Think cinnamon bun, but with Matcha instead of cinnamon! There's something so satisfying and comforting about sweet buns. They can go for a snack but also for a dessert. If you have not the sweetest tooth (like me) this is just the right amount of sweetness. This new interpretation of the classic cinnamon or cardamom buns can be enjoyed with or without the frosting on top.
Dough:
- 50g butter melted, chilled 275ml milk 1 egg- 1 Tbsp sugar
- 1 pack vanilla pudding powder
- 500g flour
- 1 pack dry yeast (7g)
- 4 tsp Matcha
Filling:
- 75g ultra soft butter- 4 tsp Matcha
- 100g brown sugar
Frosting:
- 100g Philadelphia- 5 tsp Matcha
- 100g powdered sugar
How To:
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Put all the dough ingredients in a bowl and knead into a rather moist dough. Cover and let rise in a warm place for a good hour
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Mix together the matcha and butter (matcha butter). Roll out the dough on a floured surface into a large rectangle (just under 1 cm thick) and brush generously with the softened butter. Sprinkle sugar on top and roll up the dough tightly from the longer side.
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Using a very sharp knife, cut the roll into slices about 1.5 to 2 cm thick. Place the dough slices in a large greased springform pan (32 cm) or square baking dish (25 by 35 cm), leaving about one cm between slices. Cover and let the Matcha Rolls rise in a warm place for half an hour to an hour, until they have visibly increased in size and are butting up against each other.
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Preheat oven to 200 degrees (Umluft 175). Bake rolls on the middle rack for about 20 to 25 minutes until light brown - not too long, it will make them dry.
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Mix all ingredients for frosting, spread over rolls.
Best enjoyed warm and fluffy ☁️