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
Scale
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.
