Protein Cinnamon Roll Mug Cake

Why You’ll Love This Recipe

I Love How Fast And Convenient This Mug Cake Is, Especially When I’m Craving Something Sweet But Don’t Want To Bake An Entire Batch. Everything Comes Together In One Mug, Which Means Minimal Cleanup.

I Also Appreciate That It’s Made With Protein Powder And Simple Ingredients. The Cinnamon Swirl Adds That Classic Cinnamon Roll Flavor, And The Creamy Yogurt Frosting On Top Makes It Feel Extra Special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 Cup Vanilla Or Unflavored Protein Powder
2 Tablespoons Oat Flour Or Almond Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
Pinch Salt
1 Large Egg
3 Tablespoons Unsweetened Almond Milk Or Milk Of Choice
1 Tablespoon Maple Syrup Or Honey
1/2 Teaspoon Vanilla Extract
1 Teaspoon Coconut Oil Or Melted Butter
1 Teaspoon Brown Sugar Or Coconut Sugar
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Greek Yogurt
1 Teaspoon Cream Cheese, Softened
1/2 Teaspoon Maple Syrup Or Powdered Sugar

Directions

1. I Start By Mixing The Protein Powder, Oat Flour, Baking Powder, Ground Cinnamon, And Salt Directly In A Microwave-Safe Mug That Holds At Least 12 Ounces.

2. I Add The Egg, Almond Milk, Maple Syrup, And Vanilla Extract, Then Stir Thoroughly Until A Smooth Batter Forms, Making Sure To Scrape The Sides.

3. In A Separate Small Bowl, I Blend The Coconut Oil, Brown Sugar, And Ground Cinnamon Until Fully Combined.

4. I Spoon The Cinnamon Mixture Over The Batter And Use A Toothpick Or Knife To Gently Swirl It Through.

5. I Microwave The Mug Cake On High For 60 To 90 Seconds, Just Until The Center Is Set. I’m Careful Not To Overcook It Since Microwave Times Can Vary.

6. While The Cake Cooks, I Mix The Greek Yogurt, Softened Cream Cheese, And Maple Syrup Or Powdered Sugar Until Smooth.

7. I Spread Or Drizzle The Frosting Over The Warm Mug Cake And Enjoy It Immediately.

Servings And Timing

This Recipe Makes 1 Serving.

Prep Time: 5 Minutes
Cook Time: 1–2 Minutes
Total Time: About 7 Minutes

Variations

I Sometimes Use Chocolate Protein Powder For A Slightly Different Flavor Twist. If I Want Extra Texture, I Add A Few Chopped Nuts Or A Sprinkle Of Mini Chocolate Chips Into The Batter.

For A Dairy-Free Option, I Replace The Greek Yogurt And Cream Cheese With A Thick Dairy-Free Yogurt Alternative. When I Want A Lower-Sugar Version, I Reduce The Sweetener And Rely On The Cinnamon For Warmth And Flavor.

Storage/Reheating

I Prefer Eating This Mug Cake Fresh Since It Has The Best Texture Right After Cooking. If I Do Have Leftovers, I Cover The Mug And Store It In The Refrigerator For Up To 1 Day.

To Reheat, I Microwave It For About 10–15 Seconds Just Until Warm. I Avoid Overheating So It Stays Soft And Moist.

FAQs

Can I Make This Without Protein Powder?

I Can Replace The Protein Powder With Additional Oat Flour, Though The Texture And Protein Content Will Change Slightly.

Why Is My Mug Cake Dry?

I Find That Overcooking Is Usually The Cause. I Start Checking At 60 Seconds And Stop As Soon As The Center Is Just Set.

Can I Bake This In The Oven Instead?

I Can Bake It In An Oven-Safe Ramekin At 350°F (175°C) For About 10–12 Minutes, Watching Closely.

What Type Of Protein Powder Works Best?

I Prefer A Whey-Casein Blend Or Whey Protein For A Softer Texture, But Plant-Based Protein Can Also Work With Slight Texture Differences.

Can I Skip The Frosting?

I Can Skip The Frosting For A Lighter Option, But I Personally Love The Creamy Topping Because It Mimics A Classic Cinnamon Roll.

Conclusion

I Enjoy Making This Protein Cinnamon Roll Mug Cake When I Need A Quick, Single-Serve Treat That Feels Comforting And Satisfying. It’s Warm, Fluffy, And Full Of Cinnamon Flavor, With The Bonus Of Added Protein. For Me, It’s The Perfect Balance Between Convenience And Indulgence.

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