Watch out mug cake lovers, this might just become your new go-to! This Cinnamon Nut Swirl Mug Cake is like a short cut cinnamon roll with no kneading, no rising, and no rolling required! It’s the perfect quick fix for when you need just a couple bites of cinnamon-y sweetness without having a whole pan of cinnamon rolls staring you down all day. Or when you don’t want to pay $5 for a cinnamon roll the size of your head. Because while I love cinnamon rolls that big, I don’t need cinnamon rolls that big. 😅
What’s with Mug Cakes, Anyway?
Mug cakes certainly aren’t for everyone, but if you’re the type of person that doesn’t like to keep sweets on hand, but does have the occasional sweet craving, mug cakes are the perfect single-serving fix. They take just enough work that I’m not tempted to make them ever day, but they’re certainly easier than making a whole dessert or going out to buy a single portion of something. They do also require a pantry stocked with basic baking ingredients, like flour, sugar, baking powder, etc.
Do I Have to Use a Microwave?
Yes, this recipe is designed specifically for the microwave. Ovens cook at a much slower pace, so this recipe would have to be tested and adjusted to compensate for the difference. Unfortunately I have not tested this recipe for conventional ovens.
Can I Use Non-Dairy Milk?
Because the milk is such a small quantity in this recipe, I do think you could get away with using a non-dairy milk, like almond or soy. You may also be able to use a non-dairy butter substitute as well, as long as it does not contain too high of a percentage of water. I have not tested this recipe with either of these non-dairy ingredients, so this is just my best guess.
Estimated Pricing
Take the pricing breakdown below with a grain of salt. This recipe uses super small quantities of ingredients that already cost pennies at normal volumes, so the calculations are definitely more in the range of a general estimate.
Cinnamon Nut Swirl Mug Cake
Servings 1Ingredients
Mug Cake Batter
- 1/4 cup all-purpose flour ($0.03)
- 1 Tbsp brown sugar ($0.04)
- 1/4 tsp baking powder ($0.01)
- 1/8 tsp salt ($0.01)
- 1/8 tsp cinnamon ($0.02)
- 1 Tbsp chopped pecans or walnuts (optional) ($0.16)
- 1/2 Tbsp butter, melted ($0.03)
- 2 Tbps milk ($0.04)
Cinnamon Butter Swirl
- 1/2 Tbsp butter, melted ($0.03)
- 1 tsp brown sugar (0.02)
- 1/2 tsp cinnamon ($0.05)
Icing
- 1 Tbsp powdered sugar ($0.01)
- 1/2 tsp milk ($0.01)
Instructions
- In a small mug (about 1 cup volume), stir together the dry ingredients for the mug cake batter: flour, brown sugar, baking powder, salt, cinnamon, and chopped pecans.
- Add the melted butter and milk to the dry ingredients in the mug and stir until a thick batter forms.
- In a separate small bowl or mug, melt the butter for the cinnamon butter swirl (about 15 seconds in the microwave). Stir the brown sugar and cinnamon into the melted butter.
- Drizzle the cinnamon butter swirl over the mug cake batter, then gently fold them together until they are only about half mixed. There should be thick ribbons of the cinnamon butter swirl throughout the batter.
- Microwave the mug cake for 45-55 seconds (for a 1100 watt microwave, cooking time will vary with microwave wattage). The mug cake will create quite a bit of steam as it cooks, so don’t be alarmed. Let the mug cake cool for 1-2 minutes.
- While the mug cake is cooling, stir together the powdered sugar and milk for the icing, using the same small bowl used for the cinnamon butter swirl. The residual cinnamon in the bowl will flavor the icing.
- Drizzle the icing over the mug cake and enjoy while it is still warm.
See how we calculate recipe costs here.
Nutrition
Love microwave mug cakes? Check out my Funfetti Mug Cake, “The One” Chocolate Mug Cake, Blueberry Mug Muffin, 5-Minute Microwave French Toast Mug, and 5-Minute Savory Microwave Breakfast Mug.
How to Make Cinnamon Nut Swirl Mug Cake – Step by Step Photos
Start by adding the dry ingredients for the mug cake batter to a small mug (about 1 cup volume): 1/4 cup all-purpose flour, 1 Tbsp brown sugar, 1/4 tsp baking powder, 1/8 tsp salt, 1/8 tsp cinnamon, and 1 Tbsp chopped pecans or walnuts. Stir these ingredients together until they are well combined.
Next, add 1/2 Tbsp melted butter (microwave butter for about 15 seconds in a separate bowl) and 2 Tbsp milk.
Stir the wet and dry ingredients together until they form a thick batter.
In a separate small bowl, melt another 1/2 Tbsp butter (microwave 15 seconds or so), then stir in 1 tsp brown sugar and 1/2 tsp cinnamon. This is the cinnamon butter swirl.
Drizzle the cinnamon butter over the mug cake batter, then gently fold them together, only until they are about half mixed. You want thick ribbons of the cinnamon butter throughout the batter.
Microwave the mug cake for 45-55 seconds (this is the time for an 1100 watt microwave, your time may vary with the wattage of your microwave). The mug cake will steam quite a bit as it cooks, so don’t be alarmed. Let the mug cake cool for 1-2 minutes.
While the mug cake is cooling, make the icing. Use the same bowl used to make the cinnamon butter swirl. The residual cinnamon in the bowl will flavor the icing. Stir together 1 Tbsp powdered sugar with 1/2 tsp milk until a thick icing forms.
Drizzle the icing over the Cinnamon Nut Swirl Mug Cake.
Enjoy while still warm!
Can you please make a full-size version of this recipe? I’m in loooooove with it!
I’ve made this recipe maybe 5 times and whenever I’m craving a small treat I ALWAYS turn to this recipe. It has the perfect amount of cinnamon and nuttiness from the pecans. Easily my favorite treat for when I’m wanting something nostalgic.
Would the batter and swirl work with coconut oil?
Of course! Use a 1 to 1 ratio. Happy cooking! XOXO -Monti
Well, this is a first. I never post comments, but this was so good, I had to put my 5 stars here! And bookmark this recipe immediately.
I’ve made mug cakes before, and yeah…chocolatey and rubbery (or burnt chocolate chips) were usually the result. Meh. This cinnamon bun flavour was fantastic though.
I made it in a small bowl, and perhaps the wider shallow shape contributed to the success with the cooking. I used another reader’s tip to melt all the butter at once, then scoop out half for the batter and use the other half for the icing. Then you only use two dishes. I made this with almond milk and walnuts. Delicious 😋
could you please make this recipe into a full sized cake? hehe
its so good, i always want more when i finish it. i’ve made it so many times now.
I’ll need to give that a shot!
Just want to say, this batter is AMAZING thrown into a waffle maker if you have one of those mini ones. Crispy on the outside, moist on the inside. Incredible!
Oooooh I love that idea! Thanks for sharing!
I just found your recipe and tried it right away and it’s a winner! I loved it. The instructions were very clear and easy to follow and the cake was moist and flavorful. This recipe is a keeper and i will make it again for sure. Thank you so much for sharing!
Oh wow!! I just made this and can I just say it satisfied every craving I had for cinnamon rolls.
I changed up the method a little to reduce washing up.
I melted the butter for the batter and cinnamon swirl in a mug, took out the cinnamon swirl portion and put that in a bowl. Once melted, added the milk to the mug and then the dry. Made the swirl in a separate bowl and microwaved. Then made the frosting with a protein custard instead of icing sugar. Soo good!!
This was really good. Soft texture and oh, so flavourful without too much sweetness. Thanks.
So delicious! I made it without the icing and it was still so good.
This is the best amazing mug cake I have made so far!!! Can praise it enough. I have made it multiple times and each time it turns out perfect. Sometimes I leave out the cinnamon butter swirl when I dont feel like it, and add the cinnamon to the icing. Still delicious.
Honestly amazing. I had never made a mug cake before and this was delicious! A quick and simple way to satisfy a craving for cinnamon baked good deliciousness.
My husband and I love this recipe. It is so easy and tasty when I don’t feel like busting out a mixer or turning the oven on. Plus you have just enough. I make two, one for each of us and they are tasty.
Well that was delicious.
I used self-raising flour to make things even quicker, and left out the baking powder. As we only buy salted butter, I will leave out the extra salt in future and I think the butter adds plenty. Cheers!
This was easy and tasty. I was looking for a recipe just like this for some homemade vanilla frosting I had made for cinnamon rolls. This was so tasty my husband was already planning ways to take one to work to cook.
I made this with vegan butter and soy milk. Very delicious! I only had cashews on hand and they were a decent substitute For pecans or walnuts. I also doubled the icing. 😁