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Matcha Cinnamon Rolls

When the weekend rolls around I love making a batch of fluffy, warm cinnamon rolls. This week I wanted to try something new and make matcha cinnamon rolls!

Matcha reminds me of springy warm weather, so it felt like the perfect time to make these.

image of matcha cinnamon rolls that have been cut into to show how fluffy and soft they are

What is Matcha?

Matcha is made from special green tea leaves that are ground down into an incredibly fine consistency.

It has a unique, earthy flavor. It’s rich and smooth, but sometimes it can have a bitter aftertaste.

However, good quality matcha should have almost a sweet finish.

You can buy match in the coffee or tea aisle of most grocery stores. I usually order mine in a large bag online!

image of matcha powder in a bag

I’m not going to lie, high-quality matcha powder is not cheap. The good news is a little goes a long way.

Packing these Cinnamon Rolls with Matcha Flavor

To give these matcha cinnamon rolls an intense matcha flavor, I use matcha in the cinnamon roll filling, dough, and frosting.

I find that the sweet notes of matcha pair well with my rich and tangy cream cheese frosting, so I used that recipe as a base for this cinnamon roll frosting.

image of a warm matcha sweet roll on a plate that's about to be cut into

How Much Flour Am I Supposed to Use in the Matcha Cinnamon Roll Dough??

This recipe starts with 4 cups of all-purpose flour.

But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.

I find kneading an additional 1-2 Tbsp of flour into the dough at that stage is the perfect amount. It makes it easier to handle and knead by hand, but it’s still tacky and soft.

image of matcha dough that's been mixed together using a stand mixer

You need just enough flour to make the dough workable.

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add. We want these to turn out fluffy and soft!

The easiest way to know that the dough is ready to be rested is to do a test with your finger.

I like to press into the dough with my finger and see how it feels. It should feel tacky, but not leave any residue on your finger when you pull it away.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for about 10-20 minutes. This little break allows the gluten to relax a bit and makes the dough easier to roll out.

image of matcha dough that's been mixed in a kitchen aid mixer with a dough hook and is now ready to rest

Making These Matcha Cinnamon Rolls by Hand vs. a Stand Mixer

This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make using a stand mixer with a dough hook, but a little elbow grease never hurt anyone. I also find it’s easier to get the consistency of the dough right if you knead by hand.

Starting the dough in my stand mixer and finishing the kneading process by hand usually gives me the best results.

image of matcha cinnamon roll dough that's been rested and is ready to be rolled out

Topping These Matcha Cinnamon Rolls

The finishing touch on any cinnamon roll has to be its topping!

A cinnamon roll isn’t complete without some type of melty glaze or frosting. I decided to top these matcha cinnamon rolls with delicious cream cheese AND matcha frosting!

image of cream cheese cinnamon roll 
frosting

You can use a more traditional glaze if you prefer your cinnamon rolls that way though!

I always want my desserts to look as good as they taste, so I like to add a little matcha powder to my leftover frosting and swirl it on top of the cream cheese frosting.

It gives these cinnamon rolls such a beautiful finished look!

image of pretty matcha cinnamon rolls that have been topped with cream cheese and matcha frosting that has been swirled together

Matcha Cinnamon Roll Dough – Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

  • Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!
  • Matcha Powder – You can buy matcha at most grocery stores in either the tea and coffee section, or the international section. I get mine from Whole Foods, but you can also order matcha powder on amazon.
  • Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it before adding it into the dough and allow the dough to rise for a bit longer. Active yeast takes longer to rise than instant.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
  • Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
  • Large Eggs – This is an enriched dough, so it uses eggs. You can try using a vegan egg replacer in its place to make eggless matcha cinnamon rolls.
image of matcha cinnamon rolls that have been proofed and are ready to be baked

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 10-15 minutes, then add the frosting. This will make it perfectly melt over your cinnamon rolls without completely liquifying!
image of matcha cinnamon rolls being cut with dental floss to get super clean cuts

Making These Matcha Cinnamon Rolls in Advance

If you want to make these matcha cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

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.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

image of matcha cinnamon rolls that have been frosted with cream cheese matcha frosting and are ready to be eaten

You can also bake the cinnamon rolls, let them cool, then freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!). I top it with some leftover frosting and I swear it tastes just as good as it did day 1!

image of matcha cinnamon rolls that have been cut into to show how fluffy and soft they are

Let Me Know What You Think!

If you try this recipe for matcha cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!!

Other Recipes You Might Like:

Yield: 12

Matcha Cinnamon Rolls

image of matcha cinnamon rolls that have been cut into to show how fluffy and soft they are

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

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 40 minutes
Total Time 1 hour 38 minutes

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 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 (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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Add in 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
  5. Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
  6. 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.
  7. 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.
  8. 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. 
  9. 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,
  10. Roll the dough horizontally, toward the uncovered strip.
  11. 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!
  12. If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
  13. 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.
  14. 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.
  15. 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

  1. 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.
  2. Let the matcha cinnamon rolls cool for about 10-20 minutes, then spoon 2/3 of the frosting over the cinnamon rolls.
  3. 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.

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 Information

Yield

12

Serving Size

1

Amount Per Serving Calories 449Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 104mgSodium 204mgCarbohydrates 48gFiber 1gSugar 42gProtein 4g

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