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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 Easy Maple Ginger Steamed Pudding and my Strawberry Sweet Roll in a Mug. 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 as. A whole batch is lovely, but sometimes that’s not what you want. A Cinnamon Roll for one 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 x-rated !

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….).

Contents

ZERO TO DESSERT IN 60 SECONDS WITH THIS MICROWAVE CINNAMON ROLL!

Back to this very delayed Cinnamon Roll in a Mug. 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.

AN INDULGENT TREAT IN ONLY ONE MINUTE!

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 THIS ONE MINUTE CINNAMON ROLL IN A MUG

SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

It’s so easy to make. All you have to do is:

  • 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 BEFORE YOU MAKE THIS CINNAMON ROLL IN A MUG 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> ????

For more vegan mug cake recipes check out these great options:

  1. Strawberry Sweet Roll Vegan Mug Cake
  2. Chocolate Chip Cookie in a Mug
  3. Snickerdoodle Mug Cake

And if you love this recipe, please do checkout my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

One Minute Cinnamon Roll in a Mug

If you have a mug, a microwave & a spoon you can make this single serving One minute Cinnamon Roll in a Mug. It’s so easy & perfect for when those sweet cravings hit & you NEED dessert, like now! 4.67 from 122 votes Pin Course: Dessert, Snack Cuisine: oil-free, vegan Prep Time: 5 minutes Cook Time: 1 minute Total time: 5 minutes Serves: 1 serving Calories: 413kcal Author: Melanie McDonald

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
  • 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.

Estimated nutrition per serving:

Serving: 1serving | Calories: 413kcal | Carbohydrates: 94g | Protein: 7g | Fat: 1g | Sodium: 192mg | Potassium: 75mg | Fiber: 2g | Sugar: 40g | Calcium: 30mg Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

Here are the first pictures I took ????

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Are you craving something sweet, warm, buttery, and cinnamony? A cinnamon roll, perhaps? They’re my weakness, so it just stands to reason that I’d have a way to make one in three minutes from start to finish! Yes! All you need are a few ingredients, a mug, and a microwave, and you’re in business.

This is seriously so good. You’re welcome.

Start by generously buttering a standard size mug.

In a small mixing bowl mix dry ingredients with a fork:

9 level Tablespoons all purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

add:

3 to 4 Tablespoons milk

Stir milk into dry ingredients until a smooth dough forms. Too wet? Add a bit more flour. Too dry? Add a drop or two of more milk. Once the dough is flexible, but not sticky, turn it out onto a lightly floured surface and knead it a couple times. Roll it into a long strip about 4 inches wide.

Melt 1 Tablespoon butter and brush it on the strip

Sprinkle with 1 teaspoon cinnamon and 1 Tablespoon of sugar

Roll up and put in mug. Microwave for 45 to 60 seconds, or just until set.

Mix 4 Tablespoons powdered sugar and 1 teaspoon milk to make glaze

Transfer to a plate, glaze, add more butter if you like, and enjoy!

~Melissa

Cinnamon Roll in a Mug

This post may contain affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.

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Today we’re looking at a cinnamon roll in a mug that’s lower carb, lower calorie, and a hulk of a cinnamon roll. It’s a simple recipe, with just two ingredients in the dough and a few more for the cinnamon sugar spread. And all that is underneath a sugar free glaze that gives this cinnamon roll in a mug that authentic, freshly baked cinnamon roll feel.

Cinnamon Roll in a Mug Ingredients

This recipe has a short ingredient list, with the cinnamon roll dough itself having just two ingredients—Carbquick (or Bisquick) and Greek yogurt.

If you’re unfamiliar with Carbquick, it’s a lower carb biscuit and pancake mix similar to Bisquick. I’ve used it in recipes like my microwavable bacon egg and cheese biscuits and low carb biscuit donuts recipes. You may be able to find Carbquick in stores, but I order mine on Amazon.

Beyond the Carbquick, you’ll need a bit of light butter, cinnamon, and a calorie free sweetener. I use Land O’ Lakes light butter with canola oil in most of my recipes, but other products like I can’t believe it’s not butter work as well.

I’ve included notes in the recipe card below for using alternatives like Bisquick and even protein pancakes mix like Kodiak Cakes or Birch Benders.

The Sugar Free Glaze

The recipe calls for Swerve Confectioners which is a calorie free powdered sugar substitute and one of my all time favorite products. Swerve products use erythritol and natural oligosaccharides and taste amazing. I always like to say, I’m not affiliated with the company, I just love the products!

If you don’t have any swerve on hand, you could use a lower calorie cream cheese frosting or even a Greek yogurt based icing. Check out my chocolate cinnamon rolls recipe for a cream cheese frosting or my birthday cake protein cupcakes recipe for a Greek yogurt icing.

You could also try blending a bit of granular sweetener with corn starch or another thickener like arrowroot powder, xanthan gum, or even protein powder to create a faux powdered sugar.

How to Make This Cinnamon Roll in a Mug

While this cinnamon roll in a mug recipe is a few more steps than my typical mug cake, it’s easier than you might think. All you’ll need to do is mix the Carbquick or Bisquick with Greek yogurt to form a dough, roll or press the dough flat, and spread a cinnamon sugar mixture on top.

Then it’s as easy as rolling, cutting, and microwaving. As you can see, the dough forms two cinnamon rolls so you can easily share or have a giant cinnamon roll for yourself.

One final tip I have on the process of making your cinnamon roll in a mug would be rolling the finished roll in a little extra cinnamon and sugar for the classic cinnamon roll exterior like you see below.

You can also add an extra teaspoon of butter to the dish you mixed the butter, cinnamon, and sweetener in and drizzle the rest over the outside after adding to the mug.

Let’s Get Rollin’

Okay, you should be good to go. You’ll find the full recipe below. If you make a cinnamon roll in a mug, snap a pic and let me know what you think. Feel free to tag me on Instagram or join my free Facebook group and share it with the crew.

4.41 from 30 votes

A GIANT cinnamon roll made with a spin on 2-ingredient dough and a 3-ingredient cinnamon sugar spread. It’s perfect for a quick breakfast for two (or one big appetite).

Course Breakfast Cuisine American Keyword cinnamon roll Prep Time 8 minutes Cook Time 2 minutes Total Time 10 minutes Servings 1 serving Calories 297 kcal Author Mason Woodruff

Cinnamon Roll

  • 2/3 C (66g) Carbquick Baking Mix or Bisquick
  • 6 Tbsp (85g) Fat Free Greek Yogurt vanilla
  • 1 Tbsp (14g) Light Butter I used Land O’ Lakes with canola
  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Swerve or a granulated sugar substitute that subs 1:1

Sugar Free Glaze

  • 2 Tbsp (18g) Swerve Confectioners or a powdered sugar substitute
  • 1/2 Tbsp Water
  1. Mix the Carbquick and Greek yogurt together in a bowl, stirring until you can form one ball of dough.

  2. Use your hands to press the dough as flat as possible.

  3. For best results, use a rolling pin or the backside of a rubber spatula to get the dough as thin as possible.

  4. Microwave the butter for 5-10 seconds until melted before stirring in the cinnamon and sweetener. Spread the mixture over the center of the dough.

  5. Roll the cinnamon roll dough lengthwise before cutting the roll in half. (If you rolled your dough in a long thin rectangle, you may not need to cut the dough.)

  6. Place the rolls in a small mug, cut side up. (If you’d like to coat the outside of the cinnamon roll, you can roll them in more cinnamon/sweetener or gently rub any remaining cinnamon sugar spread on the outside before microwaving.)

  7. Microwave for 90-120 seconds or until the cinnamon rolls are cooked in the center.

  8. While the cinnamon rolls cook, mix the powdered sugar substitute with water and stir until smooth. Add the glaze to the cinnamon rolls when they’re done cooking.

Recipe Notes

  • The entire recipe has 7 Smart Points.
  • This is a giant cinnamon roll. So you may want to share or simply cut the recipe in half for a smaller cinnamon roll.
  • Using Bisquick instead of Carbquick? Use 1/2 cup (60g) Bisquick and 1/4 C (56g) Greek yogurt. The dough will be a bit thinner so you may want to roll it on parchment paper so it’s easier to roll.
    • I’ve also seen readers use protein pancakes mix like Kodiak Cakes. I can’t confirm the amounts, but readers have said swapping the Carbquick gram for gram for Kodiak Cakes worked well.
  • While something like Swerve Confectioners is calorie free, it has carbs on the label. So if you add the 2 tablespoons as a glaze, the macros are 297 calories, 19g of protein, 59g of carbs (35g net carbs), and 21g of fat.

Nutrition Facts Cinnamon Roll in a Mug Amount Per Serving (1 cinnamon roll) Calories 297 Calories from Fat 189 % Daily Value* Fat 21g32% Carbohydrates 35g12% Protein 19g38% * Percent Daily Values are based on a 2000 calorie diet.

More Healthy Recipes with Cinnamon You Might Like

  • healthy cinnamon roll mug cake
  • hot honey chicken biscuits
  • cinnamon vanilla protein granola
  • breakfast burgers with cinnamon butter
  • easy peach crisp with canned peaches
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7 Surprising Treats to Make With Cinnamon Roll Dough

Top treats to make with cinnamon roll dough

Here’s what happens when you take an ordinary package of cinnamon roll dough and go a little rogue. Just look at all the deliciousness you can create.

1. Cinnamon Roll Waffles with Cream Cheese Syrup

Let your waffle iron do all the work while you take all the credit. Top tip: Flatten out the dough a bit before you put the roll in the waffle iron so it bakes all the way through. If you don’t have a non-stick waffle iron, you’re definitely going to want to oil up your iron.

Image zoom Cinnamon Roll Waffles with Cream Cheese Syrup | Photo by Christina

2. Bacon, Egg, and Cheese Breakfast Bombs

This stuffed cinnamon roll combines everything you love for breakfast into one sweet and savory dish. Watch the video to see how to make them.

3. Cinnamon Roll Apple Crisp

Layer apples and a crunchy oatmeal topping over a cinnamon roll dough crust. Such an easy and satisfying breakfast bake.

Image zoom Cinnamon Roll Apple Crisp | Photo by lutzflcat

4. Bacon-Stuffed Cinnamon Roll Bites

Who says you can’t have it all? In this case, you get smoky bacon and sweet cinnamon roll in every mouthful. Here are all the tips and how-tos you need to make this brunch-worthy pastry.

Image zoom Bacon-Stuffed Cinnamon Roll Bites | Photo by foodelicious

5. Stuffed Cinnamon Rolls

Apple pie filling and refrigerated cinnamon roll dough meet up for breakfast. Total yum ensues.

Image zoom Stuffed Cinnamon Rolls | Photo by Arizona Desert Flower

6. Cinnamon Bun Pecan Pie

Homemade pecan pie filling baked on top of a cinnamon roll crust. Because you can.

Image zoom Cinnamon Bun Pecan Pie | Photo by Chefgodzilla

7. Cinnamon Roll Easter Bunnies

Almost too cute to eat. Get the full tutorial here, and make these adorable bunnies for Easter, Mother’s Day, baby showers, or any springtime brunch. You’ll be surprised by how easy they are to pull together.

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This cinnamon roll breakfast casserole is perfect for the weekend or even holiday breakfasts. Let me show you how to put this easy recipe together with ingredients you probably already have in your pantry.

This recipe has been updated since it first appeared in 2016 with a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

Cinnamon Roll Breakfast Casserole

Do you like to prepare a special breakfast for the weekend? If you answered, yes, then I have an easy cinnamon roll breakfast casserole recipe for you to try this weekend. It’s so good you might even want to make it for a special holiday or birthday celebration!

This breakfast casserole recipe goes together quick and your family will love it. This recipe couldn’t be more easier. It starts off with using pre-made cinnamon rolls from the can. Yes, the ones from a can. I told you the recipe was easy!

Helpful Kitchen Tools

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

  • Pyrex Glass Baking Dishes – I love using my glass baking dish when making this recipe. Sometimes using a metal pan can overcook the casserole.
  • Silicone Measuring Cups – perfect for the microwave– the icing heats up so nicely in these silicone cups.
  • Whisk – make sure you break up the eggs completely and incorporate them with the milk.

Make sure you print out the recipe below and save it for later!

  • 2 tubes, 8 count each, Pillsbury Cinnamon Rolls
  • 1/2 cup milk
  • 4 eggs
  • 1 tsp. cinnamon
  • 1/4 cup maple syrup

How to Make a Breakfast Casserole

Cut each biscuit into four pieces and then place in a baking dish that’s been sprayed with non-stick baking spray. Then combine the milk, eggs, cinnamon and maple syrup in a mixing bowl using a whisk being careful to break up the eggs.

Finally pour the mixture over the top of the cut up cinnamon roll biscuits.

How to Bake the Breakfast Casserole

Bake in a 350 degree preheated oven for about 20 to 25 minutes or until the biscuits are golden brown and have puffed up nicely.

How to Add the Icing

Allow the casserole to cool slightly before pouring the icing on top. In a microwave safe bowl or these silicon measuring cups , warm up the icing that comes with the cinnamon rolls in 10 second intervals being careful not to melt the icing too much.

Pour the warmed icing on top of the cinnamon roll breakfast casserole. Serve immediately.

Tips for Making the Cinnamon Roll Breakfast Casserole

You can definitely prepare this ahead and even bake this casserole before your company arrives or your family wakes up.

  • Prepare as directed only do not add the icing until you’re ready to serve.
  • Right before serving, place the casserole in the microwave and warm it up for about one to two minutes.
  • Then heat the icing and drizzle on top.

Other Easy Breakfast Recipes to Try:

  • Banana Nut Bread Recipe
  • French Toast Casserole
  • Scrambled Egg Muffins
  • Cinnamon Rolls made with Frozen Bread Dough
  • 2 tubes 8 count each, Pillsbury Cinnamon Rolls
  • 1/2 cup milk
  • 4 eggs
  • 1 tsp. cinnamon
  • 1/4 cup maple syrup
  1. Open the cans of cinnamon rolls and cut each roll into 4 pieces. Lay the rolls in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking spray.
  2. In a bowl, combine the eggs, milk, cinnamon and syrup. Pour over the cinnamon rolls making sure everything is covered.
  3. Bake in a 350 degree oven for about 20 to 25 minutes or until the rolls are puffed up and slightly browned.
  4. In a microwave safe bowl, heat the icing that came with the cinnamon rolls in the microwave for a few seconds.
  5. Drizzle over the casserole.
  6. Serve warm and enjoy!

Notes

Be careful not to over-heat the icing in the microwave. It will turn to liquid if you heat it too long.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Pyrex 2 Quart Glass Oblong Baking Dish
  • Silicone Measuring Cups (2 Cup + 1 Cup)

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The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls. You may also love our orange rolls!

Cinnamon rolls are one of the BEST breakfasts. You can make quick and easy cinnamon rolls or you can make cinnamon roll pancakes or bread pudding, but one of the most delicious way to serve cinnamon rolls is with this Homemade Cinnamon Roll recipe.

Homemade Cinnamon Rolls

It’s been almost 5 years coming. The girls didn’t want me to do it, but we’re finally sharing our secret ingredient cinnamon rolls. The from-scratch breakfast sweet rolls that everyone craves. Gooey homemade cinnamon rolls. Our best recipe that we’ve been serving friends and family on holidays and any other day for over 12 years.

We’ll get to the secret ingredient, but let’s start right into how to make these sweet rolls, because I know you don’t want to waste any time. The exact directions and rising times are in the recipe box below, but here are some hints for making cinnamon rolls.

How do you make cinnamon rolls?

When I originally set out to make the best cinnamon roll recipe, I started with this bread dough. Over that year as I tweaked the recipe, I made the dough just a tad bit sweeter. The ingredients are very basic. I like to use Red Star Platinum yeast which is an instant yeast. This means you don’t have to let the yeast “proof”. If you don’t use instant yeast, be sure to allow the yeast to proof in the warm milk until it is frothy. This will take an extra 5 minutes or so.

Be sure that your milk is warm to activate the yeast, but not too hot so that it kills the yeast (about 105-110 degrees Fahrenheit). You’ll also want to warm the butter so it is soft and mixes in easily.

Bring the eggs to room temperature also by placing them in a glass of warm water before adding them to the mix. If the ingredients are not cold, they’ll help the yeast to do what it needs to do quickly and give a beautiful rise to your cinnamon rolls.

After you have the ingredients added, it’s time to mix the dough. In the video I use a stand mixer to mix the dough. If you have bread machine you can use the dough setting to make this extremely easy. Or, go the old-fashioned route and get those hands working by kneading the bread without a mixer. Any way works. If you decide to knead with your hands, be careful not to add too much flour. The dough is supposed to be tacky, which is what keeps these homemade cinnamon rolls soft.

**Pro Tip: Again…it’s important to note that the dough will be tacky and soft. It shouldn’t completely stick all over your hands, but if you touch it should feel tacky and not dry and floury. Don’t be tempted to keep adding flour!**

Cinnamon Roll Filling

We use three ingredients in our homemade cinnamon rolls filling: softened (almost melted) butter (oh…and you should try our brown butter cinnamon rolls if you love butter!), brown sugar and cinnamon. You can add a touch of vanilla extract if you’d like. We find it’s not necessary, but feel free to do so. Mix this all together while the cinnamon rolls are rising. This only takes a few minutes!

How to Roll Cinnamon Rolls

After you let the dough rise in a greased covered bowl until it is double in size, you’re ready to roll the cinnamon rolls. Use a pastry mat sprinkled with flour to keep the dough from sticking.

Remember…the dough will be tacky and this is the point where it is ok to add flour on the pastry mat and on top of the dough itself for easy rolling. You’ll find this dough is very easy to roll out. If it is too much of an arm workout, you’ve most likely added too much flour.

After you’ve rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. Cut into as many rolls as you’d like. We like to do 12 rolls for a 9×13 pan (which end up deliciously large!) or if we need to feed a bigger crowd, 15 rolls in a 10×15 baking pan.

*Note: the rolls will be more evenly if they are spread out in a 10×15 baking pan.*

Gooey Cinnamon Rolls: Cinnabon Copycat Recipe

Before I had this homemade cinnamon rolls recipe, I was addicted to Cinnabon cinnamon rolls. They were large, soft, and gooey. I’m all about the gooey. I searched and searched (mostly recipe books because recipe websites were not a huge thing back then) and finally found a key idea.

Add heavy cream to the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey. Cinnabon copycat recipe? That’s not what I was going for, but I think we pretty much got it.

Here’s how you do it. After the cinnamon rolls are rolled into their pretty swirls and you’ve allowed them to rise in the pan…right before they are ready to bake, warm heavy cream in a small bowl.

Why warm the cream? Because your rolls have risen in warmth and you don’t want to add refrigerator-cold cream to your cinnamon rolls. Adding warm (not hot!) heavy cream will keep the rolls rising as they should during baking. Pour the heavy cream overtop all of the rolls and watch that rich cream soak in and around the cinnamon roll dough.

Can you make the cinnamon rolls without heavy cream? Yes.

Will they be good? Yes.

Will they be as gooey? No.

I find that the heavy cream helps the filling of the cinnamon rolls to be smoother and not as grainy. So just try it, K?

Cinnamon Roll Frosting

After the homemade cinnamon rolls have baked and look like cinnamon heaven, it’s time to frost them. You can use a simple powdered sugar glaze or a store-bought fluffy white frosting if you’d like. But we prefer our cream cheese icing.

This frosting contains butter, powdered sugar, cream cheese and extract (either vanilla or maple). You could even throw in a touch of cinnamon to make a cinnamon glaze. We’ve done it all!

You can add the icing while the rolls are warm and allow it to soak in, or if you’d like a pretty frosted look, spread the cream cheese icing on when the rolls are at room temperature.

And that my friends, is one of our BEST family recipes. My girls were hesitant to share our family secret ingredient for homemade cinnamon rolls, but so many of you have asked, they reluctantly agreed because they love you and want to see you happy. 🙂

Overnight Cinnamon Rolls

We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerate and allow them to rise. Plan about at least an hour for this so you aren’t waiting too long! Then let them do their second rise. Pour on the cream and let them bake.

Can you freeze cinnamon roll dough before baking?

Yes! Make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Place them on a pan (not touching) and put them in the freezer for about 1 hour. Then place the rolls in a zippered bag.

When you’re ready to bake the rolls, plan ahead and put the rolls in the fridge to defrost overnight. Then pull them out of the refrigerate and allow them to rise the morning you want to bake them. Plan about at least an hour for this so you aren’t waiting too long! Allow them to do their second rise, then bake as normal.

What You Need to Make Cinnamon Rolls

  • Stand Mixer: Ok, you don’t 100% need this, but it does make life easier.
  • Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
  • Saigon Cinnamon: The best flavored cinnamon.
  • Pastry Mat: This makes clean-up a breeze.
  • Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
  • Baking Pan 9×13 or 10×15, depending on what you need.

Remember…we like to celebrate with GIANT CINNAMON ROLLS!

Pin 4.96 from 486 votes The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls. Course Breakfast Cuisine American Keyword best cinnamon roll recipe, breakfast recipes, christmas morning, how to make cinnamon rolls, sweet roll recipe Prep Time 30 minutes Cook Time 19 minutes Rise Time 1 hour 10 minutes Total Time 1 hour 59 minutes Servings 12 Calories 618kcal Author Julie Clark

For the Dough:

  • 1 cup warm milk (about 115 degrees F)**
  • 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum Baking Yeast)
  • 2 large eggs at room temperature
  • 1/3 cup butter melted
  • 4 1/2 cups all-purpose flour (divided)
  • 1 teaspoon salt
  • 1/2 cup granulated sugar

For the Filling:

  • 1/2 cup butter almost melted
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup heavy cream (for pouring over the risen rolls)

For the Frosting:

  • 6 ounces cream cheese (softened)
  • 1/3 cup butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon maple extract (or vanilla)
  • Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  • Add the eggs, butter, salt and sugar.
  • Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  • Scrape the dough off the beater blade and remove it. Attach the dough hook.
  • Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  • Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  • Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style.
  • Cut into 12 slices and place in a greased 9×13 baking pan.*
  • Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  • Preheat the oven to 375 degrees.
  • Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25 minutes.
  • While the rolls are cooling, prepare the cream cheese frosting.
  • In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  • Add in your favorite extract and the powdered sugar. Beat until combined.
  • Spread the frosting over the cooled rolls.
  • Store in an airtight container.

Video

**Different yeast calls for slightly different proofing methods. We follow Red Star Platinum’s temperature guidelines. Please check your yeast packet to see what temperature the milk should be at. *For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan. *If you only make 12 rolls, you may end up with extra frosting. *I have halved the frosting recipe ingredients since originally posting it. *The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. *Time shown does not include time for rising, so this recipe will take longer than 49 minutes. Plan about 2-2 1/2 hours with rising time and everything.

Nutrition

Calories: 618kcal | Carbohydrates: 85g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 427mg | Potassium: 145mg | Fiber: 1g | Sugar: 47g | Vitamin A: 965IU | Calcium: 89mg | Iron: 2.6mg

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. 😅

Cinnamon Nut Swirl Mug Cake

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.

4.86 from 28 votes This Cinnamon Nut Swirl Mug Cake is the perfect way to get a single serving cinnamon roll fix without any kneading, rising, rolling, or baking! Total Cost: $0.45 each Author: Beth – Budget Bytes Prep Time: 5 mins Cook Time: 1 min Total Time: 6 mins

Mug Cake Batter

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)
  • 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.

Serving: 1Serving ・ Calories: 367.3kcal ・ Carbohydrates: 48.9g ・ Protein: 4.7g ・ Fat: 17g ・ Sodium: 500mg ・ Fiber: 1.7g Nutritional values are estimates only. See our full nutrition disclosure here. Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Love microwave mug cakes? Check out my “The One” Chocolate Mug Cake, Blueberry Mug Muffin, 5-Minute Microwave French Toast Mug, and 5-Minute Savory Microwave Breakfast Mug.

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!

Grabbing a cinnamon bun for breakfast might have been your favorite pre-keto activity. Now you can have your keto cinnamon roll mug cake and eat it too!

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WHAT IS A MUG CAKE?

Mug cakes are exactly what they sound like. Small cakes that are “baked” in a mug. And by baked, they are usually microwaved as most mugs aren’t oven safe.

These single-serving cakes have grown in popularity in recent years thanks to their ease of making and size.

When you are wanting something sweet, especially a piece of cake, you only have to grab a mug and some ingredients. Otherwise, you’d have to drag out mixers, cake pans, and other kitchen utensils to make a big cake!

WHAT IS A KETO CINNAMON ROLL MUG CAKE?

A cinnamon roll mug cake is a mug cake that is meant to taste like a cinnamon roll! A delicious sweetener, cinnamon, and cream cheese icing make it delicious and irresistible.

CINNAMON ROLL KETO MUG CAKE INGREDIENTS

Before you try to make this keto cinnamon mug cake, make sure you have the following ingredients on hand first.

  • 1 egg
  • 3 tbsp almond flour
  • 3 tbsp butter, melted
  • 2 tbsp Keto Cream Cheese Icing
  • 1 tbsp Lakanto Golden Monkfruit Sweetener
    • use coupon code betterthanbreadketo for 20% off your order!
  • 1 tsp baking powder
  • 3/4 tsp cinnamon

When you have all of this, you’re set and ready to go!

HOW TO MAKE A KETO CINNAMON ROLL MUG CAKE

  1. Melt 2 tablespoons of butter in a large mug
  2. Add the rest of the ingredients (minus 1 tablespoon of butter and cream cheese icing; save those for other steps) and mix very well
  3. Microwave on high power for 80 seconds
  4. Remove from microwave and use a butter knife to gently loosen from the inside of the mug
  5. Melt the other tablespoon of butter and pour over the top of the mug cake because you know, butter
  6. Frost the top with some of our Keto Cream Cheese Icing
  7. Grab a fork and indulge!

CHOOSING A GOOD CINNAMON

Good cinnamon can make or break a recipe. Most of the time, we opt for whatever ground cinnamon is in the spice aisle and think no further.

Here are some things to consider when thinking about cinnamon and your home cooking.

CEYLON VERSUS CASSIA CINNAMON

Believe it or not, there are two main kinds of cinnamon found on store shelves; ceylon and cassia.

Cassia cinnamon, the most common, comes from the cassia tree, which originated in South China.

Cassia is considered lower quality cinnamon since it is very cheap. Because of this, most cinnamon in grocery stores and supermarket shelves is cassia cinnamon.

It is most widely described to have a stronger, spicier cinnamon flavor.

Ceylon cinnamon, otherwise known as the “true” cinnamon is found in Sri Lanka and Indonesia. This variety is less common and is more expensive than cassia cinnamon.

Since it has a more delicate, sweeter flavor, ceylon cinnamon is thought to be the absolute best cinnamon to use in anything sweet.

If given the choice between these two, opt for ceylon cinnamon if you’re able to find it in stores near you. However, if you prefer the taste of regular cassia cinnamon, it will certainly do the job.

FRESH GROUND CINNAMON

By fresh cinnamon, we are referring to cinnamon that hasn’t yet been ground into a powder.

Some folks swear grinding your own cinnamon stick is the best way to go about cinnamon.

To go about this, first buy whichever type of cinnamon stick you prefer. Break the sticks into smaller piece and place into a coffee grinder.

Grind the cinnamon until it is a fine powder.

Transfer your freshly ground cinnamon to an air-tight storage container and place it into your spice cabinet.

ORGANIC CINNAMON

You may find cinnamon labeled as organic. Generally, this could indicate it is ceylon cinnamon. Otherwise it probably just follows whatever organic “rules” that particular company has set forth.

Is organic cinnamon worth it? That decision ultimately lies with you. However, the title “organic” usually comes with a higher price tag the product quality doesn’t live up to.

A FEW WORDS ABOUT MONK FRUIT SWEETENER…

If you peruse our site a lot, you will notice that we recommend monk fruit sweetener for almost all of our sweets recipes.

In fact, it is our sweetener of choice for everything sweet except our ice creams (powdered erythritol just works so much better).

WHAT IS MONK FRUIT?

Monk fruit, otherwise known in China as “luo han guo,” is a member of the gourd family. The fruits are naturally sweet but are such without fructose or sucrose.

Instead, the fruits contain something called mogrosides, which are naturally sweet but are chemically different than sugar.

WHY IS IT BETTER?

The reason monk fruit is one of the best sweeteners for anyone looking to reduce their sugar and carbohydrate intake is that it has no glycemic index.

Simply put, this means ingesting monk fruit has no effect on your blood sugar whatsoever. No rise in blood sugar is exactly what you are aiming for on a ketogenic or low-carb diet.

Without a rise in blood sugar, your body isn’t signaled to store the food you are eating as fat. This is one of the major factors in carbohydrate-based diets and weight gain.

BUT WHY LAKANTO?

Most sweetener brands use dextrose or another binding agent to attach the sweetener to. These binders can cause a spike in blood sugar, much like regular sugar can.

Because of this, these brands, though using approved sweeteners like monk fruit, are not fit for a keto/low-carb diet.

Unlike a lot of monk fruit-based sweeteners you find in the store, Lakanto combines monk fruit with erythritol to form their sweetener. Like monk fruit, erythritol is also a non-glycemic sweetener.

Because of this, Lakanto is the best solution to get a wonderful sweetness, all while ensuring blood sugar levels don’t spike or rise.

WILL THIS MAKE ENOUGH TO HAVE LEFTOVERS?

Probably not, unless you normally eat very small amounts. This recipe is designed to make a single, decently sized mug cake, perfect for breakfast or sweet treat.

CAN I MAKE THIS IN THE OVEN?

There are methods for making mug cakes (without the mug) in the oven.

However, since the goal of this recipe is to be fast and easy, we aren’t going to discuss oven methods for this recipe.

WHAT TO EAT WITH A CINNAMON ROLL MUG CAKE

Even though this is meant to be a stand-alone recipe, you might want to have something else with it.

Here a few recipe ideas that are either cinnamon-based or deliciously sweet.

  • Keto Candied Bacon
  • Keto Cinnamon Apples
  • Keto Vanilla Milkshake
  • Keto Pumpkin Smoothie
  • Keto-Friendly Strawberry Jam (could use as a topping!)

For more ideas, you can check out our recipe index.

Be sure to leave us a comment and a ★★★★★ review!

  • 1 egg
  • 3 tbsp almond flour
  • 3 tbsp butter, melted
  • 2 tbsp Keto Cream Cheese Icing
  • 1 tbsp Lakanto Golden Monkfruit Sweetener
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  1. Melt 2 tablespoons of butter in a large mug
  2. Add the rest of the ingredients (minus 1 tablespoon of butter and cream cheese icing; save those for other steps) and mix very well
  3. Microwave on high power for 80 seconds
  4. Remove from microwave and use a butter knife to gently loosen from the inside of the mug
  5. Melt the other tablespoon of butter and pour over the top of the mug cake because you know, butter
  6. Frost the top with some of our Keto Cream Cheese Icing
  7. Grab a fork and indulge!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, we earn from qualifying purchases.

  • Almond Flour*
  • Lakanto Golden Monkfruit Sweetener*
Nutrition Information

Yield 1 Serving Size 1 mug cake
Amount Per ServingCalories 498 Total Fat 55g Carbohydrates 1g Protein 8g Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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Today I’m sharing the BEST Cinnamon Roll Recipe EVER! These homemade cinnamon rolls are easy to make, with very little rise time thanks to a few time saving tricks! You’ll have gooey, soft, from-scratch cinnamon rolls prepped and baked in no time!

I have partnered with Fleischmann’s Yeast on today’s recipe. Thank you for continually supporting the brands that make this website possible.

Nothing Tastes Better Than Homemade Cinnamon Rolls!

Today’s recipe is one that you will want to bookmark, pin, print out, save for later, share on facebook and tweet about. It’s THE recipe for cinnamon rolls. It’s a pretty big claim, I know, but I fully stand behind it.

Cinnamon Rolls (or cinnamon buns) are one of those recipes that a lot of people might shy away from, opting to open a can, or head to the mall food court to get their fix. I would surmise this is because there is yeast involved. But, let’s just squash that idea. Yeast is just another ingredient, like sugar or flour. There is NO reason to tense up at its mention.

And the Cinnamon Rolls recipe I am sharing today uses Fleishmann’s® RapidRise™ Yeast which saves time and produces consistent, delicious results every time…I mean, with 150 years of experience, they know what they are doing!! Plus, nothing tastes better than homemade.

How To Make Cinnamon Rolls From Scratch

I am going to walk you through the simple steps. So let’s start with what you will need.

Cinnamon Roll Ingredients:

  • All Purpose Flour
  • Granulated Sugar
  • Salt
  • Water & Milk
  • Butter
  • Egg
  • RapidRise™ Yeast (aka Instant Yeast)

Using RapidRise™ Yeast in this recipe is great for a few reasons: You only need 1 (short) rise time and you don’t need to hydrate (or bloom) the yeast in water.

Waiting for dough to rise is sometimes a guessing game if you are new to yeast baking. But the instant yeast is great because the process happens much quicker! Your dough will double in just about an hour!

Making The Dough

I want to hit on a few important details of making the dough, that always has helped me. I’ve written out full, detailed instructions in the recipe, but I wanted to include a few images so you could see every step along the way! Don’t get too hung up on making them look perfect, especially if this is your first time making them.

  1. The recipe calls for a range of flour, 5-6 cups. You will probably need closer to 5 cups, but you want to have extra on-hand in case your dough seems too sticky, and also to flour your work surface. You want to add just enough flour that the dough forms a ball and is elastic, but not too sticky.
  2. You can use your dough hook to knead the dough on your stand mixer OR you can use your hands! Whichever you prefer!
  3. Don’t get too hung up on the size you roll your dough out. I’ve given the dimensions 15×10, but if it’s a little larger than that it’s totally ok!
  4. What if you get more than 12 rolls out of your dough? This could happen because you cut your rolls a little smaller, or roll your dough out a little larger. It’s TOTALLY FINE! Just bake them all! You might need to bake additional rolls in a different pan, because 12 is the max you can fit in a 9×13.

What Is In Your Cinnamon Roll Filling?

Beside pure love, cinnamon roll filling only consists of butter, sugar, and cinnamon! BUT that doesn’t mean you have to stop there. There are tons of options of goodies you can add to your buns if you want to get creative!

  • Raisins
  • Chopped Nuts
  • Pumpkin Pie Spice for a fall twist
  • Diced Apples

Where Do You Put Your Dough To Rise?

This used to always be a question I asked myself when I was new to yeast baking. But here are a few good tips:

  • Some new ovens have a “Proof” setting, and I have found this is an AMAZING feature, and if you’re lucky enough to have this, USE IT!
  • If your kitchen is cool or drafty heat your oven to 200°F when you first start mixing your dough. As soon as the oven comes to temperature, TURN IT OFF! You will probably still be kneading! Finish making your cinnamon rolls according to my recipe, and then cover and place the pan in the warm oven. The temperature will have dropped by this point leaving it only slightly warm which is the perfect place for your dough to rise!

Overnight Option

This recipe can ABSOLUTELY be made in advance. It’s especially great for holidays, or for entertaining because you can do everything in advance!

Here’s What You Do…

Cover your cinnamon rolls in the pan with plastic wrap before they’ve risen and place the pan in the refrigerator to rise slowly overnight. This is a great method to use if you want to prep ahead! The next morning pull your pan out of the fridge and preheat your oven. Remove the plastic wrap and bake!

I REALLY want you to try this Cinnamon Roll Recipe. Nothing tastes better than baking from scratch, and I hope I’ve been able to give you the confidence to bake with yeast if you’ve never tried it before!

Looking For More Cinnamon Rolls Recipes? Try These:

  • Cinnamon Roll Pound Cake
  • Apple Crumb Cinnamon Rolls
  • Biscuit Cinnamon Rolls
  • Cinnamon Roll Cookies
  • Cinnamon Roll Layer Cake
  • Pull Apart Cinnamon Roll Bread

Description:

My Easy Bakery Style Cinnamon Rolls are the BEST! I use RapidRise™ Yeast which makes the process quick!

Ingredients:

Dough

  • 5–6 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 (1/4- ounce) packets Fleischmann’s® RapidRise Yeast
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1/2 cup milk
  • 6 tablespoons butter, cubed
  • 1 large egg

Filling

  • 1/2 cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 6 tablespoons butter, very soft

Frosting

  • 3/4 cup butter, room temperature
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instructions:

  1. In the bowl of your stand mixer fitted with the paddle attachment mix together 2 cups of flour, sugar, yeast, and salt on low speed until combined.
  2. Place the water, milk, and butter in a microwave safe bowl and heat in 25 second increments until the temperature reaches between 120°-130°F. Butter might not be melted, completely, which is fine. Add this to the flour mixture along with the egg and mix on medium speed for 2 minutes.
  3. Add 2 more cups of flour to the mixture, and mix on high speed for 2 minutes, scraping the sides of the bowl if necessary.
  4. Turn mixer to low and add in just enough remaining flour until the dough will form a ball.
  5. Lightly flour a clean surface knead the dough for 6-8 minutes, adding a little more flour as necessary while you are kneading until the dough is smooth, elastic and springs back when lightly pressed with 2 fingers. Alternately, you can do this step in your stand mixer fitted with the dough hook attachment.
  6. Cover the dough with a towel and let it rest for 10 minutes.
  7. In a medium bowl mix together the sugar and cinnamon for the filling. Set aside.
  8. Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. This doesn’t have to be exact.
  9. Spread the soft butter onto the rolled out dough evenly. Sprinkle with the cinnamon sugar mixture. Starting the with long sides, tightly roll up the dough, pinching the seams to seal.
  10. Using a knife, slice into 12 equal pieces.
  11. Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size.
  12. Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown.
  13. Cool on a wire rack for at least 20 minutes.
  14. Prepare frosting in the bowl of your stand mixer fitted with the paddle attachment. Mix the butter and powdered sugar together for 1 minute on medium speed. Add in the milk and vanilla and mix for another minute until creamy and smooth, scraping the sides of the bowl as necessary.
  15. Spread frosting onto rolls.

Notes:

Store airtight at room temperature for up to 3 days.

You can also prepare the rolls overnight by completing steps 1-11, but instead of allowing the rolls to double in size in a warm place, cover and place in the refrigerator to rise overnight.

Recipe adapted from breadworld.com

Keywords:: cookies and cups, cinnamon rolls, yeast baking, instant yeast, breakfast

Thanks for sharing!

  • Gluten-Free Cinnamon Roll Mug Cake that’s sweet, tender, and ready in less then five minutes. No need to make up a whole batch of knead-and-bake cinnamon rolls when you can have this simple, cinnamon roll mug cake recipe.

    For a more traditional cinnamon rolls recipe you’ll want to make my Gluten Free Cinnamon Rolls. If you like simple gluten-free breakfast, or baked gluten-free breakfast treats that you can have in the oven in less than ten minutes, check out my Gluten-Free Cinnamon Sugar Donuts.

    For more breakfast ideas check out my Gluten Free Breakfast Recipes.

    Gluten-Free Cinnamon Roll Mug Cake

    How many times have you had a craving for gluten-free cinnamon rolls only to realize that it takes time to make, knead, and bake them? I LOVE cinnamon rolls, but sometimes I’m what you call a lazy baker. This Gluten-Free Cinnamon Roll Mug Cake is for avid bakers and lazy bakers, and you are going to love how simple it is to make.

    There are no bowls required (unless you want to double the recipe) and you don’t have to turn on your oven. I make my mug cakes, like this cinnamon roll mug cake recipe, in ramekins or coffee mugs. The only cleanup after is the ramekin, some measuring utensils, and a spoon. Please tell me you love that this is a minimal cleanup recipes.

    Gluten-Free Mug Cake

    You can bake this in the oven at 350 degrees for 10-12 minutes if you don’t have a microwave, but otherwise it’s ready in less then 5 minutes. I usually devour the whole thing by myself, but it can be shared, or you can double the recipe.

    This gluten-free cinnamon roll mug cake is going to be your next go-to breakfast treat, trust me. The texture is perfect, and so similar to a cinnamon roll. You can add extra cinnamon if you like loads of cinnamon like me. You can also enjoy it plain if you don’t want to add the icing.

    I don’t have a grain free version ready for you, but as soon as I do I’ll cross post it here.

    You can use dairy-free milk to make this cinnamon roll mug cake recipe dairy-free, and you can use coconut sugar if you don’t want to use granulated sugar. Just note that this gluten-free cinnamon roll mug cake will be more of a caramel color if you use coconut sugar.

    I’ve only tested this with Bob’s Red Mill 1-to-1 flour, but you should be able to use most blends that have a combination of potato, tapioca, and rice. The majority of the gluten-free flour blends out there have a combination of those three. I haven’t personally tried making this with flax egg yet, but when I do, I’ll update the post. Also, be sure to check the comments to see if anyone has made it with an egg replacer.

    If you have any questions, please feel free to leave a comment. This recipe is supposed to be a simple cinnamon roll in a cup recipe, and I hope that you love it as much as we do.

    Looking for more mug cake recipes? You’ll love my Gluten-Free Mug Coffee Cake and my Gluten-Free Chocolate Mug Cake. Both are simple, require minimal cleanup, and are ready in less then 5 minutes. When the girls have a birthday party to attend I’ll sometimes make a mug cake and send it with them (if I don’t have a cupcake in the freezer for them).

    If you are looking for a more traditional cinnamon roll you’ll love these Gluten Free Cinnamon Rolls.

    If you make this gluten-free cinnamon roll mug cake please stop back by and let me know what you think. You can leave a starred review and a comment below.

    Happy Cooking and Baking,

    Chrystal

    Prep Time 5 minutes Cook Time 2 minutes Additional Time 2 minutes Total Time 9 minutes

    Ingredients

    • 1 tablespoon oil of choice
    • 2 tablespoons granulated sugar
    • 1 egg yolk (or use the whole egg if you’re doubling the recipe to make two)
    • 2 tablespoons milk of choice (or dairy-free milk)
    • 1/4 cup all purpose gluten-free flour blend
    • 1/8 teaspoon gluten-free baking powder
    • 1/2 teaspoon cinnamon

    For the glaze:

    • 3 tablespoons powdered sugar
    • 1 teaspoon milk (or dairy-free milk)
    • 1/8 teaspoon gluten-free vanilla extract

    Instructions

    1. Place oil, sugar, and egg yolk in a medium sized microwaveable coffee mug or ramekin. Mix with a fork until combined. Add in milk, flour, cinnamon, and baking powder. Mix until just combined.
    2. Microwave for 1 minute to 1 minute and 30 seconds until desired consistency is reached. If you like your cake on the softer side I would only microwave your mug cake for 1 minute. Remember that it will continue to cook a little after you take it out of the microwave.
    3. For the glaze, in a separate small bowl mix together powdered sugar, milk, and vanilla.
    4. Spoon over warm cinnamon roll mug cake and enjoy!

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

    • Bellemain 4 oz. Porcelain Ramekins, Set of 6
    • Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
    • Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound

    Nutrition Information:

    4

    Serving Size:

    1/2 cake
    Amount Per Serving: Calories: 228 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 93mg Sodium: 40mg Carbohydrates: 37g Fiber: 1g Sugar: 12g Protein: 6g This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

    Cinnamon roll in a cup

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