Matcha Cinnamon Rolls

If you’re craving something soft, sweet, and ooey and gooey, these matcha cinnamon rolls hit all those marks. The dough is mixed with matcha powder, giving it a subtle earthy note and that gorgeous green color, while the classic cinnamon sugar filling brings all the cozy, warm sweetness you love in an original cinnamon roll. It all gets finished off with the most decadent matcha vanilla bean frosting, making these rolls the most beautiful caffeinated twist on a classic treat.

🍵 Making the Dough

Start by warming your milk until it’s warm—about 100 to 110 degrees Fahrenheit—just enough to wake up the yeast but without burning and killing it off. Sprinkle your active dry yeast over the milk and let it sit for about 10 minutes until it gets foamy and alive. While that’s happening, whisk together eggs, melted butter, and sugar in a large bowl.

Once your yeast is bubbly, add it to the wet ingredients, then mix in your flour, salt, and two tablespoons of culinary grade matcha powder. Mix everything well, either with a stand mixer fitted with a dough hook or with a wooden spoon or spatula, until the dough feels soft, elastic, and just a bit sticky. If it’s too wet, sprinkle in flour a tablespoon at a time to get it manageable but still tacky.

Pop your dough into a greased bowl, cover it up with plastic wrap and a towel, and tuck it away in a warm spot for about an hour until it doubles in size.

QUICK TIPS FOR SUCCESS:

• Culinary grade matcha is your best friend here—it’s affordable and has great flavor for baking.
• Keep the dough covered very tight to prevent drying out while it rises.
• If your kitchen is too cold and you notice your dough is not rising, pop it in the oven with just the light on to create a slightly warm environment for the dough to proof.

Preparing the Filling

While the dough is rising, prepare your cinnamon sugar mixture by combining brown sugar and cinnamon. For the butter, I like to put it out before starting the recipe so it can come to room temperature and be spreadable by the time it comes to assemble the rolls. And don’t worry if you forget to do this step, you can soften it to room temp with the setting on your microwave!

Another option is to just mix the butter with the cinnamon and sugar directly and then spread that onto your rolls. Either option is perfectly fine.

Rolling and Cutting the Rolls

Once your dough has puffed up and doubled, turn it out onto a lightly floured surface. Roll it into a 12 by 18-inch rectangle—that size is perfect to get those thick, fluffy rolls with plenty of cinnamon sugar inside.

Spread softened butter evenly over the dough, then sprinkle your cinnamon sugar mixture all over, pressing gently so it sticks.

Now comes a trick to get perfect rolls without squishing them—roll the dough tightly from the long edge into a log, then use unflavored dental floss to cut it into slices. Slide the floss under the log, cross it over the top, and pull tight. This way, your slices are neat, clean, and perfectly shaped.

You’ll end up with 12 rolls ready to be placed into two greased 9×13 pans, six rolls per pan. Cover them again and let them rise for another 30 to 40 minutes until nice and puffy.

Baking the Rolls

Preheat your oven to 375 degrees Fahrenheit and bake your rolls for about 21 to 22 minutes, until they’re golden on top and cooked through. No need to add any heavy cream or extra moisture in the pans—the butter in the dough and filling keeps everything soft and tender.

If you notice the tops getting too dark before the middle is done, just tent the pans with foil halfway through baking.

Making the Frosting

While the rolls bake, whip up a luscious cream cheese frosting that’s anything but basic. Beat softened cream cheese and butter until smooth, then mix in powdered sugar, a tablespoon of matcha powder, a splash of heavy cream, and half a tablespoon of vanilla bean paste (or vanilla extract if that’s what you have on hand). Whip it until fluffy and creamy—this frosting will melt beautifully over your warm rolls.

Finishing Touches

Once your cinnamon rolls come out of the oven, give them 5 to 10 minutes to cool slightly—warm enough to soften the frosting but not so hot that it just melts away. Then slather on that matcha cream cheese frosting generously, letting it seep into every swirl and make each bite utterly irresistible. Use as much frosting as you like and save the rest on the side for anyone who wants more!

⏰ Make-Ahead Instructions

Want to prep ahead? Here’s the easiest way:

• Follow all the way through slicing and placing the rolls in the pans. Do NOT proceed to proofing.
• Cover tightly with plastic wrap and refrigerate overnight.
• The next morning, let them come to room temperature and rise again for about 45 minutes to an hour.
• You can also make the frosting the night before and keep it in the fridge. Take it out to soften a bit while the dough comes to room temperature as well.
• Bake and then frost while warm!

You can also freeze baked, unfrosted rolls for up to two months. Warm them in the oven before frosting and serving.

Hope you love this recipe and can’t wait to hear how yours turn out!

Craving More Matcha? Try These Recipes Out!

• Matcha Lattes – 5 Different Ways
• Matcha White Hot Cocoa
• Strawberry Matcha Overnight Oats
• Chewy Matcha White Chocolate Cookies
• French Toast Matcha Latte

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