Ingredients

• Dough
• ¾ cup (180 ml) warm milk (about body temperature, ~40°C)
• 2 ¼ tsp (1 packet) instant yeast
• ¼ cup (50 g) sugar
• 1 large egg + 1 egg yolk, room temperature
• ¼ cup (60 g) unsalted butter, melted and cooled
• 3 cups (360 g) bread flour (or plain flour)
• 1 tsp salt
• 1 ½ tsp matcha powder (good culinary grade)
• Filling
• 5 tbsp (70 g) unsalted butter, softened
• ½ cup (100 g) light brown sugar
• 2 tsp ground cinnamon
• 1 tsp matcha powder (optional)
• Cream Cheese Glaze
• 115 g (4 oz) cream cheese, softened
• ¼ cup (60 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• ½ tsp vanilla paste
• 1–2 tbsp milk or cream (to thin)

Method

1. Make the Dough. In a jug, whisk warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
2. Add egg, yolk, and melted butter; whisk smooth.
3. In a large bowl (or mixer with dough hook), combine flour, salt, and matcha.
4. Add wet to dry; mix to a shaggy dough.
5. Knead 8–10 mins by hand (or 6–7 in mixer) until smooth and slightly tacky.
6. First Rise. Place in oiled bowl, cover, rise 1–1.5 hours until doubled.
7. Roll & Fill. Roll to ~35×25 cm; spread butter. Mix brown sugar, cinnamon, matcha; sprinkle. Roll up, slice 9.
8. Second Rise. Arrange in greased 20×20 cm tin; cover, rise 45–60 mins until puffy.
9. Bake. 180°C (350°F) for 22–25 mins, lightly golden.
10. Glaze. Beat cream cheese + butter; add sugar + vanilla; thin with milk; spread on warm rolls.