If you’re on the hunt for a delightful twist on a classic treat, you absolutely have to try this Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe. Combining the unique, chewy texture of mochi with the warm, familiar flavors of cinnamon rolls, this bake feels like a cozy hug in dessert form. It’s irresistibly gooey, tender, and bursting with cinnamon-sugar goodness that will have you coming back for seconds — or thirds. Perfect for any time of day, these rolls bring together Asian-inspired flair and comforting sweetness in a way that’s as fun to make as it is to eat.
Ingredients You’ll Need
This recipe calls for simple, easy-to-find ingredients that each play a vital role in making your Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe utterly scrumptious. From the sweet rice flour that gives the rolls their signature chew to the cinnamon and sugars that add warmth and depth, every component is essential.
- Mochiko (sweet rice flour), 1 ½ cups: The secret behind the chewy, mochi-like texture that sets these rolls apart.
- Whole milk, 1 cup: Adds moisture and richness, helping create a tender crumb.
- Granulated sugar, ¼ cup: Sweetens the batter just right without overpowering.
- Unsalted butter (melted), 2 tablespoons: Brings a gentle buttery flavor into the dough.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with subtle warmth.
- Salt, ¼ teaspoon: Balances sweetness and draws out flavor nuances.
- Large egg, 1: Binds the batter and adds richness.
- Baking powder, 1 teaspoon: Gives just enough lift so the texture stays chewy, not dense.
- Ground cinnamon, 2 teaspoons: The star spice in the filling — aromatic and comforting.
- Brown sugar, ¼ cup: Adds warmth and molasses depth to the cinnamon swirl.
- Unsalted butter (softened), 2 tablespoons for filling: Creates a luscious, melty layer that blends with cinnamon and sugar.
- Powdered sugar, ½ cup: For the glaze that ties everything together with a light sweetness.
- Milk, 1–2 tablespoons (for glaze): Adds the perfect consistency to drizzle over the bake.
- Vanilla extract, ¼ teaspoon (for glaze): Rounds out the glaze with a delicate hint of vanilla.
How to Make Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe
Step 1: Prepare Your Baking Dish and Preheat Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish generously to ensure nothing sticks and the edges come out crisp but tender. This sets the foundation for your perfect gooey and chewy bake.
Step 2: Mix the Mochi Batter
In a large mixing bowl, whisk together the mochiko, milk, granulated sugar, melted butter, vanilla extract, salt, egg, and baking powder. Whisk until the mixture is smooth and well combined — it should have a thick but pourable consistency that promises a chewy finish.
Step 3: Make the Cinnamon-Sugar Filling
In a separate small bowl, combine the ground cinnamon and brown sugar. This fragrant mixture is what will give the rolls their classic cinnamon roll flavor, with a lovely caramel sweetness from the brown sugar to complement the chewy mochi base.
Step 4: Assemble the Layers
Pour half of the mochi batter into your greased baking dish, spreading it evenly. Then, dollop the softened butter over the surface and sprinkle the cinnamon-sugar mixture evenly on top. This step creates a beautiful layer of gooey cinnamon goodness inside your bake. Finally, pour the remaining batter over the filling, gently spreading it to cover everything evenly.
Step 5: Bake Until Golden and Gooey
Place your dish in the oven and bake for 40 to 45 minutes. You’re looking for a golden top with edges set nicely, but the center should still be slightly chewy — the hallmark of this Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe. That lovely chewy middle is where all the magic happens!
Step 6: Make the Glaze and Finish
Once out of the oven, let the bake cool for 10 to 15 minutes to set slightly but remain warm. In a small bowl, combine powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle this over the warm cinnamon rolls, allowing it to melt into the crevices and add a soft, sweet finish that ties all the flavors together.
How to Serve Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe
Garnishes
For an extra touch of indulgence, sprinkle a light dusting of cinnamon powder or chopped toasted nuts like pecans or walnuts on top of the glaze. These garnishes add texture contrasts and a visual pop, making each square even more tempting.
Side Dishes
This bake pairs wonderfully with a cup of hot coffee, chai tea, or even a frothy latte. If you want to keep things simple, serve alongside fresh fruit like berries or sliced apples to add a burst of natural sweetness and freshness.
Creative Ways to Present
Instead of the traditional square cut, try serving individual portions in small ramekins or muffin tins for a fun mini version of this chewy cinnamon bake. You can also layer it parfait-style with whipped cream and fruit for a luscious dessert twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe squares can be stored covered at room temperature for up to 2 days. If you want them to last longer, refrigerate in an airtight container, which will keep them fresh for about 4 to 5 days. Just be sure to cover well so the roll’s moisture doesn’t dry out.
Freezing
You can freeze leftover squares by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. They will keep well for up to 1 month in the freezer. When ready to enjoy, thaw in the fridge overnight for the best texture.
Reheating
To bring back the gooey, chewy magic of these mochi cinnamon rolls, reheat leftovers gently in the microwave for 20 to 30 seconds. This quick step restores the soft, tender texture and lets the buttery cinnamon filling shine as if freshly baked.
FAQs
Can I use regular all-purpose flour instead of mochiko?
Traditional all-purpose flour won’t give you that unique chewy texture mochiko provides. This recipe relies on sweet rice flour for its signature mochi-like quality, so it’s best not to substitute.
Is this recipe gluten-free?
Yes! Since mochiko is a type of sweet rice flour, this recipe is naturally gluten-free, making it a perfect treat for those avoiding gluten.
Can I make this recipe dairy-free?
Absolutely. You can substitute the milk with any plant-based milk and use dairy-free butter options. The texture will still be deliciously chewy and gooey.
How do I know when the bake is done?
The top should be golden and set, with the edges firm, but the center should still feel slightly soft and chewy when touched gently. This gives it that irresistible mochi texture the recipe is known for.
Can I add nuts or fruits inside the filling?
Definitely! Chopped nuts like pecans or walnuts mix beautifully into the cinnamon-sugar layer, and dried fruits such as raisins or cranberries add a lovely burst of flavor and texture.
Final Thoughts
You really can’t go wrong with this Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe. It’s a fantastic way to shake up your dessert game with a playful and comforting treat that’s as fun to make as it is to savor. Whether you’re sharing it with loved ones or indulging on your own, these chewy, cinnamon-kissed rolls promise to bring warmth and smiles to the table. So, grab your ingredients and give it a try—you’ll soon see why this recipe quickly becomes a favorite!
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Mochi Cinnamon Rolls (Gooey and Chewy Bake) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 squares
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Fusion, Asian-Inspired
- Diet: Gluten Free, Vegetarian
Description
Mochi Cinnamon Rolls are a deliciously gooey and chewy baked treat that combines the unique texture of sweet rice flour with classic cinnamon roll flavors. This gluten-free, vegetarian-friendly recipe creates soft, tender squares packed with cinnamon and brown sugar, perfect as a dessert or snack.
Ingredients
Batter
- 1 ½ cups mochiko (sweet rice flour)
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon baking powder
Filling
- 2 teaspoons ground cinnamon
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, softened
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
- Make Batter: In a large mixing bowl, whisk together mochiko, whole milk, granulated sugar, melted butter, vanilla extract, salt, egg, and baking powder until the mixture is smooth and well combined.
- Prepare Filling: In a separate small bowl, combine ground cinnamon and brown sugar thoroughly to create the cinnamon-sugar filling.
- Layer Batter and Filling: Pour half of the mochi batter into the prepared baking dish, spreading it evenly. Dollop the softened butter over the batter’s surface and then sprinkle the cinnamon-sugar mixture evenly on top.
- Add Remaining Batter: Pour the remaining batter over the cinnamon-sugar layer and gently spread it to cover the filling completely.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top turns golden brown, the edges are set, and the center remains slightly chewy.
- Cool: Remove from oven and allow to cool for 10 to 15 minutes to set and make slicing easier.
- Make Glaze: In a small bowl, mix powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the warm mochi cinnamon bake, then cut into 9 squares and serve warm for the best texture and flavor.
Notes
- This bake features a unique chewy texture reminiscent of traditional mochi—best enjoyed warm.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for extended freshness.
- Reheat leftovers briefly in the microwave to restore the gooey texture.
