These matcha rolls topped with instant boba are SO soft, gooey, full of matcha flavor, and not-too-sweet! They're inspired by two of my favorite sweet drinks, brown sugar boba tea and matcha lattes, and are a fun twist on my brioche cinnamon rolls.
In a medium bowl, whisk together 1 cup whole milk (warmed), ⅓ cup granulated sugar, and 2 ¼ teaspoons active dry yeast. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
In a stand mixer fitted with hook attachment, add 4 ¼ cups all-purpose flour, 4 tablespoons cornstarch, 1 tablespoon culinary matcha powder, 1 ¼ teaspoons fine sea salt, yeast mixture, and 2 eggs. Mix on medium low speed until dough forms.
While mixing on medium low speed, add ½ cup unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test.To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!).
For assembly:
In your stand mixer fitted with paddle attachment, add softened ⅓ cup unsalted butter, ¾ cup brown sugar, and 1 tablespoon culinary matcha powder (sifted). Mix on medium high speed until light and fluffy, about 5 minutes.
On a lightly floured surface, roll out dough into a 18"x-12" rectangle. Evenly spread brown sugar matcha filling, then tightly roll into an 18" log. Use a sharp knife to cut the log into 9 equal pieces, about 2 inches each.
Place matcha rolls in a lined 9"x9" baking pan. Lightly cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours. In the last 5-10 minutes, preheat oven to 375°F/190°C.
Bake matcha rolls:
In a small bowl, mix ⅓ cup heavy cream, 1 tablespoon brown sugar, and 1 teaspoon culinary matcha powder until combined. Pour all over matcha buns.
Bake for 20-30 minutes, or until rolls are slightly golden and no longer doughy in the middle. In the last few minutes of baking, make the matcha frosting: in your stand mixer fitted with paddle attachment, whip softened 8 ounces cream cheese until smooth and lump-free, about 5 minutes. Mix in ½-1 cup powdered sugar (adjust to taste), 1 tablespoon culinary matcha powder, and 1 tablespoon vanilla until fully combined. Heat 1 pack instant boba according to package instructions.
Let matcha rolls cool for about 5 minutes, then spread on matcha cream cheese frosting. Top with instant boba right before serving and enjoy!
Video
Notes
Pan size:
For this recipe, I cut 9 equal pieces and arranged them 3x3 in a 9-inch by 9-inch pan. I've also used the same recipe to cut 12 equal pieces and arranged them 3x4 in a 9-inch by 13-inch pan!
Baking tip:
Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
Storage instructions:Keep in mind that boba hardens over time, and the fridge speeds up that process. I recommend adding the boba right before serving.
Refrigeration instructions: Store cooled matcha buns in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Freezing instructions: Store cooled matcha buns (with or without frosting) in an airtight container in the freezer for up to 3 months. Reheat in the microwave.