Matcha Cinnamon Rolls: the OhMatchaa! recipe

Make 12 cinnamon rolls with a matcha twist, perfect for a brunch, an afternoon snack or an original dessert. Soft, colourful and fragrant, these rolls pair the sweetness of cinnamon with the vegetal bitterness of matcha tea.

Ingredients for 12 cinnamon-and-matcha rolls

For the dough

• 500 g flour
• 12 g matcha (2 tbsp)
• 2 sachets dry yeast
• ½ tsp salt
• 245 g whole or plant milk (1 cup)
• 110 g melted butter
• 100 g white sugar
• 2 eggs

For the filling

• 130 g brown sugar
• 6 g OhMatchaa! matcha(1 tbsp)
• 1 tbsp ground cinnamon
• 1/2 tsp salt
• 110 g softened butter

For the marbled icing

• 110 g cream cheese
• 110 g softened butter
• 2 tsp vanilla extract
• 310 g icing sugar (2½ cups)
• 1 tbsp milk (15 ml)
• 12 g matcha for marbling (2 tbsp)

Detailed preparation steps

1. Prepare the dough

• Mix flour, matcha, yeast and salt in a large bowl.
• Heat the milk, butter and sugar to ≈ 40 °C.
• Stir this liquid into the dry ingredients, then add the eggs.
• Knead for 2 to 3 min. Add a little flour if the dough is sticky.
• Let it rest for 10 to 20 min.

2. Roll out and fill

• Roll the dough into a 35 × 45 cm rectangle on a floured surface.
• Spread with butter, then sprinkle over the matcha, brown sugar, cinnamon and salt mixture.

3. Roll up and cut

• Form a tight log.
• Cut into 12 equal slices.
• Arrange them in a buttered 23 × 33 cm tin.

4. Let it rise

• Quick rest: 30 min at room temperature.
• Slow option: overnight in the fridge (extra softness).

5. Baking

• Preheat to 175 °C.
• Bake for 28 to 30 min.

6. Marbled icing

• Whisk the cream cheese, butter, vanilla, icing sugar and milk.
• Coat the warm rolls with ⅔ of the icing.
• Add the matcha to the rest.

Variations on your matcha cinnamon rolls

A more intense matcha taste

For a stronger matcha aroma, add 1 extra tablespoon of matcha powder to the dough or the filling.

A slow rise for extra softness

Go for a cold rise in the fridge overnight for an airier crumb and better flavour development.

A 100% plant-based matcha cinnamon roll version

Adapt the recipe to a vegan version:

• Milk → plant drink (oat, soy, almond)
• Butter → plant margarine
• Cream cheese → unsweetened plant alternative

Choose no-added-sugar substitutes to preserve the balance of flavours.

Storage and serving

After baking

Let cool for 10 to 15 minutes before icing, to stop the icing from melting.

Freezing

Freeze before icing:

• Let the rolls cool completely.
• Wrap them individually (cling film or airtight bag).
• Keeps up to 2 months in the freezer.

To serve

• Reheat for 30 to 45 sec in the microwave or 5 to 7 min in the oven at 160 °C.
• Add the icing after reheating.