Mochi Cinnamon Rolls Recipe
If you adore the warm, comforting embrace of cinnamon rolls but crave something a little different, this Mochi Cinnamon Rolls Recipe is your new best friend. Imagine the classic cinnamon roll flavor, but with a chewy, melt-in-your-mouth texture thanks to mochiko, or sweet rice flour. These rolls are delightfully gluten-free, irresistibly soft, and come with a subtle sweetness that keeps every bite fresh and satisfying. Whether for breakfast, dessert, or a cozy snack, this recipe brings a unique twist that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Mochi Cinnamon Rolls Recipe is in its simplicity. Each ingredient plays a crucial role, from creating that perfect chewy texture to delivering rich flavor and delightful color. Gather these essentials to bring the recipe to life flawlessly.
- Mochiko (sweet rice flour) 1 1/2 cups: The star ingredient that gives these rolls their signature chewy bite.
- Sugar 1/4 cup: Adds just the right amount of sweetness to the dough.
- Baking powder 1 teaspoon: Helps the dough puff and rise gently.
- Salt 1/4 teaspoon: Enhances all the sweet flavors nicely without overpowering.
- Whole milk 1 cup: Adds moisture and richness to keep the dough tender.
- Unsalted butter (melted) 2 tablespoons: Boosts flavor and creates a soft crumb.
- Vanilla extract 1 teaspoon: Offers a warm, fragrant aroma that complements the cinnamon.
- Brown sugar 1/4 cup: Blends perfectly with cinnamon for the filling’s sweetness.
- Ground cinnamon 2 teaspoons: The classic spice that turns up the warmth and depth.
- Unsalted butter (softened) 2 tablespoons, for filling: Ensures the cinnamon sugar sticks lovingly to the dough.
- Powdered sugar 1/4 cup: The base for a sweet glaze that finishes the rolls beautifully.
- Milk 1–2 teaspoons: Used to whisk the glaze to a silky consistency.
- Optional cream cheese: Adds creaminess to the glaze if you want a richer touch.
How to Make Mochi Cinnamon Rolls Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lightly greasing a muffin tin or small baking dish. This ensures your rolls bake evenly and won’t stick, so you’ll get that perfect golden finish and easy serving.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt. Blending these dry ingredients well ensures your rolls rise beautifully and have a consistent texture throughout.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the whole milk, melted butter, and vanilla extract. The melted butter adds richness while the vanilla infuses the dough with a lovely aroma that hints at the sweetness to come.
Step 4: Form the Dough
Pour the wet mixture into the dry ingredients and stir until you get a smooth and sticky dough. The consistency should be tacky to the touch, which is key to that delightfully chewy texture unique to mochi dough.
Step 5: Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon until evenly combined. This classic combo is the heart of every cinnamon roll’s irresistible flavor.
Step 6: Roll Out the Dough
On a parchment-lined surface, lightly wet your hands to prevent sticking and spread the dough into a rectangle about 1/2 inch thick. This step takes a bit of patience but sets you up for perfectly portioned rolls later on.
Step 7: Add the Filling and Roll
Spread the softened butter evenly over the dough’s surface, then sprinkle the cinnamon sugar mixture on top. Using the parchment paper to help, carefully roll the dough into a tight log, making sure it’s even to prevent any filling from spilling out.
Step 8: Slice and Bake
Slice the log into 6 to 8 rolls and place each one in your prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the rolls are set and have a slight golden hue. The smell alone will have you counting down the minutes!
Step 9: Prepare the Glaze
While the rolls bake, whisk the powdered sugar with 1 to 2 teaspoons of milk until smooth. For a creamy twist, add a touch of cream cheese. Drizzle this glaze over the warm rolls just before serving for a glossy, sweet finish.
How to Serve Mochi Cinnamon Rolls Recipe
Garnishes
A dusting of extra cinnamon powder or a sprinkle of toasted chopped nuts can add delightful texture and visual appeal. Fresh fruit, like sliced strawberries or blueberries, also pairs beautifully for a refreshing contrast to the sweet rolls.
Side Dishes
These mochi cinnamon rolls shine on their own but also pair wonderfully with a warm cup of coffee, chai, or even a creamy chai latte. For brunch, try serving alongside smoked salmon and scrambled eggs to contrast savory and sweet flavors.
Creative Ways to Present
Take your presentation up a notch by serving the rolls in individual ramekins topped with a dollop of whipped cream or a caramel drizzle. Alternatively, stack them pyramid-style on a decorative platter for a stunning centerpiece that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover mochi cinnamon rolls keep best in an airtight container at room temperature for up to two days. Storing them properly helps maintain their chewy, soft texture, which can otherwise harden if exposed to air.
Freezing
If you want to enjoy these treats later, freeze the cooled rolls in a sealed container or freezer bag for up to one month. Be sure to separate layers with parchment paper to prevent sticking. Thaw overnight in the fridge for best results.
Reheating
To bring back that freshly baked warmth, reheat rolls gently in the oven at 300°F (150°C) for about 10 minutes or microwave for 20 seconds. Adding a light cover over them will help retain moisture and chewiness.
FAQs
Can I use regular flour instead of mochiko for this Mochi Cinnamon Rolls Recipe?
While traditional wheat flour can make cinnamon rolls, using mochiko is what gives these rolls their unique chewy texture and gluten-free appeal. Substituting will change the texture significantly.
Is this recipe suitable for people with gluten allergies?
Absolutely! Since mochiko is a sweet rice flour naturally free of gluten, this recipe is perfect for those following a gluten-free diet.
Can I add nuts or raisins to the filling?
Definitely! Adding chopped nuts or raisins is a wonderful way to add crunch and extra bursts of flavor. Just sprinkle them evenly after spreading the cinnamon sugar filling.
How chewy are these mochi cinnamon rolls compared to traditional ones?
These rolls have a distinctive chewiness thanks to the mochiko, making them softer and more elastic than typical yeast-based cinnamon rolls—something truly special and worth trying.
Can I make the dough ahead of time?
You can prepare the dough and filling in advance, keeping it refrigerated for a few hours before rolling and baking. Just allow the rolls to come closer to room temperature before baking for an even bake.
Final Thoughts
This Mochi Cinnamon Rolls Recipe is a guaranteed showstopper that blends traditional flavors with an exciting twist on texture. Whether you’re hosting brunch, craving an afternoon treat, or simply want to try something new in your baking repertoire, these rolls won’t disappoint. Grab your ingredients and get ready to fill your kitchen with the warm, sweet aroma of freshly baked mochi cinnamon rolls — I promise, you’ll want to make them again and again!
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Mochi Cinnamon Rolls Recipe
- Total Time: 50 minutes
- Yield: 6–8 rolls 1x
- Diet: Gluten Free, Vegetarian
Description
Indulge in these delightful Mochi Cinnamon Rolls, a unique gluten-free twist on the classic cinnamon bun. Made with sweet rice flour, these rolls offer a soft, chewy texture and are perfect for breakfast or dessert. Featuring a cinnamon sugar filling and a simple glaze, they bring together Japanese and American flavors in a comforting baked treat.
Ingredients
Dough
- 1 1/2 cups mochiko (sweet rice flour)
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Filling
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze
- 1/4 cup powdered sugar
- 1–2 teaspoons milk
- Optional: cream cheese for richer glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or a small baking dish to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together mochiko (sweet rice flour), sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the whole milk, melted unsalted butter, and vanilla extract thoroughly.
- Form Dough: Add the wet ingredients to the dry mixture and stir until a smooth, sticky dough forms. The dough will have a slightly sticky texture characteristic of mochi flour.
- Prepare Filling Mixture: In a small bowl, combine the brown sugar and ground cinnamon, mixing well to create the cinnamon sugar filling.
- Shape the Dough: On a parchment-lined surface, lightly wet your hands to prevent sticking, then spread the dough out into a rectangle about 1/2 inch thick.
- Add Filling: Spread the softened butter evenly over the surface of the rolled-out dough, then sprinkle the cinnamon sugar mixture uniformly over the butter layer.
- Roll and Slice: Carefully roll the dough into a log with the help of the parchment paper, then slice it into 6 to 8 evenly sized rolls.
- Arrange and Bake: Place each roll into the prepared muffin tin or baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the rolls are set and slightly golden on top.
- Prepare Glaze: While the rolls bake, whisk the powdered sugar with 1 to 2 teaspoons of milk until smooth. Optionally, mix in cream cheese for a richer glaze.
- Glaze and Serve: Once baked, drizzle the glaze over the warm cinnamon rolls. Serve immediately for best texture and flavor.
Notes
- Enjoy these mochi cinnamon rolls fresh and warm to experience their soft, chewy texture at its best.
- For added texture and flavor, incorporate chopped nuts or raisins into the cinnamon sugar filling before rolling.
- Store any leftovers in an airtight container and gently reheat to preserve the softness of the rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Japanese-American
