Matcha Cinnamon Rolls
These cinnamon rolls are soft, fluffy, and filled with warm cinnamon sugar in every bite. Matcha in the dough and the frosting adds the perfect earthy balance to all that sweetness. One bite and it’s impossible to stop.
Servings rolls
Ingredients
DOUGH
- 4 1/4 cups all-purpose flour, add an extra tablespoon if needed
- 1 cup warm whole milk
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons matcha powder
FILLING
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 3 tablespoons cinnamon
MATCHA CREAM CHEESE FROSTING
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon matcha powder
- 1/2 tablespoon vanilla bean paste
Instructions
MAKE THE DOUGH
- In a large mixing bowl, add the warm milk and sprinkle the yeast over the top. If using active dry yeast, cover and let it proof for 10 minutes until foamy.
- Add the eggs, melted butter, and white sugar to the milk and yeast mixture. Whisk until smooth.
- Add in the flour, salt, and matcha powder. Mix using a stand mixer with a dough hook or a wooden spoon until a soft and elastic dough forms—about 6 minutes. The dough should be slightly sticky; if needed, add a tablespoon of flour or a splash of milk to adjust the texture.
- Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size—about 1 hour.
MAKE THE FILLING
- In a small bowl, mix the brown sugar and cinnamon together. Set aside.
ASSEMBLE THE ROLLS
- Lightly flour your work surface and roll the dough out into a 12 x 18 inch rectangle.
- Spread the softened butter evenly over the surface of the dough.
- Sprinkle the cinnamon sugar mixture over the butter and press it gently into the dough.
- Starting from the long edge, roll the dough tightly into a log.
- Slice the log into 12 even pieces.
- Place the rolls into a greased 9 x 13 baking pan.
- Cover and let the rolls rise again for 30 to 40 minutes, until puffy.
MAKE THE MATCHA CREAM CHEESE FROSTING
- While the rolls bake, beat together the cream cheese, butter, powdered sugar, matcha powder, and vanilla bean paste until smooth and fluffy.
BAKE
- Preheat the oven to 375°F.
- Once risen, bake the rolls for 21 to 22 minutes until golden brown on top and cooked through.
- Once baked, let the rolls cool for 5 to 10 minutes.
- Spread the matcha frosting generously over the warm rolls and serve immediately!
Notes
Q: My dough is too sticky—what should I do?
A: If the dough feels too sticky while mixing, add a tablespoon of flour at a time until it’s soft and slightly tacky but easy to handle. Don’t add too much flour or the rolls will turn out dense. Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Just skip the 10-minute proofing step and mix it straight into the warm milk with the other wet ingredients. Q: What kind of matcha should I use?
A: Use culinary grade matcha for baking—it’s more affordable and still gives a vibrant color and earthy flavor. Save ceremonial grade for drinking! Q: My rolls didn’t rise—what went wrong?
A: Make sure your milk is warm (not hot!) when adding the yeast—around 100–110°F. If the dough doesn’t rise, your yeast might be expired or the kitchen might be too cold. Try placing the bowl in a turned-off oven with the light on to help it rise faster. Q: Can I make these ahead of time?
A: Yes! After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight. Let them come to room temperature and rise for about 45 minutes in the morning before baking. Q: Can I freeze them?
A: You can freeze the baked rolls (unfrosted) for up to 2 months. Just warm them in the oven and add frosting before serving. Q: How do I know when the rolls are done baking?
A: The tops should be lightly golden, and the center roll should look set and no longer doughy. If you’re unsure, gently lift a center roll to check underneath—it should look baked through.
A: If the dough feels too sticky while mixing, add a tablespoon of flour at a time until it’s soft and slightly tacky but easy to handle. Don’t add too much flour or the rolls will turn out dense. Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Just skip the 10-minute proofing step and mix it straight into the warm milk with the other wet ingredients. Q: What kind of matcha should I use?
A: Use culinary grade matcha for baking—it’s more affordable and still gives a vibrant color and earthy flavor. Save ceremonial grade for drinking! Q: My rolls didn’t rise—what went wrong?
A: Make sure your milk is warm (not hot!) when adding the yeast—around 100–110°F. If the dough doesn’t rise, your yeast might be expired or the kitchen might be too cold. Try placing the bowl in a turned-off oven with the light on to help it rise faster. Q: Can I make these ahead of time?
A: Yes! After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight. Let them come to room temperature and rise for about 45 minutes in the morning before baking. Q: Can I freeze them?
A: You can freeze the baked rolls (unfrosted) for up to 2 months. Just warm them in the oven and add frosting before serving. Q: How do I know when the rolls are done baking?
A: The tops should be lightly golden, and the center roll should look set and no longer doughy. If you’re unsure, gently lift a center roll to check underneath—it should look baked through.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!