Instructions

• In a small saucepan or microwave-safe bowl, warm 1 cup unsweetened plain plant milk with 3 tbsp vegan butter until the butter is melted. The liquid should be warm but not hotter than 110°F — aim for about 100–110°F. Use a kitchen thermometer to check.
• If using active dry yeast: sprinkle 1 packet yeast over the warm milk mixture and let sit undisturbed for 10 minutes to bloom. If using instant yeast: stir the yeast directly into the warm milk mixture and proceed without the 10-minute bloom.
• Transfer the milk/yeast mixture to a large mixing bowl or the bowl of a stand mixer. Stir in 1 tbsp cane sugar and 1/4 tsp salt.
• In a separate bowl, whisk together 3 cups unbleached all-purpose flour and 1 tbsp matcha powder. If the matcha is clumpy, sift it into the flour.
• Add the flour mixture to the wet ingredients gradually, about 1/2 cup at a time, mixing after each addition. If using a stand mixer, use the dough hook on low speed as you add the flour. Continue until the dough comes together and is no longer easy to stir.
• Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 6–8 minutes. If using a stand mixer, continue kneading with the dough hook until the dough pulls away from the sides and forms a smooth ball.
• Lightly grease a mixing bowl with a little melted vegan butter (you can use some of the 1/4 cup melted vegan butter listed for the filling). Place the dough ball in the greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
• While the dough rises, mix the filling: combine 1/4 cup cane sugar and 1 tbsp cocoa powder in a small bowl. Finely chop 2 ounces vegan baking chocolate and set aside. Melt 1/4 cup vegan butter and set aside (reserve a little of the melted butter for greasing the pan if you like).
• Preheat the oven to 350°F. Grease a 10x10-inch cast iron skillet or baking pan with some of the melted vegan butter.
• When the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured work surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/6 inch thick.
• Brush the rolled dough evenly with the melted vegan butter. Sprinkle the sugar-cocoa mixture evenly over the buttered surface, then scatter the chopped chocolate on top.
• Tightly roll the dough lengthwise into a log. Using a serrated knife, cut the log into 1-inch slices (you should get about 12); cut thicker if you prefer 8 larger rolls.
• Place the slices, cut side up, into the greased skillet or baking pan, leaving a little space between them for expansion. Cover loosely and let rest 10–15 minutes while the oven finishes preheating.
• Bake the rolls at 350°F for about 30 minutes, until the tops are slightly golden.
• While the rolls bake, make the matcha icing: in a bowl combine 1 cup powdered sugar and 2 tsp matcha powder. Whisk in plant milk 2 tbsp at a time (from the remaining plant milk) until the icing is smooth and reaches your desired consistency; use 2–4 tbsp total.
• Remove the rolls from the oven and let them cool in the pan for 5–10 minutes. Drizzle or spread the matcha icing over the warm rolls and serve immediately.