1. Prepare the Cake Batter

In a microwave-safe mug, add the following ingredients:

• 4 tablespoons of all-purpose flour
• 3 tablespoons of milk
• 1 tablespoon of melted butter
• 1/2 teaspoon of baking powder
• 1 tablespoon of granulated sugar
• 1/4 teaspoon of cinnamon
• A pinch of salt

Mix everything together until smooth. Use a spoon or small whisk to ensure the ingredients are well combined, forming a smooth batter.

2. Create the Cinnamon-Sugar Swirl

In a small bowl, combine:

• 1 tablespoon of brown sugar
• 1/2 teaspoon of cinnamon
• 1 teaspoon of melted butter

Stir this mixture until it’s well blended. The consistency should be slightly thick, like a paste. You can adjust the amount of cinnamon or sugar depending on your preference for sweetness or spice.

3. Add the Cinnamon-Sugar Swirl to the Cake

Spoon the cinnamon-sugar mixture onto the top of the cake batter in your mug. Use a spoon or fork to gently swirl the cinnamon-sugar into the cake batter, creating that classic cinnamon roll swirl. Don’t mix it in completely—leaving swirls of cinnamon sugar will give you those delicious pockets of flavor as the cake bakes.

4. Microwave the Cake

Place the mug in the microwave and cook on high for about 1 minute and 30 seconds. After that, check the cake. If it’s still a little wet in the center, microwave for an additional 10-15 seconds until the cake is fully set. Be sure to not overcook, as microwave cooking times can vary. The cake should look slightly puffed up and firm to the touch.

5. Add the Glaze (Optional)

While the cake is cooling slightly, mix together the glaze ingredients:

• 2 tablespoons of powdered sugar
• 1/2 teaspoon of milk

Stir until smooth, and then drizzle the glaze over the top of your cinnamon roll cake. The glaze will melt slightly and add that classic cinnamon roll touch.

6. Enjoy!

Let the cake cool for a minute or two, then dig in! The cake will be warm, soft, and full of cinnamon-sugar goodness. It’s the perfect little treat when you’re craving something sweet and comforting.