Grinch Roll Recipe

Make and Knead Dough

In a large bowl, whisk together the flour, instant yeast, sugar, and salt. In a separate bowl or measuring cup, combine warm milk (about 100–110°F / 38–43°C), melted butter, and the egg; whisk to combine. Pour the wet into the dry and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively knead in a stand mixer with the dough hook on medium-low for 5–6 minutes.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare Matcha Cinnamon Filling

While the dough rises, combine softened butter, brown sugar, cinnamon, vanilla, powdered sugar, and the matcha powder in a small bowl. Use a fork or small spatula to mash until smooth and spreadable. Taste; adjust matcha to preferred color/intensity but keep mixture spreadable. Set aside.

Make Cream Cheese Center

In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and slightly fluffy. Keep chilled until assembly so it holds shape.

Roll and Fill

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Spread the matcha-cinnamon filling evenly across the dough, leaving a 1/2-inch border on one long edge. Along the long edge opposite the border, pipe or spoon a line of the cream cheese mixture about 1 inch from the edge — this will create the 'Grinch face' pockets when rolled.

Shape the Grinch Roll

Starting from the long side with the cream cheese, gently but tightly roll the dough into a log, sealing the bare edge with a little water. Using a sharp knife or unflavored dental floss, slice the log into 10 equal pieces (about 1 1/4 inch thick). Arrange the rolls cut-side up in a greased 9x13-inch baking pan, leaving space between them. If you want a braided/face effect, place the rolls so the cream cheese line falls toward the visible center of each roll.

Second Rise

Cover the pan loosely with plastic wrap or a towel and let the rolls rise for 25–35 minutes until puffed. Preheat the oven to 350°F (175°C) while they rise.

Egg Wash and Bake

Brush the tops lightly with beaten egg and sprinkle with coarse sugar if using. Bake in the preheated oven for 18–22 minutes, until golden around the edges and set in the center. Baking time will vary by oven and pan; rotate the pan halfway if needed for even color.

Make the Icing

While the rolls bake or cool, whisk together powdered sugar, matcha powder, vanilla, and lemon juice. Add milk 1/2 tablespoon at a time until you reach a thick but pourable icing (about 2 tablespoons total). The matcha will give a green color; adjust matcha or powdered sugar to reach desired hue and consistency.

Finish and Decorate

When the rolls are warm (not piping hot), drizzle or spread the matcha icing over the tops so they look bright green like the Grinch. Use a small offset spatula to get even coverage. Use the remaining cream cheese filling to pipe a small tuft or face feature on one or two central rolls to mimic the Grinch's face. Add tiny dots of red decorating gel or a dab of jam for eye/mouth accents. Let the icing set 10–15 minutes before serving.