The first time I made this mug cake I expected something dense and eggy, but it surprised me with a tender, gooey center and real cinnamon-roll vibes in under two minutes.
It’s a tiny, protein-rich breakfast or dessert that feels indulgent without the fuss.
If you’re into single-serve baking or need a quick sweet fix, this recipe is a genuine winner that fits busy mornings and late-night cravings.
If you like the same cinnamon flavor profile in other quick bites, you might enjoy my play on pancakes like these cinnamon roll pancakes.
This mug cake uses cottage cheese and almond flour for structure and tenderness, and a tiny swirl of maple creates a sticky center that mimics a classic roll.
Why You’ll Love This Recipe
- Ready in about 2 minutes from start to finish.
- High-protein thanks to cottage cheese and egg.
- Low-effort single-serve; no oven required.
- Customizable sweetness and dairy options to suit diets.
The texture is what makes this one special. The cottage cheese melts into the batter during microwaving, creating tiny pockets of moistness while the egg and almond flour give a cakey lift. The cinnamon swirl turns into a warm, syrupy center similar to the gooey core of a cinnamon roll, and the tangy topping — Greek yogurt or cream cheese — balances the sweetness. Overall it’s soft, slightly dense in a pleasant way, and satisfyingly cinnamon-forward.
"Absolutely delicious and shockingly like a cinnamon roll for one. Fast, filling, and I was impressed by the gooey center." — Sarah R., reader
Key Ingredients
Cottage cheese (0.25 cup)
Cottage cheese is the backbone of this mug cake. It adds moisture, protein, and a gentle tang that keeps the cake from tasting overly sweet. For best results, use small-curd cottage cheese and give it a quick blitz with a fork or immersion blender if you prefer a smoother crumb.
Egg (1)
The egg binds the batter and provides lift and structure during the quick microwave cook. Use a room-temperature egg to help the batter mix more evenly and to prevent a cold center that takes longer to cook.
Almond flour (2 tbsp) — or oat flour
Almond flour keeps the cake tender and slightly rich; it absorbs liquid without becoming gummy. If you prefer a grainier texture and want a pantry-friendly swap, use oat flour, which gives a more classic cake crumb and pairs beautifully with cinnamon.
Maple syrup (1 tbsp + 1 tsp for center) — or honey
Maple syrup sweetens the batter and contributes to the cinnamon-roll aroma when heated. The extra teaspoon in the center creates a molten, sticky spot that mimics the iconic gooey swirl.
Full ingredient list:
- 0.25 cup cottage cheese
- 1 egg
- 2 tbsp almond flour (or oat flour)
- 1 tbsp maple syrup (or honey)
- 0.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp baking powder
- Pinch of salt
- 1 tsp maple syrup (for gooey center)
- 0.25 tsp cinnamon (for swirl)
- 1 tbsp Greek yogurt (or cream cheese)
- Sweetener to taste (e.g., additional maple syrup)
Step-by-Step Instructions
Step 1: Combine the batter
In a microwave-safe mug, add the cottage cheese, egg, almond flour, one tablespoon of maple syrup, vanilla extract, ground cinnamon, baking powder, and a pinch of salt.
Mix everything thoroughly until the batter looks smooth and homogenous; a fork or small whisk works well.
Pro Tip: If you prefer a silky texture, blitz the cottage cheese briefly in a small blender or use an immersion blender directly in the mug before mixing other ingredients.
Visual cue: the batter should look slightly thick but pourable and free of large curds.
Step 2: Make the gooey cinnamon center
In a small bowl or ramekin, stir together 1 teaspoon of maple syrup and 0.25 teaspoon of ground cinnamon.
Dollop that mixture into the center of the batter, then use a butter knife or toothpick to swirl it gently into a spiral without mixing it away.
Pro Tip: Keep the swirl confined to the center so it stays molten after cooking.
Visual cue: you should see a visible darker cinnamon dot in the middle with a thin spiral when you’re done.
Step 3: Microwave until set
Place the mug in the microwave and cook on high for 60 to 90 seconds.
Check after 60 seconds; the cake should be set around the edges and slightly puffed in the center.
Pro Tip: Microwave powers vary — if the top jiggles like custard, add 10–15 second bursts until it’s just set. Overcooking will dry it out.
Visual cue: a toothpick inserted off-center should come out mostly clean with a few moist crumbs, not runs of raw batter.
Step 4: Prepare the topping and serve
While the cake rests for a minute, stir the Greek yogurt or cream cheese with your chosen sweetener to taste until smooth.
Spoon the topping over the warm mug cake and enjoy right away.
Pro Tip: If the topping is too thick, thin with a teaspoon of milk to create a drizzle.
Visual cue: the top should be warm and slightly yielding to the spoon; the topping will soften and spread.
Expert Tips for Success
- Microwave wattage matters: Know your microwave wattage and err on the side of undercooking. Start with 60 seconds, then add 10–15 seconds only if needed. Overcooking is the easiest way to end up with a rubbery texture.
- Use small-curd cottage cheese or blend it: If you dislike curds, pulse the cottage cheese briefly in a blender. Blending also helps the mixture emulsify with the egg for a smoother crumb.
- Room-temperature ingredients blend better: Cold eggs can cause the batter to curdle slightly, leading to uneven cooking. Let the egg warm for 5–10 minutes if your kitchen is cold.
- Measure almond flour correctly: Almond flour packs differently than wheat flour. Spoon it into the measuring spoon and level it off rather than scooping, which prevents a dry, dense result.
- Adjust sweetness mindfully: The batter plus the gooey center and topping all add sweetness. Start with the recipe amounts and tweak next time if you prefer a less sweet breakfast.
- Swap milks and thickeners for dietary needs: If you need dairy-free, use a plant-based yogurt for the topping and try silken tofu blended in place of cottage cheese (see variations).
- Test for doneness off-center: The gooey cinnamon center will remain moist and slightly underdone by design. Test doneness with a toothpick near the mug’s edge rather than through the center swirl.
- Let it rest briefly: A 60–90 second cook can leave internal steam that finishes setting the cake as it cools for 30–60 seconds. This helps avoid a collapsed top.
Storage & Freezing
Fridge storage: If you have leftovers, transfer the cooled mug cake to an airtight container and refrigerate up to 3 days.
Store the topping separately to preserve texture and add it when reheating.
Freezer: For longer storage, wrap the cooled cake tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze up to 2 months.
Label with a date so you use it within the best window.
Reheating: Thaw frozen cake overnight in the fridge or use the microwave on 50% power for 30–60 seconds.
Reheat refrigerated mug cakes on high for 20–30 seconds to warm through; add fresh topping just before serving for best flavor.
Variations & Substitutions
- Oat flour option: Swap almond flour for oat flour at a 1:1 ratio for a more neutral, bready crumb. This is great if you prefer pantry staples or want a lower-fat option.
- Keto/low-carb swap: Keep almond flour and replace maple syrup with a sugar-free syrup or 1–2 tsp liquid monk fruit; skip the swirl or use a sugar-free syrup for that gooey center. For inspiration, check a fast keto mug cake adaptation like my lemon cream cheese dump cake for technique tips on liquid ratios.
- Dairy-free version: Use silken tofu or mashed banana in place of cottage cheese, and a coconut-based cream cheese for the topping. Expect a slightly different texture but still tasty.
- Add-ins and flavors: Stir in chopped toasted pecans for crunch, a few chocolate chips for indulgence, or a splash of orange zest for a bright twist. For a seasonal take, pair spices with pumpkin like in pumpkin cinnamon rolls.
- Make it breakfast-friendly: Fold in a tablespoon of chia or ground flax to add fiber and keep you full longer. Serve with fresh fruit on the side.
Frequently Asked Questions
Q: Can I make this without cottage cheese?
A: Yes. Cottage cheese contributes moisture and protein, but you can substitute an equal volume of Greek yogurt for a similar tang and texture. If replacing with silken tofu, blend it until smooth and expect a slightly different but pleasant texture.
Q: How do I prevent the mug cake from exploding in the microwave?
A: Use a microwave-safe mug with at least twice the volume of the batter to allow room for expansion. Do not seal the mug; leave it uncovered. If your microwave runs hot, reduce power to 80% and increase cook time slightly.
Q: Is almond flour necessary for structure?
A: Almond flour adds tenderness and moisture; oat flour works as a 1:1 substitute and gives a more classic cake crumb. Both work well, but wheat flour will need less quantity (start with 1 tablespoon) because it absorbs differently.
Q: Can I make this in the oven?
A: Yes. For an oven version, pour the batter into a small ramekin and bake at 325°F (160°C) for 12–15 minutes, checking for a set top. The oven method yields a slightly drier, more uniform crumb.
Q: Why is my mug cake rubbery?
A: Overcooking is the most common cause. Reduce microwave time in 10-second intervals and check by testing near the edge. Also ensure you measured the flour correctly and didn’t overmix the batter, which can develop gluten if using oat or wheat flour.
Final Thoughts
This Cottage Cheese Cinnamon Roll Mug Cake is a tiny kitchen miracle when you want comfort-food flavor without the effort of real rolls.
If it saves you a morning or satisfies a late craving, please leave a star rating in the recipe card below and pin this post to your breakfast board on Pinterest.
Conclusion
For another single-serve twist on the same idea, try the Single-Serve Cottage Cheese Cinnamon Roll – Lovely Delites for comparison and inspiration.
If you’re exploring low-carb microwave options, this 1 Minute Low Carb Keto Cinnamon Roll Mug Cake – Sugar-Free Mom shows how to adapt the concept for keto diets.
And for a classic microwave cinnamon roll mug cake technique that influenced this recipe, see Cinnamon Roll Microwave Mug Cake Recipe – Kim’s Cravings.
Cottage Cheese Cinnamon Roll Mug Cake
Ingredients
Main Ingredients
- 0.25 cup cottage cheese Use small-curd and blend for smoother texture.
- 1 large egg Room-temperature for better mixing.
- 2 tbsp almond flour Or use oat flour for a grainier texture.
- 1 tbsp maple syrup Or honey if preferred.
- 0.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp baking powder
- a pinch salt
- 1 tsp maple syrup For the gooey center.
- 0.25 tsp ground cinnamon For the swirl.
- 1 tbsp Greek yogurt Or cream cheese for topping.
- to taste sweetener e.g., additional maple syrup.
Instructions
Preparation
- In a microwave-safe mug, add the cottage cheese, egg, almond flour, one tablespoon of maple syrup, vanilla extract, ground cinnamon, baking powder, and a pinch of salt. Mix thoroughly until smooth.
- In a small bowl, stir together 1 teaspoon of maple syrup and 0.25 teaspoon of ground cinnamon. Dollop that mixture into the center of the batter and swirl gently with a knife.
Cooking
- Place the mug in the microwave and cook on high for 60 to 90 seconds, checking after 60 seconds.
- Let the cake rest for a minute.
Serving
- Stir the Greek yogurt or cream cheese with chosen sweetener until smooth. Spoon over the warm mug cake and enjoy.
