Our Matcha Cinnamon Roll is a decadent delight crafted for those moments when you crave a little something special but don't want to make a whole batch. Indulge in this comforting matcha cinnamon treat, you won't regret it!




  • 3/4 cup self raising flour + more to roll out 
  • 2 tbsp greek yoghurt 
  • 1/2 tsp sugar 
  • Pinch of salt 


  • 1/4 tsp cinnamon 
  • 1/4 tsp matcha 
  • 2 heaped tbsp white sugar 


  • 3 tsp icing sugar 
  • 1/4 tsp matcha
  • 3-4 tbsp water 


  • 1 tbsp smooth cashew butter 
  • 1 tbsp roasted cashew nuts to top, chopped 



  1. Preheat your oven to 170°C.
  2. To a bowl, add your flour & greek yoghurt, mixing with your sugar and a pinch of salt until you end up with a dough. 
  3. Knead the dough for around 5 minutes on a floured surface to activate the gluten in the flour - it’s done once the dough rips rather than snaps when pulled apart. 
  4. When you’re happy with the dough, roll it out with a rolling pin, changing the direction by 90° every few times you roll on it, so you have a rectangle about 30cm long, and just less than 1cm thin. 
  5. In a small bowl, mix your sugar with cinnamon and matcha, then set aside. 
  6. Spread 1 tbsp of cashew butter evenly across the dough, then sprinkle over your cinnamon sugar - you might not use all of this, but make sure you cover the dough generously.
  7. Slice the dough into 3 lengthways, then roll up one of the strips, following the sliced side as your guide, so you end up with a neat roll. 
  8. Place the roll on top of the next strip, continuing to roll the dough, following the sliced line. Repeat with the last strip too - you should end up with a neat roll on the sliced side, and a frayed side on the other side of the roll. 
  9. Place your cinnamon roll into your bowl or ramekin, with the sliced side facing up. 
  10. Brush with some milk to glaze, then bake for 25-30 minutes, or until risen significantly & golden brown. 
  11. Remove from the oven and leave to cool slightly, then once you’re ready to serve, sieve your icing sugar and matcha into a bowl, adding 1 tbsp of water at a time for your icing. 
  12. Add water, mixing well, until you have a drizzly consistency which isn’t too runny. 
  13. Chop some roasted cashews & add to the top for a crunch.


Now all left to do is enjoy!