In a bowl add self-rising flour, milk, and melted butter.
Mix with a wooden spoon until flour is incorporated into the wet ingredients. note: if the dough is too crumbly, add ½ to 1 teaspoon extra milk to the dough for the right consistency.
Transfer dough to a counter sprinkled with a little flour.
Lightly knead dough until it comes together and is soft. Cover with cloth and let it rest for 1-2 minutes until you prepare the cinnamon filling.
Meanwhile add melted butter, dark brown sugar, cinnamon powder, cornstarch, and a pinch of salt to a small bowl.
Whisk and set aside.
Lightly sprinkle flour on a counter. Roll dough into long strips, approximately 4 inches wide and 10-12 inches long (adjust according to your mug size).
Spread butter-sugar-cinnamon mix in the center evenly. Optional step – fold about ¼ inch on both sides to prevent filling from oozing out of the roll while ‘baking’ in the microwave.
Roll dough tightly to resemble a cinnamon roll.
Grease a standard-sized mug with melted butter. Sprinkle a generous pinch of flour on all sides. Place the cinnamon roll in the mug. Microwave at high heat for 60 to 90 seconds. The dough should be set and cooked.
In a small bowl add confectioners sugar and milk.
Whisk until it’s smooth and lump-free.
Every microwave behaves differently. If the roll is undercooked, increment cooking time by 5-second intervals. Do not overcook, it’ll turn the roll hard.
Pour or drizzle glaze on top of cinnamon roll. Remove the roll from the mug and drizzle a generous amount of glaze. Eat it immediately. Resting the roll will tend to turn hard.
Eat it immediately. Resting the roll will tend to turn hard.