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5 from 4 votes

Single-serving Matcha Cinnamon Roll

Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: cinnamon, cinnamon roll, easy recipes, gluten-free, low sugar, matcha, plant-based, single-serving, vegan
Servings: 1 roll
Calories: 255kcal

Ingredients

Matcha filling

  • 2 tsp any nut/seed butter (10 g) you can probably sub (plant) butter
  • 1 tsp maple syrup (7 g)
  • 1/4 tsp matcha powder
  • 1/4 tsp ground cinnamon

Dough

  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 tbsp (nut) milk (15 g) I use almond milk
  • 1 tsp oil (5 g)
  • 1 tsp maple syrup (7 g)
  • drop of vanilla extract

Instructions

  • Preheat oven to 350F and grease a small 1/2 cup ramekin or baking dish.
  • Make a green paste by mixing together nut butter, maple syrup and matcha powder, set aside.
  • In a small bowl mix flour, baking powder, salt. Add milk, oil, maple syrup and vanilla. Combine and knead into a soft non-sticky dough. I use a spatula. (Add a dusting of flour if too sticky and a drop of water/milk if too wet to achieve the non-sticky consistency.)
  • On a piece of parchment paper (or a floured surface) roll your dough out into a rectangle, smear the green paste and sprinkle with cinnamon.
  • Roll this up and place sideways into your ramekin.
  • Bake 20 minutes (see notes for how to make a matcha icing) and enjoy!

Notes

  • To make a matcha icing, mix 2 tsp maple syrup, 2 tbsp powder sugar and 1/4 tsp matcha powder and thin with (nut) milk if desired. 
  • If not using a food scale, use the spoon & level technique to measure your flour to avoid over-packing the flour which will lead to dry baked goods.

Nutrition

Calories: 255kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 128mg | Potassium: 142mg | Fiber: 2g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 0.02mg | Calcium: 136mg | Iron: 2mg