Mug cakes are fabulous, but for breakfast, nothing beats a cinnamon roll in a mug! Maybe you forgot to make your overnight oats last night, or maybe you’re just craving the smell and taste of freshly baked cinnamon rolls. Either way, this recipe has your name on it. Unlike most cinnamon roll recipes, there's no yeast and no waiting for the dough to rise and rest.
This mug cake is ready in just five minutes and is sure to satisfy even the most intense cinnamon craving. If possible, bake the cakes in mugs with straight rather than curved sides. This helps the batter to retain the same thickness all the way through and encourages even baking in the microwave.
Cinnamon roll mug cake
1
4 minutes
1 minute
5 minutes
1 tablespoon coconut oil, melted
2 tablespoons milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
4 tablespoons self-rising flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
In a small bowl, combine the coconut oil, milk, maple syrup and vanilla extract until smooth.
Whisk in the flour until fully combined.
Transfer the batter to a microwave-safe mug, and smooth it out.
In a second small bowl, mix the brown sugar and cinnamon.
Sprinkle the mixture on top of the batter in the mug, and use a knife or toothpick to swirl the mixture into the top half of the batter.
Microwave on high for about 1 minute.
Check the cake by pressing gently on the top. It should spring back. If it doesn't, continue to microwave in 10-second intervals until it does.
Serve immediately.
