These matcha chai pumpkin cinnamon rolls are your answer for what to bring to your next holiday party. They’re soft, fluffy, and perfectly spiced, with a bit of matcha magic. Made with pumpkin dough and filled with a gooey swirl of our specially crafted organic matcha chai blend, they’re guaranteed to hit the spot. Yes, they’re beautiful, but we promise they taste even better.
Recipe
Activate the yeast. Warm the milk slightly, then combine with the granulated sugar and yeast. Let stand 5–10 minutes until foamy.
Make the dough. In a large mixing bowl, whisk together flour and matcha. Create a well in the center. Add pumpkin purée, egg, yeast mixture, and melted butter into the well. Mix until a shaggy dough forms, then knead until smooth and stretchy.
Let it rise. Shape into a ball and transfer to a greased bowl. Cover with plastic wrap and let proof for 1 hour, or until doubled in size.
Chill overnight. Punch down the dough, cover again, and refrigerate overnight to firm up.
Roll out the dough. The next morning, preheat oven to 375°F / 190°C. Transfer dough to a floured surface and roll into a 12×18-inch rectangle.
Mix the filling. Mix the brown sugar, matcha chai, and cinnamon.
Fill and slice. Spread softened butter over the dough, then sprinkle the sugar mixture evenly on top. Roll the dough tightly into a log and slice into 12 even rolls.
Tie the rolls. Using a piece of baking string, create twisted sections: Lay the string flat, place a roll on top, and tie around the center. Twist 90°, bring the string down the sides, tuck underneath, and repeat until 8 segments form. Tie off and trim excess.
Proof and bake. Place rolls seam-side down on a baking sheet, cover, and proof for 45 minutes. Bake for 20–25 minutes.
Make the frosting. Whip cream cheese, butter, and powdered sugar until smooth. Add milk to thin and mix again until creamy.
Frost and serve. Remove string from baked rolls, spread frosting generously, and add a cinnamon stick to the center of each for a festive touch.
Not all matcha is made for baking. Culinary-grade matcha, like our organic chef’s choice culinary powder, is specifically crafted for baking:
Bold flavor: It has a slightly stronger, earthier taste that shines through butter, sugar, and high cooking temps.
Vibrant color: It retains its green hue better at high temperatures.
Cost-effective: Higher grades (like ceremonial) are delicate and can lose their nuance in baked goods; culinary matcha gives you the perfect balance of quality and practicality.
Perfect pairing: Its grassy, toasty notes pair beautifully with warm spices like cinnamon, chai, cardamom, and pumpkin.
Find our chef’s choice matcha powder here.
We spent three years collaborating with Blue Lotus Chai to develop the perfect matcha chai blend. And it’s absolutely perfect if we do say so ourselves! Matcha chai is precisely what it sounds like: a delicious blend of organic ceremonial shade-grown matcha tea powder and organic spices used to make chai (like ginger, cardamom, nutmeg, and cinnamon). There’s no funny stuff like sweeteners, additives, milk powders, or artificial ingredients.
Shop our matcha chai blend here.
Use room-temperature ingredients: This helps the dough rise evenly and keeps the rolls tender.
Overnight chill = better flavor: Refrigerating the dough makes it easier to work with and deepens the pumpkin and matcha flavor.
Cut evenly for consistent baking: Use unflavored dental floss or a bench scraper for clean roll slices.
Don’t skip the matcha chai: It adds warming spices and depth you won’t get from cinnamon alone.
Frost while warm but not hot: The frosting melts slightly into the rolls for a gooey, bakery-style finish.
These matcha chai pumpkin cinnamon rolls bring together everything great about the holiday season: warm spices, cozy pumpkin, and the earthy depth of high-quality culinary matcha. They’re gorgeous enough for a holiday centerpiece but simple enough for a weekend treat. Soft, aromatic, and irresistibly swirled, they’re the kind of recipe you’ll want to make every season.
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