Cinnamon Bun Mug Cake

I’m making a warm, fluffy Cinnamon Bun Mug Cake that brings all the comforting flavors of a cinnamon roll in a fraction of the time. Made in one mug and ready in just 2 minutes, it’s perfect for when I need a sweet, cozy treat—fast.

Why You’ll Love This Recipe

I love how this mug cake delivers the taste of a gooey cinnamon bun without the long proofing, rolling, or baking. It’s buttery, soft, and swirled with cinnamon sugar, then topped with a quick vanilla glaze. It’s single-serving bliss—ideal for late-night cravings or a solo dessert that doesn’t skimp on comfort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• Cooking spray (for greasing the mug)

• ¼ cup all-purpose flour

• 2 tablespoons light brown sugar (plus extra for topping)

• ½ teaspoon baking powder

• ¼ teaspoon ground cinnamon (plus extra for topping)

• Pinch of kosher salt

• ¼ cup cream or milk

• 1½ tablespoons melted butter

• ½ teaspoon pure vanilla extract

Glaze:

• 1 tablespoon powdered sugar

• ½–1 tablespoon milk

• Pinch of kosher salt

directions

1. I lightly grease a large mug with cooking spray.

2. In the mug, I whisk together the flour, brown sugar, baking powder, cinnamon, and salt.

3. I add the milk, melted butter, and vanilla extract, stirring until smooth and fully combined.

4. I sprinkle a pinch of extra brown sugar and cinnamon over the top of the batter.

5. I microwave the mug for 1–2 minutes, checking every 30 seconds, until the center is firm and the cake is cooked through.

6. While the cake cooks, I whisk together the glaze in a small bowl—powdered sugar, milk, and a pinch of salt—until smooth and pourable.

7. I pour the glaze over the warm mug cake and dive in while it’s still soft and steamy.

Servings and timing

This recipe makes 1 mug cake serving.

• Prep Time: 10 minutes

• Cook Time: 2 minutes

• Total Time: 12 minutes

storage/reheating

This dessert is meant to be eaten fresh and warm—I enjoy it right out of the microwave for the best texture. If I do store leftovers, I cover and refrigerate the mug and reheat in the microwave for about 15–20 seconds before enjoying.

FAQs

1. Can I make this dairy-free?

Yes—I substitute the butter with a plant-based version and use non-dairy milk like almond or oat milk.

2. What size mug should I use?

I use a large (12–16 oz) microwave-safe mug to prevent overflowing. The batter rises quite a bit while cooking.

3. Can I reduce the sugar?

Sure—I reduce the sugar by ½ tablespoon for a less sweet version, and the glaze still adds enough sweetness.

4. What if I don’t have brown sugar?

I use white sugar with a touch of molasses or maple syrup for a similar flavor.

5. Why is my mug cake rubbery?

Overcooking can cause that. I microwave in short intervals and stop as soon as the center sets.

6. Can I add nuts or raisins?

Absolutely—I fold in chopped pecans or raisins for texture and extra cinnamon bun vibes.

7. Is it possible to prep this in advance?

I mix the dry ingredients and store them in a bag or container. When ready, I add the wet ingredients and microwave.

8. Can I skip the glaze?

Yes—it’s optional, but I love how it adds moisture and sweetness. A dollop of cream cheese frosting also works.

9. How do I make this more “bun-like”?

I swirl a little brown sugar and cinnamon into the batter before microwaving for more of a cinnamon roll effect.

10. Can I double the recipe?

Yes—just use two mugs and microwave them one at a time for best results.

Conclusion

This Cinnamon Bun Mug Cake is my favorite quick fix for a sweet craving. It’s rich, buttery, and full of cinnamon spice, with a glaze that takes it over the top. I love how it feels indulgent yet takes just minutes—perfect for cozy nights, study breaks, or anytime I need something warm and comforting.

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