Cinnamon Rolls In A Mug

Craving a warm, gooey cinnamon roll without making an entire batch? This cinnamon roll in a mug is the perfect solution when you want a cozy treat that's quick, simple, and made with clean ingredients. This single-serve dessert combines a soft gluten-free dough, a sweet cinnamon sugar filling, and a creamy coconut frosting for a delicious homemade treat that's ready in just minutes.

What makes this gluten-free cinnamon roll recipe so special is how it transforms simple ingredients into a comforting dessert (or breakfast!) without the need for yeast, long rising times, or complicated steps. A ripe banana adds natural sweetness and moisture to the dough, while cinnamon and coconut sugar create that classic warm cinnamon roll flavor. The result is a soft, tender treat that's somewhere between a traditional cinnamon roll and a fluffy baked pastry, perfect for satisfying a sweet craving without spending hours in the kitchen.

Whether you're looking for a quick breakfast, or a single-serving dessert, this microwave cinnamon roll is a must-try. It's naturally dairy-free, gluten-free, and made with simple ingredients. Ready in under five minutes, this cozy cinnamon roll is proof that you don't need a special occasion to enjoy a homemade treat.

RECIPE NOTE: If the frosting is a bit grainy, try replacing the coconut sugar with 2 tablespoons powdered coconut sugar (if you can find it) or blending regular coconut sugar in a high-speed blender until very fine.

DOUGH INGREDIENTS

100 g gluten-free 1:1 baking flour (about 7 Tbsp)

1/2 large ripe banana

3 Tbsp almond milk

1 tsp baking powder

1/8 tsp salt

1/4 tsp vanilla extract

FILLING INGREDIENTS

1 tsp coconut oil, melted

1 1/2 Tbsp coconut sugar

1 1/2 tsp ground cinnamon

FROSTING INGREDIENTS

2 Tbsp canned organic coconut cream (the hardened white part only)

2 Tbsp coconut sugar, finely ground or powdered

1/4 tsp vanilla extract

HOW TO MAKE

In a medium bowl, mash the banana until mostly smooth. Add the gluten-free flour, almond milk, baking powder, salt, and vanilla extract. Stir until a soft dough forms. If the dough is too sticky to handle, sprinkle in a little more flour, 1 teaspoon at a time, until it's soft and slightly tacky but no longer sticks to your hands.

Lightly flour a clean work surface and transfer the dough to it. Using your hands, gently press the dough into a rectangle about 1/4-inch thick.

Brush the melted coconut oil evenly over the dough.

In a small bowl, combine the coconut sugar and cinnamon. Sprinkle the mixture evenly over the dough, gently pressing it into the surface.

Starting with one of the long sides, carefully roll the dough into a log.

Slice the log into 4 equal rolls.

In a separate small bowl, whisk together the coconut cream, coconut sugar, and vanilla extract until smooth.

Spread about one-third of the frosting into the bottom of a 10–12 ounce microwave-safe mug or ramekin. Arrange the cinnamon rolls upright on top of the frosting.

Spoon the remaining frosting over the rolls, allowing it to drizzle down the sides.

Microwave for 90–120 seconds, until the dough is cooked through.

Let cool for 1–2 minutes before serving, as the filling and frosting will be very hot.