We've taken the classic cinnamon roll, and set it to Japan for a much needed cup of matcha! These super green matcha rolls and filled with a smooth sweetened matcha butter, and coated in a generous layer of soft white chocolate ganache, that melts in-between the layers for the ultimate cross between cake and bun!
Method
Start by making a quick white chocolate ganache. Heat the cream over a low flame constantly stirring, and once just steaming, remove from the heat and pour over the chocolate and butter. Allow to melt for 5 minutes, before mixing with the vanilla and allowing to cool completely before whipping into soft peaks. Whilst the ganache is cooling start on the dough! Add the wet ingredients to your mixing bowl, and to this add the matcha and mix for a few seconds to disperse the matcha, followed by the rest of the dry ingredients. Knead of low if using a standmixer, for 5 minutes, and if by hand, do this in the bowl. Once the dough comes together, increase the speed to medium, starting to add the softened butter. Do this in a few additions, for a total kneading time of around 10 minutes. Once all combined, and the dough is smooth and releases from the bowl, cover and allow to prove for an hour, or until doubled in size. Once the dough has proven, roll out onto a lightly floured surface, to about 1cm thick. Make a quick matcha butter, by mixing softened butter with the matcha, sugar and vanilla, and spread onto the dough, leaving a border on the bottom. Roll the dough towards you, pinching the seam shut, and using a sharp knife, or string, cutting into 6-8 cm pieces. , high walled favourite, high-walled baking dish, and bake at 175°c, for 30/45 minutes. Once baked, allow to cool for a few minutes, before spreading on the cream in a thick coat. Dust with more matcha powder and enjoy! 
