Matcha Cinnamon Roll

RECIPE SUMMARY:

• Cinnamon Rolls

  • Prep Time: 1 hr 20 min

  • Cook Time: 20 min

  • Servings: 9 Rolls

• Icing

  • Prep Time: 30 min

  • Servings: 3 Cups

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INGREDIENTS:

For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.

• Matcha Dough:

  • Non-Dairy Milk (1 Cup)

  • Instant Yeast (1 Pack or 2 1/4 Teaspoons)

  • Sugar (2 Tablespoons)

  • Butter (3 Tablespoons, Melted and Cooled)

  • All-Purpose Flour (3 Cups)

  • Culinary Matcha (3 Tablespoons)

    • Or if local in Colorado Springs, you may use Green Tea from Yellow Mountain Tea House as alternative.

  • Salt (1/4 Teaspoon)

• Cinnamon Roll Filling:

  • Unsalted Butter (4 Tablespoons, Softened)

  • Brown Sugar (3 Tablespoons)

  • Cinnamon (1 Tablespoon)

• Lavender Icing/Cream:

  • Milk (1/3 Cup)

  • Lavender Buds (1 1/2 Tablespoons)

  • Unsalted Butter (1 Cup, Room Temperature)

  • Powdered Sugar (3 1/2 Cups)

  • Vanilla Extract (1 Teaspoon)

  • Salt (1/4 Teaspoon)

  • Purple Food Coloring

    • Or a little Acai Powder (Food Color Alternative)

STEPS:

• Prepare the Dough:

  • In a microwave-safe glass measuring cup, heat the milk for about 20-30 seconds until lukewarm. If the milk is too hot, it will kill the yeast.

  • Add the yeast and sugar into a large mixing bowl and slowly add the lukewarm milk. Stir until combined and let sit for 10 minutes until the mixture becomes foamy. If it doesn't foam, the yeast is not activated, and you'll need to start over with a fresh yeast packet.

  • Once the milk and yeast mixture is foamy, add melted butter and whisk until combined. Add 1 cup of flour, matcha powder, and salt, and start mixing. Gradually add more flour, about 1/2 cup at a time. The dough should be elastic and start to pull away from the edge of the bowl. Knead the dough for 5-7 minutes. If the dough is too sticky, add another 1/2 cup of flour and continue kneading.

• First Rise:

  • Lightly oil a large bowl and shape the dough into a ball. Place the dough in the bowl, cover with a towel, and let it rise in a warm environment until doubled in size, about 45 minutes. TIP: Preheat the oven to 170°F, then turn it off and place the bowl in the warmed oven.

• Roll and Fill:

  • Grease a baking dish with oil and set aside. Once the dough has doubled in size, lightly flour a rolling pin and flat surface. Roll out the dough into a 15x9 inch rectangle. Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon. Gently pat the sugar to help it absorb into the butter slightly.

  • Roll the dough into a long log, placing the seam side down. Using the floss method or a serrated knife, slice the log into about 1 1/2" wide rolls. You should get about 9 rolls.

  • Place the rolls in the greased pan, leaving room for them to rise again. Use the warm oven tip for the second rise (about 15 minutes).

• Bake:

  • Preheat the oven to 350°F. Once the rolls have risen, bake for 20 minutes until lightly browned. If necessary, cover the top of the rolls with foil and bake for an additional 5 minutes to prevent over-browning.

• For the Lavender Icing/Cream:

1. Infuse the Milk:

   • In a small saucepan, heat the whole milk over medium heat until it begins to simmer. Remove from heat and stir in the dried culinary lavender. Let the lavender steep for 15 minutes, then strain through a fine mesh sieve. Press the excess milk out of the lavender buds before discarding them. Allow the lavender milk to cool completely.

2. Prepare the Icing:

   • Using a whisk or stand mixer, cream the butter until it’s light and creamy, about 5 minutes. Add the powdered sugar a few cups at a time, scraping down after each addition. Once fully incorporated, add the lavender milk, vanilla, salt, and food coloring (if using). Whisk until smooth and fully combined.

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