Matcha Cinnamon Rolls: A Vegan Autumn Treat

These cinnamon rolls with matcha are incredibly soft, fragrant, and comforting—perfect for cosy autumn evenings. Vegan and delicately spiced, they add a gentle green tea twist that even non “autumn flavour” fans tend to love. Bake this recipe and let the warm cinnamon aroma fill your kitchen. We’re pretty sure you’ll fall for these rolls.

Prep & Bake Time

Prep time: 45 minutes
Bake time: 20 minutes at 160°C

Ingredients

Dough:

200 ml plant-based milk, warmed to 30°C
10 g sugar
300 g plant-based butter or margarine, at room temperature
300 g flour
6 g dry yeast
7 g organic ceremonial matcha

Filling:

50 g margarine, at room temperature
200 g sugar
5 g ground cinnamon

Step-by-step

1. Make the dough:

In a bowl, mix the dry ingredients: flour, sugar, yeast, and matcha. Add the room-temperature plant-based butter and the warm plant milk (30°C). Knead until you get a smooth dough, shape into a ball, cover with a damp cloth, and let rest for about 30 minutes.

2. Roll out & fill:

After resting, roll the dough out on a floured surface into a thin sheet. Spread margarine over the dough with a spatula. Mix sugar and cinnamon, then sprinkle evenly over the margarine layer.

3. Roll & slice:

Roll the dough into a log, then slice into rolls. Place them in a cake tin or deep baking dish lined with parchment paper.

4. Bake:

Bake in a preheated oven at 160°C (top and bottom heat) for about 20 minutes. Let cool slightly before serving.

Tips

For an even more indulgent finish, add a sweet glaze once the rolls have cooled—or simply dust with icing sugar.

Nutrition highlight

Matcha brings antioxidants from green tea, while cinnamon is often appreciated for supporting balanced blood sugar and offering anti-inflammatory properties. A cosy, nourishing treat for vegan baking lovers.