Introduction

These Matcha Cinnamon Rolls bring a delightful twist to classic cinnamon rolls by incorporating vibrant matcha green tea flavor. Soft, fluffy, and perfectly sweet with a creamy matcha frosting, they’re a unique treat that’s sure to impress.

A close-up of a single green matcha cinnamon roll placed on a white plate, with a thick swirled layer of green and white icing covering the top and flowing slightly down the sides, showing its soft and fluffy texture. The cinnamon roll has two main layers—a darker green dough layer on the bottom and a lighter green inner swirl—highlighting the spiral shape, with one piece torn off and placed on a silver fork lying on the plate. In the blurred background, there are three more matcha cinnamon rolls on white plates, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a medium bowl, combine 2/3 cup packed brown sugar, 1 Tbsp matcha powder, 1 Tbsp ground cinnamon, and 1/4 tsp salt to prepare the filling. Set aside.
Step 2: In a large bowl or stand mixer bowl, whisk together 4 cups flour, 2 Tbsp matcha powder, instant dry yeast, and 1/2 tsp salt.
Step 3: In a separate bowl, mix 1 cup whole milk, 1/2 cup softened butter, and 1/2 cup granulated sugar. Heat in the microwave for 1 minute until the butter melts, then stir to combine.
Step 4: Gradually add the warm milk mixture to the flour mixture. Mix on medium speed with a dough hook or by hand, scraping the sides to fully incorporate the flour.
Step 5: Add the eggs, one at a time, mixing on medium speed until a sticky dough forms.
Step 6: Continue mixing on medium-low speed for 2-3 minutes until the dough becomes elastic.
Step 7: Add additional flour gradually, 1 Tbsp at a time, until the dough is tacky but not sticky and pulls away from the sides of the bowl.
Step 8: Cover the dough with plastic wrap and let it rest for 10-20 minutes to relax the gluten, making it easier to roll out.
Step 9: Roll the dough on a lightly floured surface into a 14 x 18 inch rectangle, about 1/2 cm thick.
Step 10: Spread 1/2 cup room temperature butter evenly over the dough, leaving a 1/2 inch border on one long edge. Evenly sprinkle the prepared matcha cinnamon filling over the buttered surface.
Step 11: Roll the dough tightly from the buttered side toward the uncovered strip to seal the roll.
Step 12: Using dental floss, cut the roll into 12 equal pieces and arrange them in a greased 9 x 13 inch pan.
Step 13: For make-ahead, cover the rolls with plastic wrap and refrigerate overnight. Otherwise, let rolls proof in a warm place for about 30 minutes. A warm oven (preheated to 200°F and then turned off) works well for proofing.
Step 14: If refrigerated overnight, remove rolls 1-2 hours before baking to thaw and proof.
Step 15: Preheat the oven to 350°F (175°C). Bake rolls for 28-32 minutes or until golden brown, rotating the pan halfway for even baking.
Step 16: To make the frosting, beat together cream cheese, 1/2 cup unsalted butter, vanilla extract, powdered sugar, and 1 Tbsp whole milk until smooth.
Step 17: Let the cinnamon rolls cool for 10-20 minutes, then spread about two-thirds of the frosting evenly over them.
Step 18: Stir 2 Tbsp matcha powder into the remaining frosting and spoon it in swirls over the plain frosting. Serve warm and enjoy!

Tips & Variations

Use dental floss to slice the rolls cleanly without squishing them.
For a stronger matcha flavor, increase the matcha powder in the filling slightly.
Try topping the rolls with toasted sesame seeds for added texture and flavor.
If you don’t have instant yeast, active dry yeast can be used but proof it first in warm water.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. For longer storage, freeze the rolls before baking or after baking (wrapped tightly) for up to 2 months, thawing overnight in the fridge.

How to Serve

A white plate holds a green cinnamon roll with shiny, smooth glaze drizzled unevenly over the top, showing swirls of green and white icing. The roll has three visible layers, tightly coiled, with a soft, moist texture that looks slightly crumbly on edges. A fork rests on the plate, lifting a bite-sized piece of the cinnamon roll with the same green glaze coating it. In the background are two more white plates with matching cinnamon rolls, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough and filling the night before. After shaping the rolls, cover and refrigerate overnight, then bake fresh the next day.

What if I don’t have matcha powder?

You can omit the matcha for a traditional cinnamon roll, or substitute with green tea powder if available. Keep in mind the unique color and flavor will be less pronounced.