Matcha cinnamon rolls


3 large eggs, room temperature
2 tablespoons sugar
6 tablespoons butter
180 ml buttermilk, room temperature
4 cups flour, or more
1 tablespoon matcha powder
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 teaspoon salt
1 tablespoon vegetable oil

1 tablespoon ground cinnamon
1/2 cup brown sugar
100 gm milk chocolate bar, cut into pieces
2 tablespoons butter, melted

100 gm white chocolate
200 gm cream cheese
3 teaspoons matcha powder

  1. In the stand mixer with the dough attachment, whisk the eggs, sugar, butter, and buttermilk. Add 2 cups flour, matcha powder, yeast and salt, whisk until combined. Add more flour on low speed for about 10 minutes until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead for 30 seconds using hands. 
  2. Lightly oil a large bowl, and transfer the mixture into the bowl. Cover and let it rise for about 2 to 2 1/2 hours.
  3.  In a small bowl, combine the cinnamon and brown sugar together, set aside.
  4. Butter a large baking pan. Turn the dough out onto a lightly floured work surface. Shape the dough into a rectangle. Roll into an 18 x 12-inch rectangle. Brush the dough with the melted butter, and sprinkle the cinnamon and brown sugar mixture. Rearrange the milk chocolate onto the dough, and roll the dough into a tight cylinder. 
  5. Cut the dough into 12 rolls. Rearrange them in the baking pan. Cover with plastic wrap and leave in the refrigerator overnight.
  6. Fill a shallow pan with hot water and set it at the bottom of the oven. Take out the rolls from the fridge and place it on the rack above the hot water. Turn on the oven to 160 C and bake for 30 minutes or until golden brown.
  7. Melt the white chocolate in a microwave and combine it with the cream cheese and matcha powder. Pour the icing onto the freshly baked rolls. Serve immediately