🍌🍵 Banana Matcha Cinnamon Rolls (Brown Butter Edition)

Bakery-Level • Tangzhong Method • Makes 6 Giant Rolls

Soft, plush cinnamon rolls infused with ripe banana and premium matcha, filled with a brown-butter banana swirl and finished with a silky matcha cream cheese frosting. These rolls bake up impossibly fluffy with gooey centers and rich, caramelized depth.

⏱ Recipe Information

Prep Time: 45 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 25–30 minutes
Total Time: 2 hours 45 minutes

Yield: 6 jumbo bakery-style rolls

🧮 Nutrition (per roll – approximate)

Calories: 615
Carbohydrates: 78 g
Protein: 9 g
Fat: 29 g
Fiber: 3 g
Sugar: 38 g

🥣 INGREDIENTS

Tangzhong

3 tablespoons bread flour (25 g)
½ cup whole milk (120 g)

Banana Matcha Dough

1 cup whole milk, lukewarm (240 g)
½ cup ripe banana, mashed very smooth (120 g)
1½ teaspoons instant yeast (5 g)
½ cup + 2 teaspoons granulated sugar (120 g)
2 large eggs, room temperature
5¼ cups bread flour (660 g)
½ cup unsalted butter, softened (113 g)
2 teaspoons salt (12 g)
2–3 teaspoons high-quality matcha powder

Banana replaces part of the liquid, keeping the dough plush, rich, and never gummy.

🧈 Brown Butter Banana Matcha Filling

½ cup (113 g) unsalted butter, browned
¾ cup packed brown sugar (150 g)
2 tablespoons ground cinnamon
¼ cup smooth banana purée (60 g)
1 tablespoon maple syrup or honey
2 tablespoons all-purpose flour
½–¾ teaspoon matcha powder
Pinch of salt

Cream Pour (Before Baking)

½ cup heavy whipping cream (120 g)

🍵 Matcha Cream Cheese Frosting

1 cup unsalted butter, softened
4 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon matcha powder
1–2 tablespoons milk or heavy cream
Pinch of salt

👩🏽‍🍳 INSTRUCTIONS

1. Make the Tangzhong

In a saucepan, whisk flour and milk together. Cook over medium heat, whisking constantly, until thick like pudding. Remove from heat and cool until warm (not hot).

2. Activate the Dough

In a stand mixer bowl, combine warm milk, mashed banana, sugar, and yeast. Let stand 5–7 minutes until lightly foamy.

3. Build the Dough

Add tangzhong and eggs. Mix briefly. Add flour, salt, and matcha powder. Mix on low until a shaggy dough forms.

4. Add Butter & Knead

Add softened butter one tablespoon at a time. Knead 10–12 minutes until dough is smooth, elastic, slightly tacky, and passes the windowpane test.

5. First Rise

Place dough in a buttered bowl. Cover and rise 60–90 minutes until doubled.

6. Brown the Butter

Melt butter in a light-colored pan over medium heat. Cook until golden brown with nutty aroma. Pour into a bowl and cool until spreadable (15–25 minutes).

7. Make the Filling

Whisk together brown butter, brown sugar, cinnamon, salt, banana purée, maple syrup, flour, and matcha. Mixture should be thick, glossy, and spreadable.

8. Roll & Shape

Roll dough into a 12 × 16 inch rectangle. Spread filling edge-to-edge. Roll tightly from the long side. Cut into 6 jumbo rolls using floss.

9. Second Rise

Place rolls in a buttered 9×13 pan. Cover and rise 30–45 minutes until puffy and touching.

10. Cream Pour

Warm cream slightly and pour around and between rolls for ultra-gooey centers.

11. Bake

Bake at 350°F (177°C) for 25–30 minutes until lightly golden with soft centers.

12. Frost

Beat frosting ingredients until smooth. Frost while warm for a melt-in glaze or double-frost once cooled.

Optional Toppings

Sprinkle with dried banana pieces for texture and extra banana flavor

Drizzle with honey for shine and sweetness

Bakery-style banana matcha cinnamon rolls made with the Tangzhong method for ultra-soft, fluffy texture and rich flavor.

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