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Easy Fluffy Matcha Cinnamon Rolls with Cream Cheese Glaze

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These fluffy matcha cinnamon rolls with cream cheese glaze are soft, airy, and perfectly balanced with earthy matcha and sweet cinnamon. A unique twist on a classic breakfast pastry that’s surprisingly easy to make.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ teaspoon salt
  • ¾ cup (180ml) whole milk, warm (110°F)
  • ¼ cup (60ml) water, warm (110°F)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tablespoons (30g) unsalted butter, softened (for filling)
  • ¼ cup (50g) light brown sugar, packed
  • 1 tablespoon (8g) matcha powder
  • 1 teaspoon ground cinnamon
  • 4 oz (113g) cream cheese, softened (for glaze)
  • ¼ cup (60g) unsalted butter, softened (for glaze)
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), warm water, and 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. Make the dough: In a stand mixer bowl, whisk together remaining sugar, salt, and 3 cups of flour. Add yeast mixture, melted butter, and egg. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes. Gradually add remaining ½ cup flour, ¼ cup at a time, until dough pulls away from sides.
  3. Knead the dough: Knead on medium-low speed for 6-8 minutes until smooth, elastic, and slightly tacky. Add flour or water as needed.
  4. First rise: Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: In a small bowl, combine softened butter, brown sugar, matcha powder, and cinnamon. Stir until smooth and spreadable.
  6. Roll and fill: Punch down dough and roll into a 12×16-inch rectangle on a floured surface. Spread filling evenly, leaving a ½-inch border on the far long side. Roll tightly into a log from the closest long edge, pinching seam to seal.
  7. Cut the rolls: Cut log into 12 equal pieces (about 1 ½ inches wide). Place cut-side up in a greased 9×13-inch baking dish.
  8. Second rise: Cover and let rise for 30-45 minutes until puffed and touching.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 22-28 minutes until golden brown. Tent with foil if browning too fast.
  10. Make the glaze: Beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy. Add milk 1 tablespoon at a time until thick but pourable. Spread over warm rolls.

Notes

Use culinary-grade matcha for best results. Don’t overheat liquid (yeast dies at 130°F). Let rolls cool 5-7 minutes before glazing. For make-ahead, refrigerate cut rolls overnight and let rise at room temperature 30-45 minutes before baking.

Nutrition

Keywords: matcha cinnamon rolls, matcha rolls, green tea cinnamon rolls, fluffy cinnamon rolls, cream cheese glaze, breakfast pastry, brunch recipe

Find it online: https://bouncybowl.com/easy-fluffy-matcha-cinnamon-rolls-with-cream-cheese-glaze/