Description
These Mochi Cinnamon Rolls offer a delightful twist on traditional cinnamon rolls, featuring a chewy and gooey texture thanks to the sweet rice flour (mochiko). Perfect for those who love a soft, slightly sticky treat with the classic warmth of cinnamon and a sweet glaze on top.
Ingredients
Scale
Dough Ingredients
- 1 cup (160 g) mochiko (sweet rice flour)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (5 g) baking powder
- 1 cup (240 ml) milk
- 1 large egg
- ¼ cup (60 ml) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
Filling Ingredients
- 2 tablespoons (30 g) unsalted butter, melted
- ¼ cup (50 g) brown sugar
- 1 teaspoon (2.5 g) ground cinnamon
Glaze Ingredients
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons (15–30 ml) milk
- ¼ teaspoon (1 ml) vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking dish or round pan with parchment paper or lightly grease it to prevent sticking.
- Make the Dough: In a large bowl, combine the mochiko (sweet rice flour), granulated sugar, and baking powder. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until a smooth, thick batter forms.
- Roll Out the Dough: On a lightly floured surface using mochiko flour, roll the dough into a rectangle approximately 9×12 inches in size. The dough will be sticky and soft; dust with mochiko flour as needed to prevent sticking.
- Add the Filling: Brush the melted butter over the dough surface. In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the buttered dough.
- Form the Rolls: Carefully roll the dough tightly from the long side to form a log. Using a sharp knife, cut the log into 8 evenly sized rolls and place them cut side up in the prepared baking dish, spaced slightly apart.
- Bake the Rolls: Bake in the preheated oven for 35-40 minutes or until the rolls are golden brown and cooked through. The texture should be chewy and soft, characteristic of mochi-based dough.
- Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to reach your desired glaze consistency.
- Glaze and Serve: Remove rolls from the oven and allow them to cool for 5-10 minutes. Drizzle the glaze generously over the warm rolls before serving to enhance their sweetness and gooey texture.
Notes
- Use mochiko or sweet rice flour specifically for the characteristic chewy texture.
- Do not overbake; mochi rolls should remain soft and moist.
- You can adjust sugar levels in the filling and glaze to taste.
- These rolls are best enjoyed fresh but can be reheated gently to restore softness.
- Rolling the dough on a surface dusted with mochiko helps manage the sticky texture.
