Soft, sweet, and a little gooey 🤤 — these matcha cinnamon rolls are a cozy twist on the classic.
The dough gets its earthy flavor and green glow from matcha, filled with warm cinnamon sugar and topped with creamy matcha–vanilla frosting. A dreamy treat with a caffeinated kick 🍵✨.
60 minutes or more
12
Baking
Ingredients
Steps
Prepare filling. In a bowl, mix 133 g brown sugar, 6 g matcha powder, 7 g cinnamon, and a pinch of salt. Set aside.
In a large bowl, whisk together 500 g of flour, 12 g of matcha powder, 14 g of instant yeast, and 1/2 tsp of salt. In a separate small bowl, gently warm 245 g of milk, 113g of butter, and 100g of sugar in the microwave until the butter is just melted. Pour the warm milk mixture into the flour, add the 2 eggs, and mix until a sticky dough forms. Knead with a dough hook or by hand for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If it's too sticky, add a sprinkle more flour.
Cover the bowl and let the dough rest for 15 minutes. This little nap makes it easier to handle! Then, on a lightly floured surface, roll your dough out into a large rectangle, about 35cm by 45cm.
Spread 113 g of soft butter over the dough, leaving a 1cm border on one long edge. Sprinkle your cinnamon-sugar filling evenly over the top. Tightly roll the dough into a log, rolling toward the un-buttered edge. Pinch the seam to seal it shut. Cut the log into 12 even rolls. (A pro-tip is to use unscented dental floss for a super clean cut!)
Place your rolls into a greased 23x33 cm pan. Now it's time for their final rise. If you plan to bake today, cover the pan and let the rolls sit in a warm spot for about 30-60 minutes, until they look puffy. If you'd rather bake them tomorrow, you can cover the pan tightly and place it in the fridge overnight. Just be sure to take them out 1-2 hours before baking to let them warm up and finish rising.
Preheat your oven to 175°C. Bake the risen rolls for 28-32 minutes until they are golden brown. In the meantime, prepare frosting.
In a medium bowl, beat 113 g of softened cream cheese and 113 g of softened butter together until fluffy. Mix in vanilla extract, then gradually add 310 g of powdered sugar and 15 ml of milk. Keep mixing until everything is perfectly smooth and creamy.
Once your cinnamon rolls have cooled for about 15 minutes (so the frosting doesn't completely melt!), spread most of the frosting over them, saving a little bit in the bowl. Add 15 g of matcha powder to the remaining frosting and stir until combined. Dollop and swirl the green matcha frosting over the white frosting for a gorgeous, tasty finish. Serve them warm and enjoy every single bite! 😍
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