear that this cinnamon roll mug cake was a hit, K! It’s always great when you find a recipe that really works, isn’t it? Thanks for sticking with it and giving this one a try. If you have any more mug cake adventures, keep us posted!
Excellent! Just what I needed on this cold winter day❤️
Hi. I would like to bring this to family reunion at a cottage this fall. Is there a way to make large quantities and have individuals scoop out the amount needed when they want to have one? I am happy to make ahead all the step one and two ingredients and put them in a container and do the same with the glaze. What I hope I could tell them is scoop xx amount from one and xx amount from the other. If this is not possible I think I will have to go with some kind of cinnamon roll cake. Any suggestions would be appreciated.
Hi Karin, Are you wondering if you can pre- measure a certain amount of each individual ingredient for them to mix and microwave themselves? If so, how many people are you hoping to serve?
Thanks for your reply. Yes I would like to make most of it ahead so individuals could make their own whenever they want it. I think a recipe for twelve would be appropriate.
Just to be clear I want to do as much ahead as I can so perhaps they are just missing wet and dry ingredients. Is that possible ?
I was wanting a cinnamon roll for breakfast so I googled mug cakes. I hit your recipe and decided that I would give a try. I tripled it and put in a silicone pan I had. In 3 minutes, I had a cinnamon roll cake. I had whoopie filling leftover so I used that as the glaze. So moist, fluffy and delicious. We are camping soon and I will make this for a morning coffee break
Ok, this just became the best comment. I can’t wait to test this!
This was delicious and I definitely will be making this again. I love cinnamon rolls and this mug cake hit those flavor notes. That cream cheese glaze is divine!
Question – how do you make “the most perfect glaze” that is mentioned at the beginning of this article?
Added to the recipe card.
Thank you for your help, Jessica. Can’t wait to try it
I hope you love it as much as we do, Gayle.
After making a mug cake before and being so dissatisfied with the taste. I can say that this one has saved my opinion of mug cakes. Delicious! I added a bit of ice cream, choc flakes on top and it was so yummy! 😍
yummy yummy yummy!!!! the texture is lovely and it’s not too sweet 😋😋😋😋
I love to hear that, Tonia! This is one of my favorite mug cakes. I’m glad you enjoy it
First time leaving a comment on a recipe. But I just have to say, me and my partner make lots of mug cakes, and this one has the best texture out of the probably 30+ recipes we’ve tried. It is tender, soft, fluffy, and not rubbery or mushy the way a lot of mug cakes are. thanks!
Hi Julie, this comment literally made my day. I work really hard on these recipes and it is so exciting when someone loves them as much as me!
did you use unsalted or salted butter?
Hi Jessica, I like to use salted butter but unsalted will work as well. If you use unsalted I recommend a pinch of salt in the dry ingredients.
bummer! whatever happened to the quantities?
Hello, the quantities are listed in the recipe card just above the comments.
Very good !!!
A great tasting cinnamon mug cake.
I will definitely make again.
Thank you for sharing the recipe!