Gluten-Free Cinnamon Roll In A Mug
Cinnamon rolls are delicious. Unfortunately, they are a lot of work. And making them gluten and dairy free is its own challenge. This gluten free cinnamon roll in a mug is a wonderful substitute! The same flavors as a cinnamon roll, (minus the yeast), in a convenient, single serve portion. Easy and fast to boot!
I make these as a weekend dessert, or sometimes even after lunch for the kids to split. By dinner time I am pretty spent and usually not up for cooking a ‘normal’ dessert. A 5 minute mug recipe is just the thing for a fast and delicious treat. (It doesn’t give leftovers to tempt you later, which is both nice and a bummer sometimes.)
Gluten-Free Cinnamon Roll In A Mug:
1/4 c. Oat flour
2 Tbsp (15g) Cassava flour
2 Tbsp Millet
1/2 tsp. Psyllium husk powder
1/2 tsp. Baking powder
1 Tbsp Maple syrup
1 Tbsp Oil or melted butter
1/2 tsp. Vanilla
1/4 c. Milk beverage or water
1 1/2 Tbsp Coconut sugar
1 tsp Cinnamon
About the Ingredients
I like the flavor profile of these particular flours (oat, cassava, millet), but feel free to use whatever flours you have on hand. The texture and flavor will vary, but most gluten free flours (especially flour blends) will substitute very nicely. Use ½ cup of flour, and if your blend has psyllium or xanthan gum included, skip the psyllium in the recipe.
The maple syrup can be replaced with honey, but if you go with a granular sugar you may need to up the liquid a bit. I like the flavor maple syrup gives here.
I use coconut sugar a lot, but other options include natural sugar cane like sucanat or panela, date sugar, or maple sugar. Those will give you the brown sugar type flavor which is lovely in a cinnamon roll.
The Process
It looks like a lot, but it’s easy. Place all the ingredients in a large mug up until the sugar and cinnamon. Skip those two. It doesn’t matter what order you add them in, then mix it all up.
The ‘batter’ will start off runny, and thicken a bit as you stir it. Use either a spoon or small whisk.
Now, add the coconut sugar to the top of your batter, right in the mug. Follow it with the cinnamon. Mix it all just a few times to gently distribute the sugar and cinnamon, but I prefer them not fully mixed in. I simply run my spoon down one side, scoop up from the middle, and repeat about 3-4 times.
Sugar and cinnamon on top ‘Gently’ mixed in
Microwave time will vary based on the microwave, but for me it’s 80 seconds (1 minute 20 seconds). Note: the top will look uncooked, even if it’s actually overcooked. Don’t assume it’s not done yet until you start eating it. If in fact the middle is gooey, pop it back in the microwave.
Eat it warm, and enjoy every bite!
Gluten-Free Cinnamon Roll In A Mug
Ingredients
- 1/4 c. Oat flour
- 2 Tbsp 15g Cassava flour
- 2 Tbsp Millet
- 1/2 tsp. Psyllium husk powder
- 1/2 tsp. Baking powder
- 1 Tbsp Maple syrup
- 1 Tbsp Oil or melted butter
- 1/2 tsp. Vanilla
- 1/4 c. Milk beverage or water
- 1 1/2 Tbsp Coconut sugar
- 1 tsp. Cinnamon
Instructions
- It looks like a lot, but it’s easy. Place all the ingredients in a large mug up until the sugar and cinnamon. Skip those two. It doesn’t matter what order you add them in, then mix it all up.
- The ‘batter’ will start off runny, and thicken a bit as you stir it. Use either a spoon or small whisk.
- Now, add the coconut sugar to the top of your batter, right in the mug. Follow it with the cinnamon. Mix it all just a few times to gently distribute the sugar and cinnamon, but I prefer them not fully mixed in. I simply run my spoon down one side, scoop up from the middle, and repeat about 3-4 times.
- Sugar and cinnamon on top ‘Gently’ mixed in
- Microwave time will vary based on the microwave, but for me it’s 80 seconds (1 minute 20 seconds). Note: the top will look uncooked, even if it’s actually overcooked. Don’t assume it’s not done yet until you start eating it. If in fact the middle is gooey, pop it back in the microwave.
- Eat it warm, and enjoy every bite!