Matcha Glazed Cinnamon Rolls | Cook Like a Pro

Hi I'm Brooke Williamson,

I'm here in the BA kitchen

which has been outfitted with Samsung appliances,

and I'm making matcha glazed cinnamon rolls.

I'm combining two of my absolute favorite things,

matcha, that ground up beautiful bitter green tea powder

that most people find in a latte.

I'm putting it in some cream cheese frosting

on top of a beautiful cinnamon roll.

We're gonna start off by creaming

room temperature butter here.

I'm sticking the sugar straight in with the butter.

So while that's happening,

I'm gonna get my yeast blooming.

I'm using dry yeast here

So I'm gonna use milk that's been warmed up to 110 degrees.

And then pour that dry yeast straight into it

to activate it.

I'm gonna add a couple of eggs into here.

And then I have two different types of flour,

I have all purpose flour

and then I have bread flour

which I'm actually just gonna combine together.

A little bit of salt in there.

So what we're gonna do is alternate the dry ingredients

with the warm milk and yeast mixture here.

So I'm gonna pour half of that in.

Get that in there.

You want to make sure you get

all those little pieces of yeast in there.

Close that back up.

I'm gonna cover it so it doesn't dry out.

We're gonna stick this into the Samsung double-walled oven

on the proofing setting

which will keep it all nice and warm and toasty.

It'll double in size

and pretty much guarantee that that'll happen in an hour.

Open it up, it smells amazing already.

I'm gonna lightly flour my surface

so that the dough doesn't stick,

because we're going to roll it out.

And this is called punching it down.

Alright so what we're gonna do here is roll this out.

This is where we fill the inside

of that beautiful swirly cinnamon roll.

My goal here is to get it

kind of as perfectly rectangular as possible,

and then we're gonna make our filling,

which is literally sugar and cinnamon.

I've got brown sugar,

I've got granulated white sugar,

and I've got cinnamon.

So I'm just incorporating this with my hands,

and then we're gonna slather this dough with some butter.

This'll just get done faster if I do it with my hands.

It's a lot of fun.

And then I'm just gonna evenly coat it

with this cinnamon sugar.

And this sugar's gonna melt while it's baking

and create this gooey, sugary, syrupy consistency inside.

So now I'm gonna roll this up,

and that's what gives you that sort of pinwheel effect.

So getting it started

and then we're gonna keep it as tight roll as possible.

There we go.

I have a half sheet here.

I'm just gonna spray so it doesn't stick.

We'll just stick them straight onto the baking sheet.

And they'll kind of bake into each other

because they'll spread out.

Our goal here is to get a really flaky,

browned beautiful crunchy outer texture,

but leave the center really gooey and soft,

like everybody wants their cinnamon roll.

I've preheated the oven to 350,

I'm gonna go in on the steam bake function.

The cinnamon rolls have been in for about 45 minutes,

you can smell them everywhere,

probably blocks away.

They smell incredible,

and they are nice and perfectly golden brown.

They still feel kind of doughy, which is totally fine.

And how a cinnamon roll should feel.

The twist on this frosting

is that it has matcha green tea powder in it.

Adds a really beautiful bitter note

to a really sweet frosting.

So I have cream cheese,

which is also the base of the frosting

and I'm gonna combine those together.

So we have our powdered sugar here.

I'm gonna actually put the matcha powder

right into the powdered sugar and mix it around a little bit

so that it's really evenly distributed.

I can just dump this all in.

I'm gonna add a little lemon zest

for a touch of acid.

You just want to make sure

that there are no chunks of powdered sugar,

no chunks of matcha in there.

I'm actually gonna just scrape it down once

to make sure that there are no clumps.

And that's it.

This is gonna go directly onto the cinnamon rolls.

I'm gonna just pile a heaping spatula on

and then I'll smooth it out.

You want them to look kind of haphazard and whimsical,

get a couple of little swirls in there.

You can see as this frosting sits on here,

it kind of melts in a little bit.

The frosting'll set up again,

so it won't be quite as messy to handle

once they're completely cool

if you can wait that long to eat them.

Some might use a knife and fork on these,

I'm not that person.

This bite right here is the best bite of the whole thing.

That's good.

(happy music)