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 one bowl, combine flour, sugar, baking powder, and a pinch of salt. In another bowl, combine milk, oil, egg, and vanilla extract. Add the wet mixture to the dry one, and mix thoroughly with a mixer or whisk until no lumps remain. At the end, add water.
- Pour the batter into muffin cups, filling about halfway to prevent overflow. Bake in an oven preheated at 150 degrees Celsius. Depending on the size of your muffin cups, bake for 8 to 15 minutes. The larger the cups, the more baking time is needed.
- Prepare the icing while the muffins are in the oven. Beat softened butter and powdered sugar in a bowl until fluffy. Then add matcha, mascarpone, and vanilla extract. Beat until achieving a smooth, perfect consistency.
- Remove muffins from the oven and let them cool while you prepare for the decorating process. Add the icing on top of the muffins using a professional pastry bag or a homemade one made of baking paper.
- Finish with some freeze-dried fruit and sprinkled matcha on top!
- Enjoy! Itadakimasu!
