Just like a cinnamon roll but with a green tea twist! These Chocolate Matcha Sweet Rolls have a soft and fluffy, perfectly bread-like texture gently flavored with matcha powder and swirled with a sweet chocolate filling. Chocolate and matcha is such a wonderful flavor combination and these sweet rolls are delicious proof. These could be the perfect festive St. Patrick’s Day recipe or to simply enjoy a delicious matcha infused breakfast anytime of year! This recipe is paleo-friendly (gluten/grain/dairy free), refined sugar free, and nut free!
What Do These Healthy Matcha Chocolate Sweet Rolls Taste Like?
These healthified Matcha Chocolate Sweet Rolls have all the delicious qualities of a regular cinnamon roll. Light, fluffy, and “bread-y” rolled up with a gooey filling, but these are spiked with matcha and packed with a delicious chocolate swirl.
Here’s why you will LOVE these Matcha Chocolate Rolls:
- Matcha and chocolate is a unique, but so delicious flavor combination.
- The perfect festive breakfast for St. Patrick’s Day or to fancy up any weekend.
- Light and fluffy rolls with a delicious chocolate filling.
- Healthier with no refined sugars, flours, or oils.
- Quick and easy to make – dough comes together in one bowl and only requires 1 short rise!
What Ingredients Do I Need To Make These Paleo Chocolate Matcha Buns?
These Paleo Chocolate Matcha Buns are made healthier as they contain no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They also happen to be nut free!
Here’s a look at the ingredients you’ll need and some possible variations:
- Yeast – Just like a traditional cinnamon roll recipe, yeast gives the rolls that fluffy bready texture.
- Coconut Sugar – Sweetens both the roll dough and the filling. I love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
- Coconut Oil – Gives the rolls the perfect amount of moisture. Use refined coconut oil for a no-coconut flavor. Or sub for melted ghee.
- Eggs – Adds moisture and fluff to the rolls.
- Salt – To counterbalance the sweet.
- Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and creates a similar texture to conventional wheat rolls. I use and love Otto’s.
- Matcha Powder – One whole tablespoon is used in this recipe but the matcha flavor in the buns is actually very mild. You can take this up to 1 1/2 tablespoons matcha if you really want a good matcha kick. I used Soar Organics ceremonial matcha, but their Culinary Matcha is a great reasonable option for baking. (Use code Freshly15 to get 15% off your order!)
- Tapioca Flour – Thickens the dough without making it too floury.
- Ghee – Spread over the dough to create a gooey filling. Ghee is paleo-friendly and most people with dairy sensitivities can tolerate ghee as it’s lactose and casein free. Feel free to sub ghee with melted coconut oil in equal amounts and spread it over the dough using a pastry brush.
- Unsweetened Cocoa Powder – For a deeper chocolate flavor.
- Chopped Chocolate – Use your favorite dark chocolate bar chopped into small chunks. I used Theo’s Pure Dark 70% chocolate, the quality of their chocolate is awesome and it’s organic and fair trade! To keep this refined sugar free, use your favorite coconut or maple sugar sweetened chocolate bar.
How Do You Make Healthy Chocolate Matcha Sweet Rolls?
These Chocolate Matcha Rolls are surprisingly easy to make! The dough comes together in a flash and there’s only one quick rise. The recipe may seem long, but these are simple to make, I just go into a little detail on a few steps to ensure your success. Check out the step-by-step images below!
- Bloom the yeast in the bowl of a stand mixer.
- Prepare the filling while the yeast is proofing.
- Create the dough by mixing in remaining ingredients in phases, comes together in one bowl!
- Roll out the dough.
- Fill the dough by first adding a layer of ghee or coconut oil, then spreading the coconut sugar and cocoa mixture all over it. Then add the chopped chocolate.
- Roll up the dough.
- Cut into slices.
- Arrange in baking dish.
- Let rise for about 40 minutes.
- Bake and enjoy!
As with most sweet rolls, these are best enjoyed warm, fresh from the oven. Also, because of the nature of matcha, which darkens as it’s exposed to oxygen, these Matcha Rolls will significantly darken the longer they sit out.
These can be prepared a day in advance all the way to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.
These Chocolate Matcha Sticky Buns are a true celebration of the completely underrated combination of chocolate and matcha. These are absolutely delicious and sure to be well loved by all the matcha lovers in your life. They are the perfect way to enjoy a matcha infused weekend or as a festive breakfast for St. Patrick’s Day without having to break out any food dye! No matter the reason, these Chocolate Matcha Rolls are a must try!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
More Healthy Breakfast Ideas!
- Lemon Poppy Seed Scones (paleo & vegan)
- Perfect Fluffy Cinnamon Rolls (paleo & nut free)
- Perfect Paleo Waffles (paleo)
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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Chocolate Matcha Sweet Rolls
Just like a cinnamon roll but with a green tea twist! These Chocolate Matcha Sweet Rolls have a soft and fluffy, perfectly bread-like texture gently flavored with matcha powder and swirled with a sweet chocolate filling.
gluten/grain/dairy free, refined sugar free, nut free
- 3/4 cup (164 grams) warm water, about 110 degrees
- 1 tbsp (7 grams) coconut sugar
- 2 tsp (7 grams) active dry yeast
- 1/2 cup (72 grams) coconut sugar
- 1/3 cup (62 grams) coconut oil, melted and cooled sub melted & cooled ghee
- 1/2 tsp salt
- 3 eggs ideally room temperature
- 1 3/4 cup (252 grams) cassava flour spooned and leveled
- 1 tbsp (6 grams) matcha powder*
- 1/2 cup (60 grams) tapioca flour + more for dusting
- 1/2 cup (72 grams) coconut sugar
- 2 tbsp (15 grams) unsweetened cocoa powder
- 1/4 cup (60 grams) ghee sub melted & cooled coconut oil
- 3 oz (85 grams) chopped chocolate about 1/2 cup or 1 chocolate bar
Prepare your desired baking dish, similar in size to a 9x13 rectangle, by lining with parchment paper.
Proof the yeast by mixing the warm water with the yeast and 1 tbsp of coconut sugar in the bowl of a stand mixer or in a large bowl if mixing by hand. Let stand for 5 minutes or until mixture is frothy. Meanwhile, prepare the filling.
Prepare the filling by mixing the coconut sugar and cocoa powder together in a small bowl. Set aside.
Make the dough. Once the yeast mixture has activated and the mixture is frothy, add the remaining coconut sugar, coconut oil, and salt to the mixing bowl and stir until well combined.
With the mixer on medium speed, beat in the eggs one at a time. Once all the eggs have been fully incorporated and mixture is frothy, add the cassava flour and matcha powder and stir on low speed until just combined.
Scrape down the sides and bottom of the bowl using a rubber spatula, add tapioca flour and stir until a dough forms. The dough will be wet but not sticky.
Roll out the dough. Prepare two large pieces of parchment paper, sprinkle one with additional tapioca flour. Pour the dough out onto this piece of parchment paper and sprinkle the top of the dough with a bit more tapioca flour. Cover the dough with the second piece of parchment paper and roll out into a large rectangle 11 x 13 inches.
Add the filling. Spread ghee over the dough (or brush if using coconut oil) leaving a 1/4 inch border around the sides. Sprinkle the cocoa sugar mixture all over the ghee. Then distribute the chocolate chunks.
Roll up the dough. Roll from the long (13 inch) side, using the parchment paper to help lift the dough up and over, pinching in a little when it meets the filling. Continue to roll up and over, pulling the parchment paper away as you go, until the dough is fully rolled. Continue to roll until the seam side is down.
Cut the dough into pieces. The best way to easily cut the dough without disturbing the spirals is by using a serrated knife. Without pressing the knife down at all, gently rock the knife back and forth through the dough until it reaches the bottom. Start by cutting off 1/2 inches from each end. Then cut the dough into 8-9 even pieces.
Arrange the rolls in the prepared baking dish leaving some room between the rolls. Cover the dish with a slightly damp towel and set in a warm place in your kitchen to rise for 40 minutes. If your oven has a proof setting, use this instead if your kitchen is on the cooler side.
Heat oven to 350 degrees near the end of the rise time. (If you are using the proof setting of your oven, then proof for 30 minutes, remove the rolls and heat oven.)
Bake cinnamon rolls for 38-40 minutes. Cook the rolls for 18 minutes, then cover the baking dish with aluminum foil (to prevent matcha from darkening) and continue to bake for 20-22 more minutes or until they are puffed and edges are firm.
Remove rolls from the oven and let cool slightly.
Serving: As with most rolls, these are best when enjoyed warm, fresh from the oven. Because of the nature of matcha, which oxidizes as it's exposed to air, the rolls will darken significantly the longer they are out of the oven. I highly recommend preparing as many rolls as you expect to eat at a time.
Freezing: Individually freeze any unbaked rolls on a baking sheet, then store in an airtight container until ready to bake. Bring to room temperature before baking.
Make Ahead: These can prepared a day in advance all the way up to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.
To Make Strictly Paleo - Use your favorite coconut or maple sweetened chocolate bar chopped into small pieces.
Matcha - The matcha flavor in the rolls will depend on your matcha powder. If you have an assertive matcha powder (usually darker in color) use 1 tbsp matcha. If you're matcha is sweet and more subtle (lighter color), 1 tbsp matcha will create a very mild matcha flavor, you can increase to 1 1/2 tbsp matcha for a stronger flavor.
Ghee - Sub for melted and cooled coconut oil in the filling and use a pastry brush to brush all over the dough. Or use all ghee, subbing ghee for coconut oil in the dough.
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