Microwave Cinnamon Roll Mug Bread Pudding With Vanilla Custard

Quick Recipe Version (TL;DR)

• Yield: 1 large mug dessert (1 serving)
• Prep Time: 5 minutes
• Cook Time: 1 minute 30 seconds to 2 minutes 15 seconds
• Total Time: 8 minutes (includes 2–3 minutes standing time)

Quick Ingredients

• 1 large cinnamon roll (about 3.5–4 oz / 100–115 g), torn into 1-inch pieces (or 3/4 cup / 85 g brioche pieces)
• 1 large egg
• 3 tbsp (45 ml) whole milk
• 1 tbsp (15 ml) heavy cream (or more milk)
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• Pinch of fine salt
• 1 tsp (5 g) unsalted butter, for greasing
• 2 tbsp (30 g) cream cheese icing (store-bought or from the cinnamon roll packet) and/or 1 tbsp (15 ml) caramel sauce, for topping

Do This

• 1. Butter a microwave-safe mug (12–14 oz / 350–415 ml).
• 2. Tear cinnamon roll (or brioche) into pieces and add to the mug.
• 3. In a small bowl, whisk egg, milk, cream, sugar, cinnamon, vanilla, and salt until smooth.
• 4. Pour custard over bread pieces; gently press down to soak. Rest 1 minute.
• 5. Microwave on HIGH (100% power) for 60 seconds; rest 30 seconds.
• 6. Microwave 20–45 seconds more until edges look set and the center is custardy (about 160–165°F / 71–74°C if checking).
• 7. Rest 2 minutes, then drizzle icing and/or caramel. Serve warm.

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Why You’ll Love This Recipe

• Cozy bakery vibes in a single mug, with a custardy middle and cinnamon-sugar aroma.
• Fast: microwave dessert in under 3 minutes, no oven required.
• Flexible: works with cinnamon rolls, brioche, challah, or even leftover sweet rolls.
• Customizable toppings: cream cheese icing, caramel, nuts, or fruit.

Grocery List

• Produce: None required (optional: berries or banana for topping)
• Dairy: 1 large egg, whole milk, heavy cream (optional), unsalted butter, cream cheese icing (or icing packet)
• Pantry: Granulated sugar, ground cinnamon, vanilla extract, fine salt, caramel sauce (optional)

Full Ingredients

For the Mug Bread Pudding

• 1 tsp (5 g) unsalted butter, to grease the mug
• 1 large cinnamon roll (about 3.5–4 oz / 100–115 g), torn into 1-inch (2.5 cm) pieces
• Substitute: 3/4 cup (85 g) brioche (about 1-inch cubes), slightly stale if possible
• 1 large egg
• 3 tbsp (45 ml) whole milk
• 1 tbsp (15 ml) heavy cream (or substitute 1 more tbsp / 15 ml milk)
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1 pinch fine salt

Toppings (Choose One or Mix)

• 2 tbsp (30 g) cream cheese icing (use the icing packet that comes with canned cinnamon rolls, or store-bought)
• 1 tbsp (15 ml) caramel sauce
• 1 tbsp (8 g) toasted pecans or walnuts (optional)
• 1–2 tsp powdered sugar for dusting (optional)

Step-by-Step Instructions

Step 1: Choose the right mug and grease it

Use a microwave-safe 12–14 oz (350–415 ml) mug so the bread pudding has room to puff without overflowing. Rub the inside of the mug with 1 tsp (5 g) butter, coating the bottom and sides. This helps prevent sticking and gives the edges a richer flavor.

Step 2: Add the cinnamon roll pieces

Tear 1 cinnamon roll into 1-inch (2.5 cm) pieces and drop them into the mug. Aim for a loose pile rather than packing them tightly; custard needs space to flow between the pieces. If using brioche, measure about 3/4 cup (85 g) cubed.

Step 3: Whisk the custard until smooth

In a small bowl (or measuring cup), whisk together:

1 large egg, 3 tbsp (45 ml) milk, 1 tbsp (15 ml) heavy cream, 1 tbsp (12 g) sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla, and a pinch of salt.

Whisk for about 20–30 seconds, until you don’t see streaks of egg white. A smooth custard gives you a creamy set without scrambled-egg bits.

Step 4: Soak the bread for a custardy center

Pour the custard evenly over the cinnamon roll pieces in the mug. Use a spoon to gently press the pieces down so they soak up liquid. Let it stand for 1 minute. This quick soak makes a big difference in texture, especially if your cinnamon roll is fresh and soft.

Step 5: Microwave in short bursts for the best texture

Microwave on HIGH (100% power) for 60 seconds. Let the mug stand in the microwave (door closed) for 30 seconds; the center continues to cook gently from residual heat.

Microwave again on HIGH for 20–45 seconds, depending on your microwave strength and mug thickness. You’re looking for:

• Edges that look set and slightly puffed
• A center that is custardy, not liquid

If using an instant-read thermometer, the center should read 160–165°F (71–74°C).

Step 6: Rest so the custard finishes setting

Carefully remove the mug (it will be hot) and let it rest for 2 minutes. Resting helps the custard finish setting and keeps the texture creamy instead of overcooked.

Step 7: Add icing and serve warm

Top with 2 tbsp (30 g) cream cheese icing so it melts into the warm bread pudding. For extra bakery-style richness, add 1 tbsp (15 ml) caramel sauce. If you like a little crunch, sprinkle on 1 tbsp (8 g) toasted pecans or walnuts. Serve straight from the mug while warm and cozy.

Pro Tips

• Control doneness with the second burst: It’s better to add 10–15 seconds at a time than to overcook. Overcooking turns custard rubbery.
• Let it soak: Even a 1-minute soak improves the creamy interior.
• Use a bigger mug: A 12–14 oz mug helps prevent overflow as the egg custard puffs.
• Adjust sweetness depending on your cinnamon roll: If your roll is very sweet (especially canned), you can reduce sugar to 2 tsp (8 g).
• Want richer texture? Replace the milk + cream with 4 tbsp (60 ml) half-and-half.

Variations

• Brioche vanilla bean: Use brioche and swap vanilla extract for 1/4 tsp vanilla bean paste. Top with powdered sugar instead of icing.
• Apple pie cinnamon roll pudding: Add 2 tbsp (30 g) finely diced apple and a tiny pinch of nutmeg to the mug before microwaving; finish with caramel sauce.
• Mocha drizzle: Whisk 1 tsp instant espresso powder into the custard; top with icing plus a thin chocolate drizzle.

Storage & Make-Ahead

This mug dessert is best eaten immediately for the soft, custardy texture. If you need to store it, cover and refrigerate for up to 24 hours. Reheat in the microwave at 50% power in 20-second bursts until warmed through (overheating can make the egg set too firmly). You can also tear the cinnamon roll pieces ahead of time and keep them in an airtight container at room temperature for 1 day; whisk the custard right before cooking.

Nutrition (per serving)

Approximate, will vary by cinnamon roll brand and toppings: 520 calories, 22 g fat, 68 g carbohydrates, 11 g protein, 38 g sugar, 520 mg sodium, 1 g fiber.