Fluffy & Moist Matcha Cinnamon Rolls

5 from 1 rating

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.

Prep Time40

Cook Time20

Proofing Time2

Total Time3

Course: Breakfast

Cuisine: Asian

Diet: Vegetarian

Keyword: matcha cinnamon roll recipe, matcha cinnamon rolls

Servings: cinnamon rolls

Calories: 434kcal

Author: Becca Du

Equipment

Ingredients

Dough

¾ cup buttermilk
1 packet active dry yeast 1/4 oz
½ cup granulated sugar
6 tbsp unsalted butter room temperature
1 egg
¼ tsp salt
1 tbsp matcha powder
3 ½ cups all purpose flour

Filling

1 tbsp unsalted butter room temperature
¼ cup light brown sugar
1 tbsp ground cinnamon

Matcha Cream Cheese Frosting

2 tbsp unsalted butter room temperature
2 oz cream cheese room temperature
¼ tsp vanilla extract
1 pinch salt
¾ cup powdered sugar
¾ tsp matcha powder

US Customary - Metric

Instructions

Heat ¾ 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.
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 ¼ tsp of salt. Mix together 1 tbsp of matcha powder and 3 ½ cups of all purpose flour and add it to the bowl. Make sure to sift the matcha powder to prevent clumping.
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 ¼ cup to ½ cup more flour.
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.
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.
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.
Place the cinnamon rolls into a greased 9×9 pan. Let the dough rise for 1-2 more hours.
Preheat the oven to 350 degrees F (177 degrees C).
After the last proof (rise), bake for 20-25 minutes uncovered until the edges are light brown.
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.
Let the cinnamon rolls cool for 10 minutes before smearing on the matcha cream cheese frosting.

Notes

Store these cinnamon rolls in the fridge for up to 3 days. To reheat, microwave for 10-20 seconds.
For a stronger flavor, add more matcha to the cream cheese frosting.
I tested this with double the cream cheese frosting ingredients, and found that it was too much frosting for me. However, if you like a lot of frosting, use double the ingredients listed.
For more tips and tricks, refer to the blog post.

Nutrition