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Matcha Cinnamon Rolls with Pistachio Crumble

2023-02-20 - Written by: Emiko Nakamura

Japanese-inspired breakfast treats cinnamon rolls matcha

Matcha Cinnamon Rolls with Pistachio Crumble

A unique twist on traditional cinnamon rolls, infused with matcha green tea and topped with a crunchy pistachio crumble.

Matcha Cinnamon Rolls with Pistachio Crumble

Servings: 8-10

Ingredients:

For the dough:

  • 1 cup warm milk (105°F to 115°F)
  • 2 teaspoons active dry yeast
  • 3 tablespoons sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 egg, beaten

For the filling:

  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped fresh pistachios

For the crumble topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 1/4 cup granulated sugar
  • 1/4 cup chopped fresh pistachios

Instructions:

  1. Proof the yeast: In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5-10 minutes until frothy.
  2. Make the dough: In a large mixing bowl, whisk together flour, sugar, and salt. Add melted butter, beaten egg, and yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a floured surface and knead for 10-12 minutes until smooth and elastic.
  4. Rest the dough: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix together granulated sugar, matcha powder, softened butter, and chopped pistachios.
  6. Roll out the dough: On a lightly floured surface, roll out the risen dough to a thickness of about 1/4 inch (6 mm).
  7. Spread the filling: Evenly distribute the matcha filling over the dough, leaving a 1-inch border around the edges.
  8. Roll up the dough: Starting from one long edge, tightly roll up the dough with the filling inside.
  9. Cut and shape rolls: Using a serrated knife or pastry cutter, cut the rolled dough into 8-10 equal pieces. Shape each piece into a smooth cylinder.
  10. Proof again: Place the shaped rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. Cover with plastic wrap and let rise in a warm place for another 30 minutes, or until puffed.
  11. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until golden brown.
  12. Make the crumble topping: In a small bowl, combine flour, sugar, and chopped pistachios. Add chilled butter and use a pastry blender or your fingers to work it into a crumbly mixture.
  13. Top with crumble: After baking the rolls for 10-12 minutes, sprinkle the crumble topping evenly over each roll.

Enjoy your Matcha Cinnamon Rolls with Pistachio Crumble!

Note: This recipe is inspired by Emiko Nakamura's own experimentations with Japanese-inspired baked goods.