Cinnamon Roll Mug Cake
A quick, microwave cinnamon roll mug cake with a warm, spiced cinnamon swirl and a sweet, crunchy topping, perfect for a comforting dessert in minutes.
Ingredients
Mug Cake Base
- 6 tbsp plain (all-purpose) flour Heat-treated for safety.
- 3 tbsp granulated sugar Balances sweetness and creates a tender crumb.
- 1/2 tsp baking powder Provides lift for an airy texture.
- 60 ml water Can substitute with milk for richness.
- 40 ml neutral oil or melted butter Oil keeps it moist; butter adds rich flavor.
- 1/2 tsp vanilla extract Enhances overall flavor.
Cinnamon Swirl
- 1/2 tbsp melted butter Helps blend with brown sugar.
- 1 tbsp light brown sugar Adds moisture and caramel depth.
- 1/4 tsp ground cinnamon Defines the swirl flavor.
Cinnamon-Sugar Finishing Dust
- 1 tsp granulated sugar For topping.
- 1/8 tsp ground cinnamon For topping.
Instructions
Preparation
- Heat-treat the flour: Microwave 6 tablespoons of flour for 1 minute 30 seconds, stirring every 20–30 seconds until cool.
- In a 10-12 oz microwave-safe mug, mix together the heat-treated flour, 3 tablespoons granulated sugar, and 1/2 teaspoon baking powder.
- Add 60 ml water, 40 ml oil, and 1/2 teaspoon vanilla extract to the dry ingredients and stir until smooth.
Cinnamon Swirl
- In a small bowl, combine 1/2 tablespoon melted butter, 1 tablespoon light brown sugar, and 1/4 teaspoon ground cinnamon.
- Dollop the cinnamon mix over the batter and gently swirl with a toothpick or knife.
Finishing Touch
- Mix 1 teaspoon granulated sugar with 1/8 teaspoon ground cinnamon and sprinkle over the batter.
- Microwave at 50-70% power for 1 to 2 minutes or until set.
- Allow to cool for 1-2 minutes before serving.
Notes
For a more complex flavor, consider adding cream cheese icing, spices, nuts, or chocolate chips.