A simple guidebook for healthy, quick and mouth watering recipes

Matcha Chocolate Cinnamon Rolls

We all have tried baking cinnamon rolls but every time we make it, it creates a nostalgia by taking us back to those mouthwatering lingering smell of cinnamon and joyful evenings of endless conversations with our family and friends.

With everyone being health conscious and shifting towards a healthier food trend I thought of trying Matcha tea powder as my new ingredient in the much loved Cinnamon and chocolate rolls.Believe me ‘Matchafying’ this receipe with Matcha has been a total hit amongst my family and friends.

This recipe is every bit of “Green” and “refreshing” as Matcha itself is.Do give it a definite try.

Baking_Macha_cinnamon_rolls
Mouth Watering Macha Chocolate Cinnamon Rolls

INGREDIENTS

Ingredients for dough:

  1. 300g plain flour, plus more for dusting work surface
  2. 100g bread flour
  3. 2 tbsp matcha powder
  4. 50g sugar
  5. 1/4 tsp salt
  6. 14g yeast
  7. 40g unsalted butter, melted
  8. 200ml milk
  9. 1 egg
  10. 1 egg for glazing

Ingredients for filling:

  1. 80g butter
  2. 70g brown sugar
  3. 1 tsp cinnamon
  4. 2 tsp cocoa powder
  5. 1 tbsp matcha
  6. 15g dark choc, chopped finel

DESCRIPTION:

  1. Combine flour, sugar, salt and yeast in the mixing bowl of a stand mixer and set aside.
  2. Chop chocolate until fine and set aside.
  3. In another clean bowl, melt butter and milk over double boiler, then let butter mixture cool down before beating in the eggs. Alternatively, you could zap the mixture in the microwave in 3 sets of 15 seconds, until the butter has melted altogether.
  4. Add butter mixture from (3) into (1) and knead with dough hook.
  5. Knead until well-combined, then form into a ball and cover with a clean and slightly damp kitchen towel
  6. Set aside in a relatively warm place for 30-40 minutes to allow the dough to rise.
  7. Prepare the filling 30 minutes into the proofing time. Mix the softened butter and brown sugar until well combined. Add in cinnamon powder, then sift in cocoa and matcha powder, and continue mixing until well combined and mixture resembles wet sand.
  8. Preheat the oven to 220°C and grease two 8″ inch square baking tray with butter or line up a layer of aluminium foil.
  9. The dough by now would have risen to the top of the bowl. Remove the kitchen towel and punch down the dough. Turn the punched dough out onto a lightly floured work surface and knead until smooth, for about 1 minute. Divide the dough into two equal portions. My dough worked out to be 700g in total, so I had two portions of 350g.
  10. Roll out one portion of the dough into a rectangular shape then sprinkle the dough evenly with the brown sugar filling. Press the filling firmly into the dough and scatter half of the chopped chocolate pieces generously. (I did add more after the photo was taken btw)
  11. Using a bench scraper or spatula, loosen the dough from the work surface. Starting at a long side, roll the dough away from you, pressing lightly, to form a tight log.
  12. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 9 pieces.
  13. Turn the pieces over on their flat sides and arrange them on the baking tray. Using your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
  14. Brush with egg wash then cover the baking tray with a kitchen towel and set aside to let dough rise on the countertop for at least 15 minutes before baking. Repeat with remaining dough. Remove the towel and bake for 15 to 20 minutes, until golden brown.
  15. Let cool for 5 minutes, then remove and place scrolls on a wire rack.

 

 

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