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
Scale
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
