Description
These Mochi Cinnamon Rolls offer a delightful twist on the classic cinnamon roll with their chewy, gooey texture thanks to mochiko (sweet rice flour). Perfect for those craving a unique baking treat, these rolls combine the rich flavors of cinnamon and brown sugar with a soft, tender mochi batter. Finished with an optional sweet glaze, they make an irresistible breakfast or snack.
Ingredients
Scale
Mochi Batter:
- 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
Cinnamon Filling:
- 2 tablespoons (30 g) unsalted butter, melted
- ¼ cup (50 g) brown sugar
- 1 teaspoon (2.5 g) ground cinnamon
Optional Glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons (15–30 ml) milk
- ¼ teaspoon (1 ml) vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prepare for baking.
- Mix the Dry Ingredients: In a large bowl, whisk together mochiko, granulated sugar, and baking powder until fully combined to distribute the leavening evenly.
- Add the Wet Ingredients: Pour in the milk, add the egg, melted butter, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and free of lumps. Expect a runnier consistency compared to traditional cake batter, which is typical for mochi-based recipes.
- Pour Batter Into the Pan: Pour half of the mochi batter into the prepared pan and smooth it evenly with a spatula to create a uniform layer.
- Add the Cinnamon Filling: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Spoon or drizzle this mixture evenly over the batter layer in the pan. Then, pour the remaining batter over the cinnamon layer.
- Swirl It Up: Use a knife or chopstick to gently swirl the cinnamon filling through the batter, creating a marbled cinnamon effect throughout the rolls.
- Bake the Rolls: Place the pan in the oven and bake for 35–40 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean, indicating doneness.
- Cool and Glaze: Allow the mochi cinnamon rolls to cool in the pan for at least 15 minutes to set properly. If desired, mix powdered sugar, milk, and vanilla extract to prepare the glaze and drizzle it over the rolls just before serving for an extra sweet finish.
Notes
- Ensure the batter is runnier than traditional batter; this is expected due to the mochiko flour.
- Use parchment paper for easy removal of the rolls from the pan.
- You can adjust cinnamon amount in the filling to taste.
- The glaze is optional but highly recommended for added sweetness and moisture.
- Allow rolls to cool slightly before slicing to maintain their shape.
