Description
These Mochi Cinnamon Rolls offer a unique twist on the classic cinnamon roll by using mochiko (sweet rice flour) for a chewy, stretchy, and gooey texture. Baked to golden perfection and topped with a smooth vanilla glaze, this gluten-free and vegetarian dessert is perfect for those craving a comforting treat with an Asian-American flair.
Ingredients
Scale
For the Mochi Dough:
- 1 1/2 cups mochiko (sweet rice flour)
- 1 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cinnamon Filling:
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease a small baking dish approximately 8×8 inches or similar size to prevent sticking and ensure even baking.
- Make mochi batter: In a large mixing bowl, whisk together mochiko, whole milk, sugar, melted butter, vanilla extract, and salt until the mixture is smooth and free of lumps, creating the mochi dough base.
- Prepare cinnamon filling: In a separate small bowl, combine the brown sugar and ground cinnamon thoroughly to form the cinnamon-sugar filling.
- Layer the mochi batter and filling: Pour half of the mochi batter evenly into the prepared baking dish and smooth it out. Drizzle the melted butter over this layer, then sprinkle the cinnamon-sugar mixture evenly on top. Pour the remaining mochi batter over the filling and gently smooth the surface with a spatula to encase the filling.
- Bake the mochi cinnamon rolls: Place the baking dish in the oven and bake for 40–45 minutes or until the edges turn golden and the center is set but still soft and gooey in texture.
- Cool and prepare glaze: Remove the dish from the oven and let it cool for 10–15 minutes. Meanwhile, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until the glaze is smooth and pourable.
- Glaze and serve: Drizzle the glaze evenly over the warm mochi cinnamon rolls. Slice into squares and serve warm for the best gooey and chewy experience.
Notes
- These cinnamon rolls differ from traditional yeast-raised ones, offering a chewy and stretchy texture thanks to mochiko flour.
- For added richness and texture, consider layering cream cheese or chopped nuts within the filling before baking.
- Best enjoyed warm or lightly reheated to bring back their gooey softness.
