Cinnamon Roll Mug Cake Recipe


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.


  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 it becomes a uniform, thick syrup. Pour into a small liquid container that has a narrow pouring spout.
  3. Visit Cinnamon Roll Mug Cake @ for full directions.

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