Okay, friend, full confession: I made my first cinnamon roll in a mug after a long, ridiculous day at work when I'd run out of energy, patience, and—almost—self-restraint. The craving for something sweet and cozy was real! So, instead of firing up the oven like they do in those fancy cooking videos (who has time?), I cobbled together this mug version. It’s saved my bacon on more than one occasion. Plus, last time I made it, my brother stole half my mug while pretending he only wanted to "try a bite." Family, am I right?
Why You’ll Absolutely Love This Little Delight
I make this when the world feels upside-down and I can't handle another dirty dish—seriously, everything mixes right in the mug. My family goes bonkers for it on lazy Sundays, especially because it only takes like five minutes flat (if you don’t count the epic nap I sometimes take afterward). Tbh, I was skeptical it would taste as good as a real cinnamon roll, but it punches way above its weight. I used to get annoyed because the dough stuck too much; turns out, a splash more milk helps (thanks, Aunt Louise, for that tip... eventually).
What You’ll Need (and What I Sometimes Sub)
- 4 heaped tablespoon plain flour – AP flour, but I’ve sometimes used whole wheat if I'm feeling adult-ish. It gets a bit denser though.
- ¼ teaspoon baking powder – Grandma swears by Clabber Girl but store brand totally does the trick.
- 2 teaspoon sugar – White sugar for me, but brown sugar makes it extra caramelly. Or a cheeky squirt of honey in a pinch.
- 2 tablespoon milk – Any kind works—full-fat makes it richer but almond tastes lovely too (surprise!).
- 1 tablespoon melted butter – I’ve swapped in coconut oil once, honestly didn’t hate it.
- Pinch of salt – I almost always forget this step but it does mysterious things to flavor, so try not to skip.
- ½ teaspoon cinnamon (generous... I never measure) – Add nutmeg if you want a little jazz-hands moment.
- Extra 1 teaspoon sugar for swirling
- 1 more teaspoon melted butter for swirling
- For the glaze: 3 tablespoon powdered sugar + a splash of milk (mix till it’s runny enough for you)
Most of this is kitchen basics, but I won’t judge if you raid your roommate’s baking stash. I’ve done it. Sorry, Martin.
How to Actually Make It (with Fewer Oopsies Than My First Try)
- Straight into your favorite mug (not too tiny, please), dump the flour, baking powder, 2 teaspoon sugar, and salt. Swirl it around with a fork.
- Add in 2 tablespoon milk and 1 tablespoon melted butter. Stir till it’s mostly a dough. Full warning: it'll look a bit gunky. Perfectly normal!
- In a separate tiny bowl (or just right on top in the mug if you're lazy like me), mix remaining 1 teaspoon sugar, 1 teaspoon melted butter, and the cinnamon into a sugary paste.
- Spoon or swirl that cinnamon sugar mix through the dough in the mug. I use a chopstick if I can find one, but anything works.
- Microwave. 60-70 seconds is usually enough; keep an eagle eye on it. My old microwave does the job in 65 sec, but yours might need a test run. (If it overflows, just eat the escapee bits—bonus treat!)
- While it’s piping hot, stir up your glaze—powdered sugar and just enough milk to make it drizzle-friendly. Pour or slather over the roll. This is where I usually sneak a taste, then pretend some glaze just, er, vanished.
My Honest Notes (aka the Truth Behind the Mess)
- If the dough seems impossibly sticky, add a spoonful more flour—it’s always easier to thin than thicken.
- Sometimes it rises into a weird crater; tastes fine, don’t panic.
- More cinnamon = more delicious. There’s really no such thing as too much here.
- Don't skip the glaze if you want that proper cinnamon roll vibe. But hey, naked rolls can be fun too (no judgment).
Random Variations I’ve Actually Tried
- Once dumped a handful of raisins in; tasted like a scone's bolder cousin.
- Did a chocolate swirl—used cocoa and extra sugar. Turned out more like cake, but still gave me a sugar high...
- Tried adding mashed banana. Nope. Would not recommend, unless you want banana bread in a mug (which, fair enough).
- If you want it vegan, swap in plant milk and coconut oil or vegan butter. Tastes different, but not in a bad way.
What Do You Need in the Kitchen?
Technically, a microwave-safe mug about 10-12 oz, a fork, and a spoon. Sometimes I use a little ramekin instead of a mug, but watch out—it cooks faster in those. No microwave? I’ve baked it in our sad little toaster oven for about 10 minutes at 350 F. Not perfect, but in a pinch, it’ll scratch the itch.
Stashing Leftovers (But, Let’s Be Real...)
Supposedly you can cover this and keep it in the fridge for a day. I’ve never had leftovers unless I purposely hide a mug roll at the very back, behind the pickles. It does taste a bit better cold or second-day, weirdly enough; kind of like leftover birthday cake.
How I Serve My Mug Roll (Or Don’t)
My little cousin insists on adding whipped cream and sprinkles; apparently that’s a thing? For me, honestly, just the glaze and a mug of milky tea alongside is pure comfort. Would make a cute single-serve dessert for guests, but when have I ever shared these?
Things I’ve (Regrettably) Learned—Pro Tips
- Don’t use a too-small mug, or you’ll end up with a fondant volcano incident—I did and spent ages cleaning up.
- I once tried skipping the butter (lazy!) and it tasted like a dry biscuit in a mug. Never again.
- If you nuke it for longer than 90 seconds, prepare for rubbery sadness. Watch. The. Clock.
Real Questions from My Inbox (Or DMs, Whatever)
- Can I double the recipe?
- Eh, I'd advise against it; doubling means you’ll probably need a soup bowl and a prayer. On second thought, you could try two mugs side by side? (Let me know if you figure it out.)
- Do I need self-raising flour?
- Nope, regular flour and baking powder are spot on. Self-raising will work if it's all you've got, though.
- Is it safe to microwave raw dough?
- Totally! As long as you zap it long enough that there's no raw bit left in the middle (poke it to check, be careful not to burn your tongue like I did).
- What if I want to make it gluten-free?
- Try a 1:1 gluten-free flour blend; I borrowed this one from Minimalist Baker. Texture’s a bit different, but hey, still tasty.
- Any other mug dessert ideas?
- Yes! I usually check Gemma’s genius mug cakes when I need inspiration. Her peanut butter one is wild!
By the way, if you want to nerd out about cinnamon and why it makes everything taste so homey, check out this deep dive at Bon Appétit. Not strictly necessary, but that’s your fun fact for the day.
Ingredients
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon granulated sugar
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon vanilla extract
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons powdered sugar (for glaze)
- 1 teaspoon milk (for glaze)
Instructions
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1In a small bowl, mix together flour, baking powder, and granulated sugar.
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2Add milk, melted butter, and vanilla extract to the dry ingredients, and stir until a dough forms.
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3In a separate bowl, combine brown sugar and cinnamon.
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4On a lightly floured surface, roll dough into a small rectangle. Sprinkle the cinnamon-sugar mixture evenly over the dough.
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5Roll up the dough tightly, then place the roll in a microwave-safe mug. Microwave on high for 1-2 minutes, until cooked through.
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6Mix powdered sugar with milk to make a glaze. Drizzle over the warm cinnamon roll before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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