Cinnamon and Matcha Roll

Baking and Desserts • Author's

Time 50 minutes + 1 hour

Ingredients 10

Servings 6

Description

The recipe was shared with us by the co-owner and chef of a local café, Emily Johnson.

Ingredients

Matcha 0 oz
Wheat Flour 10 oz
Milk 5 fl oz
Sugar 5 oz
Butter 5 oz
Dry yeast 0 oz
Salt 0 oz
Cinnamon 0 oz
Powdered Sugar 5 oz
Water 0 fl oz

Step-by-Step Guide

Step 1

In a saucepan, combine the sugar (40 g), butter (52 g), and milk. Place over low heat and stir until the sugar dissolves. Heat to approximately 105°F. You can check the temperature with your finger—the milk mixture should feel warm, but not hot.

Step 2

Add the yeast to the milk mixture and let it sit for 7–10 minutes until the yeast starts to foam.

Step 3

Sift the flour, matcha, and salt into a bowl, add the yeast mixture, and stir with a spoon until well combined.

Step 4

Cover the bowl with plastic wrap or a towel and place it in a warm spot for one hour.

Step 5

While the dough is rising, prepare the filling. In a bowl, mix 68 grams of sugar and 78 grams of butter, then add cinnamon and stir.

Step 6

Grease the baking sheet with oil or line it with parchment paper.

Step 7

Once the dough has risen, it should be kneaded for 10–15 minutes until it becomes smooth.

Step 8

Roll out the dough into a large rectangle measuring about 20x30 cm.

Step 9

Spread the filling over the dough and roll it up, sealing the edges.

Step 10

Slice the roll into pieces about 3 cm thick. You can use a knife or regular kitchen string to cut.

Step 11

Place the rolls in a baking dish, cover with a towel or plastic wrap, and let them rest in a warm place for 30 minutes.

Step 12

Preheat the oven to 355°F and bake for 30–35 minutes, or until the rolls are golden brown.

Step 13

Combine the sugar and water until smooth and brush the mixture over the warm pastries.