Gluten Free Cinnamon Roll Mug Cake

When you’re craving cinnamon rolls, you don’t have to go through the laborious task of making actual cinnamon rolls and rolling dough. This gluten free cinnamon roll mug cake is just as delicious and has the same great texture without even rolling out any dough. It’s not messy either. Your gluten-eating friends won’t even know it’s gluten free. They’re that good!

Check out the texture in the Video!

Recipe You’ll Need: Carla’s All-Purpose Gluten Free Flour Blend recipe

For Sugar-Free: Pyure Bakable Blend

Gluten Free Cinnamon Roll Mug Cake

An easy recipe for gluten free cinnamon roll mug cake. I bet you never make a full batch again! They are that good. Everyone will love them!
Course Dessert
Cuisine American
Ingredient Keyword Carla's Gluten Free All-Purpose Flour Blend, cinnamon, dough
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 1


For the Filling:

  • 1/2 tablespoon melted unsalted butter
  • 1-1/2 tablespoons dark brown sugar
  • 1/4 teaspoon ground cinnamon

For the Dough:

  • 2 Tablespoons butter or Earth Balance spread for dairy-free, softened
  • 1-1/2 tablespoons granulated sugar or Pyure Bakeable Blend Stevia, for sugar-free
  • 1/4 cup + 1 tablespoon Carla's All-Purpose Gluten Free Flour Blend recipe
  • 1/2 tablespoon ground golden flaxseed/flaxseed meal or more flour for cake-like texture
  • 1/4 teaspoon gluten free baking powder
  • 1/4 teaspoon instant yeast
  • 1/16 teaspoon pinch salt
  • 3-1/2 tablespoons non-fat milk or dairy-free substitute

For the Glaze:

  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon milk of choice


To Make the Cinnamon Filling:

  1. To the small bowl or cup, add the 1/2 tablespoon of butter and melt in the microwave. Stir in the dark brown sugar and cinnamon; set aside.

To Make the Dough:

  1. Melt the 2 tablespoons of butter in the mug in the microwave. Swirl the melted butter around the mug to coat the sides and transfer the remaining to a small bowl.
  2. Add the 1-1/2 tablespoons granulated sugar and milk to the melted butter. Microwave again just until warm; stir and set aside.
  3. In a separate bowl, whisk together the flour blend, flaxseed meal, baking powder, yeast, and salt. Add to the milk mixture and whisk until smooth.
  4. Add one-third of the dough to the prepared mug. Top with a little less than half of the cinnamon-sugar mixture. Repeat. Add the last third of the dough and top with a tiny bit of the remaining cinnamon mixture. Set aside in a warm (80 - 90ºF) environment. (I used a preheated toaster oven that I turned off.)
  5. Microwave on high for 1 minute. If the cinnamon roll falls when the 1 minute is over, microwave for an additional 10 seconds (based on a 1200-watt microwave). Do not overcook or it will result in a gummy cinnamon roll. Set aside to cool to room temperature, about 25 minutes.

To Make the Glaze:

  1. Whisk together the glaze ingredients. Immediately, prior to cooling completely, top the cinnamon roll with the glaze.

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