Dessert

Cottage Cheese Cinnamon Roll Mug Cake Recipe

ByHarper Ellington January 25, 2026January 25, 2026

Introduction

This Cottage Cheese Cinnamon Roll Mug Cake is a quick and satisfying treat perfect for when you crave a sweet cinnamon roll without the hassle. Made in just minutes, it’s moist, tender, and bursting with cinnamon flavor thanks to a secret ingredient—cottage cheese!

The image shows a light beige speckled ceramic cup filled with a frothy coffee drink topped with a thick layer of whipped cream. The whipped cream is swirled in a tall, fluffy spiral and sprinkled with a dusting of brown cinnamon or cocoa powder. Dark caramel or syrup drips down the side of the cup onto a wooden tray beneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 pinch salt
1 tsp maple syrup (for gooey center)
0.25 tsp cinnamon
1 tbsp Greek yogurt (or cream cheese)
Sweetener to taste (e.g., maple syrup)

Instructions

Step 1: Combine the cottage cheese, egg, almond flour (or oat flour), maple syrup (or honey), vanilla extract, cinnamon, baking powder, and salt in a microwave-safe mug.
Step 2: Stir everything together with a fork or small whisk until smooth, making sure there are no lumps of cottage cheese or flour.
Step 3: In a small bowl, mix 1 tsp maple syrup with 0.25 tsp cinnamon. Spoon this mixture into the center of the batter, then gently swirl it through using a toothpick or the end of a spoon.
Step 4: Microwave on high power for 60 to 90 seconds, or until the cake is set and slightly puffed. Microwave times may vary, so watch closely to avoid overcooking.
Step 5: While cooking, mix the Greek yogurt (or cream cheese) with sweetener until smooth. Spread this topping over the warm mug cake before serving.

Tips & Variations

Use oat flour instead of almond flour for a nut-free option.
Add a pinch of nutmeg or cardamom to the batter for extra warmth and spice.
For a dairy-free version, substitute the cottage cheese and Greek yogurt with plant-based alternatives.
Try adding chopped nuts or raisins into the batter for added texture.

Storage

This mug cake is best enjoyed fresh. If you have leftovers, store them covered in the refrigerator for up to 2 days. To reheat, microwave for 20-30 seconds until warmed through. Add fresh topping after reheating for best flavor.

How to Serve

A white speckled cup filled with a hot drink topped with a thick layer of whipped cream that is swirled in a soft peak shape; around the edge of the cup, dark brown caramel sauce drips down the sides, creating a glossy contrast. The drink underneath looks creamy light brown with a sprinkling of fine cocoa powder on top of the whipped cream. The cup sits on a light wooden tray against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or oat flour?

Yes, you can substitute regular all-purpose flour, but the texture may be slightly different and less moist. Almond or oat flour helps keep the cake tender and gluten-free.

What if I don’t have a microwave?

You can bake this mug cake in a small oven-safe ramekin at 350°F (175°C) for about 10-12 minutes, or until set. Keep an eye on it to avoid overbaking.