This Cinnamon Roll Protein Mug Cake is your ticket to indulging in cozy cinnamon roll flavors, minus the long wait and heavy sugar load. Fluffy, swirled with sweet cinnamon, and loaded with protein, it’s a treat you can whip up in about five minutes — perfect for a post-workout boost or a comforting snack. With its irresistible aroma and melt-in-your-mouth texture, you’ll want to make this single-serve cake on repeat!
Ingredients You’ll Need
The charm of this Cinnamon Roll Protein Mug Cake is just how accessible and uncomplicated the ingredients are. Each one plays a vital role in creating a mug cake that’s somehow both nourishing and decadent — and totally customizable to your taste!
- Vanilla Protein Powder: Adds structure and packs in the protein for a satiating, dessert-worthy bite.
- Coconut Flour: Gives the cake a fluffy, tender crumb—just a little goes a long way.
- Baking Powder: Lifts the mug cake for a light, cake-like texture.
- Cinnamon: Infuses classic warm spice throughout both the batter and swirl.
- Granulated Sweetener: Sweetens the cake without extra sugar — choose your favorite, from coconut sugar to monk fruit.
- Unsweetened Almond Milk: Moistens the batter with a subtle nutty flavor and keeps it dairy free if needed.
- Plain Greek Yogurt: Ensures tenderness and adds creaminess, plus a little more protein punch!
- Vanilla Extract: Enhances the “fresh-baked” aroma and brings all the flavors together.
- Coconut Oil: (For the swirl) Adds richness and helps the cinnamon sugar marble beautifully.
- Brown Sugar or Sugar Substitute: Gives the swirl its signature gooey sweetness—use what fits your lifestyle.
- Optional Greek Yogurt Icing: Stir up a quick icing with Greek yogurt, sweetener, and almond milk for that classic cinnamon roll finish.
How to Make Cinnamon Roll Protein Mug Cake
Step 1: Mix the Dry Ingredients
Start by grabbing your favorite microwave-safe mug or ramekin. Into it, add the vanilla protein powder, coconut flour, baking powder, cinnamon, and your chosen granulated sweetener. Give everything a quick stir with a fork or small whisk — this is how you avoid any lumps and make sure your Cinnamon Roll Protein Mug Cake has an even, cake-like crumb every time.
Step 2: Stir in the Wet Ingredients
Pour in the unsweetened almond milk, plain Greek yogurt, and splash in the vanilla extract. Mix well until you have a smooth, thick batter — you’re looking for something scoopable, not runny. If your batter feels a little stiff, add just another splash of almond milk to loosen it up. The Greek yogurt keeps things tender without making it dense!
Step 3: Make the Cinnamon Swirl
In a separate small bowl, combine the melted coconut oil, a good sprinkle of cinnamon, and either brown sugar or your favorite sugar alternative. Stir until you have a fragrant, syrupy mixture. Drizzle or spoon this cinnamon swirl over the prepared batter, then use a toothpick, skewer, or even a butter knife to gently swirl it into the cake — this is where all that cinnamon roll magic happens.
Step 4: Microwave to Perfection
Microwave your mug cake on high for 45–60 seconds. Peek at the center — it should look just set and slightly springy to the touch. Everyone’s microwave is a little different, so start with less time and add a few seconds if needed. The key to a moist, fluffy Cinnamon Roll Protein Mug Cake is not to overcook it!
Step 5: Add the Optional Icing
While your mug cake cools for a minute (trust me, it smells tempting, but it will be hot!), quickly stir together Greek yogurt, a touch of maple syrup or sweetener, and a splash of almond milk until smooth. Drizzle that lusciously creamy icing right over your mug cake for a cinnamon roll experience that feels utterly decadent.
How to Serve Cinnamon Roll Protein Mug Cake
Garnishes
Dress up your Cinnamon Roll Protein Mug Cake with a dusting of cinnamon, a handful of berries, a sprinkle of pecans, or an extra drizzle of the Greek yogurt icing. Each small garnish adds a layer of flavor and a burst of color, making your quick cake look as inviting as it tastes.
Side Dishes
Pair your mug cake with a hot cup of coffee or chai, or some creamy milk of choice. For an extra protein boost at breakfast, serve it with a side of scrambled eggs or a silky smoothie — it’s sweet, but it can totally double as a power breakfast treat.
Creative Ways to Present
If you’re making this for someone else (or just treating yourself), try layering the mug cake and icing in a small glass or bowl for a swirl parfait vibe. You can also top with whipped cream or a drizzle of natural nut butter for something extra-special — no fancy skills required, but high wow-factor guaranteed!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (it’s rare!), simply cover your Cinnamon Roll Protein Mug Cake and keep it in the fridge for up to two days. The cake will stay moist, and you can enjoy it chilled or bring it back to room temperature before tucking in again.
Freezing
Want to meal-prep a few mug cakes for busy mornings? After microwaving, let the cake cool completely, then wrap it well in plastic wrap or transfer to an airtight container and pop it in the freezer for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To enjoy your Cinnamon Roll Protein Mug Cake warm again, microwave it for 10–15 seconds—just enough to take the chill off and bring back that cozy, just-baked softness. If you’ve added the icing, reheat in short bursts to avoid melting or separating the topping.
FAQs
Can I use a different type Dessert
Yes, you can substitute almond flour for coconut flour, but you’ll need to use about double the amount and may need a touch more liquid to keep the mug cake soft and moist. Coconut flour is very absorbent, so adjust carefully for the right texture.
What kind of protein powder works best?
Vanilla protein powder is recommended for the best flavor and satisfying cake structure, but feel free to experiment with your favorite plant-based or whey protein. Just keep in mind that some protein powders may thicken the batter more than others, so add almond milk if it seems too dense.
Can I make this Cinnamon Roll Protein Mug Cake vegan?
Absolutely! Substitute dairy-free Greek-style yogurt for regular Greek yogurt, use a plant-based protein powder, and double-check that your sweetener and brown sugar substitute are vegan-friendly. Your cake will still be luscious and flavorful.
Why did my mug cake turn out dry or rubbery?
Overcooking is usually the culprit for a dry or rubbery protein mug cake. Start with 45 seconds in the microwave, and check for doneness—a soft, just-set center is perfect. Every microwave is a little different, so you may need to adjust by a few seconds.
Is this Cinnamon Roll Protein Mug Cake gluten-free?
It sure is! With coconut flour and protein powder as the base, the whole recipe is naturally gluten-free. As always, check your specific protein powder ingredients to be certain if you have a gluten allergy.
Final Thoughts
If you ever wished for a delicious treat you could make in minutes and feel great about eating, this Cinnamon Roll Protein Mug Cake really delivers on every level. It’s cozy, nutritious, and ridiculously easy—so go ahead, grab your mug and turn dessert cravings into a high-protein, cinnamon-swirled celebration!
Print
Cinnamon Roll Protein Mug Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 mug cake
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a guilt-free, protein-packed treat with this Cinnamon Roll Protein Mug Cake. It’s a quick and easy dessert that satisfies your sweet cravings while providing a healthy dose of protein.
Ingredients
Cake:
- 1 scoop vanilla protein powder
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 tablespoon granulated sweetener of choice
- 1/4 cup unsweetened almond milk
- 1 tablespoon plain Greek yogurt
- 1/2 teaspoon vanilla extract
Cinnamon Swirl:
- 1 teaspoon coconut oil (melted)
- 1/2 teaspoon cinnamon
- 1 teaspoon brown sugar or sugar substitute
Optional Icing:
- 1 tablespoon Greek yogurt
- 1/2 teaspoon maple syrup or sweetener
- splash of almond milk
Instructions
- Cake: In a microwave-safe mug or ramekin, mix the protein powder, coconut flour, baking powder, cinnamon, and sweetener. Add almond milk, Greek yogurt, and vanilla extract, stirring until a smooth batter forms.
- Cinnamon Swirl: In a small bowl, combine the melted coconut oil, cinnamon, and brown sugar to make the swirl. Drizzle or swirl the cinnamon mixture into the batter.
- Microwave: Microwave on high for 45–60 seconds, or until the center is just set. Let cool for a minute before topping with optional icing made by mixing Greek yogurt, maple syrup, and a splash of almond milk until smooth. Serve warm.
Notes
- Cooking time may vary depending on your microwave’s wattage.
- Avoid overcooking to keep the texture moist.
- Substitute coconut flour with almond flour if preferred, but adjust liquid slightly.
Nutrition
- Serving Size: 1 mug cake
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 10mg
