Mochi Cinnamon Rolls: 10 Irresistible Steps to a Chewy, Sweet Treat

If you’re looking to shake up your baking routine with something cozy yet totally unexpected, these Mochi Cinnamon Rolls are the perfect fusion of chewy, sticky mochi and classic cinnamon roll goodness. Unlike traditional yeasted rolls, this recipe uses glutinous rice flour to create soft, chewy squares packed with cinnamon-sugar flavor and a hint of buttery richness. It’s one of those baked mochi recipes that you’ll want to make again and again.

With no yeast and no rising time required, these rice flour rolls are incredibly easy to make and ideal for breakfast, dessert, or snacking. Whether you’re familiar with mochi-based treats or this is your first time diving into mochi flour recipes, you’re about to fall in love with their unique texture and unforgettable flavor.

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Why Mochi Cinnamon Rolls Are a Must-Try Dessert

These cinnamon rolls are far from ordinary. Made with mochiko (glutinous rice flour), they have a chewy texture that’s naturally gluten-free and wonderfully satisfying. The baked layers stay moist and sticky in the best way, especially when served warm and drizzled with a sweet glaze.

If you’ve tried desserts with rice flour before, you know how versatile and fun the texture can be. These rolls take that up a notch by combining cinnamon warmth with that signature mochi bounce. Plus, they’re baked in a single pan and cut into squares—making them not only easier but also more visually unique than traditional spiraled rolls.

Craving more colorful and chewy desserts? These Coconut Pineapple Bites are another tropical-inspired option you’ll enjoy after baking mochi-based sweets.

Perfect for Breakfast or Dessert: Who Will Love This Recipe

These mochi cinnamon rolls are ideal for:

• Mochi lovers seeking a new twist on their favorite treat.
• Gluten-free dessert seekers.
• Home bakers looking for a shortcut to cinnamon roll flavor without yeast.
• Fans of mochi rice recipes who want something both traditional and new.
• Families wanting an easy baking project with chewy, satisfying results.

Whether served for brunch, afternoon tea, or an after-dinner dessert, these mochi squares are always a hit.

Ingredients You Need to Make Mochi Cinnamon Rolls

Mochi Batter:

• 1½ cups mochiko (glutinous rice flour) – 180 g
• 1 cup milk – 240 ml
• ¼ cup granulated sugar – 50 g
• 2 tablespoons unsalted butter, melted – 28 g
• 1 large egg
• ½ teaspoon vanilla extract
• Pinch of salt

Cinnamon Filling:

• 2 tablespoons butter, softened – 28 g
• ¼ cup brown sugar – 50 g
• 1 teaspoon ground cinnamon

Optional Glaze:

• ½ cup powdered sugar – 60 g
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

This simple list of ingredients turns into something truly special when combined, baked, and sliced into soft, chewy cinnamon-spiced treats.

Step-by-Step Instructions for the Best Mochi Rolls

Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or line it with parchment paper.

Step 2: Prepare the Mochi Batter
In a mixing bowl, whisk together mochiko, milk, sugar, melted butter, egg, vanilla, and salt. Stir until the batter is smooth and pourable.

Step 3: Bake the First Layer
Pour half of the mochi batter into the prepared pan. Bake for 10–12 minutes until it just begins to set—this helps hold the cinnamon layer in place.

Step 4: Make the Cinnamon Filling
In a small bowl, mix softened butter, brown sugar, and cinnamon to form a thick paste.

Step 5: Add the Cinnamon Layer
Remove the pan from the oven and carefully spread the cinnamon mixture over the partially baked layer.

Step 6: Top with Remaining Batter
Pour the remaining mochi batter over the cinnamon layer and spread gently to cover evenly.

Step 7: Bake Again
Return the pan to the oven and bake for 25–30 minutes, or until the top is golden and the center is set.

Step 8: Cool Slightly and Glaze
Let the mochi cool for at least 15 minutes. Mix the glaze ingredients in a bowl and drizzle over the top.

Step 9: Slice and Serve
Cut into 9 or 12 squares. Serve warm for maximum chewiness, or let them cool for a firmer, sticky treat.

Want something equally sweet and chewy with a flavor twist? Try this Sweet Potato Oatmeal Cookies recipe for another satisfying, gluten-free dessert option.

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Essential Kitchen Tools for This Baked Mochi Recipe

• Mixing bowls
• Whisk
• 8-inch baking dish
• Measuring cups and spoons
• Silicone spatula
• Small mixing bowl (for filling and glaze)

No specialty equipment needed—just your basic baking tools and some enthusiasm for chewy, sticky goodness.

Top Tips for Perfecting Your Mochi Squares and Rolls

• Use glutinous rice flour only: Regular rice flour won’t yield the same chewy texture.
• Don’t skip the pre-bake: The initial bake helps the layers stay separate.
• Mix the batter well: Smooth, lump-free batter is key to even baking.
• Serve warm: Mochi is at its chewiest and most flavorful when served shortly after baking.

If you love comforting dishes with a creative twist, you’ll also enjoy this Pineapple Crunch recipe—sweet, simple, and satisfying.

Common Mistakes to Avoid With Mochi Flour Recipes

• Using the wrong flour: Only mochiko (glutinous rice flour) gives that stretchy, chewy consistency.
• Not lining the pan: This makes cleanup harder and can cause sticking.
• Overbaking: Check at 25 minutes to prevent drying out.
• Skipping the glaze: It adds moisture and sweetness to balance the cinnamon.

Serving Suggestions and Topping Ideas for Mochi Breakfast Treats

These mochi cinnamon rolls can be topped with:

• Whipped cream and a sprinkle of cinnamon
• Coconut flakes for tropical flair
• Matcha powder for color contrast
• Crushed nuts for crunch
• A second drizzle of glaze when reheating

Pair with a light fruit salad like this refreshing Strawberry Cucumber Mint Salad for a beautiful brunch spread.

Creative Variations Using This Mochi Rice Recipe Base

• Pumpkin Spice Mochi Rolls: Replace cinnamon with pumpkin pie spice and add canned pumpkin to the batter.
• Chocolate Mochi Rolls: Use cocoa powder in the batter and chocolate chips in the filling.
• Matcha Glaze: Add ½ tsp matcha powder to the glaze for color and green tea flavor.
• Berry-Filled Version: Swirl in raspberry or strawberry jam between layers before baking.

Another variation to consider? These Blueberries and Cream Pie for a sweet and creamy treat with fruity flair.

How to Store and Reheat Mochi Cinnamon Rolls

• Room temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Store for up to 4 days, then microwave for 20 seconds before serving.
• Freezer: Freeze individually wrapped squares for up to 1 month. Thaw in the fridge before reheating.

Reheating helps restore that signature chewiness you love in mochi-based recipes.

Best Non-Alcoholic Drinks to Serve With Mochi Rolls

• Hot or iced green tea
• Chai latte
• Sweet soy milk
• Fruit smoothies
• Iced matcha with coconut milk

All these drinks balance well with the cinnamon spice and sticky rice texture of these rolls.

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FAQs About Desserts With Rice Flour and Mochi Rolls

Can I use regular rice flour?
No—only glutinous rice flour (mochiko) gives the chewy texture needed for this recipe.

Can I make these dairy-free?
Yes, substitute the milk and butter with plant-based alternatives.

Are these gluten-free?
Yes! As long as your ingredients are certified gluten-free, these are naturally gluten-free.

Can I skip the glaze?
Yes, but the glaze enhances moisture and sweetness, especially if serving at room temperature.

Final Thoughts: Why These Rice Flour Rolls Are Worth the Bake

Mochi Cinnamon Rolls are an unforgettable fusion of East Asian texture and Western flavor. They’re simple, satisfying, and unique—making them one of the most exciting desserts with rice flour you can try. Whether you serve them as a warm brunch item or sweet afternoon snack, they’re a chewy delight that’s easy to make and even easier to love.

If you’re into creative desserts, try these Peanut Butter Captain Crunch Bars next—they’re bold, fun, and just as crave-worthy.

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