Mochi Cinnamon Rolls
Apple Filling, Rum Raisins, Maple-Brown Butter Frosting
Bakers Jason and Yuri Oberbillig of SakuSaku Flakerie | Washington, D.C.
Yield: 12 rolls
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Rum Raisins:
230 grams rum
400 grams raisins
Apple Filling:
6 apples, peeled and sliced
100 grams brown sugar
5 grams ground cinnamon
Maple-Brown Butter Frosting:
Yield: 1 quart
500 grams cream cheese, softened
125 grams brown butter
212 grams maple syrup
76 grams butter, softened
12 grams vanilla extract
2 grams kosher salt
Mochi Dough:
250 grams mochi flour
Cinnamon Roll Dough:
538 grams all-purpose flour
78 grams whole milk, room temperature
78 grams granulated sugar
54 grams whole eggs, room temperature
9 grams gold yeast
5 grams kosher salt
15 grams unsalted butter
Cinnamon Rolls:
225 grams unsalted butter, softened
120 grams brown sugar
5 grams ground cinnamon
METHOD
For the Rum Raisins:
In a nonreactive container, combine all ingredients. Cover and let sit 24 hours at room temperature. The next day, strain and reserve.
For the Apple Filling:
In a stock pot over medium heat, combine all ingredients. Cook until apples are fork-tender. Let cool. Strain, transfer to an airtight container, and refrigerate.
For the Maple-Brown Butter Frosting:
In the bowl of a stand mixer fitted with a whisk attachment, whip cream cheese on low speed until smooth. Add brown butter and whisk until well combined. Add remaining ingredients. Whisk until smooth. Transfer to an airtight container and refrigerate.
For the Mochi Dough:
In a heatproof mixing bowl, combine mochi flour and 325 grams water. Cover tightly with plastic wrap. Microwave 3 minutes. Mix to combine. Repeat process additional 4 times, mixing between each interval. Transfer to a cornstarch-dusted sheet tray. Shape dough into a rectangle. Let cool, then cut into 1-inch sticks Set aside.
For the Cinnamon Roll Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, milk, sugar, eggs, yeast, salt, and 185 grams warm water. Mix 3 minutes on low speed, or until just combined. Increase speed and mix additional 4 minutes. Add butter and mix additional 1 minute, or until dough comes together and is fully incorporated. Transfer dough to a lightly floured work surface. Shape into a rectangle. Wrap tightly in plastic wrap and let sit 30 minutes at room temperature.
For the Cinnamon Rolls:
Heat oven to 350°F. Unwrap Cinnamon Roll Dough and stretch into a 20-by-12-inch rectangle. Spread butter over top. Sprinkle with brown sugar and cinnamon. Arrange Mochi Dough sticks lengthwise over top of Cinnamon Roll Dough, leaving a 3-inch border around the perimeter. Spoon desired amount Apple Filled and Rum Raisies over top. Roll Cinnamon Roll Dough tightly into a log. Slice into 2½-ich thick rolls. Transfer to a parchment-lined 13-by-6-by-2-inch baking pan. Let proof at room temperature until dough has doubled in size. Cover with aluminum foil and bake 30 minutes. Remove aluminum foil and bake additional 10 minutes, or until center of dough reaches 175°F. Remove from pan and transfer to a wire rack. Let cool.
To Assemble and Serve:
Transfer Cinnamon Rolls to a serving platter. Generously top with Maple-Brown Butter Frosting. Serve warm.
