Mug Cinnamon  Roll Cake

Ingredients: – All-purpose flour – Sugar – Baking powder – Cinnamon – Milk of choice – Avocado oil – Salt – Brown sugar – Butter – Cream cheese – Powdered sugar

Add all the ingredients for the cake to a microwave-safe mug or ramekin that holds at least 8 ounces. 

Stir well to incorporate and remove any lumps in the batter.

Make the cinnamon swirl by adding butter to a small bowl. Melt it in the microwave and add cinnamon and brown sugar. Stir to combine.

Pour the mixture over the cake batter. Use a butter knife to swirl the mixture into the cake.

Microwave the cake for one minute or until the center is cooked through. Allow it to cool.

While the cake is cooling, make the cream cheese frosting by adding butter and cream cheese to a small bowl. Heat in the microwave at 50% power for 10 seconds. Add the powdered sugar and stir until smooth. Add up to an additional tablespoon of powdered sugar until you get the consistency you want.

Frost the cooled cake by simply adding the desired amount with a spoon. If you want to create the swirl pattern as seen in the pictures here, transfer the frosting to a sandwich bag and cut off a corner. You can then pipe the frosting into a swirl, starting at the center of the cake.

Enjoy your mini cinnamon roll! I like to use a small spoon, so I make sure to savor every bite.

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