When the weekend rolls around I love making a batch of fluffy, warm cinnamon rolls. This week I wanted to try something new and make matcha cinnamon rolls!

Matcha reminds me of springy warm weather, so it felt like the perfect time to make these.

What is Matcha?

Matcha is made from special green tea leaves that are ground down into an incredibly fine consistency.

It has a unique, earthy flavor. It’s rich and smooth, but sometimes it can have a bitter aftertaste.

However, good quality matcha should have almost a sweet finish.

You can buy match in the coffee or tea aisle of most grocery stores. I usually order mine in a large bag online!

I’m not going to lie, high-quality matcha powder is not cheap. The good news is a little goes a long way.

Packing these Cinnamon Rolls with Matcha Flavor

To give these matcha cinnamon rolls an intense matcha flavor, I use matcha in the cinnamon roll filling, dough, and frosting.

I find that the sweet notes of matcha pair well with my rich and tangy cream cheese frosting, so I used that recipe as a base for this cinnamon roll frosting.

How Much Flour Am I Supposed to Use in the Matcha Cinnamon Roll Dough??

This recipe starts with 4 cups of all-purpose flour.

But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.

I find kneading an additional 1-2 Tbsp of flour into the dough at that stage is the perfect amount. It makes it easier to handle and knead by hand, but it’s still tacky and soft.

You need just enough flour to make the dough workable.

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add. We want these to turn out fluffy and soft!

The easiest way to know that the dough is ready to be rested is to do a test with your finger.

I like to press into the dough with my finger and see how it feels. It should feel tacky, but not leave any residue on your finger when you pull it away.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for about 10-20 minutes. This little break allows the gluten to relax a bit and makes the dough easier to roll out.

Making These Matcha Cinnamon Rolls by Hand vs. a Stand Mixer

This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make using a stand mixer with a dough hook, but a little elbow grease never hurt anyone. I also find it’s easier to get the consistency of the dough right if you knead by hand.

Starting the dough in my stand mixer and finishing the kneading process by hand usually gives me the best results.

Topping These Matcha Cinnamon Rolls

The finishing touch on any cinnamon roll has to be its topping!

A cinnamon roll isn’t complete without some type of melty glaze or frosting. I decided to top these matcha cinnamon rolls with delicious cream cheese AND matcha frosting!

You can use a more traditional glaze if you prefer your cinnamon rolls that way though!

I always want my desserts to look as good as they taste, so I like to add a little matcha powder to my leftover frosting and swirl it on top of the cream cheese frosting.

It gives these cinnamon rolls such a beautiful finished look!

Matcha Cinnamon Roll Dough – Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!
• Matcha Powder – You can buy matcha at most grocery stores in either the tea and coffee section, or the international section. I get mine from Whole Foods, but you can also order matcha powder on amazon.
• Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it before adding it into the dough and allow the dough to rise for a bit longer. Active yeast takes longer to rise than instant.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
• Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
• Large Eggs – This is an enriched dough, so it uses eggs. You can try using a vegan egg replacer in its place to make eggless matcha cinnamon rolls.

Tips for Making the Best Matcha Cinnamon Rolls

• Use a ruler to make sure your dough is rolled out to the right size (14in x 18in) and cut into even pieces.
• Use dental floss to easily cut each cinnamon roll rather than a knife.
• If you’re struggling to cut your cinnamon rolls, place the cinnamon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
• Cut 12 equally sized cinnamon rolls from your log to make sure they all bake evenly.
• Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in).
• Try to let the cinnamon rolls cool for about 10-15 minutes, then add the frosting. This will make it perfectly melt over your cinnamon rolls without completely liquifying!

Making These Matcha Cinnamon Rolls in Advance

If you want to make these matcha cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.

Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

You can also bake the cinnamon rolls, let them cool, then freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!). I top it with some leftover frosting and I swear it tastes just as good as it did day 1!

Let Me Know What You Think!

If you try this recipe for matcha cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!!

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