Ingredients
Scale
- 1 cup warm milk (110°F or 45°C)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 tablespoons matcha powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
For the Filling
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 tablespoon matcha powder
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon matcha powder
Instructions
- Dough Preparation: In a large bowl, dissolve the yeast in warm milk. Add sugar, matcha powder, salt, melted butter, egg, and gradually mix in the flour until a dough forms.
- Kneading: Transfer the dough to a floured surface and knead until smooth and elastic, about 8 minutes.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: Mix brown sugar, cinnamon, and matcha powder in a bowl. Set aside.
- Shape Rolls: Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread softened butter over the dough, then evenly sprinkle the filling mixture.
- Roll Up and Cut: Roll the dough tightly from the long end. Cut into 12 equal pieces and place in a greased 9×13 inch baking pan.
- Second Rise: Cover the pan with a damp cloth and let rise again until nearly doubled, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden.
- Prepare Icing: Whisk together powdered sugar, milk, vanilla, and matcha powder. Adjust consistency with more milk or sugar if needed.
- Finish: Drizzle icing over warm rolls before serving.