Matcha Cinnamon Rolls Recipe: 12 Irresistible Bites You Need

The first time I tried matcha in a dessert, it was like a little revelation—earthy, slightly sweet, and so darn vibrant. I’d always loved cinnamon rolls, but something about that first bite of a matcha-infused version? Chef’s kiss. These Matcha Cinnamon Rolls are my love letter to that moment—soft, fluffy swirls with just enough matcha to make them special but not overwhelming.

The warm cinnamon filling plays so nicely with the gentle bitterness of the tea. Trust me, once you’ve had these, plain ol’ cinnamon rolls just won’t hit the same. And don’t even get me started on that cream cheese drizzle—it’s practically mandatory.

Table of Contents

Why You’ll Love These Matcha Cinnamon Rolls

Listen, I don’t just bake these Matcha Cinnamon Rolls because they’re pretty (though that green swirl is Instagram gold). Here’s why they’ve become my go-to crowd-pleaser:

• The flavor is unreal: Earthy matcha and warm cinnamon shouldn’t work together—but oh, they do. It’s like your favorite cozy spice met a fancy tea ceremony.
• Cloud-like texture: That double-rise method? Worth every minute. You’ll get rolls so fluffy, they practically float off the plate.
• Easier than they look: No fancy skills needed—just some patience while the dough works its magic.
• Brunch hero: These disappear faster than my coffee on Sunday mornings. Bonus points if you serve them warm with extra drizzle.

Ingredients for Matcha Cinnamon Rolls

Grab these simple ingredients—you probably have most in your pantry already. I’ve grouped them so you can prep like a pro:

• For the dough: 2 ¾ cups all-purpose flour (spooned & leveled), ¼ cup sugar, 1 tsp salt, 1 tbsp matcha powder (see notes), 2 ¼ tsp active dry yeast, ½ cup warm milk (110°F), 1 egg, ¼ cup unsalted butter (melted & slightly cooled)
• For the filling: 2 tbsp softened butter, 1 tbsp ground cinnamon, ½ cup packed brown sugar
• For the icing: 4 oz cream cheese (softened), 1 cup powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk

Ingredient Notes & Substitutions

Matcha is non-negotiable here—splurge on ceremonial grade if you can. The cheap stuff tastes grassy and bitter. For dairy-free, almond milk works (same temperature), but avoid coconut milk—it changes the dough texture. No brown sugar? White sugar + ½ tsp molasses mimics it perfectly. And please, please don’t skip the second rise—that’s what gives these rolls their signature fluff.

Equipment You’ll Need

You won’t need any fancy gadgets—just the basics. Grab a large mixing bowl, a wooden spoon (or stand mixer if you’re feeling fancy), a rolling pin, and a 9×13-inch baking pan. That’s it. Oh, and a sharp knife for slicing—dull blades squish those beautiful swirls.

How to Make Matcha Cinnamon Rolls

Okay, let’s get to the fun part—making these beauties. Follow these steps, and you’ll have matcha magic in no time:

1. Wake up that yeast: Mix warm milk (think baby-bottle warm—about 110°F) with yeast in a small bowl. Let it sit for 5 minutes until it’s foamy and smells like bread heaven. No foam? Your yeast might be old—start over.
2. Dry team assemble: In a big bowl, whisk together flour, sugar, salt, and that gorgeous matcha powder. Pro tip: sift the matcha to avoid clumps—nobody wants green speckles.
3. Bring it together: Pour in the yeast mixture, egg, and melted butter. Stir with a wooden spoon until it forms a shaggy dough, then knead for 5-7 minutes (or use a dough hook on medium for 4 minutes) until smooth and slightly tacky.
4. First rise: Cover the bowl with a damp towel and let it rise in a warm spot for 1 hour. It should double in size—poke it; if the indentation stays, it’s ready.
5. Roll it out: Punch down the dough, then roll it into a 12×16-inch rectangle on a lightly floured surface. Spread softened butter (like you’re frosting a cake), then sprinkle evenly with cinnamon and brown sugar.
6. Roll & slice: Tightly roll from the long edge, pinching the seam to seal. Use dental floss or a sharp knife to slice into 12 even rolls (about 1.5 inches each).
7. Second rise: Arrange rolls in a greased 9×13-inch pan, cover, and let rise again for 30 minutes—they’ll get cozy and puffy.
8. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until tops are golden and centers are set. Don’t overbake—they keep cooking a bit out of the oven.
9. Drizzle drama: While warm, slather on that cream cheese icing (mix all icing ingredients until smooth). Watch it melt into every nook—pure bliss.

Shaping & Sizing the Rolls

Here’s my trick for perfect swirls: roll the dough tightly but don’t squeeze out the filling. Use unflavored dental floss to slice—just slide it under, cross the ends, and pull. Clean cuts every time. For fluffier edges, place rolls barely touching in the pan—they’ll rise into pillowy clouds.

Baking Tips for Perfect Matcha Cinnamon Rolls

If your rolls brown too fast, tent with foil halfway through. Underproofed? They’ll be dense—wait for that full 30-minute second rise. An oven thermometer is clutch; ovens lie. And resist peeking—that heat escape deflates rolls. If the centers seem underdone at 25 minutes, give ‘em 2 more, max. They firm up as they cool.

Serving Suggestions

Oh, these Matcha Cinnamon Rolls shine when served warm—that’s when the cinnamon smells downright heavenly and the icing oozes just right. My go-to move? Plating them with a steaming cup of jasmine tea or strong coffee—the flavors play off each other perfectly. Feeling fancy? Add an extra matcha drizzle (just mix ½ tsp matcha with 1 tbsp hot water and whisk into leftover icing). For next-level indulgence, top with toasted black sesame seeds or a scoop of vanilla bean ice cream… because why not?

Storing & Reheating Matcha Cinnamon Rolls

These beauties are best fresh, but if you’ve got leftovers (lucky you), here’s how to keep them tasting amazing. Store cooled rolls in an airtight container at room temp for up to 2 days—any longer and they’ll dry out. To reheat, I like the 10-second microwave zap for that just-baked warmth, or 5 minutes in a 300°F oven if you’re patient. Want to freeze? Wrap tight in plastic before icing, then freeze for up to a month. Thaw overnight in the fridge, then warm and drizzle with icing like you mean it.

FAQs About Matcha Cinnamon Rolls

Nutritional Information

Okay, let’s be real—these Matcha Cinnamon Rolls are a treat, not a health food (but hey, matcha’s got antioxidants, right?). Each roll clocks in at about 250 calories, with 18g sugar and 8g fat—give or take, depending on how generous you are with that icing. These numbers are estimates, of course—swap ingredients like plant-based milk or reduce the sugar, and the stats will change. My philosophy? Enjoy every gooey bite guilt-free, then maybe take an extra walk. Totally worth it.

Rate This Recipe

Did these Matcha Cinnamon Rolls make your taste buds dance? Leave a star rating below and tell me how they turned out—I read every comment (and might steal your brilliant tweaks) Your feedback helps other bakers too.

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