Can I make matcha cinnamon rolls ahead of time?

Yes. Shape the rolls, cover tightly, and refrigerate up to 12 hours before baking. Let them come to room temperature for 30 minutes, then bake as directed. You can also freeze shaped rolls for up to 1 month.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy. This typically takes 1 to 1.5 hours in a warm environment. If you poke it gently, the indent should slowly spring back halfway.

What if I don't have matcha powder?

Matcha powder is key to the flavor and color. You can substitute with 1 to 2 tablespoons of finely sifted green tea powder, though the flavor will be slightly less intense and the color less vibrant.

Can I use whole wheat or bread flour instead of all-purpose flour?

All-purpose flour is recommended for the best texture. Bread flour will make them denser; whole wheat will dry them out. Stick to all-purpose for soft, fluffy rolls.

How should I store leftover matcha cinnamon rolls?

Store covered at room temperature for 1 day, refrigerated for 3 days, or frozen for up to 1 month. Reheat in a 350°F oven for 5 to 10 minutes until warm.

Matcha Cinnamon Rolls With Cream Cheese Frosting

Name: Matcha Cinnamon Rolls With Cream Cheese Frosting
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1 cup warm milk; 2 1/4 tsp active dry yeast; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 4 cups all-purpose flour; 2 tbsp matcha powder; 1 tsp salt; 1/2 cup unsalted butter, softened; 1 cup packed brown sugar; 2 tbsp ground cinnamon; 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 2 cups powdered sugar; 1 tsp vanilla bean paste; 1 tbsp matcha powder; 2 tbsp heavy cream; Matcha powder, for dusting

CookOSBeta

Matcha Cinnamon Rolls With Cream Cheese Frosting | CookOS

Ingredients

1 cup warm milk
2 1/4 tsp active dry yeast
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
4 cups all-purpose flour
2 tbsp matcha powder
1 tsp salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp ground cinnamon
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla bean paste
1 tbsp matcha powder
2 tbsp heavy cream
Matcha powder, for dustingoptional

18 Ingredients

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Instructions

1
To make the dough, proof the yeast in warm milk in the bowl of a stand mixer.
2
Once bubbly, add the granulated sugar, eggs, and melted butter. Whisk to combine.
3
Add the all-purpose flour, matcha powder, and salt to the wet ingredients.
4
Using the dough hook attachment, knead the dough for a few minutes until it's soft and elastic.
5
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size.
6
While the dough rises, prepare the frosting. In a large bowl, combine softened butter, cream cheese, powdered sugar, vanilla bean paste, and matcha powder.
7
Beat the frosting ingredients with a hand mixer until combined. Add a splash of heavy cream and beat again until smooth and fluffy.
8
For the filling, combine the brown sugar and cinnamon in a small bowl and whisk to combine.
9
Once the dough has risen, punch it down to release the air.
10
On a lightly floured surface, roll the dough out into a large rectangle.
11
Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
12
Roll the dough up tightly into a log.
13
Cut the log into 12 individual rolls.
14
Place the rolls in a greased baking dish, cover, and let them proof for a second time for about 30 minutes.
15
Bake in a preheated oven at 375°F until golden brown, about 20-25 minutes.
16
Let the rolls cool slightly in the pan, then spread the matcha frosting generously over the top.
17
Finish with an optional dusting of matcha powder and serve warm.