Irresistible Matcha Cinnamon Rolls

Soft pillowy Matcha Cinnamon Rolls bring together earthy green tea and warming spice for the coziest breakfast treat. My family craves these anytime we need a comforting start to the weekend or a little indulgence with our morning coffee. The gentle bitterness of matcha balances the sweetness of gooey cinnamon filling and luscious cream cheese glaze. Once you taste them fresh from the oven you will understand why they always disappear fast around here

My first batch was on a cold rainy Sunday with friends over and the scent filled the house. Everyone kept sneaking into the kitchen asking if they were ready. I had to make a second pan because the first vanished before I could even frost them.

Ingredients

• All-purpose flour: Gives a light fluffy base for tender rolls. Look for unbleached for best results
• Active dry yeast: Essential for rise and softness. Always check that your packet is fresh for full lift
• Warm milk: Activates the yeast and adds richness. Whole dairy or plant-based milk both work if heated to just above body temperature
• Sugar: Provides both sweetness and tenderizes dough. Try coconut sugar for a rich caramel note and healthier alternative
• Matcha powder: Adds a grassy depth and cheerful color. Opt for a bright culinary grade matcha for baking
• Eggs: Provide structure and fluff. Use flax eggs if making these vegan
• Unsalted butter: Ensures a soft dough and creamy filling. Soften at room temperature before using
• Brown or white sugar: In the filling for syrupy sweetness and a hint of molasses if using brown
• Cinnamon: The warming heart of these rolls. Choose Ceylon if possible for a softer spice
• Cream cheese: Creates an ultra-rich glaze. Use full fat for the best texture
• Powdered sugar: Gives smooth sweetness in the glaze. Stevia is a good substitute if you want a low sugar option
• Matcha powder (extra): A second scoop in the glaze echoes the roll filling and makes the green swirl pop

Instructions

Dough Activation:

In a mixing bowl pour warm milk and sprinkle active dry yeast along with a pinch of sugar. Stir gently then set aside for five to ten minutes until you see a foamy layer. This ensures the yeast is alive and ready

Mix the Dough:

Add flour, matcha, sugar, eggs and softened butter to the foamy yeast mixture. Stir with a sturdy spoon until sticky clumps form. Tip: If your flour is packed aerate it with a fork before measuring for a lighter dough

Knead and First Rise:

Turn dough onto a floured countertop and knead using the heels of your hands for five to seven minutes. The dough should go from shaggy to smooth and elastic so it springs back slightly. Shape into a ball and transfer to a greased bowl turning once to coat. Cover with a towel or plastic wrap. Let sit in a warm corner until doubled, usually about an hour. Depending on your kitchen this might take more or less time

Prepare the Filling:

In a bowl thoroughly combine softened butter with sugar and cinnamon. Use the back of a spoon to mash and blend until creamy. If you like more cinnamon add an extra pinch for bolder flavor

Roll and Fill:

Dust your surface with a tablespoon of flour and roll out the dough into a rectangle about half an inch thick. Spread the cinnamon sugar filling evenly to every edge for full swirl flavor. Starting from the long side tightly roll the dough into a log

Slice and Proof:

With a sharp knife gently cut the log into rolls, each about an inch wide. Arrange cut side up in a greased baking dish leaving just enough space between them for expansion. Cover again and let them rise in the pan for another thirty minutes until puffed

Bake:

Preheat your oven to three hundred fifty degrees. Place rolls in the center and bake for twenty to twenty five minutes. The tops should be golden and the kitchen should smell absolutely amazing

Make the Glaze:

In a bowl beat together softened cream cheese, powdered sugar and matcha until smooth and fluffy. Taste and add more matcha if you crave stronger flavor. Let rolls cool slightly before drizzling with glaze for the best swirl

I have always loved baking with matcha and still remember the stunned faces when I brought these to a family brunch. My grandmother, who always stuck to plain cinnamon rolls, went back for seconds and asked for the recipe.

Storage Tips

Let the cinnamon rolls cool completely before storing in an airtight container at room temperature for up to two days. For longer freshness keep in the fridge for up to one week. If you want to rewarm them a few seconds in the microwave returns their pillowy softness.

Ingredient Substitutions

Whole wheat flour can be swapped in for half or all of the white flour for extra fiber. Dairy free butter and cream cheese work just as well and you can make flax eggs to keep them fully plant based. Brown sugar in the filling gives a deeper taste. You can try maple sugar or coconut sugar fully for a caramel twist.

Serving Suggestions

Pile the rolls on a platter just before guests arrive and watch them disappear. For special occasions add a sprinkle of matcha powder dusted over the glaze or serve with fresh strawberries on the side. This recipe is also beautiful baked as a pull apart loaf.

Cultural and Historical Context

Cinnamon rolls have roots in Scandinavian baking with their cozy layers of butter and spice. Matcha brings a Japanese twist. The combination of these traditions creates a unique fusion treat which feels both familiar and new.

Seasonal Adaptations

Add orange zest to the filling for a springtime lift. In winter try a pinch of cardamom with the cinnamon for extra warmth. During summer serve them chilled and frosted for a refreshing snack. If you want to see how others enjoy this recipe I have received notes from friends who froze the uncooked rolls then baked them straight from the freezer for brunch parties. Everyone says they freeze and rise beautifully with no loss of flavor.

Freezer Meal Conversion

To prepare in advance assemble the rolls until just before the second rise. Place them in the pan then cover tightly with plastic wrap and freeze. When ready to bake let them thaw and rise at room temperature until puffy then bake as usual. The smell when baking from frozen is even more intense.

Treat yourself or your loved ones to these cozy, vibrant rolls — once you make them, they will be in constant breakfast rotation. Their unique matcha swirl and soft texture make them unforgettable every time.

Recipe Q&A

→ Can I use whole wheat flour for the dough?

Yes, whole wheat flour can substitute all-purpose flour for a heartier texture and added nutrition.

→ What kind of matcha is best for baking?

Culinary-grade matcha is recommended for its robust flavor and color in baked goods.

→ How do I make it vegan?

Use flax eggs instead of regular eggs and replace dairy butter and cream cheese with plant-based alternatives.

→ Can I prep these ahead of time?

Prepare the rolls and refrigerate overnight. Let them rise in the morning before baking for fresh results.

→ Why did my rolls turn out dense?

This often happens if the dough wasn't kneaded enough or the yeast was expired. Ensure dough rises fully for light rolls.