Matcha Cinnamon Rolls with Matcha Condensed Milk Glaze
These matcha cinnamon rolls make the perfect treat to go with a morning coffee or afternoon tea! Glazed with a rich matcha condensed milk glaze, this is the perfect combo to satisfy your sweet tooth.
Prep Time20mins
Cook Time25mins
Resting Time1hr30mins
Course: Breakfast, Dessert
Cuisine: American, Japanese
Keyword: bread, cinnamon rolls, matcha
Ingredients
Tangzhong Starter
5tbspwater71g
5tbspwhole milk71g
3tbspbread flour 25g
Main Dough
4cupsbread flour490g
3tbspdry milk21g
1tbspinstant yeast
5tbspmatcha powder
3/4cupwhole milklukewarm, 170g
2large eggs100g
6tbspunsalted buttersoftened, 85g
1 3/4tspsalt
Filling
3/4cupbrown sugar142g
4tspcinnamon9g
Icing
1/2cuppowdered sugar114g
3tbspcondensed milk58g
2tbspmatcha powder
Instructions
Tangzhong Starter
Combine starter ingredients in saucepan and whisk over medium heat until the consistency thickens and resembles mashed potatoes. This should take about 5 minutes. Remove from heat and cool.
Main Dough
In a large mixing bowl, sift the matcha powder and combine the rest of the main dough ingredients. Let rest for 20 minutes before kneading the dough until it is smooth and elastic.
Shape dough into a ball and cover for 60 to 90 minutes. Does not have to be doubled in size.
Filling
Combine brown sugar and cinnamon until thoroughly mixed.
Gently deflate dough, divide in half, and shape both pieces into a rectangle.
Use a rolling pin and roll dough into 18" x 8" (45cm x 20cm) rectangle.
Sprinkle half filling into rolled-out dough.
Starting with the long edge, roll dough into a log shape. Make sure the seam is on the bottom and cut the log into 12 slices. Repeat with second piece of dough and filling.
Lightly grease 9" x 13" (22cm x 33cm) pan. Evenly space the rolls in the pan. Cover and let rise for 45 to 60 minutes until the rolls are puffy and crowded. In the meantime, preheat oven to 350ºF / 176ºC.
Bake rolls for 22-25 minutes or until slightly browned. Internal temperature should be around 188ºF / 86ºC.
While rolls are baking, prepare icing by slowly adding milk until it becomes a thick, spreadable icing.
Fill a piping bag with the icing and in a quick motion, drizzle icing thinly over the buns. Add more if needed and serve warm.
Notes
Recipe by Usagi Baking. All images and content belong to me unless otherwise specified. Please do not use my images without permission. If you would like to share my recipe, please credit me and link back to my site.