Description
These homemade cinnamon rolls feature a soft, fluffy dough filled with a buttery cinnamon sugar filling and topped with a vibrant matcha glaze. Perfectly balanced with a slight earthiness from the matcha, these cinnamon rolls are baked until golden brown and make a delightful treat for breakfast or dessert.
Ingredients
Scale
Dough
- ¾ cup whole milk
- 1 packet active dry yeast (about 2 ¼ teaspoons)
- ½ cup granulated sugar
- 6 tbsp unsalted butter, softened
- 1 egg, room temperature
- ¼ tsp salt
- 3 cups all purpose flour
Filling
- 3 tbsp unsalted butter, softened
- 5 tbsp light brown sugar
- 1 ½ tsp ground cinnamon
Matcha Glaze
- 2 tbsp whole milk
- 1 tsp matcha powder
- ¾ cup powdered sugar
Instructions
- Warm the Milk and Activate Yeast: Warm the milk on the stove or microwave to about 100 – 110°F (lukewarm). In a liquid measuring cup, combine the warm milk with active dry yeast and granulated sugar. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is activated.
- Prepare Dough Mixture: Pour the foamy yeast mixture into a large mixing bowl or the bowl of a stand mixer. Add the 6 tablespoons of softened butter. Using a stand mixer with a dough attachment or a hand mixer, whisk until the butter breaks down into small pieces within the liquid.
- Add Egg and Salt: Add the egg and salt to the mixture and whisk until incorporated, even if small lumps of butter remain.
- Add Flour and Form Dough: Gradually add the all-purpose flour a little at a time while whisking until a soft dough forms. Transfer to a floured surface and knead for about 6 minutes until smooth and elastic. If using a hand mixer, knead by hand.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover with aluminum foil and let it rise in a warm spot for 1 hour or until it doubles in size.
- Prepare Filling: On a floured flat surface, roll out the risen dough into a 12×12 inch square. Spread the 3 tablespoons of softened butter evenly over the surface. Mix the brown sugar and ground cinnamon together, then sprinkle evenly over the buttered dough.
- Roll and Cut Dough: Carefully roll the dough tightly into a 12-inch long log. Trim off the ends to neaten, then cut the log into 9 even pieces. To ensure even sizing, first divide the log into 3 equal sections, then divide each section into 3 pieces.
- Second Rise: Place the cinnamon roll pieces onto a lightly oiled 10×10 baking dish or cast iron pan. Cover with aluminum foil and let them rise again in a warm place for 1 hour until doubled in size.
- Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
- Bake Cinnamon Rolls: Bake the covered cinnamon rolls for 15 minutes. Then remove the cover and continue baking for an additional 10 minutes to achieve a golden brown top. If desired, bake 1-2 minutes longer for deeper browning.
- Prepare Matcha Glaze: While the rolls are baking, whisk together the whole milk, matcha powder, and powdered sugar until smooth and well combined.
- Glaze and Serve: Remove the cinnamon rolls from the oven and immediately brush or drizzle the matcha glaze over the top. Serve warm for the best flavor and texture.
Notes
- Ensure the milk is not too hot when activating yeast, or it may kill the yeast.
- For best results, use fresh active dry yeast and test that it’s foaming before proceeding.
- If you don’t have a stand mixer, knead the dough by hand thoroughly for a smooth texture.
- You can adjust the sweetness of the glaze by adding more or less powdered sugar to taste.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat cinnamon rolls gently in the microwave before serving to restore softness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, matcha glaze, breakfast pastry, sweet rolls, homemade cinnamon rolls, baking cinnamon rolls
