This matcha sticky buns recipe is proudly sponsored by Lodge. They recently introduced a new line of cast iron bakeware that I’ve been loving. I typically bake cinnamon rolls in my well-seasoned Lodge cast iron skillet, but for these sticky buns I used Lodge’s new cast iron casserole pan. It offers everything you appreciate about cast iron skillets—excellent heat retention and a natural non-stick finish—while being designed specifically for baking a variety of treats.
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Even in Los Angeles, where the weather stays pleasant year-round, I still miss a little extra summer when the seasons shift. Summer means watermelon and peaches at the farmers market—sweet, sun-ripened fruit I savor all season. But fall brings its own charms: crisp air, colorful leaves, cozy jackets, boots with warm socks, and the comfort of pumpkin-spiced treats and cinnamon rolls.
You can enjoy cinnamon rolls any time, of course, but there’s something special about a warm roll on a cool morning with a hot cup of coffee or matcha while watching leaves fall. This week I felt like making a twist on the classic: matcha sticky buns with a chocolate filling. Since my trip to Japan in 2015 I’ve loved matcha added to baked goods. Its earthy flavor and vibrant green color elevate sweets beautifully—so matcha plus chocolate felt like the perfect pairing.
Whether you live where the seasons change or in a warm climate year-round, these matcha sticky buns are a cozy, delicious treat worth making.
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Notes on the recipe:
I’ve long used cast iron for cinnamon rolls; the new Lodge casserole pan is equally excellent. It bakes evenly and releases baked goods smoothly when properly seasoned. Two simple care tips: avoid leaving cast iron soaking in water, and after washing, rub a thin layer of oil over the surface to maintain its seasoning.
Matcha is available in several grades. Ceremonial grade is the most expensive and is meant for sipping. Culinary matcha is formulated for lattes, smoothies, and baking; choose a higher-quality culinary matcha or a drinking-grade matcha for the best flavor. If you enjoy matcha regularly, the same tin will work for both drinks and baking.
Now, onto the recipe.
Check out other cinnamon roll variations: Gingerbread Cinnamon Rolls or Sweet Potato Cinnamon Rolls.
Chocolate Matcha Sticky Buns
Ingredients
The Dough
- 1 cup unsweetened plain plant milk
- 3 tbsp vegan butter
- 1 packet active dry yeast (or instant yeast)
- 1 tbsp cane sugar
- 1/4 tsp salt
- 3 cups unbleached all-purpose flour
- 1 tbsp matcha powder
The Filling
- 1/4 cup vegan butter, melted
- 1/4 cup cane sugar
- 1 tbsp cocoa powder
- 2 ounces vegan baking chocolate, finely chopped
Matcha Icing
- 1 cup powdered sugar
- 2 tsp matcha powder
- 2-4 tbsp plain unsweetened plant milk, start with 2 tbsp and add more to reach desired consistency
Instructions
The Dough
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Warm the plant milk and vegan butter together—either on the stove or in the microwave—until the butter is melted. In the microwave this usually takes about 1 minute; check at 30 seconds.
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Keep the liquid below 110°F (43°C). Any hotter may kill the yeast, so if possible use a kitchen thermometer to confirm the temperature.
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When the liquid is around 100–110°F, sprinkle the yeast over the top and let it sit for 10 minutes to activate.
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Transfer the mixture to a large mixing bowl or the bowl of a stand mixer. Stir in the sugar and salt.
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In a separate bowl, whisk together the flour and matcha powder. If your matcha is clumpy, sift it into the flour.
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Add the flour mixture to the wet ingredients, about 1/2 cup at a time, stirring as you go. If using a stand mixer, use the dough hook.
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When the dough becomes too stiff to stir, turn it onto a floured surface and knead until smooth and elastic, forming a ball. If you used a stand mixer, shape the dough into a ball without additional hand kneading.
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Place the dough ball in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise until doubled in size, about 1 hour.
The Filling
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In a small bowl, combine the cane sugar and cocoa powder.
Assembling the sticky buns
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Preheat the oven to 350°F (175°C).
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Punch down the risen dough to release the air and transfer it to a floured surface.
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Roll the dough into a rectangle about 1/6 inch thick and roughly 12 × 16 inches.
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Brush the surface with melted vegan butter, sprinkle evenly with the sugar-cocoa mixture, and scatter the chopped baking chocolate over the top.
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Roll the dough tightly into a log. Trim the ends if needed to make even slices.
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Using a serrated knife, slice the log into 1-inch pieces for about a dozen smaller rolls, or cut thicker to make eight larger rolls.
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Place the rolls in a greased cast iron skillet or a 10 × 10-inch baking pan, leaving a little space between them.
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Bake for about 30 minutes, until the tops are lightly golden and the centers are cooked through.
Matcha Icing
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In a bowl, whisk the powdered sugar and matcha powder together until combined.
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Add plant milk 2 tablespoons at a time, whisking until smooth. Add more liquid for a thinner glaze.
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Allow the rolls to cool 5–10 minutes after baking, then drizzle or spread the matcha icing over the warm buns and serve immediately.
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