Matcha Cinnamon Scrolls

Method

1. Make the Dough
2. In a jug, whisk warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
3. Add the egg, yolk, and melted butter, whisk until smooth.
4. In a large bowl (or stand mixer with dough hook), combine flour, salt, and matcha.
5. Add wet mixture into dry. Mix until a shaggy dough forms.
6. Knead for 8–10 minutes by hand (or 6–7 minutes in a mixer) until smooth, elastic, and slightly tacky.
7. First Rise
8. Place dough in a lightly oiled bowl, cover with cling film or a damp towel.
9. Leave in a warm spot (around 25–28°C) for 1–1.5 hours, or until doubled in size.
10. Roll & Fill
11. Lightly flour your surface and roll the dough into a rectangle (~35 × 25 cm).
12. Spread softened butter evenly over the dough.
13. Mix brown sugar, cinnamon, and matcha. Sprinkle evenly over butter.
14. Roll up tightly from the long side into a log.
15. Slice into 9 even rolls.
16. Second Rise
17. Arrange rolls in a greased 8×8 inch (20×20 cm) or 9×9 inch (23×23 cm) square tin.
18. Cover and let rise at room temperature for 45–60 minutes, until puffy and nearly doubled.
19. They should look pillowy and jiggle slightly if nudged.
20. Bake
21. Preheat oven to 180°C (350°F).
22. Bake for 22–25 minutes, until tops are lightly golden.
23. Don’t overbake — they should stay soft.
24. Glaze
25. Beat cream cheese and butter until smooth.
26. Add powdered sugar and vanilla paste, beat again until creamy.
27. Thin with a splash of milk if needed.
28. Spread glaze over warm rolls so it melts into the swirls.
29. Tips for Success
30. If your kitchen is cold, let the dough rise inside a turned-off oven with just the light on, or near a warm appliance.
31. Don’t stress if rolls don’t all look perfect — they puff and even out beautifully in the oven.