An easy vegan recipe for a single-serving cinnamon roll because when you crave one and only one, I got you. No messing with yeast, no dealing with dough, no leftovers. Just eating.

This is the mug cake of cinnamon rolls, and it requires near zero baking skills. You can read? You can make this cinnamon roll. I think. Well, try it. I believe in you!

If these step-by-step instructions of how to dig into a freshly baked single-serving cinnamon roll didn’t entice you to try this recipe, I don’t know what will.

Note: Either spoon & level your flour while measuring to avoid overpacking flour into the 1/4 cup – this can easily lead to measuring 40g instead of 30g! Or do what I do and invest in a $10 food scale. It will elevate your baking game to a whole another level 🙂

Let me know if you give this a try!

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4.74 from 80 votes

Single-serving Cinnamon Roll

One Cinnamon Roll in a Mug. No leftovers!

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: cinnamon roll, easy recipes, gluten-free, low sugar, mug cake, plant-based, single-serving, small-batch, vegan

Servings: pastry

Calories: 288kcal

Equipment

Small baking dish/ramekin
$10 food scale if you can or spoon & level your flour

Ingredients

Dough

1/4 cup flour (30 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt
1 tbsp (nut) milk (15 g)
1 tsp oil (5 g)
1 tsp maple syrup (7 g)
drop of vanilla extract

Filling

1 tbsp softened (plant) butter (14 g) sub nut/seed if desired, I love using tahini
1 tsp sugar (4 g) coconut/brown sugar works best
1/4 tsp ground cinnamon

Instructions

Preheat oven to 350F and grease a 1/2 cup ramekin or any baking dish really. If using butter/plant-butter, get it out of the fridge to soften.
In a small bowl mix flour, baking powder, salt. Add milk, oil, maple syrup and vanilla. Combine and knead into a soft non-sticky dough. I use a spatula. (Add a dusting of flour if too sticky and a drop of water/milk if too wet to achieve the non-sticky consistency.)
Knead a few times to form a smooth ball of dough. Spread out into a long thin rectangle on parchment.
Smear the butter, sprinkle sugar and cinnamon.
Roll up, transfer to ramekin, bake 20 mins.
A little glaze of powder sugar and maple syrup mixed together goes a long way. Otherwise drizzle more nut butter!
Enjoy your freshly baked cinnamon roll!

Notes

To make the glaze, whisk together 2 tsp maple syrup with 2 tbsp powder sugar until smooth.

Quick TED talk on the importance of a food scale if anyone is so inclined:

Unfortunately with tiny recipes like these small measurement errors can have a big impact. Using a food scale is the best way to avoid this if you can. If not using a food scale you need to spoon & level your flour. It should be 30g +- 1g for 1/4 cup. if you pack it though you’ll easily end up with 40g, which for a full batch recipe that makes 12 rolls, corresponds to a diff of 120g AKA 1 whole cup of additional flour! Not the same product at all.

Expert cinnamon roll makers can correct for this by making sure the final dough resembles brioche in texture but I don’t expect everyone reading this blog to be an expert at all.

Bottom line, if you want to make these single-serving recipes, either always spoon & level, or get a $10 food scale! I always provide gram measurements 🙂