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
Scale
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
