Matcha and White Chocolate Cinnamon Rolls

Servings:

4-6 people

Prep Time:

45 minutes

Cook Time:

20 minutes

Total Time:

1 hour 5 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup matcha powder (or to taste)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm milk (105°F to 115°F)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• White chocolate chips (about 6 ounces)
• Confectioners' sugar for dusting

Instructions:

Make the Dough:

1. In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5 minutes until frothy.
2. Add matcha powder, sugar, and salt to the dry ingredients in a large mixing bowl. Whisk to combine.
3. Once the yeast mixture has sat for 5 minutes, add it to the dry ingredients along with melted butter and egg. Mix until just combined (should be slightly sticky).
4. Knead for 10-12 minutes until dough is smooth.

Make the White Chocolate Filling:

1. In a double boiler or a heatproof bowl set over simmering water, melt white chocolate chips.
2. Remove from heat and let cool to room temperature.

Assemble and Bake:

1. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
2. Spread the cooled white chocolate filling evenly across one half of the dough.
3. Fold the other half over the filling, sealing edges by pressing with fingers or using a fork.
4. Cut into 8-10 rolls, depending on desired size.
5. Place rolls on baking sheet lined with parchment paper, leaving about 1 inch between each roll.
6. Bake at 375°F (190°C) for 20 minutes until golden brown.

Top and Serve:

• While the cinnamon sugar mixture is still warm, sprinkle over top of cooled pastries.
• Dust with confectioners' sugar before serving.