Imagine biting into a freshly baked treat that’s soft, stretchy, and packed with sweet cinnamon flavor—introducing Mochi Cinnamon Rolls, the ultimate fusion of classic indulgence and the irresistible chew of mochi! This recipe wraps everything you love about cinnamon rolls in a gluten-free, Japanese-American twist, delivering a delightful bite that’s as fun as it is cozy. Whether you’re craving something special for breakfast or a showstopper for brunch, these rolls will win everyone over with their gooey center and smooth, creamy glaze. Prepare to fall in love at first bite!

Mochi Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Mochi Cinnamon Rolls lies in a handful of pantry staples and a few special touches that transform ordinary cinnamon rolls into a wonderfully chewy delight. Each ingredient brings something essential—whether it’s the structure, flavor, or that signature stretchy texture. Here’s what you’ll need (plus why you’ll love each one!):

Glutinous rice flour (2 cups): The star of the show—this flour gives the rolls their signature chewy, mochi-like bite you won’t get from wheat flour.
Sugar (1/2 cup): Just the right amount to sweeten the dough gently without overpowering the cinnamon.
Baking powder (1 tsp): Lends lift and a bit of fluffiness so your rolls don’t turn out dense.
Milk (1 cup): Brings the dough together and adds subtle richness; use any type Breakfast, Dessert.
Unsalted butter (1/4 cup, melted): Adds essential richness and keeps the rolls tender.
Ground cinnamon (2 tbsp): Here’s where the magic happens—full, warming spice in every swirl.
Brown sugar (1/2 cup): Melts into the cinnamon, creating classic gooey pockets inside each roll.
Cream cheese (4 oz, softened): Forms the base for a creamy glaze that pairs perfectly with chewy rolls.
Powdered sugar (1 cup): Makes the glaze silky smooth, bringing just the right amount of sweetness.
Vanilla extract (1 tsp): Adds aromatic depth to the glaze for a bakery-fresh finish.
Heavy cream (2 tbsp): Gives the glaze an ultra-luxe, pourable consistency—don’t skip it!

How to Make Mochi Cinnamon Rolls

Step 1: Prepare the Mochi Dough

Start by preheating your oven to 350°F, setting the stage for a perfectly baked batch. In a large bowl, whisk together the glutinous rice flour, sugar, and baking powder. These dry ingredients are the backbone of your dough, ensuring it’s sweet but not overwhelming and light—not overly dense. Add the milk and melted butter, then stir until a soft, sticky dough forms. Don’t worry if it’s unlike traditional bread dough; mochi dough should feel supple and moist!

Step 2: Roll Out and Fill the Dough

Dust your work surface lightly with glutinous rice flour to prevent any stickiness. Place the dough onto the surface and gently roll it out into a rectangle about 1/4 inch thick—it doesn’t have to be perfect! Mix together the ground cinnamon and brown sugar, then sprinkle this fragrant blend evenly, corner to corner. Press the mixture lightly into the dough for maximum flavor in every bite.

Step 3: Roll Up and Slice

Working from one of the long sides, gently roll the dough into a snug log, tucking as you go to trap all that cinnamon goodness inside. Use a sharp knife to cut the log into 8 equal rolls. The dough may feel a little stickier than classic dough, but that just means you’re on the right track!

Step 4: Bake the Rolls

Arrange the rolls cut-side up in a greased 8-inch baking pan, leaving a bit of space between them for expansion. Slide the pan into the oven and bake for 25–30 minutes until the tops are lightly golden and your kitchen smells like a bakery on a Saturday morning. The rolls will puff up and set, but remain delightfully chewy inside.

Step 5: Make and Spread the Glaze

While the rolls cool slightly, whip together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream in a bowl until smooth. This luscious glaze is creamy but pourable—the perfect companion to the warm, stretchy rolls. Drizzle and spread it generously over the rolls while they’re still warm for a melting, glossy finish.

How to Serve Mochi Cinnamon Rolls

Garnishes

A sprinkle of extra cinnamon or a dash of powdered sugar over the top just before serving adds a pretty, café-style touch. Try a scattering of finely chopped toasted nuts or even a handful of golden raisins if you want a little texture and pop of color—you can’t go wrong!

Side Dishes

Pair Mochi Cinnamon Rolls with a fresh fruit salad or a bowl of creamy yogurt, and you’ve got a brunch-worthy spread. For a morning treat, serve them with a piping hot coffee or matcha latte; for a dessert twist, scoop a little vanilla ice cream on the side.

Creative Ways to Present

For a playful dessert board, arrange the rolls on a platter with ramekins of glaze and assorted toppings so everyone can customize their own. Or, stack the rolls in a pyramid and drizzle the glaze from the top for a showstopping centerpiece. Serve in single-serve ramekins for an elegant touch at a gathering!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Mochi Cinnamon Rolls, they’ll stay soft and chewy for up to 2 days at room temperature in an airtight container. The glaze keeps them from drying out and locks in that signature mochi freshness.

Freezing

To freeze, let the rolls cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 1 month. It’s best to freeze the rolls before glazing—simply add fresh glaze after thawing for the best texture.

Reheating

To enjoy that just-baked magic, microwave individual rolls for 10–15 seconds or pop the pan in a 300°F oven until warmed through. If the glaze has set a bit, a quick warm-up will melt it beautifully back into the rolls.

FAQs

Are Mochi Cinnamon Rolls actually gluten-free?

Yes, glutinous rice flour contains no gluten, despite its name! These Mochi Cinnamon Rolls are safe for gluten-free eaters—just double-check any other ingredients you use, like baking powder.

Can I use a non-dairy milk substitute?

Absolutely! Almond, oat, or soy milk all work wonderfully in both the dough and glaze. The texture might shift slightly, but the rolls will still turn out chewy and delicious.

How can I make these vegan?

Swap the dairy milk for plant-based and use vegan butter and vegan cream cheese. The results are every bit as chewy and satisfying, so everyone can enjoy!

What’s the best way to get a clean slice when cutting the dough?

Due to the mochi texture, use a very sharp knife or even dental floss to cut the log cleanly into rolls. This helps preserve their shape and prevents squishing.

Can I add extra flavors or fillings?

Definitely! Chopped nuts, raisins, or even chocolate chips are fantastic inside these rolls. Feel free to get creative and make your Mochi Cinnamon Rolls truly your own.

Final Thoughts

If you’ve never tried Mochi Cinnamon Rolls before, now is the perfect time to treat yourself—or someone you love—to something unexpected and wonderful. With their warm cinnamon swirl and pillow-soft chew, these rolls just might become your new favorite way to start the day. Give them a try and savor every stretch, swirl, and sweet bite!

Mochi Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 rolls 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Indulge in the unique chewy texture of these Mochi Cinnamon Rolls, a delightful fusion of Japanese mochi and classic cinnamon roll flavors. These gluten-free rolls are perfect for breakfast or dessert, offering a twist on the traditional treat.

Ingredients

Scale

Dough:

2 cups glutinous rice flour
1/2 cup sugar
1 tsp baking powder
1 cup milk
1/4 cup unsalted butter, melted

Filling:

2 tbsp ground cinnamon
1/2 cup brown sugar

Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350°F.
Prepare Dough: In a large bowl, combine glutinous rice flour, sugar, and baking powder. Mix in milk and melted butter to form a soft dough.
Roll Out Dough: Roll the dough into a 1/4 inch thick rectangle on a floured surface.
Prepare Filling: Mix cinnamon and brown sugar, then sprinkle evenly over the dough.
Roll and Cut: Roll the dough tightly into a log and slice into 8 equal rolls.
Bake: Place rolls in a greased baking pan and bake for 25-30 minutes until golden.
Make Glaze: Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
Glaze Rolls: Spread the glaze over warm rolls before serving.