For this new recipe, I suggest cinnamon rolls with matcha. These are rolled brioche filled with cinnamon, and to change from the traditional recipe, I use organic culinary matcha. Using matcha in this recipe gives my brioche a very pleasant taste and a pretty green color to my dough.
And for an extra touch of indulgence, I made a glaze using ultra-premium organic premium matcha to enhance the intensity of the matcha flavor.
Serves 9 to 12
For the brioche dough:
- 235 ml of warm organic whole milk
- 1 pouch of organic baker's yeast
- 55 g organic brown sugar
- 70 g softened organic smooth unsalted butter
- 450 g organic T45 flour
- 1 organic egg at room temperature
- 2 teaspoons of organic culinary matcha tea
For the garnish:
- 40 g softened organic smooth unsalted butter
- 5 tablespoons organic brown sugar
- 1+ 1/2 teaspoons organic cinnamon
For the ultra-premium organic premium matcha tea frosting:
- 1 teaspoon of ultra-premium organic premium matcha tea
- 1 tablespoon of organic whole milk
- 1 tablespoon of smooth organic butter
- 80 g organic powdered sugar
Preparing the dough:
Rehydrate the baker's yeast in warm milk and let stand for 10 minutes. Pour the flour and sugar into the bowl of a stand mixer fitted with a dough hook and mix on medium speed.
Add the milk and yeast while continuing to beat at medium speed. Add the egg and butter in pieces.
Knead for 8 minutes at medium speed, then cover the bowl with a clean cloth and leave to rise at room temperature for 2 hours (you can prepare the dough the day before and leave it to rise overnight in the refrigerator). The dough should double in volume.
After the first rise, transfer the dough to a floured work surface and degas the dough with your hands.
Prepare the topping by mixing the sugar and cinnamon in a bowl.
Form the dough into a ball after degassing it with your hands. Roll out the dough into a rectangle about 1.5 cm thick. Spread the softened butter over the entire rolled-out dough. Sprinkle the sugar/cinnamon mixture over the entire surface.
Roll the dough onto itself to form a long roll. Cut the roll into 9-12 pieces using a knife. Place the pieces in a large ovenproof dish lined with parchment paper. Be careful not to place the pieces too close together as they will rise during the second rise.
Cover with a clean cloth and let rest for 45 minutes at room temperature.
Preheat the oven to 350°F, then bake the cinnamon rolls for 20-25 minutes at 350°F.
Prepare the icing:
Pour the ingredients into a bowl and whisk until you have a creamy icing. Once cooked, remove the cinnamon rolls, leave to cool and cover with the icing before serving.
Feel free to accompany these cinnamon rolls with matcha tea with a delicious matcha latte or even a matcha latte made like hot chocolate for a very "comfort food" effect.
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