Fluffy & Moist Matcha Cinnamon Rolls

These matcha cinnamon rolls will become your ultimate fall craving. These soft and fluffy cinnamon rolls are made with matcha powder in the dough and the cream cheese frosting, making it a matcha lovers dream. In this blog post, learn how to test if your dough has been kneaded enough (important for a fluffy texture!) and a cool trick for cutting your cinnamon rolls!

When fall comes around, I immediately start craving cinnamon rolls. To me, cinnamon rolls are the quintessential fall treat. I’ve made many cinnamon roll recipes in the past from ube cinnamon rolls to chai spiced ones. I’ve even made a cinnamon roll with matcha glaze but never a truly matcha forward recipe. Well today, I’m rectifying that hole in my recipe book with these matcha cinnamon rolls. These have matcha in the cinnamon roll itself as well as the cream cheese frosting, so if you love matcha, these are for you.

Using a stand mixer vs kneading by hand

I adapted the dough for my cinnamon roll recipes for this recipe, so there wasn’t too much testing involved. However, the one new thing I tried with this recipe is using a stand mixer vs kneading by hand. Let me tell you I’m never going back. Kneading with a stand mixer was 100 times easier. Not only was it easier on my hands, but clean up was a breeze as well. All you gotta do is throw all the ingredients for the dough into the stand mixer then knead/mix until a smooth dough forms. It’s also a lot faster!

Some deets about key ingredients

• Buttermilk – I tested my cinnamon roll recipe with buttermilk and whole milk and found that buttermilk gives the dough a lighter, softer texture. That’s why I highly recommend buttermilk for this recipe. Otherwise, whole milk works just fine but the texture is slightly less fluffy.
• Matcha powder – Use highly quality matcha powder for the best flavor and color. I use Aiya culinary grade matcha powder for all my matcha recipes. If using a lower quality matcha powder, use more than listed in the recipe.
• Cinnamon – People always say my cinnamon desserts are the best, and the reason why is I exclusively use Vietnamese cinnamon. It’s the best tasting cinnamon out there in my opinion. However, you can use any kind of ground cinnamon for this recipe.

Making my matcha cinnamon rolls (with tips!)

1. Heat 3/4 cup for buttermilk for 40 seconds in the microwave until the liquid reaches 100-110 degrees F (38-43 degrees C). I like to do this in a liquid measuring cup. Add 1 packet of yeast and 1 tsp of granulated sugar and mix. Let it sit for 10 minutes.
2. Pour the mixture into the stand mixer fitted with the hook attachment. Add 6 tbsp of unsalted butter, the rest of the sugar, 1 egg, and 1/4 tsp of salt. Mix together 1 tbsp of matcha powder and 3 1/2 cups of all purpose flour and add it to the bowl. Make sure to sift the matcha powder to prevent clumping.
3. Mix the ingredients together on low (speed 2) for a minute then increase the speed to 4 to knead for 5 minutes until a green dough forms. If the dough still seems wet, add a tablespoon of flour at a time until it doesn’t stick to your hands. It can be normal to add 1/4 cup to 1/2 cup more flour.
   • Tip #1: How to test if the dough has been kneaded enough:
     • 1) Poke it with your finger and if it springs back at you, it has been kneaded enough.
     • 2) Pinch off a piece of your dough and stretch it out until it’s thin enough so light can pass through it. Put your finger behind the dough in front of a light source, if you can clearly see the shadow of your finger, it has been kneaded enough.
4. Cover with a wet towel or plastic wrap and let the dough rise in a warm place for 1-2 hours until it doubles in size.
   • Tip #2: If you don’t have a warm place for the dough to rise, preheat the oven to 170 degrees F. Then turn off the oven and leave the oven door open for a minute. Place the dough in the oven with the oven door open to rise. This is what I do in the fall and winter.
5. Once the dough is done proofing, punch out the air. Then roll it out into a 12×12 inch square. Smear the top of the dough with 1 tbsp of unsalted butter. Top with 1/4 cup of light brown sugar and 1 tbsp of cinnamon.
6. Roll into a log and cut into 9 equal pieces. Cut the log into 3 equal pieces and then divide each piece into 3 equal pieces.
   • Tip #3: I like to cut the dough with dental floss. It is way more effective. Encircle the cinnamon roll with the floss and pull it together to cut off a piece.
7. Place the cinnamon rolls into a greased 9×9 pan. Let the dough rise for 1-2 more hours.
8. Preheat the oven to 350 degrees F (177 degrees C).
9. After the last proof (rise), bake for 20-25 minutes uncovered until the edges are light brown.
10. While the cinnamon rolls are baking, make the matcha cream cheese frosting. In a stand mixer, whisk together 2 tbsp of unsalted butter, 2 oz of cream cheese, 1/4 tsp of vanilla extract, and 1 pinch of salt. Mix together 3/4 cup of powdered sugar and 3/4 tsp of matcha powder. Sift the matcha powdered sugar into the stand mixer and mix well.
11. Let the cinnamon rolls cool for 10 minutes before smearing on the matcha cream cheese frosting.

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