If you’re craving a treat that’s both comforting and a little unexpected, this Matcha Cinnamon Rolls Recipe is just the thing. Imagine soft, fluffy rolls fragrant with earthy matcha and warm cinnamon—a perfect weekend breakfast or indulgent afternoon snack. I love making this when I want to impress friends or just treat myself to something special, and I know you’ll enjoy the unique twist it brings to classic cinnamon rolls.
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Why You’ll Love This
This Matcha Cinnamon Rolls Recipe is a perfect blend of traditional comfort and modern flavors, creating a roll that’s just the right balance of sweet and subtly green-tea earthy notes. It’s a fun way to change up your breakfast routine and impress anyone you serve.
- Reliable Texture, Great Flavor: The dough comes out soft and springy with just the right chewiness, perfectly complementing the fragrant matcha cinnamon filling.
- Crisp–Golden Finish: A quick bake achieves golden edges that contrast beautifully with the tender, green-hued swirl inside.
- Pantry-Friendly Ingredients: Most stuff you already have — plus matcha powder, which adds an unexpected pop of depth and color.
- Weeknight Easy, Weekend Worthy: The process fits well into your day, rising patiently while you get other things done and baking up for a delicious finish.
Ingredient Snapshot
Choosing quality ingredients really lifts the whole Matcha Cinnamon Rolls Recipe. Don’t skimp on fresh yeast or pure matcha powder—the flavor and texture will thank you.
- Active dry yeast: Make sure it’s fresh and not expired to get that perfect rise every time.
- Matcha powder: Look for ceremonial or culinary grade; a bright, vibrant green matcha will flavor and color the rolls beautifully.
- Butter: Use unsalted so you can control salt levels precisely and soften it for easy spreading in the filling.
- Brown sugar: Adds deep, molasses notes that blend wonderfully with cinnamon and matcha.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Matcha Cinnamon Rolls Recipe
Step 1 — Set Up & Season
Start by warming your milk to about 110°F (45°C); it should feel pleasantly warm to the touch but not hot. Sprinkle the yeast over the milk and give it a gentle stir. Let it sit for 5–10 minutes until it bubbles and froths—that’s your signal the yeast is alive and well. While it’s waking up, whisk in sugar, matcha powder, salt, melted butter, and the egg. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms. The dough should be sticky but manageable—don’t add too much flour at this stage or your rolls might turn out dense.
Step 2 — Knead, Rise & Shape
Turn the dough onto a lightly floured surface and knead for about 8 minutes until it feels smooth, elastic, and a little springy when pressed. This step is crucial for that tender crumb you’re aiming for—if you’re new to kneading, just keep folding and pressing evenly until the dough bounces back. Place it in a greased bowl, cover with a damp cloth, and let it rest in a warm corner for about an hour, until it doubles in size. Meanwhile, mix your filling—brown sugar, cinnamon, softened butter, and matcha powder—into a fragrant paste. Once risen, gently punch down the dough, roll it out into a 14×9-inch rectangle, then spread the filling evenly over the surface.
Step 3 — Roll, Cut & Bake for the Best Texture
Roll the dough tightly from the long side, aiming for a snug spiral without squashing the filling out. Use a sharp knife to slice the roll into 12 even pieces and arrange them in a greased 9×13-inch pan, giving a little space between each. Cover the pan with a damp cloth and let the rolls rise a second time, about 30 minutes, until puffy and nearly doubled. This second rise helps create that toasty golden crust and airy interior. Preheat your oven to 350°F (175°C) and bake for 25 minutes. The rolls should be golden brown on top, and your kitchen will smell like heaven. Don’t open the oven door too early or you risk a collapse—patience here really pays off.
Smart Little Tips
Over time, I’ve learned a few tricks that make all the difference for this Matcha Cinnamon Rolls Recipe—from how to knead properly to timing your rises right for a light, fluffy texture.
- Doneness Cue: Look for a deep golden top and a sweet, fragile aroma; use a toothpick to test the center for any doughy spots.
- Temperature Trick: Keep your kitchen warm (around 75–80°F) when letting the dough rise—it speeds things up and creates a better crumb.
- Make-Ahead Move: You can do the first rise and shaping the night before; cover and refrigerate, then let the rolls warm and rise before baking next day.
- Avoid This Pitfall: Don’t rush the kneading or add too much flour; a sticky dough yields the softest rolls.
Serving Ideas
Finishing Touches
I love drizzling these rolls with a simple matcha icing made from powdered sugar, milk, vanilla, and a touch more matcha powder. It adds just the right creamy sweetness without overwhelming the delicate matcha-cinnamon interplay. I recommend applying the glaze while the rolls are warm—it melts in and glistens beautifully.
Pair It With
Pair these rolls with a lightly brewed green tea to echo the matcha notes or a creamy latte for a comforting balance. Fresh fruit or a citrusy salad on the side brings brightness that contrasts wonderfully with the rich rolls.
Easy Plating Upgrades
For casual dinners, a rustic wooden board with a dusting of powdered sugar works great. If you’re hosting, arrange the rolls on a pretty platter with extra icing in a small bowl, and garnish with edible flowers or a sprinkle of matcha powder for a pop of color.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep any leftover matcha cinnamon rolls in an airtight container at room temperature for up to two days, or in the fridge for up to five. They’ll soften slightly in the fridge but can be refreshed nicely upon reheating.
Freezing Tips
These rolls freeze beautifully. Wrap them tightly in plastic wrap and foil or use a freezer-safe container, then freeze for up to 2 months. Thaw overnight in the fridge, then warm gently before serving to revive that fresh-baked softness.
Reheating Matcha Cinnamon Rolls Recipe Without Drying Out
For the best results, warm rolls in the oven at 300°F for 10–15 minutes covered loosely with foil to trap moisture. You can also microwave with a damp paper towel over the top for 20–30 seconds, but be careful not to overdo it or they’ll toughen. An air fryer at low temperature is a great quick alternative—just a few minutes to toast the edges without drying the center.
Frequently Asked Questions
Yes! Instant yeast can be used; just add it directly to the flour without proofing. You might notice a slightly faster rise.
Culinary grade matcha is perfect and often more affordable. If you want a vibrant flavor and color, choose a brighter, fresh matcha powder.
You can substitute plant-based milk and vegan butter, and replace the egg with a flaxseed or chia egg. The texture might vary slightly, but they’ll still be delicious.
Humidity, flour type, and measurement accuracy can affect dough stickiness. Trust the texture—slightly sticky dough makes softer rolls. Use just enough flour on your hands and surface to handle it without adding too much.
Final Thoughts
PrintPrint Recipe
Matcha Cinnamon Rolls Recipe
Delight in these fluffy and aromatic Matcha Cinnamon Rolls, combining the earthy flavor of matcha with classic cinnamon sweetness. Perfect for a unique breakfast treat or an indulgent snack, these rolls feature a soft dough infused with matcha powder, a spiced cinnamon-matcha filling, and a creamy matcha icing drizzle.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese-inspired
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 yeast in warm milk. Add sugar, matcha powder, salt, melted butter, egg, and gradually mix in the flour until a dough forms.
- Kneading: Transfer the dough to a floured surface and knead until smooth and elastic, about 8 minutes.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: Mix brown sugar, cinnamon, and matcha powder in a bowl. Set aside.
- Shape Rolls: Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread softened butter over the dough, then evenly sprinkle the filling mixture.
- Roll Up and Cut: Roll the dough tightly from the long end. Cut into 12 equal pieces and place in a greased 9×13 inch baking pan.
- Second Rise: Cover the pan with a damp cloth and let 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.
- Prepare Icing: Whisk together powdered sugar, milk, vanilla, and matcha powder. Adjust consistency with more milk or sugar if needed.
- Finish: Drizzle icing over warm rolls before serving.
Notes
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Knead the dough well to develop gluten for soft, fluffy rolls.
- For extra flavor, consider adding a pinch of nutmeg or cardamom to the filling.
- If you prefer a vegan version, substitute butter with plant-based margarine and use a flax or chia egg.
- Adjust the icing thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker drizzle.
- Let the rolls cool slightly before icing to prevent the glaze from melting completely.
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