Matcha Cinnamon Rolls

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4.88 from 8 ratings

Matcha Cinnamon Rolls

These matcha cinnamon rolls are made from scratch and bake up soft, fluffy and totally packed with flavor!!

Prep Time30

Cook Time28

Additional Time40

Total Time1 38

Course: Bread & Cinnamon Rolls

Cuisine: American

Servings: 12

Calories: 449kcal

Author: Chelsey White

Ingredients

Matcha Cinnamon Roll Filling

2/3 cup packed light brown sugar 133g
1 Tbsp matcha powder 6g
1 Tbsp ground cinnamon 7g
1/4 tsp fine salt
1/2 cup unsalted butter, softened 113g

Matcha Cinnamon Roll Dough

4 cups all-purpose flour + about 1/2 cup 500g-560g
2 Tbsp matcha powder 12g
4 1/2 tsp or 2 packets instant dry yeast 14g, 1/2 oz.
1/2 tsp fine salt 3g
1 cup whole milk 245g
1/2 cup unsalted butter 113g
1/2 cup granulated sugar 100g
2 large eggs, room temperature 112g

Cinnamon Roll Frosting

1/2 cup cream cheese, room temperature 113g
1/2 cup unsalted butter, room temperature 113g
2 tsp vanilla extract or vanilla bean paste 8ml
2 1/2 cups powdered sugar 310g
1 Tbsp whole milk 15ml
2 Tbsp matcha powder 12g - to be added later

Instructions

Matcha Cinnamon Roll Filling

In a medium-sized bowl, mix 2/3 cup packed brown sugar, 1 Tbsp matcha powder, 1 Tbsp cinnamon, and 1/4 tsp salt together and set aside.

Matcha Cinnamon Roll Dough

In a large bowl or the bowl of a stand mixer, combine 4 cups of flour, 2 Tbsp of matcha powder, 2 packets of instant dry yeast and 1/2 tsp salt.
In a separate bowl, combine 1 cup milk, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients. The butter should be fully melted.
Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated.
Add in 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky (usually takes me 1-2 additional Tbsp of flour). It should pull away /no longer stick to the sides of your mixing bowl once it's ready to rest.
Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.
Place the dough on a lightly floured surface and roll it into a large rectangle that's about 14 in x 18 in. It should be about 1/2 cm thick.
Spread 1/2 cup of room temperature butter on the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight). Spread the filling over the buttered section of the dough in an even layer,
Roll the dough horizontally, toward the uncovered strip.
Cut 12 equal pieces and place in a greased 9 in x 13 in pan using dental floss. It sounds weird but it gives you super clean cuts!
If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, then place my cinnamon rolls into the oven to proof because my apartment is always cold.
If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
Once they have risen, preheat your oven to 350 F / 175 C. Bake for 28-32 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.

Cream Cheese Matcha Cinnamon Roll Frosting

To make the frosting, mix 1/2 cup of cream cheese, 1/2 cup of unsalted butter, 2 tsp vanilla extract, 2 1/2 cups of powdered sugar and 1 Tbsp of whole milk together with a whisk or electric mixer. Mix until smooth.
Let the matcha cinnamon rolls cool for about 10-20 minutes, then spoon 2/3 of the frosting over the cinnamon rolls.
Mix 2 Tbsp of matcha powder to the remaining frosting, then use a spoon to swirl the matcha frosting into the plain frosting and enjoy the cinnamon rolls warm.

Video

Notes

Using the Right Type of Yeast: Active vs. Instant Yeast

Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it in a small bowl with 2 Tbsp of warm water and 1 tsp sugar before adding it into the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).

Tips for Making the Best Matcha Cinnamon Rolls

Use a ruler to make sure your dough is rolled out to the right size (14in x 18in) and cut into even pieces.
Use dental floss to easily cut each cinnamon roll rather than a knife.
If you're struggling to cut your cinnamon rolls, place the cinnamon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
Cut 12 equally sized cinnamon rolls from your log to make sure they all bake evenly.
Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in)
Try to let the cinnamon rolls cool for about 10-20 minutes, then add the glaze. This will allow it to perfectly melt over your cinnamon rolls!

Making these Cinnamon Rolls in Advance:

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

The morning you want to bake them, take them out 1-2 hours before you plan to bake them to let them warm up and rise a bit. Then follow the recipe instructions to bake in step 14.

Nutrition