Cinnamon and Matcha Roll
Baking and Desserts | Author's cuisine
⏳ 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 - 0.4 oz
- Wheat Flour - 10.6 oz
- Milk - 7 fl oz
- Sugar - 3.8 oz
- Butter - 4.6 oz
- Dry yeast - 0.1 oz
- Salt - 0.1 oz
- Cinnamon - 0.2 oz
- Powdered Sugar - 2.8 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 104°F. You can check the temperature with your finger—the milk mixture should feel warm, but not hot.
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 356°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.
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.
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