Mochi Cinnamon Rolls Recipe
If you’re on the hunt for a delightfully chewy and uniquely delicious twist on a classic treat, look no further than this Mochi Cinnamon Rolls Recipe. These rolls masterfully combine the soft, stretchy texture of mochi made from sweet rice flour with the warm, familiar flavors of cinnamon and brown sugar, creating a dessert that’s irresistibly comforting and just a little bit unexpected. Whether you love Japanese sweets or you’re a cinnamon roll fanatic, this recipe brings a fun gluten-free alternative to your breakfast table or dessert plate that’s sure to impress and satisfy every bite.
Ingredients You’ll Need
This Mochi Cinnamon Rolls Recipe calls for a handful of simple, everyday ingredients that work together to create the perfect combination of flavor, texture, and aroma. Each component adds something special — from the rich, buttery notes to the sweet, cinnamony filling and the soft mochi base that gives these rolls their signature chewiness.
- Mochiko (sweet rice flour): The star ingredient that gives these rolls their uniquely chewy texture and gluten-free appeal.
- Whole milk: Helps hydrate the mochiko and adds creamy richness to the dough.
- Granulated sugar: Provides just the right amount of sweetness to the dough without overpowering the cinnamon filling.
- Unsalted butter: Used twice—in the dough for richness and in the filling for that melt-in-your-mouth flavor.
- Vanilla extract: Adds a gentle floral note to both the dough and the glaze, harmonizing all the flavors beautifully.
- Salt: Balances the sweetness and enhances the overall flavor complexity.
- Brown sugar: Makes the cinnamon filling deeply caramel-like and delectably rich.
- Ground cinnamon: The classic spice filling these rolls with warmth and spice.
- Powdered sugar: Used for the smooth glaze that adds a sweet finishing touch.
How to Make Mochi Cinnamon Rolls Recipe
Step 1: Prepare the Mochi Dough
Start by preheating your oven to 350°F and greasing an 8-inch bake dish — this ensures your rolls won’t stick and will brown nicely. Combine the mochiko, whole milk, granulated sugar, melted butter, vanilla extract, and a pinch of salt in a microwave-safe bowl. Whisk the mixture until it’s totally smooth. Then microwave it for 2 to 3 minutes in 1-minute intervals, stirring between each, until the dough becomes thick and sticky. Let the dough cool just enough so it’s safe to handle but still soft and pliable.
Step 2: Shape the Dough and Add Filling
Lightly dust your work surface with cornstarch to prevent sticking and roll or press the mochi dough into a thin rectangle about 1/4 inch thick. In a small bowl, thoroughly mix softened butter, brown sugar, and cinnamon to create a luscious filling. Spread this evenly over the mochi dough, then carefully roll the dough into a log shape. Using a sharp knife, slice the log into six to eight individual rolls to fill your baking dish.
Step 3: Bake to Perfection
Arrange the mochi cinnamon rolls close together in your prepared baking dish. Pop them into the oven and bake for 20 to 25 minutes. You’re looking for slightly golden tops and a set texture that holds its shape but still promises that trademark mochi chewiness inside.
Step 4: Glaze and Serve
While the rolls bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze. When the rolls come out of the oven warm, drizzle this glaze generously over them to add a sweet and velvety finishing touch. Let the glaze set a minute before digging in to experience the full magic of this Mochi Cinnamon Rolls Recipe.
How to Serve Mochi Cinnamon Rolls Recipe
Garnishes
For an extra pop of texture and flavor, try sprinkling your mochi cinnamon rolls with toasted sesame seeds or finely chopped nuts right after glazing. A light dusting of extra cinnamon or a few fresh berries on the side can add vibrant color and a juicy contrast that make the rolls even more inviting.
Side Dishes
These rolls are hearty and flavorful enough to shine on their own but pairing them with a hot cup of matcha tea or a creamy latte elevates your breakfast or dessert moment. Serving alongside fresh fruit salad or a dollop of vanilla bean ice cream will complement the warm cinnamon and chewy mochi in unexpected ways.
Creative Ways to Present
Imagine setting these Mochi Cinnamon Rolls Recipe treats on a rustic wooden board or inside a beautiful ceramic dish for a casual brunch spread. For a party or gathering, line up individual rolls on pretty plates with a drizzle of glaze and a sprig of fresh mint or edible flowers for a fancy touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover rolls (lucky you!), store them in an airtight container at room temperature for up to two days. The mochi keeps its soft, chewy texture much better than traditional dough, but it is best enjoyed fresh for the ultimate experience.
Freezing
To keep these delicious rolls longer, freeze them before baking by placing the rolled slices on a tray and freezing until solid. Transfer them to a freezer-safe bag or container. When you’re ready, bake straight from frozen, adding a few extra minutes to the baking time to make sure they cook through perfectly.
Reheating
Reheating is a breeze with these mochi cinnamon rolls. Pop individual rolls in the microwave for 15 to 20 seconds or warm gently in the oven wrapped in foil. A quick reheat brings back that comforting gooeyness and melts the glaze slightly, making every bite taste freshly made.
FAQs
Are mochiko and regular rice flour the same?
Mochiko is a type of sweet rice flour made from glutinous rice and is essential for that signature chewy texture. Regular rice flour, made from non-glutinous rice, won’t give the same stretchy, soft bite, so it’s best to use mochiko for this recipe.
Can I make this recipe dairy-free?
Absolutely! Swap whole milk for a plant-based milk like almond or oat, and use coconut oil or vegan butter in place of unsalted butter. The mochi dough will still turn out great and the flavor remains lovely.
Is this recipe gluten-free?
Yes! The Mochi Cinnamon Rolls Recipe uses mochiko, which is naturally gluten-free, making it a fantastic option for anyone avoiding gluten but still craving a soft, fluffy cinnamon roll experience.
Why do I need to microwave the dough?
Microwaving cooks the mochiko dough quickly and evenly, transforming it from a batter into a thick, sticky dough without needing yeast or long rise times. It’s a time-saver and key to achieving that perfect chewy texture.
Can I add cream cheese to the glaze?
Definitely! Adding a bit of cream cheese to your glaze gives it a tangy richness that contrasts beautifully with the sweetness of the rolls. It’s a popular variation worth trying.
Final Thoughts
This Mochi Cinnamon Rolls Recipe offers a charming new way to enjoy a classic favorite while embracing the chewy, soft delight of mochi dough. It’s easy to make, full of warm flavors, and naturally gluten-free, making it a must-try for anyone who loves baking with a creative twist. Give these rolls a spot in your kitchen rotation—you’ll be amazed at how quickly they’ll become a beloved treat for family and friends!
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Mochi Cinnamon Rolls Recipe
- Total Time: 45 minutes
- Yield: 6 to 8 rolls 1x
- Diet: Gluten Free
Description
Mochi Cinnamon Rolls are a delightful fusion treat combining traditional Japanese sweet rice flour mochi with the classic cinnamon roll flavors. These gluten-free rolls are soft, chewy, and topped with a sweet glaze, perfect for breakfast or dessert.
Ingredients
Mochi Dough
- 1 1/2 cups mochiko (sweet rice flour)
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Cinnamon Filling
- 2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square baking dish to prevent sticking.
- Make Mochi Dough: In a microwave-safe bowl, whisk together the mochiko, whole milk, granulated sugar, melted butter, vanilla extract, and a pinch of salt until smooth with no lumps.
- Cook the Dough: Microwave the mixture in 1-minute intervals, stirring thoroughly between each, for a total of 2 to 3 minutes until the dough thickens and becomes sticky.
- Cool Dough: Allow the cooked mochi dough to cool slightly until it’s safe and easy to handle for shaping.
- Shape the Dough: Dust a clean surface with cornstarch to prevent sticking. Roll or press the mochi dough into a rectangle approximately 1/4 inch thick.
- Prepare Cinnamon Filling: Mix softened butter, brown sugar, and ground cinnamon together in a small bowl until fully combined.
- Assemble Rolls: Spread the cinnamon filling evenly over the rolled-out mochi dough. Carefully roll the dough into a log shape and slice into 6 to 8 individual rolls.
- Arrange and Bake: Place the cinnamon rolls into the greased baking dish, spacing them evenly. Bake in the preheated oven for 20 to 25 minutes until the tops are slightly golden and rolls are set.
- Make Glaze: While rolls bake, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until smooth and pourable.
- Glaze and Serve: Remove rolls from oven, allow them to cool slightly, then drizzle the glaze over the warm mochi cinnamon rolls. Serve immediately for best texture.
Notes
- These rolls are best enjoyed fresh while still soft and chewy.
- For a tangy twist, add a bit of cream cheese to the glaze.
- Leftover rolls can be gently reheated in the microwave to restore softness.
- Using cornstarch to dust your working surface helps prevent the sticky mochi dough from adhering.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Japanese-American
