Matcha Cinnamon Rolls
Ingredients
For the Dough
- 150 ml warm milk (any dairy or non-dairy milk will work)
- 1 teaspoon raw brown sugar
- 1 tablespoon dry yeast
- 1 3/4 cup all-purpose flour
- Pinch of salt
- 2 1/2 tablespoons unicorn superfoods matcha powder
- 55 g melted butter (use dairy-free butter if vegan)
For the Filling
- 2 tablespoons cinnamon
- 5 tablespoons raw brown sugar
- 50 g butter, softened (use dairy-free butter if vegan)
For the Glaze
- 3/4 cup powdered sugar
- 1 tablespoon melted butter (use dairy-free butter if vegan)
- 2 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Almond flakes, for decorating
Preparation
Make the dough: In a jug, whisk together yeast, sugar, and warm milk. Set aside for 5 minutes or until frothy. In a large mixing bowl, sift flour and matcha powder. Make a well in the center. Add a pinch of salt, the yeast mixture, and melted butter. Stir until combined, then use your hands to bring the dough together in the bowl.
Transfer the dough onto a surface and knead for 5 minutes until smooth and elastic. Place the dough in a greased bowl. Cover with plastic wrap and set aside for 45 minutes until doubled in size.
Preheat the oven to 180°C and line a baking tray with parchment paper.
Combine cinnamon and sugar together in a small bowl.
Roll out the dough into a 5 mm thick rectangle. Spread a layer of softened butter on the dough, leaving about a 1 cm border. Sprinkle the cinnamon sugar mixture evenly over the butter.
Roll up the dough tightly from the long side, creating a log. Cut the log into 12 scrolls.
Transfer the scrolls onto the prepared baking tray and bake for 25-30 minutes until crispy and golden brown.
Make the glaze by combining powdered sugar, melted butter, almond milk, and vanilla extract. Drizzle the glaze all over the rolls and sprinkle with almond flakes.
Enjoy your delicious Matcha Cinnamon Rolls!
