This single serving, oil-free Cinnamon Roll in a Mug is like magic. It's so easy & perfect for when those sweet cravings hit & you NEED dessert, like now!
I'm not a big microwave fan. I have one but very rarely use it. I am however fascinated by super quick vegan desserts like vegan mug cakes. I have a sweet tooth and the thought of being able to go from zero to dessert in sixty seconds is extremely appealing! I had a taste of this with my Strawberry Mug Cake. Vegan mug cake recipes for the win!
Back in October, I started experimenting with a Cinnamon Roll in a Mug recipe, or Cinnamon Bun in a Mug as some might think of it. A whole batch is lovely, but sometimes that's not what you want. A single-serving Cinnamon Roll is just plenty.
It went well and I was about to publish it, until I came to edit my photographs. Someone (who shall remain nameless), looked at the photos and immediately fell about laughing. Apparently, my cinnamon roll looked a little rude !
Now dirty mind or not, once this was mentioned to me, try as I might, I could not un-see it. I really wanted to get the recipe out to you guys so posted the photos in a food bloggers Facebook group and asked their opinion. They all agreed with the afore mentioned dirty minded person.
So that was that. I couldn't use the photos and had to go out and buy a new mug, reshoot, then Christmas was nearly here, so the recipe has taken a back seat until now. Those of you who saw it on Instagram and wanted the recipe have had a long wait!
(If you want to see the photos that caused all the fuss I have included two of them at the very end of this post under the recipe....see if you can see it....).
My Cinnamon Roll in a Mug is warm, sticky, doughy and cinnamony. The perfect indulgent treat for those times when you absolutely need dessert right now. It is completely oil-free and although not what I would call healthy, it is certainly better for you than most commercially made cinnamon rolls.
If you love mug cakes, check out my Strawberry Sweet Roll Mug Cake and if mug cakes aren't for you but you like sweet rolls, then you might want to check out my Sticky Lemon Strawberry Sweet Rolls. They are divine and are cooked in more of a traditional way.
The roll itself is not overly sweet, although you could add sugar to the actual dough if you wanted to make it a little sweeter. With the addition of the frosting though, the sweetness is perfect.
How to make a cinnamon roll in a mug
(For detailed measurements and instructions, see the printable recipe card).
It is so easy to make. It literally takes a minute or two to form and about fifty seconds to cook.
Once it's cooked, turn it out onto a plate and admire it's cinnamon roll beauty for a second before anointing it with a generous dribble of frosting. Then tuck in immediately. Don't keep it hanging around. It is best eaten right away because once it cools it gets a bit tough.
Here's how it's done:
- Make the frosting by mixing powdered sugar with a drop of plant-based milk or water
- Mix the 4 dough ingredients together in a bowl then roll out into a long strip
- Sprinkle over the cinnamon and sugar then fold the edges inwards.
- Roll up and plop into a mug.
- Microwave, turn out and annoint with the sticky white frosting
That's it! It really is that simple, but before you start please read the next paragraph.
Please read prior to making this recipe!
I am adding this section after publication because of some of the feedback I have received. The vast majority of people have been very pleased with the results of this recipe, but some people have not, and in almost all cases it is because they have had very unreal expectations of the outcome, or they have nuked the hell out of it in the microwave. Quite a few people have also stuck things in the middle of it before cooking, like a Kit Kat Chunky then complained it burned. I cannot be held responsible for this.
Regarding the unreal expectations:
If you are expecting a Cinnabon type baked, yeasty, fatty, caramelized, super sweet cinnamon roll you will be disappointed. This recipe is not like that. For a start it is oil and yeast free. Secondly, it is a very simplified, quick and easy version. It is also microwaved. It will stay pale and it will not caramelize. This is not possible in the microwave. As long as you realize this and aren't expecting a miracle, then we are good. For a microwaved, simple, quick version it is great and it needs to be enjoyed as such.
Regarding the overcooking issues:
Please realize that if you cook this cinnamon roll for too long, it will become tough, as anything does in the microwave if you overcook it. I am only able to tell you how long it takes in my microwave. They are all very different and you need to adjust the cooking time to suit as per my directions.
I can not be held responsible for you cooking it for so long it ends up like a hockey puck.
As I explain in the directions it is better to slightly undercook then blast it in 5 second increments to finish it off. Microwaves are very powerful things and this is a very small item to be cooking. Even 10 seconds too much makes a heck of a difference.
And lastly
Do not forget the baking powder and DO NOT use baking soda (bicarbonate of soda in the UK) instead. This seems to be another recurring issue. If you do not use baking powder it will not work.
This cinnamon roll must be eaten immediately. If you let it cool first or try to reheat it again it will become tough.
All of my recipes are tested rigorously before publishing and if the directions are followed exactly, and cooking time is adjusted to suit your microwave, you will get a good result.
Thank you and I will now get off my soap box.
I did experiment with different flour types while trialling this recipe and all purpose white flour works the best. Whole-wheat gives an ok result, and as much as I love spelt flour, I didn't really like it in this. I also tried gluten-free blend and the results were not good. On the back of this I would recommend you use all purpose flour and not to try subbing it as I want you to have the best result possible.
Just look at this inside shot!!! <double drool>
Hungry for more?
For more vegan mug cake recipes check out these great options:
One Minute Cinnamon Roll in a Mug
Author:
Ingredients
For the cinnamon roll
- 9 level tablespoons all purpose flour
- ¾ teaspoon baking powder
- a pinch of salt
- Around 3-4½ tablespoons water
- A tiny dab of oil for greasing the mug coconut or mild olive oil/vegetable oil
- ¾ teaspoon cinnamon
- 1½ tablespoons coconut sugar you can sub any fine sugar - don't use one with large chunky grains unless you don't mind the grainy texture when it's cooked
- ½ teaspoon water
For the frosting
- 3 tablespoons natural powdered sugar
- A drop of plant-based milk or water around ¾ teaspoon
INSTRUCTIONS
- Grease a normal sized drinking mug (just a standard medium sized one) with a tiny dab of oil. Be sure to reach into the bottom and the edges well.
- First make the frosting. In a small bowl mix the powdered sugar with either plant-based milk or water. Add the liquid a tiny bit at a time. It doesn't take much at all and the most you will need is ¾ teaspoon of water, perhaps a tiny drop more if you are using milk. Stir well until smooth then set aside.
- Add the flour, baking powder and salt to another small bowl and stir to combine.
- Gradually add the water (from the 3-4½ tablespoons, stirring until it starts to form a dough then use your hand to bring it together, kneading a few times until its a smooth, flexible ball of dough. If you do accidentally add a drop too much water and it's a bit sticky, add a little tiny bit more flour. If it's very dry and won't come together, add a drop more water. Only handle it as much as you need to.
- Dust your work surface with a little flour, then roll your dough out into a long strip about 4 inches wide and a couple of millimetres thick
- Sprinkle the coconut sugar and cinnamon evenly over the dough then fold the edges inwards to seal it in and stop it all falling out when you lift it into the mug.(see my video above).
- You will be left with a long narrow strip which you can roll up.
- Roll it up and gently lift it and place it in the greased mug.
- Pour over ½ teaspoon water then place in the microwave.
- Microwave uncovered on full power for around 45 - 50 seconds. My microwave is 1200 watts. You may need to adjust the time a bit up or down. All microwaves are different so be careful not to overcook it. If you overcook it it will become tough so be sure to check how powerful your microwave is first and adjust accordingly. The very maximum time it will need is about 1 min 10 seconds and that is only if you have a really low powered microwave. Remember that it will continue to cook a little bit after you remove so a tiny bit under done is better than overdone as then it will go tough. If it needs longer cook in 5 second increments to avoid over cooking it.
- It should have swollen up nicely when you check it and if you insert a toothpick or skewer into the dough it should come out clean. It is normal for the top and sides to be a little soft & damp & look a bit doughy when you first take it out because it has basically steamed in the mug.
- Turn out onto a plate and spoon over the frosting. Eat immediately.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Here are the first pictures I took!
Kat says
I have to say, this is the best cinnamon roll in a mug recipe I've found. The others I found are like a cinnamon cake, but I wanted something with a yeast roll structure and didn't have time to sit and break one of my recipes down for a single serving. I bake A LOT and this recipe provided a good base for me to build on or alter to my liking for a single serving. I'm not going to say "here's where the problem is...", but here are some things that could be contributing to the toughness mentioned if you don't eat it right away: flour, lack of fat, microwave power. I have to eat gluten-free, so I used my GF flour blend; it is worth noting gluten (gliadin specifically) is what will make dough tough and dry if handled too much. I understand this is a vegan blog, so dairy is a no-no, but adding water to flour is basically the same step when you make homemade play-dough or paper mache! Scary thought! Consider using full fat coconut milk from the can or almond or coconut milk (or any other vegan milk) from the carton. I also added a 1/2 tsp of instant vanilla pudding mix to my dough base (Cinnabon secret); I have no idea if a vegan equivalent exists for the pudding mix, but adding a bit of vanilla extract to the dough won't hurt in the flavor arena. I upped the baking powder to 1 tsp and milk to 5-7 Tbsp due to my additions and it being GF (since GF flours are "thirsty"). When I make a whole batch of yeast cinnamon rolls from scratch, before applying the cinnamon and blend, I spread a layer of butter on the rolled out dough. I know, I know...vegan blog; Earth Balance spread could be used instead. I use Saigon cinnamon, but that is just a personal preference. As far as microwave power; I lowered mine a bit and microwaved it for 30 seconds at a time to monitor/eyeball it. It still only took 60 seconds, but I did two rounds of 30 seconds on a lower power. Even with my enhancements, it only changed my prep time by a minute...if that. This was a great way to get that quick-fix when we're craving that ooey-gooey, warm goodness only a warm cinnamon roll can deliver! Cheers!
Kat says
Oh! Forgot to mention...I like a cream cheese icing on my cinnamon rolls (I'm sure vegan substitutes exist), so I took 2 Tbsp butter, 2 Tbsp cream cheese, 1/4 tsp vanilla, 1/2 tsp milk, and 1/4 c (or more) of powdered sugar. The powdered sugar measurement may be off a bit because I tend to add my powdered sugar as I go and eyeball for the consistency I want; more may be needed. I like my icing a little on the thicker side, so when it hits the warm roll it melts just right and doesn't thin out too much.
Sandi B says
I just want to mention that most gluten free flours are not "thirsty", the only one I know of that is is coconut flour and using it takes some practice. This recipe as written works just fine using rice flour for those who are gluten free as I am. Also using straight on milk makes the dough tacky and hard to get baked properly. If you think about it all bread recipes pretty much call for water and not a milk product. Then all the extra additions take the calorie count of this treat way up there. I found this recipe to work best as it is written unless you need to sub out the flour for gluten free. Toughness comes from over cooking in the microwave and not from the lack of fat. You will notice if you are heating rolls in the microwave and you do it for too long you will get hockey pucks instead. I am a baker and restaurant owner and this recipe as written stands the test of time and certainly takes care of the craving we all get at times and want something fast and simple.
Sandi B says
I forgot to mention that for those who are trying this recipe with gluten free flour -- you really want to use a rice flour blend and you need to double the amount of baking soda as gluten free flours do not rise like regular wheat flour. Any conversion recipe you want to double whatever rising agent you are using whether that is baking soda, yeast etc.
Sandi B says
Thank you for sharing this recipe. I made it last night and made only one change to it and that was to add in some Braggs nutritional yeast -- I just dumped in some as it gives it that yeasty flavor. Actually I made two changes because I have Celiac I used a rice flour blend. I have a 1000 watt microwave and the one minute time worked just great, however i can see why some would think it was not cooked, especially if they are new to one minute microwave cooking for quick sweet treats. Anyway, since I am usually cooking for just one -- this is great and I do not have to deal with making a full pan of cinnamon rolls and who cares if it is not browned when all the flavor is there?!
A Virtual Vegan says
So glad you enjoyed it and were able to adapt it to suit your needs Sandi! Thanks so much for stopping by to leave feedback. I appreciate it!
Rai says
Hey! Love the recipe, but I have a question... Could I substitute the all purpose flour with self rising flour?
A Virtual Vegan says
We don't have self-raising flour here so I have never tried the recipe with it. If you use that and the baking powder in the recipe it will probably end up having too much raising agent. If you leave out the baking powder it might be ok though. It would be safer I think to use plain flour or bread flour then you can keep everything else the same and you should get a good result.
Andrea says
Hi! I used self raising flour and left out the baking powder - it works pefectly! I do this in almost all of my recipes
A Virtual Vegan says
So glad it worked out for you!
Kaylee says
Am I able to prep it all the night before and microwave it in the morning?
A Virtual Vegan says
I haven't tried it. It might be ok but there is a chance it won't puff up so much because the baking powder will have been sat around all night.
Tana says
I was pleasantly surprised!
This cinnamon roll definitely took longer than 5 minutes to make. I'd say 10 to 15 minutes (not counting the emergency grocery trip to get powdered sugar!). My microwave is small but powerful. I started with 30 seconds and added another 10 seconds. It might have been just a wee bit too chewy, but I cleaned my plate!
Also, based on previous experience making my own icing, I added a sprinkle of salt and about 1/2 capful of vanilla. I used milk made with powdered milk.
Thanks for sharing!
A Virtual Vegan says
So glad you enjoyed it Tana!
Lori says
I am sitting here enjoying my roll as I type! As I was making it, I was thinking that's seems like a lot of flour, this is going to be huge! I also might have been a little more generous with the cinnamon and sugar. I may try to cut down the recipe and make a mini size one! Thanks for sharing!
A Virtual Vegan says
You're welcome! I'm so glad you are enjoying it. It would be great scaled down and made in smaller tea cups or even espresso cups.
Molly says
HAHAHA I was not expecting the last pictures to be as funny as they actually were! Thanks for experimenting with and sharing your recipe... I’ll have to try it someday. =]
A Virtual Vegan says
Hope you enjoy it when you get to try it. Glad the pics made you laugh!
Ari says
This is probably the best cinnamon roll I’ve had it might just be me but it was so delicious & im going to make it more and more. I used butter before putting the cinnamon sugar and when making the dough best choice I’ve made!!
A Virtual Vegan says
That's wonderful! I'm so glad you enjoyed it. Thank you for coming back to let me know. I really appreciate it!
Julie Parker says
This recipe is honestly really bad. Don't make this. There isn't enough sweetness in the dough and it turns out really chewy in an unpleasant dense way. This post claims that the bad comments are from to high of expectations. Honestly the recipe is just bad.
A Virtual Vegan says
Sorry you feel that way. It has had thousands and thousands of positive reviews both here and on social media, with only a handful of negative ones. Like all recipes, not everyone is going to enjoy it but the majority do. I hope you manage to find one that you enjoy!
Kat says
It is not a bad recipe...it is a good base to build on (see my comment above). The main problem with the flavorless dough comes from adding water to it. Try adding almond/coconut/cashew/rice or whatever vegan milk (or regular milk if you're not vegan). You could also try adding a bit of vanilla extract to the dough base. I typically add inst vanilla pudding mix and/or vanilla to my dough base anytime I make a full batch of yeast sweet rolls. With a normal yeast sweet roll, you won't have much flavor in the bread/dough really except the yeast flavor. It is the cinnamon, sugar, and icing/glaze that make it flavorful. Give this recipe another go with those suggestions and you may feel differently. :)
Claudia says
I’m sorry but Julie Parker, that was very rude. I haven’t tried the recipe yet but I’m sure it will be delicious, and it’s not your place to go hating on what other people make.
Maria says
This looks great! Anyone try almond or coconut flour in place of regular flour? Just curious....
A Virtual Vegan says
Coconut flour is never a great sub for regular flour in recipes. It doesn't work like for like and would need lots more liquid. Even then I'm not sure what the texture would be like. I would imagine almond flour would make far too fragile a dough to roll. Some readers have made it with gluten-free blends with success though!
Laurie says
I tried this recipe twice. While easy to follow and quick to make, I did not enjoy the taste. Even though I cooked it longer than suggested, it was still quite doughy.
Heather says
This looks really good! I'd venture to say it is more like a biscuit style cinnamon roll and those are equally good in their own right and tend to stay pale even when baked in the oven. I feel this would adequately satisfy a cinnamon bun craving when you don't want the typical "mug cake/cookie". YUM! (P.S. I'm going to try a gluten free-version with my own blend and I'll get back to you!)
A Virtual Vegan says
I hope your gluten-free version works well. I've had some messages from people who have tried it gluten-free with success so finger crossed!
Lisa says
I tried this today and found it an easy recipe for a quick sweet treat. While it isn’t exactly a cinnamon roll it is a good replacement and there is only a single serving.
Sara says
I have to say this is great. Had to cook a bit longer.
Love it.
A Virtual Vegan says
So glad you enjoyed it!