If you're looking for a twist on a classic treat, this Matcha Cinnamon Rolls Recipe is just the thing. It blends the earthy, vibrant flavor of matcha with the sweet warmth of cinnamon, perfect for a cozy weekend morning or a special occasion. I love the way the green tea powder adds a subtle depth to the rolls, making each bite a delightful surprise that's as beautiful as it is tasty.
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Why This Recipe Works
This recipe perfectly balances the bold, grassy notes of matcha with the comforting sweetness of cinnamon rolls. It's designed to be straightforward yet yield soft, pillowy rolls that are anything but ordinary.
- Consistent Texture: The dough is kneaded just right to achieve a tender crumb without being dense or tough.
- Deep, Balanced Flavor: Matcha adds a gentle earthiness that complements the classic cinnamon and brown sugar filling beautifully.
- Simple Ingredients: You only need pantry staples enhanced by matcha powder to create something special.
- Fast Prep, Big Payoff: Though it takes a bit of rising time, actual hands-on work is short and manageable-perfect for weekend baking.
Ingredient Game Plan
For a stellar batch of Matcha Cinnamon Rolls Recipe, quality and freshness go a long way. I recommend choosing vibrant matcha powder and fresh yeast to get the best rise and flavor impact.
- Matcha Powder: Use culinary-grade matcha with a bright green color for the best flavor without bitterness.
- Active Dry Yeast: Fresh yeast ensures the dough rises beautifully; check the expiry date for best results.
- Unsalted Butter: This gives you control over the salt in your dough and filling, so it's just right.
- Milk: Warm milk activates the yeast gently without killing it, so keep it around 110°F (45°C).
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Matcha Cinnamon Rolls Recipe
Step 1 - Prep & Season
Start by warming your milk to about 110°F (45°C)-it should feel warm but not hot to the touch. Sprinkle in the active dry yeast and let it bloom for 5-10 minutes until it becomes foamy. This signals that your yeast is alive and ready. Then, mix in sugar, matcha powder, salt, melted butter, and the egg. Gradually stir in the flour until a shaggy dough forms. You'll notice the dough feels a little sticky but manageable-resist the urge to add too much flour here; the texture is perfect.
Step 2 - Build Flavor
Turn the dough onto a floured surface and knead it for about 8 minutes-firm but gentle pressure helps develop that silky, elastic texture you're looking for. When it's smooth and springs back slightly when poked, it's ready. Place the dough in a greased bowl, cover with a damp cloth, and leave it in a warm spot. You'll see it almost double in size in about an hour. While that's happening, mix the filling ingredients-brown sugar, cinnamon, matcha powder, and softened butter. This combo gives a sweet, aromatic kick to each roll without overpowering the matcha's delicate flavor.
Step 3 - Finish for Best Texture
After the first rise, roll the dough into a 14×9 inch rectangle. Spread the softened butter evenly, then sprinkle on your filling mixture. Roll it up tightly along the long side-not too loose, or the filling will leak, but easy enough that you don't squish the air bubbles we worked so hard to build. Slice into 12 pieces and arrange them in a greased 9×13 inch pan. Let them rest and rise again, covered, for about 30 minutes; they should puff up nicely. Bake in a preheated 350°F (175°C) oven for around 25 minutes until the rolls turn golden with just the slightest crisp edges-you'll notice the kitchen fills with a warm, toasty aroma that's hard to resist.
Pro Moves I Swear By
From my experience, getting those rolls just right depends on a few key steps that make all the difference between a good roll and a memorable one.
- Doneness Cue: Look for golden brown tops with edges slightly crisp but soft and fluffy centers.
- Temperature Trick: Keep your milk warm but not hot; overheating kills the yeast, ruining the rise.
- Make-Ahead Move: You can refrigerate the shaped rolls overnight after the second rise and bake fresh in the morning for super fresh, slow-proofed flavor.
- Skip This Pitfall: Don't over-knead the dough or add too much flour; this keeps your rolls tender.
Serve It Up
Finishing Touches
Once your rolls are warm from the oven, drizzle them generously with the matcha-infused icing. The silky, sweet glaze with vanilla rounds out the earthiness of the matcha in the dough and filling, creating a harmonious bite. I find that the icing melts slightly into the warm rolls, making each mouthful luxuriously soft and flavorful.
Great Pairings
These Matcha Cinnamon Rolls Recipe pairs beautifully with light, refreshing drinks like jasmine tea or a creamy latte. A simple fresh fruit salad or a handful of toasted nuts can add a nice contrast in texture and acidity to balance the rich sweetness.
Easy Plating Wins
Serving these rolls in a rustic wooden board or a bright ceramic plate really makes their green hue pop. Dust a little extra matcha powder on top just before serving to echo the flavor and add a touch of elegance. For a special brunch, line the plate with fresh mint leaves or edible flowers to create a fresh, inviting look.
Make-Ahead & Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. The rolls soften as they cool, so you might want to reheat them gently to revive their fluffy texture.
Freezer Notes
These cinnamon rolls freeze wonderfully. Wrap them tightly in plastic wrap and then foil, storing for up to 2 months. Thaw overnight in the fridge and warm before serving. Freezing might slightly mellow the matcha flavor, but the texture stays surprisingly good.
Reheating Matcha Cinnamon Rolls Recipe Without Drying Out
The best way to reheat is by warming the rolls in a 300°F (150°C) oven for 10-15 minutes, loosely covered with foil to keep moisture in. If you're in a hurry, a 20-second zap in the microwave with a damp paper towel over the top does the trick-just don't overdo it or they'll dry out. The air fryer works too; 5 minutes at 320°F keeps the outsides crisp and the inside soft.
Frequently Asked Questions
Absolutely! Using matcha only in the icing offers a vibrant finish without the green tea flavor permeating the dough. It's a great way to introduce matcha if you prefer a subtler taste.
When you mix yeast with warm milk and a touch of sugar, it should foam and bubble within 5-10 minutes. This "bloom" means your yeast is active and ready to leaven the dough.
Matcha powder is finely ground green tea leaves, so it offers a stronger, more vibrant flavor and color compared to regular green tea powder. For best results, stick to culinary-grade matcha in this recipe.
Yes, instant yeast can be used. You can add it directly to the dry ingredients without proofing. Just remember it's more potent, so use slightly less-about 25% less than the amount of active dry yeast called for.
Final Thoughts
I've found this Matcha Cinnamon Rolls Recipe brings a fresh, delightful spin to an old favorite, inviting a bit of zen into your baking routine. It's approachable for bakers of all levels, and the result is such a rewarding treat-both restful and energizing thanks to that lovely matcha touch. I hope you enjoy these green-hued beauties as much as I do, sharing them with friends or savoring solo moments with a hot cup of tea.
PrintComplete Recipe
Matcha Cinnamon Rolls Recipe
Delight in these vibrant Matcha Cinnamon Rolls, combining the earthy flavor of matcha with the classic warmth of cinnamon sugar. Soft, fluffy, and topped with a luscious matcha glaze, they make a unique and irresistible treat perfect for breakfast or dessert.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese-American Fusion
- Diet: Vegetarian
Ingredients
Dough
- 1 cup warm milk (110°F or 45°C)
- 2 ½ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 tablespoons matcha powder
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- 1 tablespoon matcha powder
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon matcha powder
Instructions
- Dough Preparation: In a large bowl, dissolve the active dry yeast in warm milk. Stir in granulated sugar, matcha powder, salt, melted butter, and egg. Gradually add the flour while mixing until a dough forms.
- Kneading: Transfer the dough to a floured surface and knead for about 8 minutes until it is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare Filling: In a bowl, combine brown sugar, ground cinnamon, and matcha powder, then set aside.
- Shape Rolls: Roll out the dough on a floured surface into a 14 by 9 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the filling mixture on top.
- Roll Up and Cut: Tightly roll the dough starting from the long edge. Slice the roll into 12 equal pieces and arrange them in a greased 9 by 13 inch baking pan.
- Second Rise: Cover the pan with a damp cloth and let the rolls rise again until nearly doubled, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown on top.
- Prepare Icing: Whisk together powdered sugar, milk, vanilla extract, and matcha powder. Adjust the consistency by adding more milk or powdered sugar if needed.
- Finish: Drizzle the matcha icing over the warm rolls just before serving for a glossy and flavorful finish.
Notes
- Use room temperature ingredients to help the dough rise evenly.
- If the dough is too sticky, lightly dust with flour during kneading but avoid adding too much to prevent dry rolls.
- You can substitute whole milk with any milk alternative to fit dietary preferences.
- For a stronger matcha flavor, increase matcha powder in the filling or icing slightly.
- Ensure the oven is fully preheated to get a nice golden crust without overbaking the rolls.
- These rolls can be stored in an airtight container for up to 2 days and reheated before serving.
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