Matcha Latte Rolls
I’ll be honest, I was never a huge matcha person before trying these rolls. But after making them, I completely changed my mind. The matcha flavor is smooth and lightly sweet, especially with the soft dough and glaze, and its way more delicious than I expected. When I brought them back to school with me, my friends who do love match absolutely devoured them. They disappeared so fast that I barely got another one! Clearly these rolls are a win for both matcha lovers and people who are still being converted!
Bake Now or Bake Later
If you want to bake these matcha latte rolls right away, follow the instructions and let them rise till fluffy, then bake as directed for soft, fluffy rolls. If you’d rather prep ahead, you can assemble the rolls, cover them tightly, and refrigerate overnight. In the morning, let them sit at room temperature until slightly fluffy, then bake fresh. Both methods work beautifully, so you can choose what fits your schedule best!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, fluffy, and perfect for Spring!
Once you have all of the ingredients ready to go, you’re officially set up for Matcha Latte Roll success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best rolls possible!
Matcha Latte Rolls
Ingredients
- 5 cups flour
- 1 tbsp instant yeast
- 1 tsp salt
- 1 egg
- ½ cup granulated sugar
- 1 1/2 cups milk
- 5 tbsp butter
- 2 tbsp matcha powder
- ½ cup butter
- 1 cup granulated sugar
- 2 tbsp heavy cream
- 2 ¼ cup powdered sugar
- ¼ cup heavy cream
- 1 tsp matcha powder
- 2 tsp vanilla extract
Method
- In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
- Stir until the butter is melted and the mixture is warm to the touch but not hot.
- In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the flour, instant yeast, salt, granulated sugar, and matcha powder.
- Pour in the warm milk–butter mixture and add the egg. Mix on low to medium speed for 2–3 minutes until a soft dough begins to form.
- Transfer the dough to a lightly floured surface and knead for 10–15 minutes until smooth, elastic, and no longer sticky.
- Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, prepare the filling. In a bowl, mix together the softened butter, granulated sugar, and heavy cream until smooth and spreadable. Set aside.
- Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a large rectangle, keeping the thickness even.
- Spread the filling evenly across the dough, reaching close to the edges.
- Optional: For an extra matcha flavor, lightly sprinkle matcha powder over the filling before rolling up the dough.
- Starting from the long side, roll the dough up tightly into a log.
- Using dental floss or a sharp knife, cut the log into evenly sized rolls. Place them into a buttered baking dish, leaving a little space between each roll.
- Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
- Preheat the oven to 350°F.
- Bake the rolls for about 25–28 minutes, or until lightly golden and baked through. Remove from the oven and allow them to cool slightly.
- In a bowl, whisk together the powdered sugar, heavy cream, matcha powder, and vanilla extract until smooth. Adjust the consistency with a splash more cream if needed.
- Drizzle the matcha glaze over the warm rolls.
- Optional: Lightly dust additional matcha powder over the tops of the rolls for extra flavor and a vibrant green finish.
- Serve warm for the softest texture.
Nutrition
Private Notes
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