Description
Mochi Cinnamon Rolls offer a unique twist on traditional cinnamon rolls, featuring a gooey and chewy texture thanks to the sweet rice flour base. These gluten-free, Japanese-inspired rolls are baked to golden perfection and drizzled with a sweet vanilla glaze, making them a delightful dessert or snack for any occasion.
Ingredients
Scale
Mochi Dough
- 1 1/2 cups sweet rice flour (mochiko)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Filling
- 2 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a small baking dish to prevent sticking during baking.
- Make the Mochi Dough: In a microwave-safe bowl, whisk together sweet rice flour, milk, granulated sugar, melted butter, vanilla extract, and a pinch of salt until smooth with no lumps.
- Cook the Dough: Cover the bowl loosely and microwave on high for 2 minutes. Remove and stir the dough thoroughly to ensure even cooking.
- Finish Cooking the Dough: Microwave for an additional 1–2 minutes until the dough becomes thick, sticky, and slightly translucent, indicating it is cooked through.
- Cool the Dough: Let the mochi dough cool slightly until it’s safe to handle but still pliable for shaping.
- Mix the Filling: In a small bowl, combine brown sugar and ground cinnamon, mixing until well blended.
- Shape the Dough: Place the cooled mochi dough onto a greased surface or parchment paper. Grease your hands to prevent sticking and gently flatten the dough into a 1/4-inch thick rectangle.
- Add Filling to the Dough: Brush the flattened dough evenly with melted butter, then sprinkle the cinnamon sugar mixture on top.
- Roll the Dough: Carefully roll up the dough tightly from the short side to form a log shape, ensuring the filling stays inside.
- Slice and Arrange Rolls: Slice the log into 6 to 8 even rolls and place them into the prepared baking dish with some space between for baking.
- Bake the Rolls: Bake in the preheated oven for 20–25 minutes, until the rolls are set, slightly golden on top and cooked through.
- Prepare the Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Let the rolls cool slightly once out of the oven, then drizzle the vanilla glaze generously over each roll before serving.
Notes
- These mochi cinnamon rolls are best enjoyed warm and fresh for the optimal gooey-chewy texture.
- Leftover rolls can be reheated briefly in the microwave to restore softness.
- For a tangy variation, add a touch of cream cheese to the glaze for extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Japanese-Inspired, Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
