Mochi Cinnamon Rolls
These mochi cinnamon rolls are crisp on the outside, mochi chewy on the inside, and so scrumptious! They are easy to make, require no rising time, and are delicious with a hot cup of tea or coffee. These gluten-free rolls are perfect for breakfast, an afternoon snack, or even dessert! The combination of cinnamon, sugar and the chewy bread texture makes them totally morish and addictive!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 220 grams glutinous rice flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 egg, (beaten)
- 2 tablespoons unsalted butter, (melted and divided)
- 4 teaspoons sugar
- 2 1/2 teaspoons cinnamon
- 1/4 cup icing sugar
- 1 teaspoon milk or water
Instructions
- 1
Preheat oven 375F/190C.
- 2
Combine glutinous rice flour, baking powder, sugar, and salt in a mixing bowl. Whisk to combine.
- 3
In a small pot or saucepan, heat the milk and unsalted butter until butter is completely melted and the mixture is just starting to steam. Do not allow to boil. Add the hot milk and butter to the glutinous rice flour mixture.
- 4
Mix the wet and dry ingredients well with a wooden spoon or rubber spatula, "cutting" into the dry ingredients. Mixture should look like pebbles and there should no (or very little) loose flour remaining.
- 5
Add the beaten egg to the bowl and mix well until mixture comes together into a dough.
- 6
Transfer the dough to a work surface lightly dusted with glutinous rice flour. Shape into a rectangular block.
- 7
Dust a rolling pin and roll the dough out into a rectangle, 6"x10".
- 8
Melt 2 tablespoons of unsalted butter and brush just enough on the dough to cover the surface. (You will use about 1/4 of the melted butter; set aside the remainder.)
- 9
Combine the cinnamon and sugar in a bowl and sprinkle all of it over the entire surface of the dough.
- 10
Starting with the short edge closest to you, fold the edge over and start to roll the dough away from you. As you roll, press in on the sides of the roll to keep it to 6" wide. Do not worry if there are cracks in the dough.
- 11
Shimmy a strand of dental floss under the log until halfway. Cross the two ends of the floss over the top and pull to cut the log in half.
- 12
Shimmy the dental floss underneath the log again and repeat to cut each half into thirds, giving you 6 pieces.
- 13
Take the remaining melted butter you set aside earlier and divide evenly among 6 cups in a standard muffin tin, brushing the butter up the sides of the cups.
- 14
Place the rolls in the buttered cups of the muffin tin. Bake for 25 minutes.
- 15
The cinnamon rolls will be puffed up when they first come out of the oven and will sink a bit when they cool. This is completely normal. Allow them to cool in the pan for about 5 minutes, and then transfer them to a cooling rack to cool completely, about 30 minutes. If the rolls are a bit stuck in the tin, use a toothpick to loosen the edges and "spin" the roll before lifting them out.
- 16
Once the rolls are cooled, combine the icing sugar and milk in a small bowl, mixing until you have a thick smooth glaze. Adjust the amount of icing sugar or milk until you get a syrupy consistency similar to maple syrup. Drizzle the glaze over the cooled cinnamon rolls.