These incredibly delicious matcha cinnamon rolls are probably the best you’ve ever tasted! Soft, fluffy, filled to the brim with cinnamon, and vegan. Of course, with the addition of the best organic matcha. We are sure that this treat will appeal even to those who don’t consider themselves autumn enthusiasts. This recipe is practically made for autumn evenings! Be sure to try the recipe in your kitchen and fill it with the beautiful aroma of cinnamon. We guarantee that you will instantly fall in love with vegan matcha cinnamon rolls.
Ingredients for the dough:
- 200ml plant-based milk at 30℃
- 10g sugar
- 300g plant-based butter or margarine at room temperature
- 300g flour
- 6g dry yeast
- 7g Moya Matcha Daily
Filling:
- 50g margarine at room temperature
- 200g sugar
- 5g ground cinnamon
Preparation:
- In a bowl, combine the dry ingredients – flour, sugar, yeast, and matcha.
- Then add room temperature plant-based butter or margarine and plant-based milk heated to 30 degrees Celsius.
- Knead the dough and preferably shape it into a ball. Cover the bowl with a damp cloth and let it rest for about 30 minutes.
- After this time, roll out the dough on a floured surface, trying to make a thin layer.
- Then, spread margarine on it using a spatula.
- Mix sugar with cinnamon and sprinkle the dough coated with margarine with this mixture.
- Carefully roll the dough into a log, and then cut it into smaller buns.
- Place them in a deep baking tray or cake pan lined with parchment paper.
- Bake in an oven preheated to 160℃, using the top-bottom heating function, for 20 minutes.
