Brooke Williamson Makes Matcha Glazed Cinnamon Rolls _ Cook Like a Pro _ Bon Appetit

I'm Brooke Williamson, and I'm here in my kitchen, which has been outfitted with Samsung appliances. Today, I'm making matcha glazed cinnamon rolls, combining two of my absolute favorite things - that ground-up beautiful bitter green tea powder that most people find in a latte - into one delicious dessert. The combination of flavors will add a unique twist to the classic cinnamon roll.

To start, I'm going to cream room-temperature butter and sugar together. As I do this, I'll also get my yeast blooming. I'm using dry yeast for this recipe, so I'll mix it with warm milk that's been warmed up to 110 degrees. Then, I'll pour the yeast mixture into the dough, along with a couple of eggs and two different types of flour - all-purpose flour and bread flour. I'll also add a little bit of salt to give the dough some extra flavor.

Next, I'll alternate between adding dry ingredients and warm milk and yeast mixture to the dough. This will help create a balanced flavor and texture in my cinnamon rolls. Once the dough is ready, I'll cover it and let it rest for an hour, allowing it to rise and double in size. As it bakes, the kitchen will fill with the sweet aroma of cinnamon and sugar.

While the dough is rising, I'm going to prepare the filling for my cinnamon rolls. For this recipe, I'll be using just two ingredients: brown sugar and granulated white sugar, mixed together with a generous amount of cinnamon. I love incorporating different types of sugar into my baking because it adds depth and complexity to the flavors.

Now that the dough has risen, it's time to roll it out and fill it with the sweet cinnamon mixture. My goal is to create a swirly design on top of each roll, so I'll take some time to evenly cut the dough with this cinnamon sugar mixture. As I do this, the sugar will start to melt, creating a gooey, sugary consistency inside the rolls.

To finish off my cinnamon rolls, I'll lather them with butter and then place them on a baking sheet lined with parchment paper. Since they're going to bake together, I want to make sure they stick together slightly as they cook, which will help create that flaky, crunchy texture on the outside while keeping the inside soft and gooey.

Before popping my cinnamon rolls into the oven, I'll preheat it to 350 degrees Fahrenheit and set it to the steam bake function. This will ensure that my rolls are cooked to perfection and filled with a sweet, sticky glaze made from cream cheese and matcha green tea powder.

As my cinnamon rolls bake, the aroma of freshly baked bread fills the kitchen. Once they're done, I'll let them cool for a few minutes before frosting them with my unique matcha cream cheese frosting. This twist on traditional frosting adds a beautiful bitter note to the sweet flavor of the cinnamon rolls.

To make the frosting, I'll combine powdered sugar with a generous amount of cream cheese and a pinch of matcha green tea powder. The matcha will add a deep, rich flavor that complements the sweetness of the frosting perfectly. Once the frosting is smooth and creamy, I'll sprinkle some lemon zest in for an extra touch of acidity.

Finally, it's time to assemble my matcha glazed cinnamon rolls. I'll pile a generous amount of frosting onto each roll, smoothing it out with a spatula until it's evenly distributed. The result is a beautiful, swirly design that looks almost too good to eat. Almost.

As I take my first bite, I can see why these cinnamon rolls are one of my absolute favorites - the combination of flavors and textures is unbeatable. With every bite, the sweetness of the frosting gives way to the gooey, sugary center, followed by a deep, rich flavor from the matcha. It's a truly unique taste experience that will leave you wanting more.

In this article, I shared my recipe for matcha glazed cinnamon rolls, combining two of my favorite things - green tea and cinnamon - into one delicious dessert. The result is a beautifully balanced flavor profile with a sweet, sticky glaze made from cream cheese and matcha green tea powder. Whether you're a fan of unique flavors or just looking for something new to try, these matcha glazed cinnamon rolls are sure to impress.

"WEBVTTKind: captionsLanguage: enhi 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 much of 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 going to start out by creaming room-temperature butter here's I'm sticking the sugar straight in with the butter so while that's happening I'm going to get my yeast blooming I'm using dry yeast here so I'm going to use milk that's been warmed up to 110 degrees and then pour that dry yeast straight into it to activate it I'm going to 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 going to combine together a little bit of salt in there so what we're going to do is alternate the dry ingredients with the warm milk and yeast mixture here so I'm going to 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 going to cover it so it doesn't dry out we're going to 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 will happen in an hour open it up it smells amazing already I'm going to lightly flour my surface so the dough doesn't stick cuz we're going to roll it out and this is called punching it down alright so what we're going to 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 going to 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 lather this dough with some butter this will just get done faster if I do it with my hands it's a lot of fun and now I'm just gonna evenly cut it with this cinnamon sugar and this sugar is going to melt while it's baking and create this gooey sugary syrupy consistency inside so now I'm going to roll this up and that's what gives you that sort of pinwheel effect so getting it started and then we're going to keep it as tight roll as possible there we go I have a half sheet here I'm just going to 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 I'll spread out our goal here is to get a really flaky Brown 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 going to 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 going to 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's no chunks of powdered sugar and no chunks of matcha in there I'm actually just gonna scrape it down once to make sure that there are no clumps and that's it this is gonna go directly onto some of the 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 will 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 am NOT that person this bite right here is the best bite of the whole thing that's good youhi 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 much of 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 going to start out by creaming room-temperature butter here's I'm sticking the sugar straight in with the butter so while that's happening I'm going to get my yeast blooming I'm using dry yeast here so I'm going to use milk that's been warmed up to 110 degrees and then pour that dry yeast straight into it to activate it I'm going to 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 going to combine together a little bit of salt in there so what we're going to do is alternate the dry ingredients with the warm milk and yeast mixture here so I'm going to 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 going to cover it so it doesn't dry out we're going to 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 will happen in an hour open it up it smells amazing already I'm going to lightly flour my surface so the dough doesn't stick cuz we're going to roll it out and this is called punching it down alright so what we're going to 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 going to 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 lather this dough with some butter this will just get done faster if I do it with my hands it's a lot of fun and now I'm just gonna evenly cut it with this cinnamon sugar and this sugar is going to melt while it's baking and create this gooey sugary syrupy consistency inside so now I'm going to roll this up and that's what gives you that sort of pinwheel effect so getting it started and then we're going to keep it as tight roll as possible there we go I have a half sheet here I'm just going to 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 I'll spread out our goal here is to get a really flaky Brown 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 going to 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 going to 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's no chunks of powdered sugar and no chunks of matcha in there I'm actually just gonna scrape it down once to make sure that there are no clumps and that's it this is gonna go directly onto some of the 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 will 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 am NOT that person this bite right here is the best bite of the whole thing that's good you\n"